Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/62311
Title: 论《小娘惹》里娘惹美食的字幕翻译策略 = Translation techniques in the subtitles : Nyonya food in The Little Nyonya
Authors: 吴东泰 Goh, Dong Tai
Keywords: DRNTU::Humanities::Language::Chinese
Issue Date: 2015
Abstract: 《小娘惹》是一部以娘惹文化为题材的电视连续剧,于新加坡主要的华语频道,新传媒八频道首播。娘惹文化包括了许多马来与中国闽南元素,并在其语言与美食上表现出来。本文将探讨的便是译者在进行《小娘惹》里娘惹菜的字幕翻译时,所选择的翻译手法,分别为异化与归化两大类别。而这两个类别的翻译策略又可分别细分为其他的翻译手法,让这部电视剧的字幕翻译更显丰富。这部电视剧的字幕翻译之难点就在于它除了涉及到英文与中文的翻译之外,译者也必须克服观众对于马来语和闽南语两个相对比较陌生的语言的障碍。《小娘惹》的字幕翻译策略符合了字幕翻译一般的理论,以异化的策略为主。但与此同时,其字幕中也运用了不少的归化策略来弥补异化翻译策略得不足,让归化与异化这两种翻译策略在字幕当中达到互补的效果,以让观众能够在最有效的情况下了解戏剧中的文化内容。The Little Nyonya is a drama serial by Singapore’s Mediacorp, which is based on the Peranakan culture. It was first aired on Channel 8, Singapore’s main free-to-air Mandarin channel. The Peranakan culture is heavily influenced by the Malay and Minnan (Hokkien) elements, and this is directly reflected on its language and cuisine. This paper will discuss about the two main translation techniques, namely domestication and foreignisation, used by the translators when translating the mentioned Nyonya food into the subtitles. The two categories can then be sub-divided into other translation techniques, and such an array of translation techniques being used in the subtitles has made the subtitling process more holistic. A major challenge for the translators of this drama serial is that other than English and Mandarin, the show also encompasses Malay and Hokkien languages that are less familiar to the audiences. The translation techniques used in the subtitles of The Little Nyonya is in line with the usual norm of any subtitling, with foreignisation being the main technique used. But at the same time, the translators also used a significant number of domestication to make up for the short-comings of the foreignisation techniques. In this case, both domestication and foreignisation are complementary of each other and through this, the cultural aspects of the drama can then be effectively delivered to the audiences.
URI: http://hdl.handle.net/10356/62311
Rights: Nanyang Technological University
Fulltext Permission: restricted
Fulltext Availability: With Fulltext
Appears in Collections:HSS Student Reports (FYP/IA/PA/PI)

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