Quan đIểm của du khách nước ngoàI về chiến lược dịch tên món ăn việt nam

Quan đIểm của du khách nước ngoàI về chiến lược dịch tên món ăn việt nam Quan đIểm của du khách nước ngoàI về chiến lược dịch tên món ăn việt nam Quan đIểm của du khách nước ngoàI về chiến lược dịch tên món ăn việt nam luận văn tốt nghiệp,luận văn thạc sĩ, luận văn cao học, luận văn đại học, luận án tiến sĩ, đồ án tốt nghiệp luận văn tốt nghiệp,luận văn thạc sĩ, luận văn cao học, luận văn đại học, luận án tiến sĩ, đồ án tốt nghiệp

VIETNAM NATIONAL UNIVERSITY, HANOI UNIVERSITY OF LANGUAGES AND INTERNATIONAL STUDIES FACULTY OF ENGLISH LANGUAGE TEACHER EDUCATION GRADUATION THESIS FOREIGN TOURISTS’ PREFERENCE FOR TRANSLATION STRATEGY APPLIED TO TRANSLATE VIETNAMESE DISHES Supervisor: Ngô Hà Thu, MCS Student: Đào Khánh Huyền Course: QH2012.F1.E15 HÀ NỘI - 2016 ĐẠI HỌC QUỐC GIA HÀ NỘI TRƯỜNG ĐẠI HỌC NGOẠI NGỮ KHOA SƯ PHẠM TIẾNG ANH KHÓA LUẬN TỐT NGHIỆP QUAN ĐIỂM CỦA DU KHÁCH NƯỚC NGỒI VỀ CHIẾN LƯỢC DỊCH TÊN MĨN ĂN VIỆT NAM Giáo viên hướng dẫn: Thạc sĩ Ngô Hà Thu Sinh viên: Đào Khánh Huyền Khóa: QH2012.F1.E15 HÀ NỘI - 2016 STATEMENT OF AUTHORSHIP Except where reference is made in the text of the thesis, this thesis contains no material published elsewhere or extracted in whole or in part from a thesis or any degree or diploma No other person’s work has been used without due acknowledgement in the main text of the thesis This thesis has not been submitted for the award of any degree or diploma in any other tertiary institution Student’s signature Đào Khánh Huyền 4th May, 2016 ACCEPTANCE PAGE Acceptance page I hereby state that I (Dao Khanh Huyen, class 12E15), being a candidate for the degree of Bachelor of Arts (TEFL) accept the requirements of the University relating to the retention and use of Bachelor’s Graduation Paper deposited in the library Table of Contents ABSTRACT ACKNOWLEDGEMENTS LIST OF FIGURES LIST OF TABLES LIST OF ABBREVIATIONS CHAPTER 1: INTRODUCTION 1.1 Statement of research problem and rationale for the study 11 1.2 Objectives and research questions 14 1.3 Methods of the study 14 1.4 Scope of the study 15 1.5 Significance of the study 15 1.6 Organization of the study 16 CHAPTER 2: LITERATURE REVIEW 2.1 Translation 17 2.1.1 Definition of translation 17 2.1.2 Translation procedures 18 2.2 Equivalence in translation 19 2.2.1 The nature of equivalence 19 2.2.2 Types of equivalence 20 2.2.3 Translation and equivalent effect 21 2.3 Culture and translation 22 2.3.1 Culture from translation perspective 22 2.3.2 Culture-specific items 23 2.3.3 Culture-specific items related to Vietnamese traditional foods 25 2.3.4 Characteristics and classification of Vietnamese traditional foods 26 2.3.5 Common problems of non-equivalence 28 2.3.6 Common problems of translating Vietnamese traditional foods’ names 29 2.4 Readership 29 2.4.1 The role of readership in translation quality assessment 29 2.4.2 Tourists’ preference for translation strategy and factors influencing their preference 31 2.5 Related studies 33 CHAPTER 3: METHODOLOGY 3.1 Research process 35 3.2 Proposed research models and hypotheses 35 3.3 Selection of subjects 37 3.4 Research instruments 37 3.5 Procedures of data collection 39 3.6 Procedures of data analysis 40 3.6.1 Likert-scale data analysis techniques 40 CHAPTER 4: ANALYSIS AND DISCUSSION 4.1 Demographic variables 41 4.2 Findings for Research Question 43 4.3 Findings for Research Question 44 4.3.1 Subjective factors 44 4.3.2 Objective factors 50 4.3.2.1 Cronbach’s alpha reliability test 50 4.2.3.2 Statement analysis 51 CHAPTER 5: FINDINGS AND CONCLUSION 5.1 Result summary 58 5.2 Implications 59 5.3 Limitations of the study 60 5.4 Recommendations for further study 60 REFERENCES APPENDIX APPENDIX APPENDIX ABSTRACT Being cited among the world’s best street food destinations by the eminent magazine Food & Wine and the acclaimed travel website CNNGo, Vietnam has gained increasing prestige for its diverse and unique cuisine However, fame does bring about challenges that need to be confronted in the pursuit of promoting Vietnam in the international community Among those challenges, the most daunting one may be the issue of how to introduce Vietnamese culture in general and Vietnamese cuisine in particular by means of language Translating culturespecific items, particularly dishes’ names which are embedded with both communicative and cultural connotations, has never been an easy task Therefore, this research was conducted to reach out for foreign tourists’ opinions on translation of Vietnamese dishes with the hope to assist translators and translatorto-be in producing the most satisfying translation The research was conducted on 80 randomly-picked foreign tourists in the Old Quarter, Hanoi to gather