초록 열기/닫기 버튼
The purpose of this study is to examine translation patterns occuring in the names of the dishes and foods which appear in “Foreign Cookery in Korean”(1899), the first Western recipe book published in Korea and translated by Horace Grant Underwood. The study compares 269 Korean names of foods found in “Foreign Cookery in Korean”(1899) to the corresponding Chinese names appearing in “Foreign Cookery in Chinese”(1885) presumed to be the source text for the Korean translation, as well as to the index of English names of those foods. “Foreign Cookery in Korean” is a cookbook of Western recipes translated from the Chinese source into Korean text by a Presbyterian missionary H. G. Underwood, and published in 1899. This study takes into consideration the characteristics of “Foreign Cookery in Korean” and provides a new classification system dividing the analyzed names, first, by general categories: transcriptions, translations, and combinations of transcription and translation. Secondly, each category is subdivided based on whether it is a direct or an indirect transcription or translation, or a combination of the two. The last category is subdivided, based on the nature of the combination, into two types i.e. transcription-translation and translation-transcriptions. Names of foods created through a translation method accounted for the largest part with 171 (64%) entries, followed by combination names with 67 entries (24%), and transcriptions with 31 entries (21%). Such results suggest that Underwood tried to make it as easy as possible for Korean readers to understand names of Western foods, ingredients, and recipes, as he preferred translation over transcription, used names of similar Korean foods when possible, and added additional explanation to names of dishes and ingredients unfamiliar to Korean readers. He personally admitted that “the most difficult part was to fully render the concept of English words to Korean.” A large number of translations among the names of foods in “Foreign Cookery in Korean” suggest that Underwood’s strategy was to search for the best equivalents of each name in Korean. This paper is a valuable research as it presents the methods and strategies used in “Foreign Cookery in Korean” for translating names of foods at the time when Western cuisine was first introduced in Korea. Based on the results of this study, it was possible to summarize the formation and usage of new words related to Western dishes and foods that entered Korea in the late 19th and early 20th centuries. Furthermore, the results can be compared to Western cookbooks published after the 20th century to show how various translations of given words competed and became established in Korean language, like in the case of ‘일년감쟝(←番柿醬, tomato ketchup)’ or ‘밀ᄯᅥᆨ(饅頭, ←bread)’. As the number of similar studies increase, studies on the history of the Korean vocabulary and translation history of modern loanwords as well as cultural history will become more abundant.
키워드열기/닫기 버튼
“Foreign Cookery in Korean”(1899), translation methods of food names, Korean modernization period, loanwords, H.G. Underwood, “Foreign Cookery in Chinese”(1885)
