摘要中国饮食文化的内涵已经超越了文持个体生命的物质手段，成为一种文化现象，中国人的审美意识是其中的重要部分。因此，中华菜肴名的英译不仅需要传递菜肴的主配料构成，还须兼顾国人审美意识的传递。在现阶段中国文化输出日益加强的背景下，后者显得尤为重要。现有文献多从跨文化交流的角度探讨菜肴英译，对审美意识传递的关注不多。本文从认知的角度看待菜肴名称，认为菜肴名称具有完形的认知结构，包含了主配料构成、烹饪方式、历史发展、审美意识等诸多部分。菜肴名英译应在目的语中建构具有同等内容的认知结构，方能在目的语读者认知中植入同样的概念。而现有的菜肴英译实践往往出于种种原因只注重主配料内容的传递，淡化或忽略审美意识的传递，建构了不完整的概念认知结构，不能完全传递中华菜肴的文化内涵。本文将选取较权威的菜肴英译，从认知结构建构的角度探讨其中审美意识的传递，希望能对饮食翻译及应用有一定的启发。30304
关键词 认知结构 审美意识 菜肴英译 翻译策略
毕业论文外文摘要
Title On Aesthetic Perception in Chinese Dish Name Translation from a Cognitive Perspective
Abstract
Beyond the substances which offer human beings nutrition, Chinese dish also contain aesthetic perception, for example the beauty of shape, the beauty of color, etc. Such aesthetic perception forms a significant part of Chinese catering culture. Against the background of broadcasting Chinese culture to the outside world, how to translate these beauties, then, becomes a good point worth researching. This paper chooses the relatively unexplored cognitive perspective, and tries to discuss cognitive structure building in Chinese dish names translation. By comparing different versions of the same dish names, it is found that aesthetic perception is always absent in the target language cognitive structure.
Keywords aesthetic perception dish name translation cognitive structure translation strategies
Table of Contents
1 Introduction.. 1
2 Literature Review 2
2.1 Cognitive Structure. 2
2.1.1 Definition of Cognitive Structure2
2.1.2 Current Studies of Cognitive Structure...2
2.2 Aesthetic Perception3
2.3 Current Studies of Chinese Dish Name Translation4
3 Research Method5
4 Comparative Analyses of Cognitive Structure Construction in Dish Name Translation...6
4.1 Dish Names Containing Beauty of Shape ..6
3.2 Dish Names Containing Beauty of Color .. 7
3.3 Dish Names Containing Beauty of Legend.8
3.4 Dish Names Containing Beauty of Odor 9
Conclusion .11
Acknowledgements12
References..13
1 Introduction
Chinese dishes are not merely the material way of maintaining inpidual life. The dishes form part of the Chinese catering culture. In Chinese traditional view, a good dish should be pleasant in its color, its aroma and its taste. In other words, the aesthetic perception is a critical part of catering culture. Actually, Chinese dish names also contain aesthetic perception, like the beauty of color in the dish “翡翠虾仁” and beauty of shape in “芙蓉鸡片”. Therefore, the translating of Chinese dish names not only demands the explanation of ingredients, but also the conveyance of aesthetic perception. Meanwhile, the broadcasting of Chinese culture is now on the increase. When we are introducing our delicious dishes to foreign friends, we would also like to introduce to them the aesthetic perception of our catering culture. The latter, in fact, is seemingly more important.
Although there are quite a lot papers discussing Chinese dish names translating, most are from the perspective of trans-cultural communication. However, this paper selects a different cognitive viewpoint of cognition, and tries to analyze dish names translation by its cognitive structure. The cognitive structure includes ingredients, cooking methods, historical development, aesthetic perception, as well as many other elements. When translating dish names, only by constructing the cognitive structure containing the equivalent content in the target language, can render the same concept in the target audiences’ minds. Nevertheless, the translating of dish names at present, for one reason or another, only focuses on illustrating their ingredients, but weakens or even neglects aesthetic ideas. This kind of unbalanced action can never erect a complete conceptual cognitive structure, neither can pass on the cultural connotation of Chinese cuisine in an all-round way. In order to explore this phenomenon, this paper compares different English versions of some authoritative Chinese dish names, and analyzes their conveyance of aesthetic perception from the point of cognitive structure. 从概念认知结构探讨菜肴英译中的中华饮食文化审美意识传递:http://www.751com.cn/yingyu/lunwen_25956.html