《红楼梦》中“粥”食类翻译的文化缺失_英语论文.doc

资料分类:英语论文 上传会员:王导 更新时间:2017-09-26
需要金币1000 个金币 资料包括:完整论文 下载论文
转换比率:金额 X 10=金币数量, 例100元=1000金币 论文字数:6250
折扣与优惠:团购最低可5折优惠 - 了解详情 论文格式:Word格式(*.doc)

Abstract

 

As economic globalization proceeds, China has constantly enhanced her international status and her foreign exchanges with other countries have been considerably expanded, meantime her cultural exchanges are becoming increasingly in-depth development. Therefore, a detailed introduction to the world China’s outstanding cultural works becomes more and more necessary. A Dream of Red Mansions is a typical representative of Chinese traditional culture, playing an important role in the manifestation of China’s traditional culture. On the basis of Skopos Theory, this paper focuses on the translation of “congee” in A Dream of Red Mansions translated by Yang Hsien-Yi and Gladys Yang, analyzing the cultural loss from four aspects that are the origin of congee, the taste of congee, the function of congee and the religious elements involved in congee, and effective improvements are presented from names including ingredients, names including cooking method, names including notes, which have great meaning in introducing to the world Chinese excellent cultural works.

Key words: A Dream of Red Mansions ; congee; cultural loss

 

Contents

Abstract

摘要

1 Introduction1

2 Literature Review.2

  2.1 Skopos Theory2

  2.2 A Dream of Red Mansions and Dietary Culture.2

  2.2.1 Brief Introduction to A Dream of Red Mansions3

  2.2.2 Western and Chinese Dietary Culture.3

  2.3 Cultural Loss4

3 Translation of “congee” in A Dream of Red Mansions5

  3.1 Literal Translation5

  3.2 Free Translation6

4 Cultural Loss of Translation of “congee” and Suggested  Translations.7

  4.1 Culture Loss of Translation of “congee’’.7  

  4.1.1 Origin of Congee8 

  4.1.2 Taste of Congee.8

  4.1.3 Function of Congee.9

  4.1.4 Religious Elements Involved in Congee.10

  4.2 Suggested Translations. .10

  4.2.1 Names Including Ingredients.11

  4.2.2 Names Including Cooking Method.11

  4.2.3 Names Including Notes .12

5 Conclusion .12

References.

相关论文资料:
最新评论
上传会员 王导 对本文的描述:本文通过探讨杨宪益、戴乃迭《红楼梦》英译本中“粥”食类名称翻译入手,从目的论的角度出发,对翻译中的文化流失现象,粥的来源、味道、功能、宗教元素四方面进行分析,并从......
发表评论 (我们特别支持正能量传递,您的参与就是我们最好的动力)
注册会员后发表精彩评论奖励积分,积分可以换金币,用于下载需要金币的原创资料。
您的昵称: 验证码: