佘丹丹

(安徽師范大學(xué) 外國語學(xué)院,蕪湖 241003)

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漢英旅游平行文本對比和翻譯研究
——以安慶美食與巴斯小吃為例

佘丹丹

(安徽師范大學(xué) 外國語學(xué)院,蕪湖 241003)

摘要：平行文本是指語篇類型與功能相似的不同語言形式的文本,不同語言系統(tǒng)的中英旅游文本有其各自獨(dú)特的規(guī)律。從文本功能和翻譯目的出發(fā),以中國安慶地方美食和英國巴斯風(fēng)味小吃為例,通過對旅游平行文本進(jìn)行對比分析,找出英漢旅游文本中的差異。在此基礎(chǔ)上,提出切實(shí)可行的翻譯策略,對原有的中文文本內(nèi)容進(jìn)行重組改寫,更加有效地傳遞旅游文本中的信息,制作出滿足外國游客需求的美食文本。從而實(shí)現(xiàn)旅游文本的呼吁感染功能,推動(dòng)美味中國走向世界。

關(guān)鍵詞：平行文本;對比分析;旅游文本;外國游客;美味中國

旅游文本具有信息功能和呼吁功能,旅游文本的翻譯要滿足外國讀者的閱讀需求和文化心理,也就是要符合外國旅游文本的規(guī)范。但是,目前旅游文本的翻譯,特別是美食文本的翻譯存在許多不足之處,難以滿足外國游客的審美需求。從文本功能和翻譯目的出發(fā),以安徽省安慶市地方美食和英國巴斯風(fēng)味小吃為例,采用例證法和對比分析法,對國內(nèi)與國外旅游平行文本進(jìn)行對比,分析國內(nèi)與國外美食文本的特點(diǎn)和功能實(shí)現(xiàn)方式的差異,旨在制作出滿足外國讀者需求的美食文本,吸引更多潛在的外國游客,推動(dòng)美味中國走向世界。

尤金·奈達(dá)的“功能對等”理論與彼得·紐馬的“交際翻譯”理論為本文的平行文本對比研究提供了理論視角。“功能對等”是指在翻譯中力圖用最貼近和自然的對等語再現(xiàn)源語的信息,要求譯文信息對譯文讀者所產(chǎn)生的效果與原文信息對原語讀者所產(chǎn)生的效果基本一致。“交際翻譯”是指力圖使譯文對目標(biāo)語讀者所產(chǎn)生的效果盡可能地接近原文對原語讀者所產(chǎn)生的效果,與“功能對等”類似,強(qiáng)調(diào)譯文對目標(biāo)語讀者產(chǎn)生的效果;而語義翻譯則是力圖在合乎第二語言的語義與句法結(jié)構(gòu)下,更加貼切地譯出原文的準(zhǔn)確語境意義[1]?？梢钥闯?語義翻譯重視的是原文作者的思維過程,適用于文學(xué)作品、自傳等注重信息內(nèi)容的文本的翻譯,而“交際翻譯”重視的是目標(biāo)語的語言、文化與目標(biāo)語讀者,適用于非文學(xué)作品、廣告等注重信息傳遞效果的文本的翻譯。因此,不同類型的文本應(yīng)該采取不同的翻譯策略,對于旅游文本這樣的表達(dá)型文本,宜采用接近目標(biāo)語和目標(biāo)語文化的“交際翻譯”策略。

一、實(shí)踐調(diào)查研究

旅游文本包括自然景觀、人文景觀、地理景觀、餐飲美食等的宣傳介紹資料,其翻譯文本的特點(diǎn)直接影響其對外國游客的吸引力。根據(jù)網(wǎng)上搜集的安慶美食文本和實(shí)地調(diào)查的資料發(fā)現(xiàn),其翻譯的旅游文本存在一些不足之處。在少數(shù)外國游客參觀景區(qū)的途中,幾乎沒有紙質(zhì)的安慶美食的英文介紹;而在網(wǎng)站上少數(shù)關(guān)于安慶美食的翻譯,除了語態(tài)、時(shí)態(tài)、拼寫等出現(xiàn)低水平語法錯(cuò)誤外,忽略外國旅游文本規(guī)范是國內(nèi)旅游外宣文本的顯著特點(diǎn)?？傮w來說,安慶美食文本的翻譯,量少質(zhì)低。沒有滿足外國游客需求的美食資料的翻譯,中國美食很難吸引外國游客駐足品嘗,也不能很好地刺激旅游者的消費(fèi)欲望。

