大學英語四級段落翻譯

單擊此處編輯母版標題樣式,單擊此處編輯母版文本樣式,第二級,第三級,第四級,第五級,*,*,C-E Translation Practice,Practice makes perfect.,背景介紹,(Background Information),人類用餐時的餐具，東、西方國家有很大差異，西方多用叉和勺，而東方人多用筷子特別是中國人，對筷子更不陌生，因為它是中國人發(fā)明的一種非常有特色的夾取食物的用具，在世界各國的餐具中獨具風采，被譽為中華文明的精華本篇介紹了“筷子”這一名稱的來歷、筷子用材的種類等中文段落（,Chinese,Version,）,筷子是中國餐桌上,最有特色的用餐工具,幾千年來我們中國人,一直視筷子一種,可以將,飯,從碗中逐口送入口中的,最簡單同時也是最有效的工具,早在周朝時期（公元前,11,世紀,-,公元前,3,世紀）筷子便被人們用來夾取葷、蔬菜，而米飯則用手取而食之這一時期的筷子叫做“箸”，與“住”字諧音,可這個“住”字在船上被列為禁忌語，,因為船是不可以在航行途中打住不前的，,人們因而改“箸”字為“筷”字，與“快”字諧音此后人們在“筷”字后又添加了后綴詞“子”中國許多廚房用品的名稱都帶有后綴詞“子”，如“杯子”、“盤子”、“鍋子”、“桌子”等等。

全國各地的筷子大小基本一樣,，而用材的種類各有不同，選材包括竹子、木材、,漆器,、玉石、,象牙,、塑料、,鋁,、銀、金等特長的筷子通常為廚房用筷過去人們用,嵌有銀器的木筷,來測試是否有人在餐中下毒，,因為銀器碰到一些有毒物品會起變色反應難點解析（,Difficult Points Analysis,）,1.,最具特色的用餐工具：譯為“,the most distinctive eating tool”,，其中,distinctive,表示,serving to mark a difference or make distinct(,區(qū)別的；有特色的,),2.,飯：可以譯為“,rice”,但稍顯單薄，因為本篇旨在向人們深入介紹筷子的由來bite-sized morsels of food”,似乎更符合語篇特色，其中,morsel,指,tiny piece(esp.of food),；,mouthful(,一小塊食物；一口,),3.,一直視筷子為一種,最簡單也是最有效的工具：“一直”提示譯者時態(tài)應該用現(xiàn)在 完成時，譯為：“,have always regardedthe simplest and the most efficient tool”,。

4.,這一時期的筷子叫做“箸”：此處“箸”是專門用語，因此，“叫做,”,可譯為“,a term for sth.”,，,term,表示,word used to express an idea,esp.a specialized concept(,名詞；術語,),故譯成“,The Chinese term for chopsticks during this period was zhu”,5.,與“住”字諧音：“箸”與“住”諧音，所以翻譯時不必出現(xiàn)兩次漢語拼音，“住”僅出現(xiàn)其含義即可，故譯為：,a character whose sound was homonymous with another word meaning“to stop”,6.,因為船是不可以在航行途中打住不前的：前后兩句都出現(xiàn)了“船”，在英文里可以省去原因狀語從句，而啟用非限制性定語從句，使譯文緊湊、明了，故譯為：“,which were not supposed to stop en route”,其中,be supposed to,表示,not be allowed to do(,不被許可,),；,en route,表示,on the way(,在途中,),。

