Earticle

초록

영어

The objective of this paper is to examine how food names are translated between Korean and Chinese and the major strategies that are applied, describing patterns of translation in both language directions, from Chinese to Korean and from Korean to Chinese. Based on the linguistic-cultural characteristics of each language, the patterns of translation in both directions were compared and the norms for translation of food names between Korean and Chinese were identified.
Korea and China both belong to the cultural sphere that uses Chinese characters but have very different writing systems. The Chinese writing system is an ideographic system where the characters are symbols representative of a particular meaning, whereas the Korean writing system, Hangeul, is a phonetic system.
The linguistic-cultural characteristics of each writing system lead to unique patterns in the translation of food names. This paper hence compares the patterns of translation of food names in Korean to Chinese and Chinese to Korean to gain the following results.
First, phonographic translation is the strategy used for Chinese to Korean translation of food names, but in Korean to Chinese translation the strategy used is semantic translation based on the linguistic-cultural characteristics of Chinese characters, with the original pronunciation written down in English.
Second, the two major norms of translation identified were the translator’s use of subjectivity and domestication using native elements in the culture of the target language.

목차

Abstract
 I. 서론
 II. 음식명 번역
  1. 중한 번역
  2. 한중 번역
 III. 언어문화적 특성에 기반한 번역 양태 비교
  1. 중→한, 한→중 음식명 번역 양태 비교
  2. 한중간 음식명 번역 규범
 IV. 결론
 참고 문헌

키워드

저자

• 김혜림 [ Kim, Hye-rim | 이화여자대학교 통역번역대학원 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  통역과 번역 [Interpretation and Translation]

• 간기

  연3회

• pISSN

  1229-6074

• 수록기간

  1999~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 717 DDC 400