Travel writing that transcends cultural boundaries often engages with the depiction of regional culinary cultures, thereby offering a unique lens through which to examine the representation of Other’s foodways and the traveller’s transformation. Drawing upon the metaphorical concept of translation as a form of crossing, this paper employs a tripartite analytical framework – interlingual translation, cultural translation, and self translation – to scrutinise Shark’s Fin and Sichuan Pepper, a gastrotourism text set in China by Fuchsia Dunlop. Taking food as a semiotic system, this study aims to explore how Dunlop’s cultural identity is captured in her self translation and how the identity is reflected in her interlingual and cultural translation of Chinese food. It reveals that Dunlop transforms from an outsider to an insider of Chinese food, and repositions herself as a different insider who values traditional Chinese foodways. This evolving identity is mirrored in her use of the host language (Chinese) for translating culinary expressions, and in her strategies of de-stigmatising and historicising Chinese culinary practices within cultural translation. Dunlop’s narrative underscores a positive attitude towards translation, highlighting its gains for both the source culture and the cultural translator.
Read full abstract