新加坡华族美食的英译现状及外来人对于现状接受程度的考察 = Status quo of translation for chinese cuisine in Singapore and exploration on the acceptance level of foreigners in Singapore

• Main Author: 张芊蔚 Zhang, Qianwei
• Other Authors: Arista Kuo
• Format: Final Year Project
• Language: Chinese
• Published: 2018
• Subjects: DRNTU::Humanities
• Online Access: http://hdl.handle.net/10356/73457
• Institution: Nanyang Technological University

新加坡是一个国际化的国家，英语是社会中通用度最高的语言。而从人口结构来看，新加坡社会又是一个拥有悠久华族文化的社会。在这种特殊环境下，吸引了越来越多的外来人口来到新加坡体验这种中西交融的文化氛围。处于东西文化共存的语境中，为了让外来人口能真正了解并融入新加坡本土文化，语言和文化上的翻译显得尤为重要。 本文以新加坡华族美食的菜名翻译为研究对象，走访了新加坡本土较为著名的八家熟食中心，搜集了大量华族美食的英文翻译形式，结合前人已有的理论基础，总结了本土使用的主要翻译策略，同时也发现了一些在实际情况中出现的翻译上的其他问题。为了解身在新加坡的外地人对社会上翻译策略的偏好，笔者以调查问卷的形式访问了十名来自于不同文化背景的外来人口，探究他们对于不同翻译策略的喜爱程度和面对理解障碍时的感受。最后根据实地考察所得资料和调查问卷的结果，对新加坡菜名翻译的现状提出了方向性的意见。 Singapore is an internationalized country and English is the most universe language in society. From the perspective of demographic structure, Singapore is profoundly influenced by Chinese culture. In this special circumstance, Singapore attracts more foreigners here to experience the mixed cultural atmosphere. Since Singapore has both oriental and western language environment, in order to make it easier for foreigners to recognise and integrate into local culture, it is obviously vital in terms of the translations of language and culture. To explore the dishes translation of Chinese cuisine in Singapore, eight famous food centres’ dish translations were collected. By referring to the existing theoretical foundation, the essay summarises the main translation strategies applied in Singapore and also finds some problems in actual translations. In order to understand the preferred translation strategies in the view of the foreigners living in Singapore, a survey was conducted to ten foreigners who are from different cultural backgrounds so as to discover their preference of different translation strategies and feelings when they have difficulty in comprehending the dish translations. Finally, according to the information collected from field works and the result of survey questionnaires, some general suggestions are provided regarding to the status quo of dish translation in Singapore.