例1安慶美食中文介紹

胡玉美蠶豆辣醬

清朝光緒三十二年(公元1906年),胡玉美醬園采用川中辣醬風(fēng)味,試制成“胡玉美蠶豆辣醬”,色澤泛紅,味香細(xì)膩,微辣而甜,風(fēng)味獨(dú)特,一時(shí)名揚(yáng)四海,遠(yuǎn)銷國內(nèi)外。曾在巴拿馬萬國博覽會(huì)上,獲金質(zhì)國際榮譽(yù)獎(jiǎng)?wù)?并先后在上海國際展覽會(huì)、西湖博覽會(huì)上,獲“國光”銀質(zhì)獎(jiǎng)?wù)?被評為安徽省優(yōu)質(zhì)產(chǎn)品和輕工業(yè)部優(yōu)質(zhì)產(chǎn)品?！罢耧L(fēng)牌”胡玉美蠶豆辣醬為暢銷國內(nèi)外的名牌食品。

安慶美食英文介紹

Hu Yumei Bean Sauce

In the 32nd year of the reign of Emperor Guangxu of the Qing Dynasty(1906 AD),the famed HuYumei Sauce Shop adapted a Sichuan-style thick chili sauce flavor to produce “Hu Yumei Bean Sauce”. Its unique flavor made it an instant hit both at home and abroad.In the Panama International Fair,the sauce was awarded the International Honors Gold Medal,and at both the Shanghai International Exhibition and the West Lake Expo,it won the “National Light” Silver Medal.It is been named a “high-quality product” by the Anhui Provincial Government and the Ministry of Light Industry.

通過中英文對比分析,可以看出安慶美食的英文介紹幾乎是其中文介紹的直接翻譯,如將“曾在巴拿馬萬國博覽會(huì)上,獲……銀質(zhì)獎(jiǎng)?wù)隆弊g作“In the Panama International Fair,the sauce was awarded…Silver Medal”;也有漏譯的地方,如將“色澤泛紅,味香細(xì)膩,微辣而甜,風(fēng)味獨(dú)特”譯為“unique flavor”,即只譯出了“風(fēng)味獨(dú)特”的含義等;其中還有不少錯(cuò)譯之處,如將“采用”譯成“adapted”等。

綜上所述,安慶美食的英文譯文有很多逐字翻譯的部分,也有少量不照搬原文的部分,同時(shí)還有不少的語言錯(cuò)誤。暫且不論其翻譯的優(yōu)劣,但譯文沒有考慮國外美食文本的規(guī)范是事實(shí),在行文結(jié)構(gòu)、風(fēng)格上與地道的國外旅游文本相距甚遠(yuǎn),不符合外國游客的文化心理與審美需求。平行文本對比的方法有助于產(chǎn)生“自然、地道的譯文”[2],因此,對安慶和巴斯?jié)h英、英英美食資料進(jìn)行平行文本對比分析就有了重要意義。通過對比分析,找出漢語文化和英語文化中旅游文本的功能表述的差異,制作出符合外國旅游文本規(guī)范的外宣譯文,滿足外國游客的旅游需求,實(shí)現(xiàn)旅游文本的呼吁感染功能。

二、安慶美食與巴斯小吃平行文本對比

“平行文本”是指產(chǎn)生于相同或相似情境中的兩種不同語言的文本[2],安慶美食的中文介紹與巴斯小吃的英文介紹就屬于相似情境下產(chǎn)生的兩種不同語言形式的文本?！奥糜尉W(wǎng)頁是宣傳和促銷旅游產(chǎn)品及服務(wù)的一個(gè)重要手段”[3],下文將安慶網(wǎng)站上與巴斯網(wǎng)站上的美食文本進(jìn)行對比分析,旨在找出巴斯美食文本的特點(diǎn),并借助這些特點(diǎn)制作出滿足外國游客需求的美食文本,最終實(shí)現(xiàn)旅游文本的呼吁功能。旅游文本中的表達(dá)習(xí)慣通常具有本國語言文化特色,例如,在語言修辭上,中國旅游文本多用華麗的描寫性的和夸張性的詞語,而國外旅游文本講究簡潔實(shí)用,幾乎沒有什么浮夸性的詞語;在內(nèi)容上,中國旅游文本突出強(qiáng)調(diào)其歷史或當(dāng)下的重要性,而國外旅游文本則從受眾角度出發(fā)更多地強(qiáng)調(diào)對必要信息的傳輸,注重目標(biāo)讀者的可接受性。

