스코포스 이론으로 분석한 음식메뉴의 문제점과 그에 따른 번역전략 = Issues and strategies in the translations of Korean restaurant menus: Based on the Scopos theory

다국어 초록 (Multilingual Abstract)

本论文是基于功能主义翻译理论中的翻译功能, 篇章功能考察了菜肴中文翻译｡ 考察对象为韩国观光公司向外国游客提供出版的『饮食文化与接待文化』一书｡ 这本书收录了1700多个韩食菜肴｡ 观察结果所收录的菜肴中有不少是来自于国外菜肴名称｡ 本论文对此提出了处理这类菜肴的翻译方式, 建议采取音译+解释的翻译战略｡ 这种方式可以突出翻译与语篇的功能｡ 不仅如此, 在处理对具有写意性或者含有文化因素的菜单翻译采取翻译战略时, 强调不仅要考虑读者的要求, 而且要注重目的语的文化和审美观, 还强调了在树立翻译战略时, 缩减两边文化的翻译员的重要角色｡

참고문헌 (Reference)

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