讲座题目:Norms of Translating Culture – a Case of Food Labels Translation between English and Chinese
主讲嘉宾:Prof. Saihong Li(University of
讲座时间:12月14日上午10:00-12:00
讲座地点:第二文科楼一楼会议室(100)
主办单位:暨南大学外国语学院
主 持 人:宫齐 教授
嘉宾简介:
Dr. Saihong Li joined the
Dr. Li’s diverse research interests fall broadly within the fields of Applied Linguistics, Interpreting and Translation Studies, lexicography and Second Language Acquisition. Her doctoral research focused on comparative studies in Translation and Lexicography, working with English, Chinese and Danish. She has recently published a book with Cambridge Scholars Press: To Define and Inform – An Analysis of Information Provided in Dictionaries Used by Learners of English. Currently, her research projects include:
1. A Study of Learning Chinese as a SL making use of Eye-Tracking technology.
2. A study of food labels and the possibility of inter-cultural confusion.
3. Global English Communication Gap.
4. A socio-linguistic study of the bilingual policies implemented by the Chinese Government in the Xinjiang region. This project involves comparative study of other societies and nations in which bilingualism is official policy.
Abstract:
A European businessman or diplomat in a restaurant in China may find it difficult to order the food using this example of a translated menu; 'chicken without sexual life’, ‘shrimps fuck the cabbage', 'red burn lion heads' and 'government abused chicken'. These examples of translating conflicts or confusion in food culture which hinder communication are assumed not to be an issue in settings involving any qualified or certified translator/interpreter. Professional interpreters and translators are seen as ‘functionally bilingual’ with a high degree of competence in the grammatical and semantic properties of two or more languages; they will rapidly return a sensible translation that removes the sort of amusing literality illustrated above. However, as Hofstede noted in his seminal work on cultural dimensions, ‘Culture is more often a source of conflict than of synergy. Cultural differences are a nuisance at best and often a disaster’ (Hofstede, 1980). Amusing conflicts in food ordering are merely an illustration of an increasingly important issue in globalised business and diplomacy; that the cultural context of language and the individual cultural background of the users of that language is as important as the actual words used.
The present study intends to investigate the food labels translation between English and Chinese and the possibility of inter-cultural confusion. It will discuss the different expectations of accuracy and detail in the description of what’s in the jar; and some of the commercial and ethical issues raised by this extremely important but little-studied field of translation. My concern will be focussed on the cultural factors that impact on the work of translators and interpreters between English and Chinese in food label translation. My starting point is the question that is seldom asked: ‘What is one language?’ ‘Is English one language? Is Chinese?’ Language can be seen as a key feature of culture.