La traducción de los nombres de los platos chinos al español desde la perspectiva de la traducción semántica y la comunicativa

The lack of accurate translation for the names of Chinese dishes hinders the dissemination of their cuisine in the Spanish-speaking world. This issue prevents diners from fully connecting with the flavors and cultural richness of Chinese cuisine, limiting their understanding and appreciation. This study is based on Peter Newmark's theories of communicative and semantic translation, aiming to identify the main challenges in translating Chinese dish names into Spanish and how to resolve this issue. Problems such as literal translation without clear criteria, the absence of a uniform standard, and the poor handling of the cultural content implicit in dish names were identified. The study proposed applying principles of pragmatism and balancing aesthetics and cultural content in the translation of dish names. Furthermore, four translation methods were recommended for Chinese dishes of various types and characteristics: transliteration, equivalence, semantic translation, and communicative translation, aiming to provide feasible principles and methods for translating Chinese dishes into Spanish.