生态翻译学“三维转换”视角下《茶经》文化负载词英译研究

A Study on the English Translation of Culture-Loaded Words in The Classic of Tea from the Perspective of “Three-Dimensional Transformation” in Eco-Translatology

摘要: 唐代陆羽所著《茶经》是世界首部茶学专著，汇聚了大量中国传统茶技与茶器文化的专业文化词汇。本文以胡庚申教授提出的生态翻译学理论为框架，聚焦其核心观点“三维转换”——即语言维的形式适配、文化维的内涵传递、交际维的意图达成，对比美国汉学家Francis Ross Carpenter的译本《The Classic of Tea: Origins and Rituals》与国内学者姜怡/姜欣的《茶经The classic of tea》译本中文化负载词的英译进行对比研究。研究发现，Carpenter译本侧重语言流畅性与实用性，适配英语读者认知习惯；姜译本更注重文化内涵传递与交际意图实现，二者在“三维转换”策略上各有优长，均为《茶经》跨文化传播的有效尝试，为中华茶文化典籍的外译实践与批评提供新的视角。

Abstract: The Classic of Tea, authored by Lu Yu of the Tang Dynasty, is the world’s first monograph on tea studies, containing a wealth of specialized cultural vocabulary related to traditional Chinese tea techniques and tea ware culture. Taking the eco-translatology proposed by Professor Hu Gengshen as the framework, this paper focuses on its core viewpoint of “three-dimensional transformation”—namely, the formal adaptation in the linguistic dimension, the connotation transmission in the cultural dimension, and the intention realization in the communicative dimension—and conducts a comparative study on the English translation of culture-loaded words in The Classic of Tea: Origins and Rituals translated by American sinologist Francis Ross Carpenter and The Classic of Tea translated by domestic scholars Jiang Yi and Jiang Xin. The study finds that Carpenter’s translation emphasizes linguistic fluency and practicality, which is adapted to the cognitive habits of English readers; while the Jiangs’ translation pays more attention to the transmission of cultural connotations and the realization of communicative intentions. Both translations have their own advantages in the application of the “three-dimensional transformation” strategy, and they are both effective attempts at the cross-cultural dissemination of The Classic of Tea, providing a new perspective for the translation practice and criticism of Chinese tea culture classics.