English translation of Suiyuan Shidan: Sean Chen’s version analysis and retranslation exploration
《随园食单》英译：基于厚译的陈肖恩译本分析与新译探索

摘要

美食是中华文化“走出去”的一个重要主题。袁枚的《随园食单》被奉为“中国古代食经”，在中华美食史上有着举足轻重的地位，其译介也比较丰富。本文以《随园食单》的首个英译单行本——陈肖恩译本为研究对象，结合其翻译背景，运用厚译理论进行详细分析。通过译例分析，挖掘陈肖恩的翻译方法，探析其对菜谱这种特殊文本英译的处理。厚译理论，对于中国典籍的外译具有重要的应用价值。本文展示了厚译理论如何在保留原文文化内涵的同时，增强目标读者的理解与接受度。这种方法不仅仅是语言的转换，更是文化的传递与融合。尤其在食谱翻译中，厚译理论的应用能够更好地呈现菜肴背后的文化背景和历史渊源，使得译文不仅是美食的再现，更是中华文化的传播媒介。文末通过参考现代食谱，对《随园食单》进行了与时俱进的新译探索。

Abstract

Gourmet food stands as an important motif in the dissemination of Chinese culture. Yuan Mei’s Suiyuan Shidan is revered as the “Ancient Chinese Gastronomic Classic,” holding significant sway in the annals of Chinese culinary history. This article takes its first full English translation, The Way of Eating by Sean Chen, as the research subject. It provides a detailed analysis of his translation through thick translation theory, considering the translation background. By scrutinizing translation instances, this article unveils Chen’s translation approaches, dissecting his treatment of this unique culinary text. The thick translation theory holds significant application value for the translation of Chinese classical texts. This article demonstrates how the theory can preserve the cultural essence of the original text while enhancing comprehension and acceptance among target readers. This approach goes beyond mere linguistic conversion to encompass cultural transmission and integration. Particularly in the translation of cookbooks, the application of the thick translation theory can better present the cultural background and historical origins behind the dishes, making the translation not only a reproduction of cuisine but also a medium for spreading Chinese culture. Additionally, drawing insights from modern cookbooks, this article embarks on a contemporary retranslation endeavor of Suiyuan Shidan.