Investigation, analysis, and recommendations on translation practices in the international promotion of intangible cultural heritage cuisine
关于非遗美食外宣中翻译环节的调查研究及建议

摘要

本文根据当前非遗美食翻译现状，分析非遗美食翻译在外宣中的目的及意义，发现非遗美食翻译中机器翻译和人工翻译的不足。在此基础上，本文分析了非遗美食翻译的理论基础，即：跨文化传播理论、功能对等理论和翻译目的论，讨论了非遗美食翻译中音译、直译和意译、归化和异化、增词法与减词法等翻译策略的选择，提出了一些切实可行的建议，并对非遗美食的翻译和外宣进行未来展望。

Abstract

This paper analyzes the current status of translation for intangible cultural heritage cuisine, examining its objectives and significance in international promotion. It identifies limitations in both machine translation and human translation practices. Building on this foundation, the study explores theoretical frameworks underpinning intangible cultural heritage cuisine translation, including cross-cultural communication theory, functional equivalence theory, and skopos theory. Through systematic analysis of translation strategies such as transliteration, literal/free translation, domestication/ foreignization, and addition/omission techniques, the paper proposes actionable recommendations while outlining future directions for intangible cultural heritage cuisine translation and global dissemination.