Author(s)

Zhang Zishun ¹

Affiliation(s)

¹ School of Foreign Languages, Hanshan Normal University, Chaozhou, 521041, China

Corresponding Author

Zhang Zishun

ABSTRACT

The English translation of Chinese cuisine, which is closely related to everyday life, has attracted great attention from worldwide. However, different cities have different characteristics in the catering industry. Although the translations of Chinese Cuisine can be found everywhere in catering, most of the translations are far from being satisfactory. And the studies on translations of Chinese Cuisine are mainly limited to methods and strategies based on personal experience without being based on the local culture and specialties. According to the contrastive study between Chinese and English cuisine, the paper tries to probe into the English translation of Chinese cuisine from the perspective of functional equivalence, taking Yue cuisine for example.

KEYWORDS

English translation; Chinese cuisine; Yue cuisine; Functional equivalence theory

CITE THIS PAPER

Zhang Zishun, Study on the English Translation of Chinese Cuisine from the Perspective of Functional Equivalence Theory: Taking Yue Cuisine for Example. Advances in Food Science and Human Nutrition (2024) Vol.6: 46-51. DOI: http://dx.doi.org/10.23977/afshn.2024.060107.

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