On English Translation Strategies for Chinese Dish Names from the Perspective of Eco-translatology-- A Bite of China

Abstract

This study takes the English translation of dish names in the documentary A Bite of China as its research subject, using Eco-translatology as the theoretical framework to analyze the characteristics and cultural connotations of various dish names in the film, as well as to explore the translation strategies and methods. These dish names carry the unique cultural connotations of Chinese food culture in aspects such as culinary techniques, regional characteristics, and folk traditions, showcasing the richness and ecological nature of Chinese cuisine. The research demonstrates that, during the translation process, translators can effectively convey the core information of the dishes and the essence of Chinese culinary culture by considering the cultural background and acceptance habits of the target audience, and by using a combination of translation strategies such as literal translation, free translation, transliteration, and annotation, while emphasizing adaptive shifts. Additionally, the use of adaptive strategies helps the translation better align with the linguistic habits of the target language, improving the readability and acceptability of the translation. The translation of dish names is not only a linguistic conversion but also a practice of cross-cultural culinary communication. This paper provides an ecological perspective on the translation of dish names in A Bite of China and offers useful references for the translation of other culinary culture documentaries, contributing to the international dissemination and exchange of Chinese culinary culture.