Troublesome English translations of Taiwanese dishes

How to help students become analytical translators of local cuisine

Bibliographic Data

ID20357940
AuthorsBruce L Reynolds (0000-0002-3984-2059, corresponding author), Barry Lee Reynolds
Year2016
Volume32
Issue2
Pages15-23
Publication date2016-06-01
Open AccessYes
TypeARTICLE
VenueEnglish Today (JOURNAL)
Journal identifiersISSN: 0266-0784 • E-ISSN: 1474-0567
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s026607841500067x
OpenAlexW2936047145
LanguageEN
Citations received5
References cited1

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

Linguistics · Mathematics education · Pedagogy · Sociology · Linguistics, Language Diversity, and Identity · Philosophy · Psychology · Translation Studies and Practices

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