Untranslatable flavours: examining the loss of culinary and cultural nuance in Chinese-to-English dish name translation

As globalisation broadens culinary exposure, accurately translating Chinese food names into English has become crucial in bridging cultural and linguistic gaps for international diners. However, the translation of Chinese dish names into English often entails a significant loss of culinary and cultu...

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Bibliographic Details

Main Authors:	Lay, Shi Ng, Ruey, Shing Soo, Chun, Keat Yeap
Format:	Article
Language:	en
Published:	Penerbit Universiti Kebangsaan Malaysia 2025
Online Access:	http://journalarticle.ukm.my/26153/1/TLS%2030%20.pdf http://journalarticle.ukm.my/26153/ https://ejournal.ukm.my/3l/issue/view/1854
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