%0 Journal Article
%T 从异语写作的译本比较看译者主体性——以《鱼翅与花椒》为例
On Translator Subjectivity through a Comparison of Translations of Foreign-Language Writing—A Case Study of Shark’s Fin and Sichuan Pepper
%A 郑雅月
%J Modern Linguistics
%P 450-455
%@ 2330-1716
%D 2025
%I Hans Publishing
%R 10.12677/ml.2025.133285
%X 《鱼翅与花椒》是英国作家扶霞·邓洛普以中国美食为主题的纪实作品，记录了她在成都学习与探究中国饮食文化的经历。书中通过描写扶霞的美食体验，以幽默风趣的笔触展现了地方饮食背后的文化内涵与社会生活。该书初版发布后广受好评，后被翻译为中文，在华语读者中引起广泛关注。现有两个中文译本：译者鍾沛君的《魚翅與花椒：英國妹子的中國菜歷險》及译者何雨珈的《鱼翅与花椒》，二位译者在标题翻译及具体文本处理上展现出明显差异。作为一部异语写作的代表作，该书旨在向西方读者介绍中国美食文化并纠正其刻板印象。因此，回译为中文时，译者需要调整视角，从面向异语读者转向面向本族语读者，以更符合中文语境的方式重构文化表达。本文通过比较两译本在文本再创作及方言词处理方面的差异，探讨译者主体性在回译中的具体体现。
Shark’s Fin and Sichuan Pepper by British author Fuchsia Dunlop is a nonfiction work documenting her exploration of Chinese cuisine and culture during her time in Chengdu. Using a humorous and engaging style, the book reveals the cultural significance and social narratives behind regional dishes. Widely acclaimed upon its release, it was later translated into Chinese, attracting significant attention. It has two Chinese translations: the first version is from Zhong Peijun, and the other version is from He Yujia. Notable differences in title and textual treatment can be observed from these two versions. The book was originally written to introduce Chinese cuisine to Western audiences and challenge certain stereotypes. In back translation, however, translators must shift their perspective to address native readers, reconstructing cultural expressions to suit their expectations. This paper compares the two translations in terms of textual recreation and the handling of dialectal terms, highlighting the translators’ subjectivity in the back translation process.
%K 《鱼翅与花椒》，
%K 译本比较，
%K 回译，
%K 方言词的处理
Shark’
%K s Fin and Sichuan Pepper
%K Comparison of Translations
%K Back Translation
%K Handling of Dialectal Terms
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=109752