Chou, Yu-Hua; (2019) Subtitling Cookery Programmes from English to Traditional Chinese: Taiwan as a Case Study. Doctoral thesis (Ph.D), UCL (University College London).

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Abstract

Within translation studies, the topic of food and translation is still underresearched and the understanding of subtitling cookery programmes is also very limited. This research hopes to bridge the current research gap, by providing an overview of the classification of food-related texts and their embedded linguistic characteristics, thus expanding the knowledge in regard to this matter. // The research also sets out to understand the nature of two specific linguistic items, sensory language and culture-specific references, as well as the translation strategies used in subtitling them. The methodological foundation of the thesis builds upon the framework of the Toury’s(1995) notion of translation norms, realised by Pedersen’s analytical model. In addition, the framework of product experience is also consulted to help contextualise sensory language and its classification. // The analysis is carried out on a corpus of 480 minutes which includes two cookery programmes and represents two formats: the modern format, Jamie’s 15-Minute Meals (Channel 4, 2012) and the cooking competition format, The Taste (Channel 4, 2014). All sensory language and culture-specific references present in the corpus have been identified and their translation from English into Traditional Chinese analysed from both quantitative and qualitative viewpoints in an attempt to reveal the prevalent translational trends.

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