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Troublesome English translations of Taiwanese dishes

How to help students become analytical translators of local cuisine?

Published online by Cambridge University Press:  03 February 2016

Barry Lee Reynolds
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Extract

Almost every Taiwanese university has some form of an English Department, some with straightforward names (e.g., Department of English) and some with ambiguous names (e.g., Department of Applied Languages). The so-called ‘Applied Courses’ are in fact English for Specific Purposes (ESP) courses covering a range of Business and Tourism topics. While pursuing my doctorate I taught these courses as an adjunct lecturer in several universities. This experience continuously reaffirmed suspicions that one particular aspect of English language education was being neglected in Taiwanese secondary and tertiary education, that is, how to translate the names of the foods and dishes that make up the culturally laden Taiwanese cuisine.

Type
Research Article
Information
English Today , Volume 32 , Issue 2 , June 2016 , pp. 15 - 23
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Copyright
Copyright © Cambridge University Press 2016 

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