例2安慶美食中文介紹

麥隴香墨子酥

安慶糕點(diǎn)名坊“麥隴香”的傳統(tǒng)特產(chǎn)。制作須經(jīng)過九道工序,精心配料。主要原料是上等黑芝麻、小磨麻油、精細(xì)白糖等。產(chǎn)品形同烏墨,油而不膩,香甜爽口,具有潤肺補(bǔ)腎利肝等功效,老少皆宜。曾獲商業(yè)部優(yōu)質(zhì)產(chǎn)品獎(jiǎng)和安徽省優(yōu)質(zhì)產(chǎn)品獎(jiǎng)。

安慶美食英文介紹

Mai Long Xiang Black Sesame Pastries

These rich pastries are the famous Mailongxiang Bakery is specialty.To turn out these delightful pastries,the bakers follow a special nine-step process.The main ingredient is a loose powder ground from only the finest black sesame seeds.Added to that,refined sugar,sesame oil and a variety of additional materials make this local specialty a tasty treat.Dark as the finest black ink,with enough oil to flavor without being greasy,and ever so sweet and refreshing,it also boasts a number of traditional Chinese medicinal properties,aiding the lungs,kidney and the liver,all the while,being suitable for people of all ages.In addition to the National Department of Commerce is prestigious “High Quality Product” award,the pastries have raked in various provincial awards for quality as well.

例3巴斯小吃的英文介紹

The Bath Bun

The Bath Bun,not to be confused with the Sally Lunn bun,was invented by Dr.Oliver whose patients loved them so much that their waistlines expanded at an alarming rate so they were quickly replaced with the savoury Bath Oliver biscuit(see below.)The buns were originally a brioche or rich egg and butter dough topped with crushed caraway seed comfits.Today’s Bath bun is made from a sweet yeast dough and is sprinkled with crushed sugar after baking and often has a sugar lump in the centre of the bun.You can try a Bath Bun at various cafes and tea rooms in Bath such as The Bath Bun Tea Shoppe and Hands Tea Room.

Sally Lunn Buns

The Sally Lunn bun is much larger than the Bath bun and is like a large airy brioche.It is served with sweet or savoury accompaniment.Sally Lunn’s,one of the oldest houses in Bath,now houses a museum in the basement and a restaurant on three floors.According to legend,Sally Lunn,a Huguenot refugee,arrived in Bath in 1680 and started work with a baker in Lilliput Alley.She introduced the baker to her brioche style bun and they soon became popular at the public breakfasts and afternoon teas that were in vogue at the time.The recipe is a closely guarded secret which is mentioned on the deeds of the house.Today,Sally Lunns Refreshment House is high on the list of places for visitors as they can combine history with a delightful meal.In the evening the buns are served “trencher style” and make a superb meal.

Bath Olivers

Bath Olivers are popular today as an accompaniment for cheese and can be found on the shelves of most large supermarkets.However,this was not the purpose for which they were designed.Dr.Oliver was among the successful physicians who gathered in Bath during the Eighteenth Century to treat the sick who came to Bath for the curative properties of the thermal waters.During that period it became more popular to drink the waters rather than bathe in them.On his death Dr.Oliver left ￡100,a sack of flour and his secret formula to his coachman Atkins who subsequently set up a shop on Green Street and became rich on the proceeds.In tandem with architect John Wood and Master of Ceremonies,Beau Nash,Dr.Oliver was instrumental in founding the Royal Mineral Water Hospital to look after the less fortunate.This is now one of the oldest functioning hospitals in the UK.

