Research on English Translation of Sichuan Cuisine

Yanyan Liu

doi:10.54254/2753-7064/3/20220104

Research Article

Open access

Published on 17 May 2023

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Liu,Y. (2023). Research on English Translation of Sichuan Cuisine. Communications in Humanities Research,3,1-8.

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Research on English Translation of Sichuan Cuisine

Yanyan Liu *^,1,

¹ University of Birmingham, Edgbaston, Birmingham B15 2TT, United Kingdom

* Author to whom correspondence should be addressed.

https://doi.org/10.54254/2753-7064/3/20220104

Abstract

Sichuan cuisine, one of the eight famous schools of Chinese cuisine, is popular at home and abroad. With the expanding cultural exchange between Chinese and Western food, the translation of Sichuan cuisine shows its importance. Based on the translation principles of literal translation, free translation, and transliteration, this paper studies the characteristics of the naming and translation of Sichuan cuisine and proposes corresponding translation methods. It is found that the translation strategy is related to the food name. The name of cuisines made up of main ingredients and cooking methods can be translated literally; those named without this information can use free translation; and local specialties can be translated by transliteration. This dissertation is conducive to spreading Sichuan cuisine worldwide.

Keywords

English translation., Sichuan cuisine, China

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References

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Cite this article

Liu,Y. (2023). Research on English Translation of Sichuan Cuisine. Communications in Humanities Research,3,1-8.

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About volume

Volume title: Proceedings of the International Conference on Interdisciplinary Humanities and Communication Studies (ICIHCS 2022), Part 1

Conference website: https://www.icihcs.org/

ISBN：978-1-915371-29-4(Print) / 978-1-915371-30-0(Online)

Conference date: 18 December 2022

Editor：Faraz Ali Bughio, David T. Mitchell

Series: Communications in Humanities Research

Volume number: Vol.3

ISSN：2753-7064(Print) / 2753-7072(Online)

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