earticle

영어

Translating, in a broad sense, is having what's perceived, not spoken, perceived once again. This definition is in line with the perspective of André Lefevere, who viewed all translation as rewriting the source text. As for literary translation, which not only requires a precise reproduction of the source text but also consideration of its artistic and aesthetic values, translating becomes much more difficult due to the interplay between the subjectivities of the author of the source text and of the translator, and outcomes may vary depending on how translators perceive the same source text in different ways. This provides the basis for this study, which aims to explain the reason that the same literary work is translated many different times in the same target language area based on varying perceptions, or interpretations of translators. This study examines three published Korean translations of Como Agua Para Chocolate(1989), a novel written by Laura Esquivel in Spanish. The source text carries diverse linguistic and stylistic effects created by the description and explanation of the culinary culture unique to the source culture. Taking the perspective of Lefevere, who viewed translation as a form of rewriting, this study analyzes how those effects in the source text take different forms in the target text due to the translators' perceptions of the source text and translation strategies. This will help explain the retranslations of the source text and the text effects readers receive in the end.