Title: Investigating Procedures for Translating Vietnamese Noodle Cuisines Into English: Application to Language Teaching
Stream: Translation and Interpretation
Presentation Type: Oral Presentation
Thi Tan Le, The University of Danang, Vietnam
The research focuses on the translation procedures of two typical Vietnamese noodle dishes pho and bun into English concerning translation theory of Perter Newmark (2001). After investigating 44 samples of Vietnamese-English translation of 10 types of pho and 20 types of bun from prestigious references, we can conclude as follows. Regarding the occurrence frequency of procedures, the highest proportion of 47.7 % is for the structure shift. This procedure includes two subtypes, (e.g. Bun bo) transformed to (e.g. Beef rice noodles) or (e.g. Vermicelli and beef) that equal to 36.4% and 11.3%, respectively. The shift is mostly used due to the differences between the syntactic structures of complex noun phrases in English and Vietnamese languages. The second highest procedure is class shift that accounts for 45.3% because English is inflectional language; by contrast, Vietnamese is not. The lowest percentages are the two procedures descriptive equivalent and paraphrase accounting for 4.6% and 2.3% respectively. These procedures are normally found in guide books or websites of Vietnamese top dishes. It can be seen that pho bo and bun bo translated into English as beef noodle soup or beef rice noodle respectively may disturb international tourists because there are some restaurants serve both dishes. This translation should be reconsidered. The result is useful not only for Vietnamese students of English but for foreigners speaking English. It can be formulated for the translation of other Vietnamese cuisines into English as well.
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