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|Title:||翻译与社会场域理论 ：以新加坡华族小吃双语名称为例 = Translation and field theory : study on bilingual names of Chinese delicacies in Singapore||Authors:||林育正 Lin, Yu Cheng||Keywords:||DRNTU::Humanities
|Issue Date:||2017||Abstract:||在饮食多元多样的新加坡，诸多食阁和熟食中心的招牌上，经常可见具有本地特色的华族小吃名称，以图文并茂的呈现方式让大众阅览。这些小吃的英文译名在各个场域中所呈现的样貌皆有其独特的拼写方式。除了中文名称外，小吃连带英文译名皆有所出入。而且，小吃名称翻译的问题较鲜为人知，大众也时常不以为意。事实上，印制在招牌上的小吃名称既然成为实体，即在社会场域中产生其功能性，让小贩和顾客达到相互沟通和交流的作用。然而，从翻译过程的“赞助人—译者—读者”三者间的关系而论，这些小吃翻译名称的多变性，意味着翻译赞助人和译者在过程中必须考量众多因素，甚至面临多样抉择，采取各种的可行的翻译策略和手法处理原文，甚至进一步影响身为读者的大众。因此延伸出新加坡华族小吃进行准确的语言转换，同时保留其新加坡应有的特色，甚至将译名进行统一的重要课题。本文首先将对小吃名称译名有所出入的问题展开论述。接着追溯新加坡数道常见华族小吃的起源、方言读音、写法。为了更加深入理解现今小吃名称的翻译现状，笔者对本地两家招牌公司的老板和排版员工个别进行田野调查，以获取第一手口述资料。结合前述之小吃名称缘由和田野调查结果之间的联系，与法国社会学家——皮耶·布迪厄（Pierre Bourdieu）提出的场域理论（Field Theory）有雷同之处，结论部分将综合其社会场域理论框架，结合实际案例，透析新加坡小吃双语译名在社会中扮演的角色以及特殊翻译现状。Names of Singapore Chinese cooked food, as known as local delicacies, are displayed in both English and Chinese on signboards in local food courts and hawker centres. Names of these Chinese local foods are often displayed with illustrations as part of the food stall and to serve their purpose in to build communication between the hawkers and customers when ordering food. However, errors of spelling and translation of both English and Chinese texts are observed and yet omitted or ignored by commuters, who are reading them in almost every day. It is believed that problems behind the translation process and strategies taken to convert these names from various dialects, Mandarin and English, in between sponsor, translator and reader. Thus, the first chapter of the essay will briefly describe the problems in translating these dishes, followed by the chapter of tracing back the history and how they derive and differ in both official and non-official publications, such as booklets and recipe books from 1980s to year 2000 and beyond. The third chapter will include responses of local owner, Mr Seet and a designer, Miss S, from two different signboard private limited companies. The purpose of interviewing them as field study is to get the first-hand information of how translation plays a part in the industry while they share their personal experience and difficulties in translating local delicacies. Since the above-mentioned results are closely related to Pierre Bourdieu’s Field Theory. It will then be briefly introduced in fourth chapter. The application of his theory will be concluded in the last chapter as a theoretical framework in conjunction of the case studies to analyse the way how these names of delicacies serve their purpose in our society and to explain such unique translation phenomena in Singapore.||URI:||http://hdl.handle.net/10356/72712||Rights:||Nanyang Technological University||Fulltext Permission:||restricted||Fulltext Availability:||With Fulltext|
|Appears in Collections:||HSS Student Reports (FYP/IA/PA/PI)|
Updated on May 5, 2021
Updated on May 5, 2021
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