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《《舌尖上中國》漢英翻譯報(bào)告》由會員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在學(xué)術(shù)論文-天天文庫。
1、萬方數(shù)據(jù)太原理工大學(xué)碩士學(xué)位論文AREPoRToNTHEC．ETRANSLj鍆['IoNoFABSTRACTWiththeincreasinglyfrequentexchangeandcommunicationbetweencountries，moreandmoreforeignersexpecttoobtainadeepunderstandingofChineseprofoundculture，especiallythegloriousfoodculture．ABiteofChinawhichisanexcellentdocumentaryofChinesefoodc
2、ulturebroadcastedbyCCTV,notonlyshowsthetraditionalChinesefoodculture，butatthesametimedeliversChineseculturalvaluesfromuniquehumanistperspective．ThesourcetextofthistranslationpracticeischosenfromthebookaBiteofChinapublishedbyGuangmingDailyPress，whichisanattempttopromotethetransmissionofCh
3、inesefoodculture．UndertheguidanceofapproachtotranslationasadaptationandselectionputforwardbyProfessorHuGengshen，duringtranslation，theauthorendeavoredtoadamtothetranslationaleco-environmentindifferentlevelsanddifferentaspects，namelyinmulti-dimensionsuchasinthelinguisticdimension,culturald
4、imensionandcommunicativedimension，makingadaptiveselectionSOastoproducetranslationwithhighdegreeofholisticadaptationandselection．ThisreportchoosessomeexamplesinaBiteofChinaforstudy,exploringsomedetailedtranslationskillsandmethodsinthetranslationofdishnames，Chineseculture—loadedwordsandsom
5、esentencesandparagraphs．InthetranslationofdishnamesandChineseculture．10adedwords，somemethodssuchasliteraltranslation，freetranslation，transliteration，etc．a(chǎn)reprovedveryeffectiveinthesuccessful萬方數(shù)據(jù)太原理工大學(xué)碩士學(xué)位論文adaptationtothetranslationeco-environment．Asforthetranslationofdifficultsentencesa
6、ndparagraphs，analysiswillbemadeonhowtoselectpropertranslationstrategiesinthelinguistic，culturalandcommunicativedimensionfortheadaptationtotheneedofthetargetreaders．KEYWORDS：aBiteofChina,approachtotranslationasadaptationandselection，adaptationandselection，translationskills．萬方數(shù)據(jù)太原理工大學(xué)碩士學(xué)位論
7、文<舌尖上的中國》漢英翻譯報(bào)告摘要隨著國際交流的日益頻繁，越來越多的外國人希望了解中國文化，中國博大精深的飲食文化更是備受關(guān)注。《舌尖上的中國》是一部中央電視臺推出的優(yōu)秀飲食文化紀(jì)錄片，它不僅展示了內(nèi)涵豐富的中國傳統(tǒng)飲食文化，更以獨(dú)特的人文視角傳遞出了中國的文化價(jià)值理念。本次翻譯實(shí)踐的原文選自光明日報(bào)出版社出版的圖書《舌尖上的中國》，對該書的翻譯將是一次大力推進(jìn)中國飲食文化傳播的嘗試。在翻譯過程中，筆者將胡庚申教授的翻譯適應(yīng)選擇論作為翻譯的理論指導(dǎo)，在不同層次、不同方面力求多維度適應(yīng)翻譯生態(tài)壞境，如從語言、文化、交際三個(gè)維度進(jìn)行適應(yīng)性選擇
