김치의 중국어 번역에 대한 提言 ― 어원 ‘沈菜’를 대역어로 활용하는 새로운 방안 (Suggestions on the Chinese Translation of Kimchi : A New Way to Use the Etymology of Kimchi (沈菜 Chimchae) for Its Translation)

서지정보

· 발행기관 : 중국어문학연구회
· 수록지 정보 : 중국어문학논집 / 130호 / 259 ~ 286페이지
· 저자명 : 김준수, 소열녕

초록

In the past, in Chinese-speaking countries, kimchi had been translated into words such as “辣白菜 Labaicai,” “菜 Xiancai,” and “泡菜 Paocai.” Among them, the most common today is “泡菜 Paocai.” However, when Korean kimchi is translated as “泡菜 Paocai,” there can be confusion with Paocai (泡菜), a Chinese salted and fermented food. Therefore, in 2013, the Ministry of Agriculture, Food and Rural Affairs of Korea coined the word “辛奇 Xinqi” as an Chinese translation of kimchi, which ended up as a failure due to low popularity with the Chinese public. Until recently, it has been constantly pointed out that a new Chinese translation of kimchi is necessary, but in fact, kimchi is a Sino-Korean word from the first, and can be written as “沈菜 Chimchae” in Chinese characters.
In the Greater China region, there is a long tradition of translating proper nouns from neighboring countries in the Chinese character cultural sphere with Xingyifa (形法). This means that the proper nouns from other parts of the Chinese character cultural sphere are not simply transliterated, but the Chinese characters used for the words in the countries are taken and read in Chinese to establish their Chinese translations. Of course, in general, food names are not considered proper nouns, but in view of their translation practices, Chinese translators would not have objection to adopting “沈菜 Chimchae” as a Chinese translation of kimchi once they understand that it is the original Chinese character notation for kimchi.
This presumes, of course, that much effort is made in the future to spread “沈菜 Chimchae” as a Chinese translation of kimchi instead of “泡菜 Paocai,” which is already widely in use. In this regard, rather than taking a hard-line approach, it is deemed desirable to promote the fact with the Chinese public that “沈菜 Chimchae” is the original Chinese character notation for kimchi and can be written as “沉菜 Chencai” in modern Chinese. It is also recommended to encourage them to think about which translation is a better choice by continuing the promotion efforts through education and popular culture.

영어초록

In the past, in Chinese-speaking countries, kimchi had been translated into words such as “辣白菜 Labaicai,” “菜 Xiancai,” and “泡菜 Paocai.” Among them, the most common today is “泡菜 Paocai.” However, when Korean kimchi is translated as “泡菜 Paocai,” there can be confusion with Paocai (泡菜), a Chinese salted and fermented food. Therefore, in 2013, the Ministry of Agriculture, Food and Rural Affairs of Korea coined the word “辛奇 Xinqi” as an Chinese translation of kimchi, which ended up as a failure due to low popularity with the Chinese public. Until recently, it has been constantly pointed out that a new Chinese translation of kimchi is necessary, but in fact, kimchi is a Sino-Korean word from the first, and can be written as “沈菜 Chimchae” in Chinese characters.
In the Greater China region, there is a long tradition of translating proper nouns from neighboring countries in the Chinese character cultural sphere with Xingyifa (形法). This means that the proper nouns from other parts of the Chinese character cultural sphere are not simply transliterated, but the Chinese characters used for the words in the countries are taken and read in Chinese to establish their Chinese translations. Of course, in general, food names are not considered proper nouns, but in view of their translation practices, Chinese translators would not have objection to adopting “沈菜 Chimchae” as a Chinese translation of kimchi once they understand that it is the original Chinese character notation for kimchi.
This presumes, of course, that much effort is made in the future to spread “沈菜 Chimchae” as a Chinese translation of kimchi instead of “泡菜 Paocai,” which is already widely in use. In this regard, rather than taking a hard-line approach, it is deemed desirable to promote the fact with the Chinese public that “沈菜 Chimchae” is the original Chinese character notation for kimchi and can be written as “沉菜 Chencai” in modern Chinese. It is also recommended to encourage them to think about which translation is a better choice by continuing the promotion efforts through education and popular culture.

참고자료

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