The Application of Foreignization and Domestication Strategies in the English Translation of Zhe Cuisine文献综述

 2022-09-08 12:02:16

Literature review

Previous study on English translation of the names of Chinese dishes

There is no doubt that food is important to our human beings. However, the research on the study of English translation of Chinese dishes is not as many as in other fields. Hu (2008) said the translation of dishes is a new realm of translation research, but also an urgent and tough task. In the 1990s, there were only 7 articles about English translation of Chinese dishes. But with the development of economy and technology, there are more and more translation about Chinese dishes.

However, most works base on the views like function or semantic, caring little about cross culture. Many of them adopted Nidarsquo;s equivalence theory to the translation. “These kinds of translation mainly focuses on the meaning and function between the two languages. The so-called equivalence of response means that a good translation can call forth the response of its readers equivalent to that of the readers of the original work” He（2004）. Therefore, the translation based on this theory pay more attention on the meanings so that the readers can understand of the original works, and with little mention about the culture between the two languages. However, translation does not present only the meaning in the target language, whatrsquo;s also important is whether the hidden culture is conveyed in the translation. “Just as Nida said, for truly successful translating, biculturalism is even more important than bilingualism, since words only have meanings in terms of the cultures in which they function”(Nida，2001). Nevertheless, there are some articles focusing on the translation through cultural view.

Then the following is the review of former researches related to the translation of Chinese dishes. I divided into two groups — studies on the English translation of the names of Chinese dishes and studies on the Foreignization and Domestication in English translation of Chinese dishes.

Studies on the English translation of the names of Chinese dishes

Yang (2010）uses functional approach to explain the English translation of Chinese dishes. She emphasizes that translators should consider translationrsquo;s purposes and the practical situation of readers. The functional view emphasizes that translation should choose flexible methods and make the translation versions of the work express the same meaning as the original work. On the basis of functional approach, she explains the principles of the English translation of Chinese dishes, which was published by Beijing tourism bureau and includes many English translation of Chinese dishes and she believes the principle of English translation of Chinese dishes should focus more on the raw materials and ways of cooking. Therefore, literal translation and free translation should be frequently adopted. The main purpose of translation is to make foreigners better understand the names so that they may not feel confused when they order.

Kong and Zhao（2011) writes the strategies of English translation on the view of teleology. Like functional view, teleology also focuses more on the transmission of message. In term of this view, they propose four strategies to translate Chinese dishes: literal translation, free translation, transliteration and borrowing. They think transliteration should be put on the first place on the teleology because it is more meaningful than literal translation, and it can attract tourists more. They believes the English translation of Chinese dishes should make foreigners understand the make-up of Chinese dishes, the ways of cooking as well as the inner culture. So translators should be familiar with different food culture, and know different foreigners needs.

In a paper named Analysis of Translation Skills of Chinese Dish Name the author first analyzes the features of Chinese dishes because she thinks the names of the dishes do not only attract customers but also win an everlasting fame. She classifies the dishes into two categories, the names with raw materials and the names with aesthetic features. She concludes that Chinese dishes are complex and profound, and when we translate, it is important to “pay attention to different cultural habits and characteristics of different regions”（Cai，2010）. It requires translatorsrsquo; competence of language and understanding of culture of different countries.

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