文化翻译视角下黔菜英译策略研究

摘要：

【目的】进一步研究推广黔菜，充分借力贵州得天独厚的生态资源优势，推广原生态、美味的黔菜。【方法】在文化 翻译视角下，运用异化与归化的翻译策略，进行黔菜英译研究。【结果】黔菜出山，黔菜出海，已经逐渐为人熟知，但知名度 从省内到国内递减，这在一定程度上反映出黔菜走出国门仍需努力。【结论】归化和异化是手段，文化传播与传承是目标。 只有结合实际，兼顾二者优点，黔菜英译方能有所作为。

Abstract:

: [Objective] This study aims to promote Guizhou cuisine by leveraging the province’s unique ecological resources and enhancing its appeal through effective English translation. [Methods] From the perspective of cultural translation, this paper explores the English translation of Guizhou cuisine using the strategies of foreignization and domestication. [Results] While Guizhou cuisine is gradually gaining recognition outside the region, its popularity diminishes from local to national and international levels. This indicates that more effort is needed for Guizhou cuisine to achieve global reach. [Conclusion] Domestication and foreignization are translation strategies; cultural communication and heritage are the ultimate goals. Effective English translation of Guizhou cuisine requires a practical approach that draws on the strengths of both strategies to enhance cross-cultural understanding and promote culinary culture globally.

引用格式：夏雪，吴茂钊，刘永飞.文化翻译视角下黔菜英译策略研究[J].标准科学，2025 (8):80-86.

基金项目：本文受贵州省教育厅2024年高校人文社会科学研究项目“贵州黔菜公共品牌研究”（项目编号：2024RW100）；“贵州传统饮食习俗及成因研究”（项目编号：2024RW294）资助。 

作者简介：夏雪，硕士，讲师，研究方向为英语教育、黔菜英译。 吴茂钊，通信作者，博士，高级实验师，研究方向为烹饪科学与教育以及黔菜标准与产业。