Application of Foreignization and Domestication in Cuisine Translation in Hong Lou Meng

Zhaoying He ； Xu Zhang

《International Journal of Social Science and Education Research》 4卷11期 (2021/11) Pp. 75-80

https://doi.org/10.6918/IJOSSER.202111_4(11).0011

摘要

The dietary names in Hong Lou Meng reflect Chinese culture. The purpose of this paper is to study the translation of cuisine names in the English versions by Yang Xianyi and David Hawkes from perspectives of dietary culture and linguistic forms. The thesis examines two strategies of translation-foreignization and domestication, which have been studied by lots of people at home and abroad. The analysis I have made shows that the choice between foreignization and domestication depends on three aspects-linguistic form, cultural difference and special language structure. Thus, the results of the research may offer some reference to the translation of names.

關鍵字

Hong Lou Meng ； Cuisine name translation ； Foreignization ； Domestication

參考文獻

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Schuttleworth, Cowie: Dictionary of Translation Studies. (Shanghai Foreign Language Education Press, Shanghai, 2004).

K.W. Zhou, Culturally-loaded Dish Names—A particular Reference to Hong Lou Meng. (MS., Jiangxi University of Finance & Economics, China 2011).

Venuti, Lawrence: The Translator’s Invisibility： (Routledge, London and New York, 1995).

Z.L. Duan：Tea Culture and Health Preservation in Hong Lou Meng (Shanghai Jiao Tong University Press, Shanghai 2011).