CAJ | 학술논문

《红楼梦》充分展现了中国饮食文化无与伦比的魅力。本文从文化翻译的角度，通过对比分析杨译本（杨宪益、戴乃迭）的A Dream of Red Mansions 和霍译本（ David Hawks&John Minford ）的The Story of the Stone ，探讨了其中独具特色的中国菜肴名称的翻译，并提出译者可以用音译／直译＋注释的翻译方法，在充分传达原文内涵意义的基础上，尽可能地保留原文的字面意义和文化内涵，实现中式菜肴英译中语言、文化和交际的三重转化。
《홍루몽》충분전현료중국음식문화무여륜비적매력。본문종문화번역적각도，통과대비분석양역본（양헌익、대내질）적A Dream of Red Mansions 화곽역본（ David Hawks&John Minford ）적The Story of the Stone ，탐토료기중독구특색적중국채효명칭적번역，병제출역자가이용음역／직역＋주석적번역방법，재충분전체원문내함의의적기출상，진가능지보류원문적자면의의화문화내함，실현중식채효영역중어언、문화화교제적삼중전화。
This paper discusses the translation of cuisine names in Chinese classic novel Hong Lou Meng from the perspective of culture .Through a contrast study of the translations of the cuisine names provided by David Hawkes ( and John Minford ) and Yang Xianyi ( and Gladys Yang ) , it is proposed that translit-eration/literal translation +paraphrase should be adopted to convey the connotation of the source text as well as its literal meaning and cultural connotation to realize the conversion from such three aspects as language , culture and communication in the translation of Chinese cuisine names .