What do cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast have in common? They’re all comfort foods that Alice thinks of when she’s in Wonderland. I was very curious to find out how the first, and possibly greatest, translator of Alice into Chinese rendered them.
You may have noticed a common theme running through my blogs. I have mentioned Alice before, in connection with a student exercise inback-translation, and in my September 2022 blog, I wrote about the translation of Chinese food into English. What inspired me to write this particular post, apart from my fascination with the Alice books and their language games, was reading, ‘How Jane Austen’s early Chinese translators were stumped by the oddities of 19th-century British cuisine’, a fascinating essay by Saihong Li and William Hope. Early-twentieth century Chinese translators had to deal with mince pies, brawn and Stilton cheese, and Li and Hope observe that, ‘The world was not as globalised as it is now and information not so accessible.’ I would add that the dictionaries the translators had access to were (as they still are), only as good as the people who compiled them, and some were quite bad. The translators of Jane Austen were definitely at sea when it came to mince pies. ‘Although early mince pies contained meat, they became sweeter and more fruit-based in the 18th century as sugar imports increased,’ Li and Hope note. However, Chinese translators (mis)-translated mince pies in different ways, including as steak, steamed buns, and meat pies. Oh dear me.
