Analysis of the translation strategies of Thai food and beverage names into Chinese in Nakhon Ratchasima Province

บทคัดย่อ

             The research aims to analyze the translation strategies of Thai food and beverage names in the menus of restaurants and beverage shops into Chinese in Tambon Nai Mueang, Amphoe Mueang and Tambon Mu Si, Amphoe Pak Chong, Nakhon Ratchasima Province, and to improve and correct the incorrect and difficult-to-understand translation of Thai food and beverage names into Chinese in Tambon Nai Mueang, Amphoe Mueang and Tambon Mu Si, Amphoe Pak Chong, Nakhon Ratchasima Province. The names of Thai food and beverages in Chinese were classified according to the translation strategies of Saibua (2017), divided into 2 types: 1. Direct translation strategy 2. Interpretation translation strategy. There were 412 menus, divided into 2 types: 315 savory dishes and 10 sweet dishes. The savory dishes were divided into 4 types as follows: 79 fried and grilled dishes, 63 boiled, curry, and steamed dishes, 102 stir-fried dishes, 71 spicy salad, larb dishes, and 87 beverage dishes. 

            After collecting the data, the researcher analyzed the meaning and classified the names of the food and beverages. In addition, it was revised according to the two translation strategies mentioned above.

            The researcher concluded the research results by calculating the percentage of the collected and analyzed results and categorizing the types of Thai food and beverage names translated into Chinese according to the two translation strategies. The analysis results found that out of the 412 Thai food and beverage names translated into Chinese, the most commonly used translation strategies were 81 percent, followed by the cognitive translation strategy at 19 percent.