their opinions and preference on the translation strategy that should be applied to translate Vietnamese dishes in general and a list of 10 representative dishes in particular Questionnaire is used as the major research tool, followed by follow-up interviews delivered to a certain group of respondents Data was collected and analyzed using several sets of tools and index As the result showed, tourists’ preference for translation strategy are influenced by six major factors A number of impacts that each translation strategy has on foreign tourists were also discovered and reasoned ACKNOWLEDGEMENTS On the completion of this thesis, I am deeply indebted to many people First and foremost, I would like to express my sincere thanks to my supervisor, Ms Ngo Ha Thu for her valuable and prompt advice and helps, without which, this thesis could not come into being My thanks also go to all of my lecturers and library officers from the University of Languages and International Studies, Vietnam National University, who have facilitated me with the best possible means during my whole course of studying Last but not least, let my gratitude delivered to my family and friends, whose encouragement and assistance are of extreme importance during the course of my writing this thesis Hanoi, May 2016 Dao Khanh Huyen LIST OF FIGURES Figure The research process 32 Figure The research model 33 Figure Nationality 38 Figure Frequency of visit 39 Figure Knowledge of Vietnamese cuisine 39 Figure Tourists’ preference for translation strategy 40 Figure Organized-tour tourists and their preference for translation 41 strategy Figure Tourists going on self-planned trip and preference for 42 translation strategy Figure Frequency of visiting Vietnam and preference for translation 43 strategy Figure 10 Knowledge of Vietnamese cuisine and preference for 44 translation strategy Figure 11 Interview question 49 Figure 12 Interview question 49 LIST OF TABLES Table Type of trips and tourists’ preference for translation strategy 41 Table Frequency of visiting Vietnam and preference for translation 43 strategy Table Knowledge of Vietnamese cuisine and preference for 44 translation strategy Table Cronbach’s alpha reliability coefficients 45 Table Cronbach’s alpha reliability coefficients 45 Table Reasons for choosing descriptive equivalent 47 Table Reasons for choosing transference 48 Table Result summary 50 LIST OF ABBREVIATIONS ST Source text TT Target text SL Source language TL Target language 10 H6 between tourists’ visualization of the dish and tourists’ preference for transference There is a negative relationship between the translation’s applicability and tourists’ preference for descriptive equivalent There is a positive relationship between the translation’s applicability of the dish and tourists’ preference for transference Mixed result To summarize, Chapter 4, as a problem-solving process, has dealt with the analysis of foreign tourists’ preference for translation procedures, factors that affect their preference and impacts of each procedure on tourists 57 CHAPTER 5: FINDINGS AND CONCLUSIONS This chapter provides a summary of the issues mentioned in the previous chapters, limitations of the study and suggestions for further research 5.1 Result summary Culture and translation are closely linked to each other, which has posed great challenges for translators due to cultural discrepancies A number of studies have been conducted centering translators’ strategies to deal with culture-specific items but there is hardly a study closely examining foreign tourists’ opinions and preference, as the end-users of translation, to provide translators more comprehensive viewpoints to overcome language barriers between Vietnamese and English in terms of cultural transposition The first chapter is the ground for the research to develop with aims and objectives clarified The second chapter provides an overview of existing literature regard to culture, translation and Vietnamese cuisine Chapter deals with research methodology which tries to describe in details the process of data collection and analysis Chapter analyses and discusses foreign tourists’ surveys’ results Responses from questionnaires revealed that tourists who have good knowledge of Vietnamese cuisine, have higher frequency of visiting the country or go on self-planned trip tend to prefer dishes’ names to keep their Vietnamese names (transference procedure) while tourists with poor or fair understanding of Vietnamese cuisine, lower frequency of visiting or going on organized tours prefer descriptive equivalent Besides, tourists’ preference for translation strategy is also influenced by other factors namely cultural values, dish visualization and translation’s