An Analysis of the Translation of Cantonese Cuisine Names from the Perspective of Intercultural Communication

DOI: https://doi.org/10.62517/jmsd.202412504

Author(s)

Zhou Yan

Affiliation(s)

School of Humanities and Social Sciences, Xi’an Polytechnic University, Xi’an, Shaanxi, China

Abstract

With the advancement of the current globalization trend, cross-cultural exchanges between China and foreign countries are becoming more and more frequent. Chinese cuisine plays an important role in intercultural communication. Especially in the context of the current strategy of "going abroad" of Chinese culture, the standardized English translation is indispensable for the dissemination of Chinese cuisine. However, due to cultural differences between China and foreign countries, the translation of Cantonese dishes has become a major difficulty in cross-cultural communication. Therefore, this study takes the English translation of Cantonese cuisine as the research object. Starting with the characteristics and cultural background of Cantonese cuisine and combining the differences between Chinese and Western cultures, we can translate the names of Cantonese cuisine by the translation strategies of domestication and foreignization, including literal translation, transliteration, free translation and amplification, explained translation and other translation methods to improve the validity of the international communication of Cantonese cuisine culture and help its internationalization.

Keywords

Cantonese Cuisine; Domestication; Foreignization; Intercultural Communication

References

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