The Translation of Food Names in the Thai Translation of Contemporary Chinese Literary Works by HRH Princess Maha Chakri Sirindhorn

Abstract

This article aims to study the translation strategies adopted by HRH Princess Maha Chakri Sirindhorn in her translation of contemporary Chinese literature. The scope of the study is limited to sixteen such works in prose form. For this article, food names found in the studied texts are divided into three categories: foods, desserts, and beverages. Using Vinay and Derbelnet’s translation strategies as a framework, this study analyzes how HRH Maha Chakri Sirindhorn translated food names from Chinese into Thai.

The study found six strategies adopted by HRH Princess Maha Chakri Sirindhorn for the translation of food names, including, in order of frequency, literal translation, adaptation, équivalence, borrowing, borrowing and literal translation combined, and equivalence and adaptation combined. These strategies constituted 69.07, 15.46, 12.37, 2.06, 1.03 and 1.03 percent of the translations respectively.

As for the translation of dessert names, there were altogether four strategies, including, in order of frequency, literal translation, borrowing, adaptation, and borrowing and equivalence combined, which constituted 68, 20, 8 and 4 percent respectively.

For beverage names, four strategies were used, including, in order of frequency, literal translation, borrowing, borrowing and literal translation combined, and adaptation, which constituted 63.16, 15.79, 15.79 and 5.26 percent respectively. In conclusion, when translating food names from Chinese into Thai, HRH Princess Maha Chakri Sinrindhorn preferred literal translation over other strategies. However, when that could not be achieved, Her Royal Highness would opt for other strategies including equivalence, adaptation, and borrowing, with the aim of making the translations read smoothly while staying faithful to the original.