applicability Each translation strategy has both negative and positive impacts on foreign tourists Descriptive equivalent may facilitate tourists’ visualization of the dish but is hardly able to preserve cultural values behind 58 dishes’ names Whilst, transference may be rich in cultural factors but hardly helps tourists visualize the dish well to reach a decision By and large, six factors namely type of trips, frequency of visitation, knowledge of local culture, culture values, dish visualization and translation’s applicability exert certain impacts on tourists’ decision of their favorite translation strategy of Vietnamese dishes’ names What’s more noteworthy is that the role of cultural values becomes more and more recognized with 37.5% tourists consider it as the most important factor in translating Vietnamese dishes’ names A large percentage of tourists want dishes to keep their Vietnamese names for the sake of the traditional stories/tales behind their names and after their first time trying the dish 5.2 Implications From the above findings, the researcher would like to put forward some recommendations First, as the results showed, descriptive equivalent and transference procedure have their own pros and cons Therefore, they should be applied wisely depending on each situation and context To be more specific, descriptive equivalent should be used in menus of restaurants, thus assist tourists in their decision making process Meanwhile, transference should be widely applied in promotional magazines and advertising articles in order to spread out and popularize Vietnamese culture Second, as the case of Korea’s “Kim Chi”, “Tokboki”, “Gimbab”, “Jajamyeon” or Japan’s “Sushi”, “Takoyaki”, Vietnamese representative dishes deserve more international recognition In order to achieve that, Vietnamese government should adopt effective measures to increase the frequency of Vietnamese dishes’ names among foreign tourists, which means Vietnamese names should be widely exposed on newspaper, books, international magazines and promotional articles The translation, therefore, should consist of two parts: 59 Vietnamese word and a short explanation The explanation can be in different forms such as description of ingredients, cooking methods or literal translation of dishes’ names but should not be lengthy Besides, the added explanation should appear at the bottom of the page as footnote instead of appearing within the text, which helps draw more tourists’ attention on Vietnamese names 5.3 Limitations of the study This humble study is conducted in a limited time; as such; there are limitations that may negatively affect the study’s results Firstly, only 80 Englishspeaking foreign tourists randomly picked participated in this survey This moderate number may not provide a multifaceted insight into translation’s problems because tourists may have different English skills as well as cultural background Secondly, due to time constraint, the research only strives to shed light on tourists’ preference for translation procedures and impacts of each procedure while unable to produce a list of dishes with suitable English translation The researcher is fully aware that the above short-comings result from my lack of research experience and knowledge of translation studies, as well as Vietnamese culture Every comment and suggestion is warmly welcomed and highly appreciated 5.4 Recommendations for further study Firstly, further research can be conducted on different subjects, not only Vietnamese cuisine but other culture-specific groups of items namely festivals, traditional games, etc at a suitable scale Secondly, further research can be conducted on a larger scale of tourists and with more dishes’ names as research samples This may increase the reliability and impartiality of the research 60 Last but not least, the research topic- translation of culture-specific items from foreign tourists’ perspectives- can also be explored from an alternative approach, such as translation quality assessment or from the authors’ viewpoints Word count: 13 662 61 REFERENCES Book, Journal, etc Baker, M (1992) In other words: A course book on translation, London: Routledge House, J (2015) Translation Quality Assessment past and present New York and Oxon: Routledge Jakobson, R (1959) On linguistics Aspects of Translation, in Venuti, L (ed.) The translation studies reader London and NewYork: Routledge Karamanian, A.P (2002) Translation and culture Translation journal (50, 2) Retrieved from http://translationjournal.net/journal/19culture2.htm Leech, N L., Barrett, K C., & Morgan, G A (2005) SPSS for intermediate statistics: Use and interpretation Psychology Press Mu, C (2010) English Translation of Chinese Dish Names Translation