| 基于翻译目的论的晋菜英译策略 |
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| 引用本文： | 杨柳青.基于翻译目的论的晋菜英译策略[J].太原大学学报,2014(1):82-85. |
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| 作者姓名： | 杨柳青 |
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| 作者单位： | 太原旅游职业学院外语系,山西太原030032 |
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| 摘 要： | 晋菜翻译除了传达菜肴基本信息之外,还可弘扬山西饮食文化。在翻译目的论的指导下,晋菜英译应以译语读者为目标,顺从译语读者的文化习惯和接受能力,采用适当的翻译策略,从而达到预期目的。
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| 关 键 词： | 翻译目的论 晋菜菜名 英译策略 |
On English Translation Strategy of Shanxi Cuisine Based on Skopos Theory |
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| YANG Liu-qing.On English Translation Strategy of Shanxi Cuisine Based on Skopos Theory[J].Journal of Taiyuan University,2014(1):82-85. |
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| Authors: | YANG Liu-qing |
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| Institution: | YANG Liu-qing (Foreign Language Department, Taiyuan Tourism Vocational College, Taiyuan 030032 ,China) |
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| Abstract: | The translation of Shanxi cuisine plays an important role in spreading dietary culture as well as conveying the basic informa- tion of the dishes. In this paper, the writer tries to apply Skopos Theory in the translation of Shanxi dishes, which should aim at the tar- get readers and be obedient to readers＇cultural habits and capacity. The translator should adopt proper translation strategies to achieve the intended goal. |
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| Keywords: | Skopos theory names of Shanxi dishes English translation strategy |
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