CAJ | 학술논문

传统中菜文化是菜名的重要组成部分。传统中菜翻译的目的除了让目的语读者或听者了解“吃什么”外，也要让他们了解菜名蕴含的文化信息，以促进饮食文化的传播和交流。以巴斯奈特的文化翻译理论重新审视现有的传统中菜英译，可以发现主要存在两大突出问题，即菜名的文化信息曲解和文化信息流失。该文以文化翻译观为指导，提出实现菜名文化功能等值应遵循的翻译原则，即保留中菜文化信息、优先异化翻译和提高译文可接受性。在此基础上，提出相关的翻译方法及适用条件。
전통중채문화시채명적중요조성부분。전통중채번역적목적제료양목적어독자혹은자료해“흘십요”외，야요양타문료해채명온함적문화신식，이촉진음식문화적전파화교류。이파사내특적문화번역이론중신심시현유적전통중채영역，가이발현주요존재량대돌출문제，즉채명적문화신식곡해화문화신식류실。해문이문화번역관위지도，제출실현채명문화공능등치응준순적번역원칙，즉보류중채문화신식、우선이화번역화제고역문가접수성。재차기출상，제출상관적번역방법급괄용조건。
Culture is a key element in the names of Chinese traditional dishes .The purpose of the translation of traditional Chi-nese dishes is for readers (listeners) to understand not only “what they eat” but also the connotation of related culture to promote the spread and exchange of Chinese food culture .Rethinking the current C-E translation of Chinese traditional dishes in the light of Bassnett's cultural translation theories , two main problems of distortion and loss of culture information were discovered .To tackle the problems , three translation principles are proposed from the perspective of cultural translation , i.e., maintaining the culture information of Chinese dishes , giving priority to foreign strategy to enhance culture communication , and improving the ac-ceptability of the translated language .Based on the principles , related translation methods and their applicable conditions are an-alyzed.