journal (14, 4) Retrieved from http://translationjournal.net/journal/54dishes.htm Mu, J C (2013) English Translation of Chinese Dish Names Translation Journal, 14(8) Newmark, P (1988) A text book of translation, London and NewYork: Prentice Hale International Newmark, P (2006) Approaches to translation, Cambridge: Cambridge University Press Nida, E., & Taber, C (1969) The theory and practice of translation Boston: Leiden Panou, D (2013) Equivalence in Translation Theories: A Critical Evaluation Theory and Practice in Language Studies (3, 1), pp 1-6 Wang, B (2009) Translating Publicity Texts in the Light of the Skopos Theory: Problems and Suggestions Translation journal (13, 1) 62 Wang, L (2015) Translation Variation of Tourist-Oriented Texts From Reception Aesthetics Translation journal (13, 9), pp 647-651 Thesis, Research, etc Anh, V.T.V (2003) A study on translation of cultural words relating to Vietnamese traditional foods BA Thesis, University of Languages and International Studies, VNU, Hanoi Huyen, N.T (2012) Translation methods and procedures applied to translate culture-specific items BA Thesis, University of Languages and International Studies, VNU, Hanoi Petersen, S L (2009) Chinese Tourists’ Travel Motivations and Their Resultant Preferred Travel Activities Cand Negot International Tourism and Leisure Management, SDU Esbjerg.(12-11-2009) Online articles Alec, O (2012) Official Translations of Chinese Food Names Announced by Beijing Retrieved from http://www.chinasmack.com/2012/stories/officialtranslations-of-chinese-food-names-announced-by-beijing.html Clark, H., & Miller, K (2011) 40 delicious Vietnamese dishes Retrieved from http://travel.cnn.com/explorations/eat/40-delicious-vietnamese-foods217572/ Hanoi1000years (2010) "Ladder" soft noodle soup Retrieved from http://hanoi1000yrs.vietnam.gov.vn/Home/Ladder-soft-noodlesoup/20103/4784.vgp Quoc, T (2013).Vietnam vows to attract tourists as the “kitchen of the world” Retrieved from http://english.vietnamnet.vn/fms/travel/81187/vietnamvows-to-attract-tourists-as-the kitchen-of-the-world-.html 63 Thanh, T (2015) Bánh khọt: Dư vị thân thương miền Tây Retrieved from http://vietnamesefoods.org/am-thuc-3-mien/am-thuc-mien-nam/banh-khotdu-vi-than-thuong-cua-mien-tay/ Vietnam beauty (2008) Vietnamese Cuisine Retrieved from http://www.vietnambeauty.com/food-a-drink/166-vietnamese-cuisine.html Word count: 13 617 64 APPENDIX List of representative Vietnamese dishes Dish Descriptive equivalent Bánh canh Tràng Bàng Trang Bang rice spaghetti soup Bánh khọt Grilled rice flour cake with shrimp Bánh xèo Vietnamese fried pancake Bún bò Huế Beef noodle soup with pig leg in Hue style Bún bò Nam Bộ Southern sautéed beef mixed with noodle Bún chả Hanoi style rice vermicelli with grilled pork and herbs Bún thang Traditional rice vermicelli soup with shredded fried egg, chicken and pork sausage Chả cá Lã Vọng Hanoi special grilled hemibagrus served with noodle and shallots, anethum Nem Hà Nội Hanoi spring roll 10 Nem lụi Huế Hue special spring roll 65 Transference Banh canh Trang Bang Banh khot Banh xeo Bun bo Hue Bun bo Nam Bo Bun cha Bun thang Cha ca La Vong Nem Ha Noi Nem lui Hue APPENDIX ENGLISH TRANSLATION OF TRADITIONAL VIETNAMESE DISHES’ NAMES FROM THE PERSPECTIVES OF FOREIGN TOURISTS This research is conducted by a student from the Division of Translation and Interpreting, University of Languages and International Studies, Vietnam National University to explore foreign tourists’ preferences and expectations on the English translation of Vietnamese dishes’ names, thereby seek a way to improve the translation quality Respondents of the questionnaires are tourists from English-speaking countries who have certain experiences of Vietnamese cuisine This questionnaire may take you about 5-10 minutes to complete Your answers to any or all questions will be treated with complete confidentiality Information identifying the respondent will not be disclosed under any circumstances The “demographic variables” part is only to serve the purpose of follow-up interviews, in case you are interested I really appreciate your help Thank you so much I DEMOGRAPHIC VARIABLES Nationality: ……………………………………………………………………………… Age (optional): ……………………………………………………………………………… Gender:  Male  Female  Others Email address (for follow-up interviewees): ……………………………………………………………………………… How many times have you visited Vietnam? A B 2-3 C >3 What type of tourist are you? 66  You went on tours  You went on your self-planned trip Please rate your understanding of Vietnamese cuisine:  Good  Fair  Poor II QUESTIONS How you want Vietnamese dishes’ names to be translated into English? A Pronunciation transference of the Vietnamese names (Eg: “Phở” will be translated into “Pho”; “Bánh