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文章对金岳霖在我国译学领域的建树做了探讨。金先生的《知识论》15章专题讨论了语言和翻译,从新的视角阐述了两种不同的翻译方法。他摒弃了传统的“直译、意译”的提法,首次提出“译意”和“译味”的概念。文中对“译意译味说”做了分析探讨,认为与传统的“直译、意译”相比,它更能切中要害。它不但拓宽了研究的视角,而且更能揭示出问题的本质,减少不必要的纷争。更重要的是,金岳霖用哲学家的睿智为后人奠定了一种新的翻译模式和思维方法。文中还用翻译实践的译例对金岳霖的“译意译味”的现实意义进行了验证,进而肯定了金岳霖对我国译学建设所做的开拓性贡献。
The article discusses Jin Yuelin in the field of translation studies in our country. Mr. King’s “Theory of Knowledge” Chapter 15 focuses on language and translation, and expounds two different translation methods from a new perspective. He abandoned the traditional “literal translation, free translation,” the formulation of the first proposed “translation meaning” and “translation taste” concept. In this paper, we analyze and discuss the meaning of “translation and translation” and think it is more crucial than the traditional “literal translation and free translation”. It not only broadens the research perspective but also reveals the essence of the problem and reduces unnecessary disputes. More importantly, Jin Yuelin used philosopher’s wisdom to lay a new mode of translation and thinking for future generations. This article also uses the translation practice translation examples to verify the practical significance of Jin Yuelin’s translation meaning, and further confirms Jin Yuelin’s pioneering contributions to the construction of Chinese translation studies.