7.,此后人們在“筷”字后又添加了后綴詞“子”：中文出現(xiàn)后綴詞的現(xiàn)象雖遠不如英文，但也不是完全沒有，像這里的“子”就是后綴（,suffix,）譯為“,Then,another character zi was added as a sort of suffix”,8.,全國各地的筷子大小基本一樣：“在,方面一樣”譯為“,be uniform in”,，故譯為“,chopsticks,which are roughly uniform in size throughout China”,9.,漆器：,lacquer,10.,象牙：,ivory,11.,鋁：,aluminum,12.,嵌有銀器的木筷：“嵌有銀器”指“嵌有銀絲”，故譯為“,wooden chopsticks inlaid with silver thread”,其中,inlay,表示,set pieces of(designs in)wood,metal,etc.,in the surface of another kind of wood,metal,etc.so that the resulting surface is smooth and even(,鑲；嵌,),，,inlay,的過去式、過去分詞均為,inlaid,。

13.,因為銀器碰到一些有毒物品會起變色反應：“起反應”可譯為,react to,，“起變色反應”可譯為“,react to sth.by changing color”,故整個分句可譯為“,since silver reacts to a number of poisonous substances by changing its color”,參考譯文,(Referential Translation),Chopsticks,or kuaizi,are the most distinctive eating tool at the Chinese dining table.,For thousands of years we Chinese have always regarded chopsticks the simplest possible and the most efficient tool for transporting bite-sized morsels of food from a bowl to the mouth.As early as in the Zhou Dynasty(11th-3rd century B.C.),chopsticks were used for picking up meat and vegetable,while hands were used for rice.,The Chinese term for chopsticks during this period was zhu,a character whose sound was homonymous with anthor word meaning to stop.Since the character was taboo on ships,which were not supposed to step en route,it was changed to kuai,a word homonymous with another word meaning quick.Then,another character zi was added as sort of suffix,as occurs with the names of many common objects in the kitchen,such as beizi(cup),panzi(plate),guozi(pot),zhuozi(table),etc.,Chopsticks,which are roughly uniform in size throughout China,can be made of a variety of materials,including bamboo,wood,lacquer,jade,ivory,plastic,aluminum,silver and gold.Special long bamboo chopsticks are generally used in the kitchen.In the past,wooden chopsticks inlaid with silver thread were used to test whether poison was put in a meal,since silver reacts to a number of poisonous substances by changing its color.,拓展練習,1,（,Supplementary Practice,）,中國人使用筷子的方法很有藝術性，各人有各人的方法，就好像簽名一樣，不盡一致。

中國人一般都能所心所欲地用筷子夾起一粒米、一粒豌豆、一只滑溜溜的蘑菇或海參對于那些用餐時只會使用刀叉的西方人來說，掌握用筷的方法和技巧開始時難度也許很大，也很有趣，需要很大的耐心，需要用心練習如果他們希望享用一頓真正的中餐的話，那么花時間耐心學習用筷技藝不僅很有必要，而且也很有收益參考譯文,(Referential Translation),The way Chinese handle our chopsticks is quite artistic and varied from person to person like ones signature.An average Chinese can very easily pick up a single tiny grain of rice,or a tiny piece of peas,or a slippery button mushroom or sea cucumber.For those Westerners who use only forks and knives for their meals,the mastery of the method and skills for using chopsticks may be quite challenging,and amusing,at the beginning.A lot of patience and concentrated practice is required.This is not only very necessary and but also very rewarding if they wish to enjoy a real Chinese dinner.,拓展練習,2,（,Supplementary Practice,）,在中國，餐桌上放一把刀是極其少見的現(xiàn)象。

在許多人看來，刀會使人聯(lián)想到虎視眈眈、咄咄逼人的武器，因而不可在友好溫暖的餐桌上占有一席之地根據(jù)中國的傳統(tǒng)習俗，所有切割操作以及其他勞作都應該在廚房內(nèi)進行這樣所有出現(xiàn)在餐桌上的食物都可一口送入口中，但是整魚、整雞、整頭乳豬除外這些菜經(jīng)過一番烹調(diào)，可以用筷子夾開取用，因而也無需借助刀子切割參考譯文,(Referential Translation),In China,it is quite rare for a knife to appear on the table.For many people,a knife is associative with a menacing weapon that should not find itself landing on a friendly,warm dinner table.It is also a Chinese custom for。