学术翻译实训教程(轻工篇)

这本《学术翻译实训教程（轻工篇）》从设计学、食品科学、纺织科学、生物技术、日用化学五个方面着手，选用了多篇贴近生活的文章作为教学素材，细致讲解了词法、句法等翻译技巧，不仅适合轻工专业和英语专业的高校学生，对于英语爱好者来说也具有很高的 参考价值。

杨昊，副教授，教育学博士，江南大学外国语学院英语系副主任。研究方向：翻译、教学法和二语习得。先后在国内外学术期刊、会议发表学术论文数篇，参与和主持多项国家、教育部人文社科项目。曾担任“十二五”规划教材《生物技术概论 （Essentials of Biotechnology）（双语教材）》英文审稿工作。

Unit 1 Design Studies and Chinese Art
Passage A Incremental and Radical Innovation：Design Research vs
Technology and Meaning Change
Passage B 中国艺术设计的对称性
Translation Skills（Ⅰ）Modulation：Active & Passive（语态转换）
Translation Workshop
Unit 2 Food Science and Chinese Food Culture
Passage A Food Culture in China：Diet and Health
Passage B 濠江味传
Translation Skills（Ⅱ）Conversion Between the Abstract and
Concrete（虚实转换）
Translation Workshop
Unit 3 Textile Science and Fashion Culture
Passage A Cotton Growing，Properties and Uses
Passage B 时装与世界同步
Translation Skills（Ⅲ）Change of Parts of Speech（词类转换）
Translation Workshop
Unit 4 Biotechnology and Wine-Liquor Culture
Passage A The Influence of Raw Materials on Sensory Character
Passage B 国酒茅台
Translation Skills（Ⅳ）Translation of Long Sentences（长句翻译）
Translation Workshop
Unit 5 Cosmetics and Oriental Aesthetics
Passage A Cosmetics：the Chemistry of Charm
Passage B 中国彩妆三千年
Translation Skills（Ⅴ）Logical Relationship and Cohesion（逻辑与衔接）
Translation Workshop
Appendix
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and Wine-Liquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
Glossary
Unit 1 Design Studies and Chinese Art
Unit 2 Food Science and Chinese Food Culture
Unit 3 Textile Science and Fashion Culture
Unit 4 Biotechnology and Wine-Liquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
References