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  • 學位論文

從功能翻譯理論看餐飲類影視的字幕翻譯方法-以《原味主廚》為例

An Approach to Translation Methods for Cuisine Program Subtitling from Functional Perspectives: The Naked Chef as a Case Study

指導教授 : 李恭蔚

摘要


本研究以《原味主廚》為例,運用功能翻譯理論來探討餐飲類影視字幕所採用的翻譯方法。功能翻譯理論主要在研究文本類型的功能、翻譯目的和翻譯方法之間的關聯,不同類型之文本附載不同功能,若欲在譯文中傳達相同的功能定要能善用各種翻譯方法,因此,為了歸納整理出應對料理烹飪類字幕翻譯的方法,筆者會先應用功能派中萊斯和諾德的文本分析方法,找出餐飲類文本的功能、目的與特色等,再進一步研究,該使用何種翻譯策略來到這些相關功能。餐飲類影視字幕有別於其他文本的翻譯,舉《原味主廚》為例,文本中食譜操作和料理資訊為主要組成文本之重要內容,此外,該類節目目的是教導大家做美味簡易料理,因此翻譯最好能以簡潔、動態和明瞭的方式呈現,搭配上適當的修辭,例如四字套語,符合目標語觀眾的語言習慣和使料理之美味的傳遞更到位,因此,在翻譯類似主題時,譯者必須注意這些重要因素。最後,作者希望本論文能對餐影類的字幕翻譯有所貢獻,並提供給未來面對料理翻譯的譯者一些參考。

並列摘要


This study aims to discuss translation strategies and methods adopted in subtitling of cuisine programs in the perspective of functionalist approaches through a case study of a cuisine program, The Naked Chef. In order to identify useful translation strategies and methods in face of cuisine programs, translation purposes and textual features and functions should all be taken into consideration. Therefore, in the study, the theories of Reiss’s text typology and Nord’s text analysis in translation work as a foundation of text analysis in The Naked Chef. As the result indicates, a cuisine program mainly consists of information about cooking materials and cooking procedures which is similar to the contents of an instructional guide. Thus, to successfully pass those messages to Chinese audience, a simple and clear language and action verbs are required in the target text. Furthermore, the main purpose of the program is to teach audience to cook simply and nicely. The usage of rhetoric and appropriate styles may serve the purpose. And translators must take care of these points. Hence, it is hoped that this study may contribute to subtitling studies in the category of cuisine, and provide translators a reference in the future when encountering cuisine translation.

參考文獻


陳雪霞、吳武忠(2005)。台北市電視烹飪節目觀眾收視動機與收視
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