The Translation of Chinese Food Culture from the Perspective of Eco-Translatology

Abstract

As a core carrier of Chinese civilization, Chinese food culture bears profound historical accumulation and philosophical connotations, and its effective translation is a crucial pathway to advance the international spread of Chinese culture. However, the external translation of food culture currently faces multiple challenges, such as differences in linguistic structures, cultural image default, and cognitive background barriers, which urgently call for systematic theoretical support and practical guidance. This study adopts Eco-translatology proposed by Professor Hu Gengshen as its theoretical framework. By virtue of the core principle of "three-dimensional transformation" of this theory, it explores how translators achieve dynamic adaptation and selective transformation in the source language and target language ecological environments. The research selects Food in Chinese Culture edited by K.C. Chang as the analytical text. Through in-depth analysis of the translation difficulties and handling methods in this text, this study aims to expand the application of Eco-translatology in the specific field of cultural translation, and provide actionable reference pathways for the external translation practices of Chinese food culture, contributing to the more effective global dissemination of Chinese culture.