mì” into “Banh mi”) B Pronunciation transference and the type of food (Eg: “Bánh gai” will be translated into “Gai cake”, “Bánh chưng” into “Chung cake”) C English translation including main ingredients, cooking methods and flavor (Eg: “Bún chả” will be translated into “Rice vermicelli with grilled pork and herbs”) D Others Please specify: What are your reasons for choosing the translation strategy? Following are a number of statements with which some agree and others disagree We would like you to indicate your opinion towards each statement by ticking a mark ‘✔’ in the column that best indicates the extent to which you agree or disagree with the statement Thank you so much for your help 67 No Statements Scale Strongly Disagree Neutral Agree Strongly disagree agree Cultural values The translation can successfully deliver the meaning behind dishes’ names The translation can successfully deliver tales/stories behind dishes’ names The translation can bring about local feeling Tourists’ visualization of the dish The translation facilitates my visualization of the dish The translation helps me in the decision-making process (basing on ingredients, flavor, cooking method) The translation helps me better remember the dish Applicability It’s easy to find information about the dish on the Internet by its English translation It’s easy to search for places to eat the dish with its English translation It’s easy to ask local 68 people about the dish with its English translation Others (Please specify) 11 12 13 10 Which factors you consider the most important in translating Vietnamese dishes’ names? (Please choose only ONE answer) A Cultural values B Tourists’ visualization of the dish C Applicability D Others This is the end of the questionnaire! In case you are interested in my research paper, please don’t hesitate to drop me an email at daokhanhhuyen94@gmail.com to receive the research summary and findings when available Thank you very much 69 APPENDIX FOLLOW-UP INTERVIEWS VIA EMAIL A greeting from Hanoi, Vietnam! Thank you so much for completing the questionnaire for my graduation thesis on "English translation of traditional Vietnamese dishes' names from foreign tourists' perspectives" Your contribution means so much to me I hope that everything is going well and you have enjoyed your time in our country I am writing this email wondering if you can participate in the follow-up interview Your help with the questionnaires meant a lot to me And I will be even more grateful if you can spend about 5-7 minutes to help me with this very short followup interview In your response to the questionnaires, you wanted the English translation of Vietnamese dishes' names to include main ingredients, cooking methods and flavor (descriptive equivalent) (For example: "Phở" will be translated into "Noodle with beef and herbs"; "Bún chả" will be translated into "Rice vermicelli with grilled pork and herbs") Presume that you have tried the dish before and knew exactly what ingredients are included as well as its flavors and cooking method, you still want the dish to be translated or just keep its Vietnamese names? What’s interesting about Vietnamese dishes is the stories behind their names However, the English translation including main ingredients, cooking methods and flavor (descriptive equivalent) usually not deliver those stories For example, "bánh xèo" (Xèo cake/Southern fried pancake) has its names from the sound during its cooking process ("xèo xèo xèo") 70 "Bún thang" includes various ingredients: noodle, egg, chicken, pork sausage and herbs The dish's name: “Thang” means “medicine” because each ingredient is added into the dish as the doctor prescribes the oriental medicine So the question is, if you know these stories, you want the dish to be translated or just keep its Vietnamese names? I would really appreciate your response even it's a very short one I am looking forward to hearing from you In case you are interested in my research paper, please don’t hesitate to drop me an email at daokhanhhuyen94@gmail.com to receive the research summary and findings when available Thank you very much Best regards, Huyen 71 ... ĐẠI HỌC NGOẠI NGỮ KHOA SƯ PHẠM TIẾNG ANH KHÓA LUẬN TỐT NGHIỆP QUAN ĐIỂM CỦA DU KHÁCH NƯỚC NGOÀI VỀ CHIẾN LƯỢC DỊCH TÊN MÓN ĂN VIỆT NAM Giáo viên hướng dẫn: Thạc sĩ Ngô Hà Thu Sinh viên: Đào Khánh... foods Taking a good look at Vietnamese food culture, the website Vietnam Beauty as well as Prof Tran Ngoc Them in his book “Tìm sắc văn hóa Vietnam” (Return to Vietnamese traditional culture) (as... Vietnamese name (transference procedure), accounting for 66.7% This can be attributed to the fact that tourists who came to Vietnam more than twice may have more thorough knowledge of Vietnamese