麥隴香墨子酥的中文介紹體現(xiàn)了中國旅游資料的語言文化特點(diǎn),大量使用溢美之詞,如“精心”、“上等”、“油而不膩”、“老少皆宜”等,為了突出其重要性,介紹還提及了其“九道工序”、“具有潤肺補(bǔ)腎利肝等功效”等。其英文介紹幾乎是對中文介紹的直接翻譯,其中還有明顯的語法錯(cuò)誤和表述不當(dāng),如將“(麥隴香墨子酥)安慶糕點(diǎn)名坊‘麥隴香’的傳統(tǒng)特產(chǎn)”譯為“These rich pastries are the famous Mailongxiang Bakery is specialty”,屬于兩個(gè)謂語動(dòng)詞、主謂不一致的語法錯(cuò)誤;介紹還將“油而不膩”譯成“with enough oil to flavor without being greasy”,使用“with…without…”的結(jié)構(gòu)表述不當(dāng),在這完全可以不譯“油而不膩”,只要大概介紹其口味,游客就會(huì)自己品嘗其是否“油而不膩”了。這些在中國讀者看來褒義十足的表述,直接翻譯成英文,在外國游客看來未免空洞浮夸、難以理解,更別說激起他們的興趣了。

與中國旅游文本的特點(diǎn)不同,國外旅游文本的突出特點(diǎn)是注重內(nèi)容的可接受性,語言緊湊簡潔,頻繁地使用親近讀者的口語表達(dá)方式,通過其呼吁功能達(dá)到吸引讀者的目的。旅游外宣文本的成功與否要以其是否符合“譯文功能、譯語文化社會(huì)規(guī)范、文本類型等”[4]為衡量標(biāo)準(zhǔn)。國內(nèi)外的旅游文本都是在提供必要信息的基礎(chǔ)上增加呼吁的功能,因此,為符合外國讀者的語言文化規(guī)范,有必要對英美國家美食文本的特點(diǎn)進(jìn)行分析總結(jié),以便在翻譯時(shí)模仿其文本特征,創(chuàng)作出接近外國讀者審美習(xí)慣的文本。

從具體實(shí)例來看,“The Bath Bun”(巴斯甜面包)的介紹首先談?wù)撈溟_創(chuàng)者,其次談到演變發(fā)展過程,再到現(xiàn)在的成分,最后論及售賣地點(diǎn)?！癝ally Lunn Buns”(薩利倫甜面包)的介紹首先談到其形狀口味,其次論及其店面規(guī)模,再介紹傳說中的店主及面包師,最后談?wù)摰昝娴拿曁厣??！癇ath Olivers”(巴斯奧利弗餅干)首先談?wù)撈淞餍卸?其次介紹開創(chuàng)者的身份事跡、遺留的配方等?？傮w說來,這三個(gè)小吃的介紹主要談及了開創(chuàng)者、發(fā)展過程、配方口味及知名度等,都刻畫了故事化的情節(jié),以激起讀者的閱讀興趣。同時(shí),介紹語言簡潔、自然、樸實(shí),注意使用面向讀者的口語化的表達(dá)方式,如“You can try a Bath Bun at various cafes and tea rooms…”等?？梢哉f,成功的旅游文本在于以目標(biāo)語讀者為導(dǎo)向,符合目標(biāo)讀者的審美習(xí)慣,實(shí)現(xiàn)旅游文本的呼吁作用。

三、旅游文本的改寫

根據(jù)以上安慶美食與巴斯小吃平行文本對比的具體實(shí)例,可以看出安慶麥隴香墨子酥英文介紹的不足之處,這就需要我們借鑒巴斯小吃英文介紹的文本特點(diǎn),來對安慶美食的英文介紹加以改寫,以期滿足外國讀者的旅游需求。安慶麥隴香墨子酥的中文介紹可以適當(dāng)保留,加以增刪改寫,即對中文原文進(jìn)行“鑲補(bǔ)、減肥、重組”[5-6]。增補(bǔ)一些具體的、人文性的描述,如其開創(chuàng)者、發(fā)展過程和呼喚性的語句等;刪減那些不符合外國游客旅游需求的語句,“制作須經(jīng)過九道工序,精心配料”等這些不是游客所關(guān)心的,“產(chǎn)品形同烏墨,油而不膩”等描述性的文字也完全可以替換為一幅圖片;在為外國游客提供基本美食信息的基礎(chǔ)上,對原有的中文介紹和增補(bǔ)的內(nèi)容進(jìn)行重組改寫,增加英文介紹的互動(dòng)性和感染力。此處的改寫是基于翻譯目的和文本功能進(jìn)行的,安慶美食英文介紹是通過向外國讀者展示其旅游信息、與外國讀者產(chǎn)生心理互動(dòng),以達(dá)到旅游文本呼吁感染的作用。需要指出的是,這一改寫策略并不違背“忠實(shí)”的翻譯原則,在目的論中,“忠實(shí)”并不意味著譯文和原文逐字對等,譯文的目的和譯者對原文的理解決定著忠實(shí)程度和譯文形式[7]。在這一實(shí)例中,安慶美食英文介紹需要忠實(shí)的對象不是其面向中國讀者的中文介紹,而是其面向英美讀者的平行文本,即模仿巴斯小吃英文介紹的文本規(guī)范,制作出滿足外國游客需求的旅游文本。

