CAJ | 학술논문

深入福建省星级酒店餐厅进行调研,收集第一手闽菜双语菜谱语料,认为部分闽菜菜谱翻译存在着硬译、用词不准确、不符合菜单设计精简原则、信息传达不到位、地方烹饪术语误译、菜肴译名文化内涵流失等失误。从而从跨文化交际角度提出灵活运用直译、意译、音译、增词、注释等翻译对策,旨在提高福建星级酒店菜谱翻译质量,提升闽菜在外国客户中的形象。
심입복건성성급주점찬청진행조연,수집제일수민채쌍어채보어료,인위부분민채채보번역존재착경역、용사불준학、불부합채단설계정간원칙、신식전체불도위、지방팽임술어오역、채효역명문화내함류실등실오。종이종과문화교제각도제출령활운용직역、의역、음역、증사、주석등번역대책,지재제고복건성급주점채보번역질량,제승민채재외국객호중적형상。
This thesis is a probe into the quality of English translation of Fujian dishes. 37 first - hand restaurant menus were collected from Fujian star hotels and many translation errors were found, such as word- for-word translation, poor diction, wordy with little information, wrong translation of local culinary terms, or ignorance of the source-cultural connotations. Many translation strategies, such as literal translation, free translation, annotation, amplification or transliteration, are put forward from the perspective of cross-cultural communication and for the purpose of improving the translation quality of Fujian menus and promoting the images of Fujian food with overseas diners.