漢維飲食文化差異對語言和翻譯的影響
發(fā)布時間：2018-09-03 18:33
【摘要】：飲食在人類的物質(zhì)生活中向來占據(jù)著最為重要的地位,作為中華民族傳統(tǒng)特色的飲食文化更顯博大精深。新疆地處古絲綢之路的交匯之處,自古以來就是民族聚居之地,來自各地的不同文化在新疆這片土地上相互交融發(fā)展,在飲食上也形成了一套別具特色的文化體系。通過大量搜集漢族和維吾爾兩個民族的飲食習(xí)慣、飲食特點等方面的資料進行分析比對論述,將全文主體分為五個部分,分別是緒論、漢維飲食文化特征差異對比、漢維飲食文化對語言的影響、漢維飲食文化翻譯分析,最后一部分是結(jié)論。第一部分緒論,主要從文獻綜述,選題依據(jù)、研究意義以及文章的創(chuàng)新之處進行了概述。在眾多文獻資料里對漢族飲食文化、維吾爾族飲食文化、文化翻譯等幾個方面進行了整合綜述;第二部分漢維飲食文化特征差異對比,首先從自然環(huán)境特征、宗教禮儀特征、傳統(tǒng)哲學(xué)特征三個方面對漢族和維吾爾族的飲食文化特征進行了介紹,隨后又從宗教哲學(xué)差異、飲食結(jié)構(gòu)差異、烹飪方式差異三個方面對漢族和維吾爾族的飲食文化特征進行對比分析;第三部分漢維飲食文化對語言的影響,首先從文字、詞匯、語義、語用四個方面對漢語受到飲食文化的影響進行列舉說明,其次從詞匯、語義、語用三個方面對維吾爾語受到維吾爾族飲食文化的影響進行歸納總結(jié);第四部分基于漢維飲食文化差異的翻譯分析,通過前幾章的理論基礎(chǔ)作為例證,從文化借用、文化置換、文化移植三種翻譯方法,以及歸化異化的翻譯策略兩個方面對翻譯遇到漢維飲食文化方面的一些問題進行了總結(jié)分析。總體來說,文章首先對漢族和維吾爾族的飲食文化特征進行了簡要分析和敘述;其次從宗教哲學(xué)、飲食結(jié)構(gòu)、烹飪方式幾個方面對漢族和維吾爾族的飲食文化差異進行了對比分析;再次通過飲食文化折射在漢語和維吾爾語中常用的成語、諺語、慣用語等一些語言現(xiàn)象進行例舉說明;隨后對漢族和維吾爾族的飲食文化對語言的影響進行研究分析;最后落腳翻譯分析,從翻譯方法,翻譯策略兩個方面,對漢維飲食文化特征進行簡單的探討。文章旨在總結(jié)梳理漢維飲食文化對語言產(chǎn)生影響的各類現(xiàn)象,為漢維翻譯教學(xué)提供更多的具體事例,也為構(gòu)建新疆和諧的語言環(huán)境盡一份力。
[Abstract]:Diet has always occupied the most important position in human material life. Xinjiang is located at the intersection of the ancient Silk Road and has been inhabited by ethnic groups since ancient times. Different cultures from all over the region have intermingled with each other on this piece of land and have formed a unique cultural system on the diet. Through collecting a large number of Han and Uygur nationality diet habits, dietary characteristics and other aspects of the analysis and discussion, the main body of the paper is divided into five parts, respectively is the introduction, Hanwei Diet Culture differences, The last part is the conclusion. The first part is introduction, which summarizes the literature review, the basis of the topic, the significance of the research and the innovation of the article. In the numerous documents, the author summarizes the food culture of Han nationality, the food culture of Uygur nationality, cultural translation and so on. The second part compares the cultural characteristics of Han and Wei diet, first of all, from the characteristics of natural environment, religious etiquette, etc. This paper introduces the characteristics of food culture of Han nationality and Uygur nationality from three aspects of traditional philosophical characteristics, and then introduces the differences of religious philosophy and diet structure. The third part is the influence of Han and Uygur diet culture on language. First, from the text, vocabulary, semantics, Four aspects of pragmatics are listed to illustrate the impact of Chinese diet culture, followed by the lexical, semantic, pragmatic three aspects of Uygur language by the Uygur diet culture is summarized; The fourth part is based on the translation analysis of the cultural differences between Han and Wei, through the theoretical basis of the previous chapters as an example, from the cultural borrowing, cultural replacement, cultural transplantation three translation methods. And the translation strategies of domestication are summarized and analyzed. In general, the article first briefly analyzes and narrates the characteristics of the food culture of the Han and Uygur ethnic groups; secondly, from the perspective of religious philosophy, diet structure, The differences of food culture between Han and Uygur are compared and analyzed in several aspects of cooking style, and the common idioms, proverbs, idioms, idioms and other linguistic phenomena in Chinese and Uygur are illustrated through the refraction of food culture. Then the influence of the food culture of Han and Uygur on the language is analyzed. Finally, the translation analysis is carried out, and the characteristics of Han and Uygur diet culture are briefly discussed from the aspects of translation methods and translation strategies. The purpose of this paper is to summarize the various phenomena in which Chinese and Uygur dietetic culture affects language, to provide more concrete examples for Han-Wei translation teaching, and to contribute to the construction of a harmonious language environment in Xinjiang.
