本文關(guān)鍵詞： 維吾爾語 漢語 味覺詞 維漢翻譯 研究　出處：《喀什大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：味覺詞在我們?nèi)粘Ｉ罱涣髦械氖褂妙l率比較高,起初它是專門用來表示味覺詞匯的同人們的生理反應(yīng)密切相關(guān)。伴隨著味覺詞語義的不斷發(fā)展和豐富,它與人們的心理感受、情感精神等諸多方面也逐步建立起了一定的聯(lián)系。不得不說它是詞匯系統(tǒng)中的重要組成部分之一,盡管數(shù)量有限,但可以廣泛運(yùn)用到各種體裁的著作之中,另外除了我們所熟知的味覺詞的基本意義以外,還包含著各種引申義和隱喻義。本文筆者在結(jié)合各類詞匯學(xué)家的研究理論基礎(chǔ)之上,嘗試對照運(yùn)用豐富的維漢語著作為語料,歸納出兩種語言中出現(xiàn)的味覺詞的構(gòu)詞方式和語義方面的區(qū)別,并對其進(jìn)行深層次的對比剖析。本文主要著眼點(diǎn)為“酸、甜、苦、辣、咸”五種基本味覺詞的翻譯研究狀況、方法以及其本身的詞匯意義、構(gòu)詞法、語義比較、文化等等角度來探究維漢味覺詞的基本情況。本文共由四個部分組成,第一部分主要概述了本文的選題意義、研究思路和方法以及維漢語味覺詞的研究現(xiàn)狀。第二部分主要通過味覺這類詞對其進(jìn)行了界定和分類,對維語及漢語中的基本味覺詞“酸(???????)、甜(??????)、苦(??????)、辣(??????)、咸(??????)”在字典和各種語言環(huán)境中的不同意義進(jìn)行對比分析并詳細(xì)地羅列了維、漢語五個基本味覺詞的構(gòu)詞法方式;本文最核心的部分就是第三、第四部分,此部分是從文化層面和語義對維漢語中味覺詞的翻譯方法、技巧進(jìn)行分析和比較,在對比中找出兩種語言中基本味覺詞所隱藏的文化義、引申義,歸納出兩個民族在歷史文化形成過程中特殊的思維方式和語言習(xí)慣,嘗試從較為細(xì)微的視角對“酸、甜、苦、辣、咸”這幾種維漢味覺詞有一個全新的認(rèn)知,在此過程中歸納出它們在構(gòu)詞法、語義、文化及隱喻認(rèn)知等方面的差異性,希望能以此啟發(fā)相關(guān)的維漢詞匯教學(xué)、翻譯的研究。本文以維漢兩種語言中的味覺詞作為研究對象,探討和分析兩種語言中味覺詞的差異,進(jìn)而挖掘與味覺詞相關(guān)聯(lián)的文化義及思維認(rèn)知,探究隱藏在背后的詞匯差異、語義差異、飲食文化差異和民族心理差異等來源。進(jìn)而深入探討維漢兩種語言里的基本味覺詞匯,從而達(dá)到“精而準(zhǔn)”的翻譯目的,使譯文讀者更深刻的領(lǐng)會關(guān)于味覺詞的語義,做到關(guān)于維漢味覺詞的翻譯能夠一一對應(yīng)。并對維漢味覺詞翻譯過程中所出現(xiàn)的文化義、引申義、深層意義運(yùn)用翻譯理論進(jìn)行合理的分析,從而達(dá)到雙語共贏。
[Abstract]:The use of taste words in our daily life communication is relatively high. At first, it is used to express taste words is closely related to people's physiological reactions, with the development and enrichment of the meaning of taste words. It is one of the most important parts of the lexical system, even though it is limited in number, and it has gradually established a certain connection with people's psychological feelings, emotional spirit, and many other aspects, and it must be said that it is one of the most important parts of the lexical system. But it can be widely used in various genres, in addition to the basic meaning of taste words that we know well. It also contains various semantic and metaphorical meanings. On the basis of the theories of lexicologists, the author tries to use the abundant Uygur Chinese as the corpus. This paper sums up the differences of word formation and semantics of taste words in the two languages, and makes a deep comparative analysis of them. The main focus of this paper is "sour, sweet, bitter and spicy." The present situation, methods and lexical meaning, word-formation, semantic comparison and culture of the five basic taste words are discussed in this paper, which is composed of four parts. The first part summarizes the significance of the topic, research ideas and methods, as well as the current situation of Uygur Chinese taste words. The second part defines and classifies taste words. In Uygur and Chinese, the basic taste word "sour?" ? ? ? ? ? ? Sweet? ? ? ? ? ? Bitter, bitter? ? ? ? ? ? Hot, hot? ? ? ? ? ? Pao, salted? ? ? ? ? ? The different meanings in dictionaries and various language environments are compared and analyzed in detail, and the ways of word-formation of the five basic taste words in Chinese are listed in detail. The core part of this paper is the third part, part 4th, this part is to analyze and compare the translation methods and skills of taste words in Uygur Chinese from the cultural level and semantic level. In contrast, we find out the cultural meaning hidden by the basic taste words in the two languages, quote the meaning, and sum up the special way of thinking and language habits of the two nationalities in the process of historical and cultural formation. This paper tries to have a new cognition of "sour, sweet, bitter, spicy, salty" from a more subtle angle of view. In the process, we conclude that they are word-formation and semantics. The differences in cultural and metaphorical cognition are expected to enlighten the study of Uighur vocabulary teaching and translation. This paper probes into and analyzes the differences of taste words in the two languages, and then excavates the cultural meaning and thinking cognition associated with taste words, and probes into the lexical differences and semantic differences hidden behind them. In order to achieve the goal of "fine and accurate" translation, the basic taste vocabulary in Uygur and Chinese languages is discussed from the sources of dietetic cultural differences and national psychological differences. So that the target readers can understand the meaning of taste words more deeply, so that the translation of Uighur and Chinese taste words can correspond one by one, and the cultural meaning of Uighur and Chinese taste words in the process of translation can be explained. Translation theory is used to analyze the deep meaning in order to achieve a win-win situation in both languages.
【學(xué)位授予單位】：喀什大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：H215

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