从关联理论角度分析中式菜名英译的文化缺失.doc

Chinese Abstract  摘  要  众所周知，中国菜肴在全世界享有很高的声誉，许许多多中国菜名被译成了英文， 以方便外国食客了解中国的饮食文化。然而，中国菜名的英译存在一个突出问题，即文 化缺失。此种现象不利于中国饮食文化的对外传播，迫切需要改进。 本文试图从关联理论角度，分析中国菜名英译中存在文化缺失问题的原因并提供解 决方案。关联理论是 Sperber 和 Wilson 在 1986 年联合出版的《关联性：交际与认知》 专著中首次提出关联理论，它是建立在言语交际这一概念之上的，指出话语交际是明示 —推理的过程。关联理论最重要的概念是关联性，为了达到成功的交际，交际者必须遵 循关联原则，并且寻求话语与语境之间的最佳关联。Gutt 认为，在关联翻译观的框架内， 翻译也要遵循关联原则，以寻求最佳关联作为其最终目的。 根据关联理论，造成中式菜名英译文化缺失现象的原因是没能通过语境效果和最佳 关联在原菜单和译菜单、译者和外国食客之间进行信息和意图的传递。要解决这个问题， 译者必须充分理解中国菜名的含义，获得足够的传递信息，并结合自己的认知语境进行 推理，寻找最佳关联，在着手翻译前，还必须考虑到中文菜名企图传达给中国食客的语 境是否同样存在于外国食客的认知语境中。译者要对外国食客的认知语境做出正确的假 设之后才能选择正确的语码进行翻译。 希望本研究能够引起译者对菜名翻译中文化缺失问题的关注，并从侧面证明把关联 理论应用于菜名翻译研究的合理性。但是必须指出的是关联理论不是为翻译提供理论或 原则，而是负责解释翻译现象，而应用关联理论对菜名翻译的研究只是一个起步，菜单 翻译还有待更细致、更全面的理论研究。 关键词：中式菜名；文化缺失；关联理论；最佳关联；语境 i English Abstract Abstract As is known to all, Chinese dish has enjoyed high reputation throughout the world. Many dish names have been translated into English to facilitate foreigners to understand Chinese culinary culture. However, there is an evident problem in the Chinese-English translation of Chinese menu---cultural default which is an obstacle for the communication of Chinese culinary culture. So it is urgent to improve this kind of situation. This thesis aims at analyzing the cause of the cultural default in Chinese menu translation from the perspective of relevance theory, meanwhile presenting the possible solution to it. The theory was first proposed by Dan Sperber and Deirdre Wilson in their monograph Relevance: Communication and Cognition published in 1986. It is based on the notion of communication and cognition and regards communication to be an ostensive-inferential process. What is essentially important in relevance theory is the notion of relevance. In order to achieve successful communication between the communicators, their utterances have to be consistent with the principle of relevance, and communicators have to pursue optimal relevance between their utterances and their contextual effects. Gutt holds that, in the