【學(xué)位授予單位】：新疆師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：H215
本文編號：2220817
[Abstract]:Diet has always occupied the most important position in human material life. Xinjiang is located at the intersection of the ancient Silk Road and has been inhabited by ethnic groups since ancient times. Different cultures from all over the region have intermingled with each other on this piece of land and have formed a unique cultural system on the diet. Through collecting a large number of Han and Uygur nationality diet habits, dietary characteristics and other aspects of the analysis and discussion, the main body of the paper is divided into five parts, respectively is the introduction, Hanwei Diet Culture differences, The last part is the conclusion. The first part is introduction, which summarizes the literature review, the basis of the topic, the significance of the research and the innovation of the article. In the numerous documents, the author summarizes the food culture of Han nationality, the food culture of Uygur nationality, cultural translation and so on. The second part compares the cultural characteristics of Han and Wei diet, first of all, from the characteristics of natural environment, religious etiquette, etc. This paper introduces the characteristics of food culture of Han nationality and Uygur nationality from three aspects of traditional philosophical characteristics, and then introduces the differences of religious philosophy and diet structure. The third part is the influence of Han and Uygur diet culture on language. First, from the text, vocabulary, semantics, Four aspects of pragmatics are listed to illustrate the impact of Chinese diet culture, followed by the lexical, semantic, pragmatic three aspects of Uygur language by the Uygur diet culture is summarized; The fourth part is based on the translation analysis of the cultural differences between Han and Wei, through the theoretical basis of the previous chapters as an example, from the cultural borrowing, cultural replacement, cultural transplantation three translation methods. And the translation strategies of domestication are summarized and analyzed. In general, the article first briefly analyzes and narrates the characteristics of the food culture of the Han and Uygur ethnic groups; secondly, from the perspective of religious philosophy, diet structure, The differences of food culture between Han and Uygur are compared and analyzed in several aspects of cooking style, and the common idioms, proverbs, idioms, idioms and other linguistic phenomena in Chinese and Uygur are illustrated through the refraction of food culture. Then the influence of the food culture of Han and Uygur on the language is analyzed. Finally, the translation analysis is carried out, and the characteristics of Han and Uygur diet culture are briefly discussed from the aspects of translation methods and translation strategies. The purpose of this paper is to summarize the various phenomena in which Chinese and Uygur dietetic culture affects language, to provide more concrete examples for Han-Wei translation teaching, and to contribute to the construction of a harmonious language environment in Xinjiang.
【學(xué)位授予單位】：新疆師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：H215
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