基于交际翻译和语义翻译理论看《红楼梦》平行英译本饮食名称翻译
A Study on the Translation of Food in Parallel Translation of “Dream of the Red Chamber” Based on Communicative Translation and Semantic Translation

随着社会的进步，国家间的交往已不仅仅局限在政治和经济上，文化的沟通也变得越来越紧迫。《红楼梦》包罗万象，它几乎涵盖了中国传统文化的方方面面，被尊称为中国传统文化的《百科全书》，其在西方国家的流传程度也是其他同类目作品所不能比拟的，其译本对于中国文化的传播具有重要作用。因此本文基于纽马克的交际翻译和语义翻译理论试分析《红楼梦》霍克斯和杨宪益&戴乃迭译本中饮食名称的异同之处，以及其对于中国文化的传播效果，从而更好地传承中国饮食文化，积极向世界介绍自己的民族文化，让更多人了解中国多样的饮食文化。
With the progress of society, communication between nations is no longer limited to politics and economics; cultural exchange has become increasingly urgent. Dream of the Red Chamber (Hong Lou Meng) is a masterpiece that encompasses almost all aspects of traditional Chinese culture, earning it the title of the “Encyclopedia of Chinese Traditional Culture”. Its dissemination in Western countries is unparalleled by other works of the same genre, and its translations play a significant role in the spread of Chinese culture. Therefore, this paper aims to analyze the similarities and differences in the food terms used in the English translations of Dream of the Red Chamber by Hawkes and Yang Xianyi & Dai Naidie, based on Newmark’s theories of communicative and semantic translation. The study explores how these translations contribute to the dissemination of Chinese culture, particularly the food culture, thus fostering a better understanding of China’s diverse culinary traditions and actively introducing Chinese cultural heritage to the world.