《红楼梦》饮食文化翻译策略研究
The thesis attempts to make a comparison of the translation of dietary culture in the two versions from German functionalism, in order to study the relationship between translation purposes and the choice of translation strategies. From the perspective of German functionalism, the choice of translation strategy is determined by translation purpose which is influenced by the time, places of translation and the background of translators. As a Chinese people, Yang Xianyi intends to spread Chinese culture through his translation. Therefore, he always prefers translation strategies which can ensure the faithfulness to source text. While Hawkes, as a Westerner, he translates this novel to introduce the literary content to English readers. So when translating this novel, he always prefers the strategies that can help target readers to understand. Through the research of this thesis, a conclusion can be drawn that the difference on translation purposes of Yang and Hawkes leads to their different choices on translation strategies.
Key words: Translation Strategy Translation Purpose Dietetic Culture in Hong Lou Meng
摘 要中国饮食文化源远流长，享誉海内外。近年来有关中国饮食文化翻译研究越来越多，但主要集中在菜谱翻译，而文学作品中饮食翻译的特殊性常常会被人们所忽略。《红楼梦》作为中国古典文学的巅峰之作，涉及了中国传统文化的方方面面，包括丰富的传统饮食文化。《红楼梦》曾有过两个优秀的全本译本，分别是杨宪益、戴乃迭译本和霍克斯、闽福德译本。
本文旨在以德国功能主义翻译理论为理论基础，通过对《红楼梦》杨宪益译本和霍克斯译本中饮食翻译的对比研究，探究翻译目的对翻译策略选择的影响。德国功能主义认为翻译目的决定翻译策略的选择，而翻译目的又取决于翻译的时间、地点，译者的身份背景等。杨宪益作为中国人，深受源语文化的熏陶，他的翻译目的主要是传递中国文化，最大程度地体现中国文化的魅力。因此，他在翻译时一般侧重于选择能够保持原著原汁原的翻译策略。而霍克斯作为西方人，则更加重视小说的内容，以能让英语国家的一般读者理解这部小说，体会其文学价值为主要翻译目的。所以，他在翻译时更倾向于选择便于英语读者理解的翻译策略。通过本文的分析可以得出，杨宪益和霍克斯在翻译《红楼梦》时由于翻译目的不同，在翻译策略的选择上也有所不同。
毕业论文关键词：翻译策略 翻译目的 红楼梦饮食文化
Contents
Abstract i
摘 要 iii
Contents iv
Chapter One Introduction 1
Chapter Two Empirical Research of the Translation of Dietetic Culture in Hong Lou Meng 5
2.1 Translations of dishes' names suggesting raw materials 5
2.2 Translations of dishes' names suggesting features 7
2.3 Translations of dishes' names suggesting cultural connotations 9
2.4 Translations of dishes' names suggesting dietetic functions. 11
上一篇：论音标对中学生单词记忆的影响