闽菜名英译的可译性限度与文本移植——生态翻译学视阈

语言与文化的差异以及交际意图等因素,客观上造成了翻译可译性限度。从生态翻译学的视角对闽菜名英译实践进行分析发现,原语和译语之间语言生态、文化生态和交际生态的差异度是影响可译性限度的主要原因。通过生态移植,可以最大程度提高整合适应选择度和多维转换程度,从而无限提高其可译性限度,进而构建生态范式的闽菜名英译规范。

A Study on the Translatability Limitation and the Textual Transplants of Fujian Cuisine Names from the Perspective of Eco-Translatology

The factors such as the differences on language and culture and the communicative purposes lead to the translatability limitation.On the basis of the studies on the translation practices of Fujian Cuisine names,it has been found from the perspective of Eco-Translatology that the differences among the linguistic ecology,the cultural ecology and the communicative ecology from the source language to the target language are the main causes that impose their effects on the translatability limitation.It is the eco-transplant that can maximize the degree of holistic adaptation and selection and the degree of multi-dimensional transformations,which will then maximize its translatability,on the basis of which,the norms on Fujian Cuisine names translation of eco-paradigm could be established.