A Comparative Study on the Translation of Food Names in Hong Lou Meng from the Perspective of Functional Equivalence Theory文献综述

 2022-08-29 11:06:04

A Comparative Study on the Translation of Food Names in Hong Lou Meng from the Perspective of Functional Equivalence Theory

Abstract: Chinese scholars, on the whole, have done some rather comprehensive and systemic researches on various themes regarding the translation of Hong Lou Meng. In terms of the translation of food names, there also exists quite a few relevant studies. Those studies are conducted mainly from three different perspectives, namely, from cultural translation perspective, domestication and foreignization perspective and German functionalist perspective. In spite of different points of view, all those researches as well as this paper try to provide some instructive suggestions and inspiration for later diet-related translation practices. On the other hand, the studies carried out overseas are not so sufficient, and mainly focus on the translation of culturally-loaded contents. This paper aims to explore some practical suggestions on how to translate similar contents through the comparison between two versions of Hong Lou Meng from the perspective of functional equivalence. Functional equivalence theory has proved to be instructive in guiding translation practice and in developing and completing translation theory. It will help to figure out the most appropriate strategy for diet translation so as to relate the source text readersrsquo; response to that of the target text readers. Moreover, it is also helpful to chase down the reasons why the two translators chose different translation strategies, which will provide useful advice to other translators.

Key words：Hong Lou Meng, functional equivalence, food names, translation strategy

摘要：总的来说，中国学者对有关《红楼梦》翻译的各种论题已经做了相当全面和系统的研究。细化到饮食名称的翻译，相关的研究也不在少数。这类研究主要从三个不同的角度展开：文化翻译角度，归化和异化角度，德国功能主义角度。尽管角度不同，这些研究和本文都致力于为今后饮食相关的翻译实践提供灵感和指导性的建议。另外，国外的相关研究比较欠缺，且主要着重于文化内容的翻译。本文旨在通过运用功能对等理论，对比《红楼梦》的两个译本，以求为同类翻译提供一些实际的建议。功能对等理论对指导翻译实践和完善翻译理论具有启发性意义。它有助于为饮食翻译找到最合适的翻译策略，使得译文读者对译文所作出的反应与原文读者对原文所作出的反应基本一致。另外，找出两个译者采用不同翻译策略的原因也能让其他译者有所借鉴。

关键词：红楼梦；功能对等；饮食名称；翻译策略

一、文献综述

Hong Lou Meng is a masterpiece of Chinese vernacular literature and one of Chinarsquo;s Four Great Classical Novels. Because of its vital importance in Chinese literature, the study of the translation of Hong Lou Meng also constitutes a significant area in translation studies. Regarded as the “encyclopedia of Chinese culture”, Hong Lou Meng covers almost all aspects of the temporal society, such as clothing, diet, architectural style, etc.. However, it is precisely because of its rich cultural contents that the translation of the novel becomes an extremely arduous and formidable job. Thus every aspect of the novel deserves full attention and careful studies. This paper focuses on the translation of food names in Hong Lou Meng and aims at exploring practical suggestions in the field of diet translation through the comparison between two English versions of Hong Lou Meng from the perspective of Nidarsquo;s functional equivalence translation theory. After an in-depth research, a more systematic understanding of the strategies of dietetic translation can be achieved.

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