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 cult...

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Bibliographic Details

Main Authors:	Ng, Lay Shi, Soo, Ruey Shing, Chun, Keat Yeap
Format:	Article
Language:	en
Published:	Universiti Kebangsaan Malaysia 2025
Subjects:	PE English PL Languages and literatures of Eastern Asia, Africa, Oceania
Online Access:	http://ir.unimas.my/id/eprint/49676/1/3L_Untranslatable%20flavour.pdf http://ir.unimas.my/id/eprint/49676/ https://ejournal.ukm.my/3l/article/view/88825 http://doi.org/10.17576/3L-2025-3103-30
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