Modern Social Science Research

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.

Suiyuan Shidan; English translation of classical texts; Thick translation; Retranslation