Search

A Comparative Analysis of the English Translation of Sichuan Cuisine Dish Names in Enjoy Culinary Delights and SICHUAN (CHINA) CUISINE Under the Guidance of Skopos Theory

Author(s)

Jin Zhou*

Affiliation(s)

College of Humanities and Social Sciences, Xi’an Polytechnic University, Xi’an, Shaanxi, China *Corresponding Author.

Abstract

As one of the Eight Great Cuisines of China, Sichuan cuisine is renowned in international culinary culture for its unique flavors, diverse seasoning techniques, and varied naming conventions. However, the distinctive cultural background and intricate naming methods of Sichuan dishes pose significant challenges to their English translation. Currently, Enjoy Culinary Delights: The English Translation of Chinese Menus and SICHUAN (CHINA) CUISINE IN BOTH CHINESE AND ENGLISH are two authoritative works on the English translation of Sichuan dish names, yet they exhibit considerable differences in translation strategies. Guided by Hans Vermeer’s Skopos Theory, this paper conducts a comparative analysis of the English translations of Sichuan dish names in these two works, examining the effectiveness of their methods in terms of cultural transmission and functional realization. The findings reveal that translation strategies aligned with Skopos Theory contribute to improving the standardization of Sichuan dish name translations and provide theoretical support for the global dissemination of Sichuan cuisine and its culture.

Keywords

Skopos Theory; Sichuan Dish Names; English Translation; Comparative Analysis

References

[1]Chen Shuang. English Translation of Chinese Dish Names under the Guidance of Skopos Theory of Functionalism. Heilongjiang University, 2010. [2]Cao Yan. Research on English Translation Methods of Sichuan Dish Names from the Perspective of Communication Studies. Xihua University, 2018. [3]Reiss K, Vermeer Hans J. General foundations of translation theory. Tubingen: Niemeyer, 1984. [4] Liu Yi, Wang Jinxiang. Research on English Translation Strategies of Sichuan Dish Names under the Guidance of Skopos Theory. English Square, 2022, (04): 28-31. [5]Wen Yue’e. A Study on the Translation of Menus from the Perspective of Skopos Theory. Journal of Panzhihua University: Comprehensive Edition, 2008, 25(5): 3. [6]Vermeer Hans J. Skopos and Commission in Translational Action. London & New York: Routledge, 1998. [7]Bian Jianhua. Inheritance and Transcendence: A Study on Skopos Theory of Functionalism Translation. China Social Sciences Press, 2008. [8]Beijing Municipal Government Foreign Affairs Office, Beijing Minjiang Foreign Language Activity Organizing Committee Office. Translation Garden of Gourmet—English Translation of Chinese Menus. Beijing: World Knowledge Press, 2011. [9]Lu Yi, Du Li. Sichuan Cuisine of China: Chinese-English Standard Edition. Chengdu: Sichuan Science and Technology Press, 2010. [10]Wu Weixiong. A Brief Discussion on the English Translation of Chinese Dishes. Chinese Translators Journal, 1986, (05): 33-34. [11]Lu Gusun, Zhuang Yichuan, et al. Oxford Advanced Learner's Dictionary of Current English (6th Edition). Beijing: The Commercial Press. [12]Xiong Xin. A Study on the English Translation of Chinese Dish Names from the Perspective of Intercultural Communication Theory. Shanghai International Studies University, 2013. [13]Zhang Yuan, Liang Xia. The Principles and Applications of English Translation of Sichuan Cooking Methods. Shanghai Journal of Translators, 2013, (03): 42-44. [14]Cao Panpan. A Comparative Study on the English Translation of Sichuan Dish Names—Based on the Comparison between Translation Garden of Gourmet and Sichuan Cuisine of China. Journal of Sichuan Minzu University, 2018, 27(06): 63-68.