[1]刘帅帅,李卓瑾.目的论指导下的中医食疗英译研究——以《饮膳正要》中汤类食疗方为例[J].西部中医药,2022,35(10):158-161.[doi:10.12174/j.issn.2096-9600.2022.10.35]
 LIU Shuaishuai,LI Zhuojin.Study on English Translation of TCM Dietary Therapy Guided by Skopostheorie: Formulation of Soup in Yinshan Zhengyao as the Examples[J].Western Journal of Traditional Chinese Medicine,2022,35(10):158-161.[doi:10.12174/j.issn.2096-9600.2022.10.35]
点击复制

目的论指导下的中医食疗英译研究——以《饮膳正要》中汤类食疗方为例
分享到:

《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
35
期数:
2022年10期
页码:
158-161
栏目:
出版日期:
2022-10-15

文章信息/Info

Title:
Study on English Translation of TCM Dietary Therapy Guided by Skopostheorie: Formulation of Soup in Yinshan Zhengyao as the Examples
作者:
刘帅帅, 李卓瑾
广州中医药大学外国语学院,广东 广州 510006
Author(s):
LIU Shuaishuai, LI Zhuojin
School of Foreign Studies, Guangzhou University of Chinese Medicine, Guangzhou 510006, China
关键词:
食疗《饮膳正要》目的论中医药翻译
Keywords:
dietary therapyskopostheoriesTCMtranslation
分类号:
R29
DOI:
10.12174/j.issn.2096-9600.2022.10.35
文献标志码:
A
摘要:
在分析中医食疗英译研究现状的基础上,从翻译目的论的角度探究《饮膳正要》中汤类食疗方的英译,分析《饮膳正要》英译本中译者采用的翻译方法和技巧,并为日后的中医食疗英译研究提供一定的参考。
Abstract:
On the foundation of analyzing research status of English translation of TCM dietary therapy, the paper discusses English translation of the formulation of the soup in Yinshan Zhengyao from the angles of skopostheories, analyzing translation methods and techniques the translators adopted in the English version of Yinshan Zhengyao, in order to provide certain reference for the future English study on TCM dietary therapy.

相似文献/References:

[1]茹晖晖.食疗辅助治疗口腔溃疡53例[J].西部中医药,2015,28(02):92.
[2]马诚,辛宝,钱文文,等.基于药食两用物质的食品研发创新与思考[J].西部中医药,2021,34(11):105.[doi:10.12174/j.issn.2096-9600.2021.11.23]
 MA Cheng,XIN Bao,QIAN Wenwen,et al.Innovation and Thinking of Food R& D Based on Dual-use Substance for Medicine and Food[J].Western Journal of Traditional Chinese Medicine,2021,34(10):105.[doi:10.12174/j.issn.2096-9600.2021.11.23]
[3]钱文文,辛宝,马诚,等.孙思邈“淡食”养生观与老年传统食养[J].西部中医药,2021,34(07):80.[doi:10.12174/j.issn.2096-9600.2021.07.20]
 QIAN Wenwen,XIN Bao,MA Cheng,et al.Sun Simiao’s Health Preservation Concept of “Salt-free Diet” and Traditional Diet for the Elderly[J].Western Journal of Traditional Chinese Medicine,2021,34(10):80.[doi:10.12174/j.issn.2096-9600.2021.07.20]
[4]辛宝,胡雯,钱文文,等.传统食养对适老食品发展的启示[J].西部中医药,2021,34(07):82.[doi:10.12174/j.issn.2096-9600.2021.07.21]
 XIN Bao,HU Wen,QIAN Wenwen,et al.The Enlightenment of Traditional Diet Regimen on the Development of the Food for the Elderly[J].Western Journal of Traditional Chinese Medicine,2021,34(10):82.[doi:10.12174/j.issn.2096-9600.2021.07.21]
[5]任晓梅,钱文文,辛宝.加味四君子汤联合营养制剂对恶性肿瘤患者营养状况的影响[J].西部中医药,2021,34(04):81.[doi:10.12174/j.issn.2096-9600.2021.04.20]
 REN Xiaomei,QIAN Wenwen,XIN Bao.Effects of Modified Sijunzi Decoction and Nutrition Preparation on Nutritional State of Cancer Patients[J].Western Journal of Traditional Chinese Medicine,2021,34(10):81.[doi:10.12174/j.issn.2096-9600.2021.04.20]

备注/Memo

备注/Memo:
刘帅帅(1985—),男,博士学位,讲师。研究方向:中医典籍英译。广东省哲学社会科学“十三五”规划2016年度学科共建项目(GD16XWW18);广东省哲学社会科学十三五规划2020年度学科共建项目(GD20XWY20);广州中医药大学人文社科学科专项扶持项目(2020SKXK22)。
更新日期/Last Update: 2022-10-15