Author(s)

Zhang Zishun ¹

Affiliation(s)

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

Corresponding Author

Zhang Zishun

ABSTRACT

This article is based on the English translation of Chinese cooking methods from the perspective of Scopos theory, including the English translation of various verbs in making preparations for cooking as well as the problems in English translation. Gastronomy in China is popular both at home and abroad with a long-standing reputation. The translation of Chinese gastronomy is closely related to everyday life. Different dishes have different characteristics in cooking methods; therefore, the translation of gastronomy conforms to the feathers of Chinese cuisine, especially the using of various verbs and adjectives in the English Translation. The article tries to probe into the English translation of gastronomy and flavors from a new perspective, with the emphasis on the application of three major rules of Skopos theory to the English translation.

KEYWORDS

English translation; Chinese Gastronomy; Flavors; Skopos theory

CITE THIS PAPER

Zhang Zishun, Study on the Typical English Translation of Chinese Gastronomy and Flavors from the Perspective of Skopos Theory. Lecture Notes on Language and Literature (2024) Vol. 7: 100-105. DOI: http://dx.doi.org/10.23977/langl.2024.070515.

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