本文選題：蕪湖美食 + 編譯��； 參考：《安徽師范大學(xué)》2017年碩士論文

【摘要】：本文是筆者對蕪湖美食進(jìn)行編譯的實(shí)踐報(bào)告。為實(shí)現(xiàn)翻譯實(shí)踐更有效的跨文化交際和服務(wù)功能,筆者嘗試將翻譯任務(wù)從語言服務(wù)的末端移置前端:從原文本的選擇和編輯開始。筆者從蕪湖旅游資訊網(wǎng)摘錄當(dāng)?shù)孛朗硟?nèi)容,經(jīng)過信息審校、刪選、補(bǔ)充和重新編排,對初選文本二次編輯,確立了原文本。隨后,結(jié)合美食外宣文本的交際性和自身特色,以彼得·紐馬克的交際翻譯理論為指導(dǎo)進(jìn)行了該實(shí)踐的翻譯,針對問題提出對策,并進(jìn)行總結(jié)。本論文共分為五章,并附錄翻譯實(shí)踐的術(shù)語表總結(jié)。第一章為翻譯實(shí)踐概述,主要介紹翻譯實(shí)踐背景、實(shí)踐內(nèi)容、實(shí)踐目標(biāo)以及實(shí)踐意義。第二章介紹筆者對原文本的重新編輯以及采取的具體編輯手段。第三章介紹了本次翻譯的四大重難點(diǎn):諸如菜名、餐館名等中國特色的專有名詞的翻譯,美食類配料、調(diào)味品、炊具等專業(yè)名詞的翻譯,美食做法和口感描述的翻譯以及文化差異的處理。并根據(jù)本次翻譯的目的及紐馬克交際性翻譯理論的原則,給予相應(yīng)的翻譯策略:拼音加注解譯法、使用相似文本、建立專業(yè)術(shù)語庫、收集平行文本和文化過濾。第四章介紹了筆者在譯文初稿確定以后,在譯文質(zhì)檢環(huán)節(jié)中,列舉自己所采用的校對手段以及校對輔助工具的應(yīng)用。第五章總結(jié)了筆者對于地方美食編譯的翻譯經(jīng)驗(yàn)和建議,希望對相關(guān)翻譯實(shí)踐有一定啟示作用。附錄的術(shù)語表總結(jié),其中包括本次翻譯實(shí)踐收錄的配料名稱中英文對照表、烹飪做法中英文對照表、火候大小表達(dá)的中英文對照表、炊具中英文對照表、口感形容中英文對照表以及營養(yǎng)價(jià)值中英文對照表。以期供后續(xù)美食英譯作參考。
[Abstract]:This paper is a practical report on the compilation of Wuhu cuisine. In order to achieve a more effective cross-cultural communication and service function in translation practice, the author attempts to shift the translation task from the end of the language service to the front end, starting with the selection and editing of the original text. The author extracts the local food content from Wuhu Tourism Information Network, after the information revises, deletes, supplements and rearranges the primary text, and establishes the original text. Then, based on Peter Newmark's communicative translation theory, the author combines the communicative nature and characteristics of the texts of the foreign propaganda of gourmet food, and puts forward some countermeasures to solve the problems and sums up the translation practice in the light of Peter Newmark's communicative translation theory. This thesis is divided into five chapters and the glossary of translation practice is appended. Chapter one is an overview of translation practice, which mainly introduces the background, content, goal and significance of translation practice. The second chapter introduces the author's reediting of the original text and the specific editing methods. The third chapter introduces the four major difficulties in this translation: translation of proper nouns with Chinese characteristics, such as dish name, restaurant name, food ingredients, seasoning, cooking utensils, etc. Translation of food practices and mouthfeel descriptions and handling of cultural differences. According to the purpose of this translation and the principles of Newmark's communicative translation theory, the corresponding translation strategies are given: Pinyin annotation interpretation, the use of similar texts, the establishment of a database of technical terms, the collection of parallel texts and cultural filtering. Chapter four introduces the author's application of proofreading tools and proofreading aids in the process of translation quality inspection after the first draft of translation is confirmed. Chapter five summarizes the author's experience and suggestions on the translation of local gourmet food, hoping to provide some enlightenment to the translation practice. A summary of the glossary in the appendix, including the Chinese and English comparison tables of the names of ingredients collected in this translation practice, the Chinese and English comparison tables of cooking practices, the Chinese and English comparison tables of heat and heat expression, the Chinese and English comparison tables of cooking utensils, Mouthfeel describes the Chinese and English comparison table and nutritional value in Chinese and English comparison table. In order to provide a reference for the follow-up English translation of gourmet food.
【學(xué)位授予單位】：安徽師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：H315.9

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本文編號：2112026