Earticle

초록

영어

Translating, in a broad sense, is having what's perceived, not spoken, perceived once again. This definition is in line with the perspective of André Lefevere, who viewed all translation as rewriting the source text. As for literary translation, which not only requires a precise reproduction of the source text but also consideration of its artistic and aesthetic values, translating becomes much more difficult due to the interplay between the subjectivities of the author of the source text and of the translator, and outcomes may vary depending on how translators perceive the same source text in different ways. This provides the basis for this study, which aims to explain the reason that the same literary work is translated many different times in the same target language area based on varying perceptions, or interpretations of translators. This study examines three published Korean translations of Como Agua Para Chocolate(1989), a novel written by Laura Esquivel in Spanish. The source text carries diverse linguistic and stylistic effects created by the description and explanation of the culinary culture unique to the source culture. Taking the perspective of Lefevere, who viewed translation as a form of rewriting, this study analyzes how those effects in the source text take different forms in the target text due to the translators' perceptions of the source text and translation strategies. This will help explain the retranslations of the source text and the text effects readers receive in the end.

목차

Abstract
 1. 서론
 2. 이론적 배경
  2.1. 번역 그리고 다시쓰기
  2.2. 콜러(Koller)의 텍스트 수용자 분류
  2.3. 반 덴 브렉(Van Den Broeck)의 재현된 현실과 번역
 3. 분석 대상 및 분석 방식
 4. 분석
  4.1. 번역 전략 분석
  4.2. 텍스트 분석
  4.3. 분석 소결
 5. 결론
 참고문헌

키워드

저자

• 김희진 [ Kim, Hee-jin | 서울대학교 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  통번역학연구 [Interpreting and Translation Studies]

• 간기

  계간

• pISSN

  1975-6321

• eISSN

  2713-8372

• 수록기간

  1997~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 717 DDC 400