英语烹饪书中动词短语译成印尼语的调制策略

Kadek Ayu Ekasani
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引用次数: 1

摘要

本文主要研究了英语烹饪书中动词短语在印尼语翻译中的转换策略。本研究中使用的数据来自于英语烹饪书《The Essential Book of sauce & Dressing》(由Murdoch Books撰写,新加坡Periplus出版)和印尼语翻译的《Saus dan Dressing yang esenal》(由Hadyana P.翻译,印尼Periplus出版)。本文主要采用了Newmark(1988)的《翻译教科书》(A Text book of Translation)中关于翻译策略的理论。收集数据的方法是记录和观察。本研究的结果不仅发现了一些独立的调制翻译策略,而且还发现了调制翻译策略与其他策略的结合,包括调制和换位;直译与调译;调制和还原;换位、调制和变换;调制,加和换位。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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MODULATION STRATEGY IN TRANSLATING VERB PHRASES IN ENGLISH COOKBOOK INTO INDONESIAN
This research is focused on the modulation strategy in translating verb phrases in English cookbook into Indonesian. The data used in this study is taken from English cookbook entitled “The Essential Book of Sauces & Dressings” written by Murdoch Books and published by Periplus, Singapore and the translation into Indonesian entitled “Saus dan Dressing yang esensial” translated by Hadyana P. and published by Periplus, Indonesia. The main theory is adopted from the book “A Text book of Translation” by Newmark (1988) about the translation strategy. The methods that are used to collect data are documentation and observation. The results of this study not only found a number of independent modulation translation strategys, but there was also a combination of the modulation translation strategy with other strategys, including modulation and transposition; literal translation and modulation; modulation and reduction; transposition, modulation and calce; modulation, addition and transposition.
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