| 中式菜肴英译中的美学问题研究 |
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| 引用本文： | 胡琴. 中式菜肴英译中的美学问题研究[J]. 池州师专学报, 2011, 0(1): 121-123 |
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| 作者姓名： | 胡琴 |
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| 作者单位： | 合肥工业大学外国语学院; |
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| 摘 要： | 中式菜肴的准确英译在传播中华饮食文化上起着极为关键的作用。文章将着重研究多种美学因素在中国菜肴翻译中的影响,并且将从翻译者的美学感官,受众的接受美学以及两者之间的比较这几个方面进行讨论,从不同方面研究美学因素对菜肴翻译的影响所具有的实际意义。
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| 关 键 词： | 中式菜肴 翻译 美学感官 接受美学 比较美学 |
Aesthetic Factors in the English Translation of Chinese Cuisine |
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| Hu Qin. Aesthetic Factors in the English Translation of Chinese Cuisine[J]. Journal of Chizhou Teachers College, 2011, 0(1): 121-123 |
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| Authors: | Hu Qin |
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| Affiliation: | Hu Qin(Foreign Languages School,Hefei University of Technology,Hefei,Anhui 230009) |
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| Abstract: | The English translation of traditional Chinese cuisine in this paper is an important mark in China's internationalization process.As cross-culture communication becomes more frequent,analysis of the aesthetic factors in cuisine translation has its social and intercultural significance.The purpose of this paper is to discuss the influence of beauty on cuisine translation from the perspective of the translator's aesthetic sense,recipient's receptional aesthetics and the comparative aesthetics. |
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| Keywords: | Chinese Cuisine Translation Aesthetic Sense Receptional Aesthetics Comparative |
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