黔菜菜名中语言变异的英译研究——以《贵州画报》为例

A Study on the English Translation of Linguistic Deviations in the Names of Guizhou Cuisine—A Case Study of Guizhou Pictorial

摘要: 贵州每一道美食背后都包含着丰富多彩的文化，黔菜及其背后文化的英译对向世界推广、传播贵州饮食文化有着重要的作用。本文从前景化理论的变异视角出发，对《贵州画报》推出的双语期刊“醉美黔菜”专辑里黔菜菜名中语言变异现象的翻译方法和翻译技巧进行探究，发现译者应多采用音译和增译相结合的方式，结合直译、意译、减译等翻译方法，争取再现原文中的语言变异现象。研究期待丰富地方美食翻译策略，助力中华文化的推广与传播。

Abstract: Behind each delicacy of Guizhou cuisine lies a rich and diverse cultural heritage so the translation of Guizhou cuisine and their cultural connotations plays a crucial role in promoting Guizhou’s culinary culture to the world. Based on the foregrounding theory, particularly from the perspective of linguistic deviation, this study explores the translation methods and techniques employed in rendering the linguistic deviations in the names of Guizhou cuisine featured in the bilingual journal “Enchanting Guizhou Cuisine” published by Guizhou Pictorial. The findings show that translators prioritize a combination of transliteration and amplification, supplemented by literal translation, free translation, and omission, to effectively reproduce the linguistic deviations in the source text. This study aims to enrich the translation strategies for regional cuisine and contribute to the global promotion of Chinese culture.