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Translating the Culinary Culture in A Dream of Red Mansions: A Comparison Between Two English Versions from the Perspective of Communicative Translation
- 1 Shaoguan University
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Abstract
A Dream of Red Mansions, written by Cao Xueqin during the mid-18th century, is widely recognized as one of the most significant literary works in Chinese literature. The novel vividly portrays daily life, customs, and social norms during the Qing dynasty, including the depiction of food and drink. Accurate translation of culinary terms and food descriptions is crucial for conveying the cultural meaning and significance of the original text to readers of different languages and cultures. This is because these terms are deeply embedded in cultural and historical contexts. While there have been many translations of A Dream of Red Mansions, Yang Xianyi’s and David Hawkes’ versions are considered the most influential and significant. Yang Xianyi’s translation is known for its faithfulness to the original text and attention to details, while David Hawkes’ translation is known for its accessibility and readability to English readers. This study aims to compare the translation of culinary terms and food descriptions in A Dream of Red Mansions using Peter Newmark’s communicative translation approach. The goal is to provide insights into effective translation strategies and promote cross-cultural communication and understanding through the translation of cultural concepts in literature.
Keywords
culinary translation, A Dream of Red Mansions, communicative translation
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Cite this article
Diao,J. (2023). Translating the Culinary Culture in A Dream of Red Mansions: A Comparison Between Two English Versions from the Perspective of Communicative Translation. Communications in Humanities Research,5,299-312.
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