@article{ART003029431},
author={Kang, KyoungYi},
title={A Study on information asymmetry in Chinese translations of Korean food recipe books},
journal={T&I REVIEW},
issn={2233-9221},
year={2023},
volume={13},
number={2},
pages={7-30},
doi={10.22962/tnirvw.2023.13.2.001}
TY - JOUR
AU - Kang, KyoungYi
TI - A Study on information asymmetry in Chinese translations of Korean food recipe books
JO - T&I REVIEW
PY - 2023
VL - 13
IS - 2
PB - Ewha Research Institute for Translation Studies
SP - 7
EP - 30
SN - 2233-9221
AB - Kyoungyi Kang (2023). A Study on information asymmetry in Chinese translations of Korean food recipe books. Recipe books are one of the most standardized types of text, in which the various components of cooking procedures are organically and systematically structured. As such, the reproduction of ‘informativity’ to accurately transmit the content of ST is the key to translating recipe books, and translators should play the role of information mediator to reproduce the ST’s informativity as closely as possible. However, a review of examples reveals a case of information asymmetry where key information is omitted or insufficiently transmitted, failing to meet the demand of TT readers. This study aims to analyze Chinese translations of Korean food recipe books published in China to identify and categorize information asymmetry in terms of information transmission and mediation to present alternatives to help TT readers better understand the information.(Ewha Womans University, Korea)
KW - Korean food;recipe books;recipe translation;information asymmetry;text type
DO - 10.22962/tnirvw.2023.13.2.001
ER -
Kang, KyoungYi. (2023). A Study on information asymmetry in Chinese translations of Korean food recipe books. T&I REVIEW, 13(2), 7-30.
Kang, KyoungYi. 2023, "A Study on information asymmetry in Chinese translations of Korean food recipe books", T&I REVIEW, vol.13, no.2 pp.7-30. Available from: doi:10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi "A Study on information asymmetry in Chinese translations of Korean food recipe books" T&I REVIEW 13.2 pp.7-30 (2023) : 7.
Kang, KyoungYi. A Study on information asymmetry in Chinese translations of Korean food recipe books. 2023; 13(2), 7-30. Available from: doi:10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi. "A Study on information asymmetry in Chinese translations of Korean food recipe books" T&I REVIEW 13, no.2 (2023) : 7-30.doi: 10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi. A Study on information asymmetry in Chinese translations of Korean food recipe books. T&I REVIEW, 13(2), 7-30. doi: 10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi. A Study on information asymmetry in Chinese translations of Korean food recipe books. T&I REVIEW. 2023; 13(2) 7-30. doi: 10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi. A Study on information asymmetry in Chinese translations of Korean food recipe books. 2023; 13(2), 7-30. Available from: doi:10.22962/tnirvw.2023.13.2.001
Kang, KyoungYi. "A Study on information asymmetry in Chinese translations of Korean food recipe books" T&I REVIEW 13, no.2 (2023) : 7-30.doi: 10.22962/tnirvw.2023.13.2.001
