Are mouse noodles actually made from mice? Touring street food name translations

Food translation is often culturally complex, and this is particularly true for street food, which lacks the standardization of restaurant menus. This study focuses on the translation of street food names in Malaysia, a multicultural nation where street food reflects diverse ethnic and linguistic influences. Existing research on food translation often overlooks the unique challenges of street food, which frequently relies on informal, 'layman translations' by vendors. The inconsistencies in translation stem from the diverse linguistic backgrounds of vendors (Cantonese, Hokkien, Hakka, Teochew, etc.) and their differing approaches to translating Chinese names into English. The translation of Chinese family names offers a parallel; the same Chinese name might be rendered differently in English based on dialect. This study aims to identify the most common translation techniques used for Chinese street food names in Malaysia and to explore the cultural and linguistic factors shaping these practices. The researchers do not assess the translation quality itself but seek to understand the cultural embeddedness of the translation process.

Previous studies on food translation have employed various techniques such as exoticising, explicitness recognition, assimilative translating, borrowing, using superordinate words, amplification, reduction, cultural substitution, calque, adaptation, and omission. These techniques are often employed in different combinations depending on the specific cultural context. Studies have also examined the transliteration of Chinese Pinyin and dialects into English, recognizing the inconsistency in Mandarin transliteration across different systems like Wade-Giles and Pinyin. While transliteration of Chinese Pinyin has been studied in food name translation, research on transliteration based on dialects in food translation, particularly in contexts beyond China (like Malaysia), remains limited. The theoretical framework draws on intralingual translation studies, considering additions, omissions, restructuring, and lexical and syntactical changes as key aspects. Factors influencing intralingual translation include knowledge (background knowledge and linguistic competence), time, and culture (localisation and cultural policy).

This qualitative study employed content analysis of street food names, observations, and semi-structured interviews with food vendors and consumers. The researchers collected data across various locations in Malaysia, focusing on four types of noodle dishes: 'mouse noodle' (Hakka origin), 'Hokkien Mee' (Hokkien origin), 'Wan Tan Mee' (Cantonese origin), and 'Kueh Chap' (Teochew origin). The content analysis examined the translation techniques employed. Semi-structured interviews with 10 food vendors and 20 consumers in Kuala Lumpur explored the reasons behind the translation choices, focusing on the influence of cultural and linguistic factors. Interviews were conducted in Chinese and transcribed. Thematic analysis was used to identify key themes related to knowledge, time, and culture. The researchers used a purposive sampling method to select vendors and consumers who spoke multiple Chinese dialects and English to ensure data diversity.

The study found that the most common translation techniques used were transliteration, literal translation, amplification, and omission, often combined. Transliteration, frequently based on dialectal pronunciation, was the most prevalent. The analysis revealed various changes in content and linguistic aspects, including addition (amplification), omission, restructuring, lexical changes, and morphological changes (variations in spelling, capitalization, and spacing). The analysis of four noodle dishes revealed a wide range of translations: 36 for 'mouse noodle', 19 for 'Hokkien Mee', 22 for 'Wan Tan Mee', and 7 for 'Kueh Chap'. Tables detailed the various translation techniques and the types of changes made. For example, 'Lao Shu Fen' ('mouse noodle') was transliterated in various ways, reflecting different dialectal pronunciations. 'Hokkien Mee' saw omissions of clarifying information, and 'Wan Tan Mee' showed variations in word order and lexical choices. The interviews revealed that transliteration choices are deeply influenced by the vendors' dialectal backgrounds and cultural heritage, preserving the cultural identity of various Chinese communities in Malaysia.

The findings demonstrate that the translation of street food names in Malaysia is not simply a linguistic process but a reflection of the country's diverse cultural landscape. The prevalence of transliteration based on Chinese dialects, rather than standard Pinyin, highlights the significance of linguistic and cultural factors. The variations in translation reflect the multicultural backgrounds of both vendors and consumers. The study also points to the role of linguistic competence, generational differences in language skills, and the influence of Malay and English on the translation process. The use of layman translations highlights the unique aspects of street food translation, distinct from professional translation practices. The diverse translations are not only a linguistic phenomenon but also act as markers of cultural identity and heritage. The study contributes to our understanding of food translation in a multilingual and multicultural context, emphasizing the interplay of linguistic and cultural factors in meaning-making.

This study reveals that street food name translation in Malaysia is a complex process shaped by linguistic and cultural factors. The dominant use of dialect-based transliteration, along with other translation techniques, reflects the country's multicultural character. Future research could explore the impact of these variations in translation on consumer perception and experiences, examining the role of language in shaping culinary tourism.

The study's focus on Kuala Lumpur and a limited number of noodle dishes might limit the generalizability of the findings to other regions and food types. The reliance on self-reported data from vendors and consumers could introduce potential biases. Further research with a larger sample size across different regions could provide a broader understanding of the phenomenon.