安慶美食英文介紹改寫如下:

Mai Long Xiang Black Sesame Pastry

Mai Long Xiang,a famous pastry shop in Anqing,was invented by Hu Yumei to compete with a businessman in the late Qing Dynasty,who designed a pastry shop first near Hu’s Sauce Garden.Hu Yumei eventually defeated the competitor through sending for masters from nonlocal and a selection of local raw materials.Black Sesame Pastry,the traditional pastry of Mai Long Xiang,is made from black sesame seeds,refined sugar and sesame oil and tastes sweet and refreshing.It was rewarded as“High Quality Product”by the National Department of Commerce.Today,Mai Long Xiang is high on the list of places for visitors of all ages as they can combine history with a tasty delicacy.

改寫的麥隴香墨子酥英文介紹首先談?wù)撈溟_創(chuàng)者與發(fā)展過程,其次論及其成分與口味,最后談到其名聲特色,是模仿英國巴斯旅游文本的特點(diǎn)對其中文介紹進(jìn)行的改寫。此處的改寫是“對原語篇的風(fēng)格進(jìn)行改動(dòng),化虛為實(shí)使譯文符合譯語的語言風(fēng)格和行文習(xí)慣”[8]。從翻譯方法上來看,改寫的旅游文本不是對原文文本逐字逐句的“語義翻譯”,而是在考慮目標(biāo)語讀者的社會(huì)文化與特定文本規(guī)范的基礎(chǔ)上對原文進(jìn)行的“交際翻譯”。需要注意的是,上述改寫的旅游文本只是合乎譯入語文化社會(huì)規(guī)范和譯入語旅游文本規(guī)范的一種,是一種“符合目標(biāo)語特定文本的慣例、基本達(dá)到預(yù)期交際功能的‘充分翻譯’”[9]。

四、結(jié)束語

中國旅游文本與國外旅游文本在行文結(jié)構(gòu)、語言修辭上有很大差異,在制作外宣旅游文本的過程中要將中國的旅游信息特色與外國游客的旅游需求相結(jié)合,既體現(xiàn)中國美食的特色,又滿足外國讀者的審美需求。美食平行文本對比的實(shí)例雖然不能系統(tǒng)地展示旅游文本對比的方方面面,但是對中國美食的外宣翻譯具有一定的積極意義。

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(編輯: 鞏紅曉)

Contrastive Analysis of “Parallel Text” and Translation of Chinese Tourism Text—A Case Study of Local Delicacies in Anqing and BathShe Dandan

(School of Foreign Languages,Anhui Normal University,Wuhu 241003,China)

Abstract：Parallel texts can be regarded as texts of different languages which share similar features in text type and function,and tourism texts in Chinese and English of distinct language system has its own rule. From the perspective of text function and translation purpose,the author choose the texts of local delicacies in Anqing and Bath as parallel texts and made a comparison between tourism texts in English and Chinese.In addition,the author described her rewriting the original Chinese text to offer foreign tourists enough information,and put forward certain,practical translation strategies for translating the local delicacies into English to attract foreign tourists. The research emphasizes the advertising and promoting function of tourism texts in Chinese-English translation.

Keywords：parallel texts;contrastive analysis;tourism texts;foreign tourists;Chinese delicacies

DOI:10.13256/j.cnki.jusst.sse.2015.04.003

中圖分類號：H 315.9

文獻(xiàn)標(biāo)志碼：A

文章編號：1009-895X(2015)04-0312-05

作者簡介：佘丹丹(1988-),女,碩士研究生。研究方向： 翻譯理論實(shí)踐。E-mail:plumpetal@126.com

收稿日期：2014-01-13