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《水浒全传》藏译本可视为汉藏翻译史上的经典和里程碑之作。本文将《水浒全传》的原文与译文进行比较,从译本中所运用的意译、直译、增减等翻译教巧入手加以分析、研究,阐明译者以通顺易懂为目标,直译为基础,意译为辅助手法,科学使用增、减译技巧,译出了带有浓郁的“酥油、糌粑”味道的力作,为藏族翻译文化增添了绚丽多彩的一页。
The Translation of Water Margin Quan Zhuan can be regarded as a classic and a milestone in the history of Sino-Tibetan translation. This article compares the original text of Water Margin with the translated version, analyzes and studies from the translations of literal translation, literal translation, addition and subtraction used in the translation, and clarifies that the translator is based on literal translation and transliteration, Free translation as an auxiliary technique, scientific use of increase, reduction techniques, translated with a strong “butter, 糌 粑 ” taste of masterpiece, for the Tibetan translation of cultural add a colorful page.