Are mouse noodles actually made from mice? touring street food name translations

Street food helps to characterise Southeast Asia as a popular gastronomic destination for tourism. However, confusion regarding its translation can make it difficult to understand the nature of its food types and selections. This study aims to examine how street food names in Malaysia are translated...

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Main Authors: Zhu, Hongxiang, Ang, Lay Hoon, Mansor, Nor Shahila
Format: Article
Language:English
Published: Springer Nature 2024
Online Access:http://psasir.upm.edu.my/id/eprint/111497/1/2024_HSSCOMMS_1-11_SSCI_Q2_Scopus_ZHX.pdf
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author Zhu, Hongxiang
Ang, Lay Hoon
Mansor, Nor Shahila
author_facet Zhu, Hongxiang
Ang, Lay Hoon
Mansor, Nor Shahila
author_sort Zhu, Hongxiang
collection UPM
description Street food helps to characterise Southeast Asia as a popular gastronomic destination for tourism. However, confusion regarding its translation can make it difficult to understand the nature of its food types and selections. This study aims to examine how street food names in Malaysia are translated from Chinese to English and explore the cultural influence found within the translations of street food names. This study adopts a qualitative case study with thirty-six types of translations for mouse noodle, nineteen types for Hokkien Mee, twenty-two types for Wan Tan Mee, and seven types for Kueh Chap. Data analysis encompassed both the micro content analysis for food translation techniques with changes in content and linguistic aspects of translation varieties and the macro-analysis from an ethnography approach with a semi-structured interview comprised of perspectives from ten food vendors and twenty consumers. The analysis of the interviews is guided by linguistic and cultural factors. This study found that street food names were translated with transliteration, literal translation, amplification, omission, and their combinations—the results showed that transliteration was the most frequently used technique. In detail, the changes made in the translations were in both content and linguistic aspects—mainly addition, omission, restructuring, lexical, and morphological changes. The results also showed that the factors that played a major role include knowledge (background knowledge and linguistic competence), time, and culture (localisation and cultural policy). The ethnographic description explained how these factors result in transliteration within the social relations of Chinese Malaysians. In conclusion, the transliteration based on Chinese dialects and its varieties in spelling has labelled Malaysia a multicultural destination, in which its diverse cultures are intermingled in the translations of street food names.
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spelling upm.eprints-1114972024-08-09T01:51:18Z http://psasir.upm.edu.my/id/eprint/111497/ Are mouse noodles actually made from mice? touring street food name translations Zhu, Hongxiang Ang, Lay Hoon Mansor, Nor Shahila Street food helps to characterise Southeast Asia as a popular gastronomic destination for tourism. However, confusion regarding its translation can make it difficult to understand the nature of its food types and selections. This study aims to examine how street food names in Malaysia are translated from Chinese to English and explore the cultural influence found within the translations of street food names. This study adopts a qualitative case study with thirty-six types of translations for mouse noodle, nineteen types for Hokkien Mee, twenty-two types for Wan Tan Mee, and seven types for Kueh Chap. Data analysis encompassed both the micro content analysis for food translation techniques with changes in content and linguistic aspects of translation varieties and the macro-analysis from an ethnography approach with a semi-structured interview comprised of perspectives from ten food vendors and twenty consumers. The analysis of the interviews is guided by linguistic and cultural factors. This study found that street food names were translated with transliteration, literal translation, amplification, omission, and their combinations—the results showed that transliteration was the most frequently used technique. In detail, the changes made in the translations were in both content and linguistic aspects—mainly addition, omission, restructuring, lexical, and morphological changes. The results also showed that the factors that played a major role include knowledge (background knowledge and linguistic competence), time, and culture (localisation and cultural policy). The ethnographic description explained how these factors result in transliteration within the social relations of Chinese Malaysians. In conclusion, the transliteration based on Chinese dialects and its varieties in spelling has labelled Malaysia a multicultural destination, in which its diverse cultures are intermingled in the translations of street food names. Springer Nature 2024-04-25 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/111497/1/2024_HSSCOMMS_1-11_SSCI_Q2_Scopus_ZHX.pdf Zhu, Hongxiang and Ang, Lay Hoon and Mansor, Nor Shahila (2024) Are mouse noodles actually made from mice? touring street food name translations. Humanities and Social Sciences Communications, 11 (1). art. no. 531. pp. 1-11. ISSN 2662-9992 https://www.nature.com/articles/s41599-024-03041-1 10.1057/s41599-024-03041-1
spellingShingle Zhu, Hongxiang
Ang, Lay Hoon
Mansor, Nor Shahila
Are mouse noodles actually made from mice? touring street food name translations
title Are mouse noodles actually made from mice? touring street food name translations
title_full Are mouse noodles actually made from mice? touring street food name translations
title_fullStr Are mouse noodles actually made from mice? touring street food name translations
title_full_unstemmed Are mouse noodles actually made from mice? touring street food name translations
title_short Are mouse noodles actually made from mice? touring street food name translations
title_sort are mouse noodles actually made from mice touring street food name translations
url http://psasir.upm.edu.my/id/eprint/111497/1/2024_HSSCOMMS_1-11_SSCI_Q2_Scopus_ZHX.pdf
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