Eating and drinking seen through translation: A study of food-related translation difficulties and techniques in a parallel corpus of literary texts

Oster, Ulrike; Molés-Cases, Teresa

doi:10.1556/084.2016.17.1.3

Cited by 24 publications

(11 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(g) Omission : this involves eliminating ST CSI from the target text or removing items that are considered unimportant and redundant from the translation (Marco, 2019; Oster & Molés-Cases, 2016, p. 60). While omission is very often linked to the admission of defeat by the translator in rendering a word that may be untranslatable, Baker (1992) correctly asserts that in some cases, omission can be a viable translation decision when “the meaning conveyed by a particular item or expression is not vital enough to the development of the text to justify distracting the reader with lengthy explanations” (p. 40).…”

Section: Translation Of Culture-specific Itemsmentioning

confidence: 99%

The Translation of Culture-Specific Items (CSIs) in Chinese-English Food Menu Corpus: A Study of Strategies and Factors

Amenador

Wang

2022

Sage Open

View full text Add to dashboard Cite

This study investigated how culture-specific items (CSIs) are translated in the Chinese-English food menu corpus. This overarching aim was divided into two specific objectives: identifying which procedures prevail in translating cultural items and determining what factors impinge on the selection of specific procedures. The analysis of the corpus was done descriptively and by utilizing “Sketch Engine.” The theoretical issues addressed in the study included the scope and definition of CSI, the categorization of procedures presented in the data for CSI translation, and the place of food items within the category of CSI. Results of the study indicated that neutralizing strategy is employed more than foreignizing and domesticating strategies, with the latter being last in descending order. The major factors identified were metonymical/metaphorical use of the CSI, brand, polysemous nature of source CSI, degree of cultural markedness, and false relationship of the ST item with the TT item. Correlations between some factors and procedures were moderately strong as their values were above 50 out of the ideal value (100). However, other correlations were weak and therefore requires further investigation.

show abstract

Section: Translation Of Culture-specific Itemsmentioning

confidence: 99%

The Translation of Culture-Specific Items (CSIs) in Chinese-English Food Menu Corpus: A Study of Strategies and Factors

Amenador

Wang

2022

Sage Open

View full text Add to dashboard Cite

show abstract

“…Li (2019) found that translating Chinese food names into English could use intralingual translation, interlingual translation and intersemiotic translation, but the research was from a macro perspective and did not show the specific techniques for food translation. Oster and Molés-Cases (2016) applied intracultural and intercultural adaptation, neutralization, omission, re-creation and literal translation to translate food-related culturemes, but the focus was on parallel corpus from literary texts. A discussion was made on the translation techniques of food-related culturespecific items (Marco, 2019), which shed light on this current study by the application of borrowing, literal translation, neutralization, amplification, omission, intracultural adaptation and intercultural adaptation.…”

Section: Literature Reviewmentioning

confidence: 99%

“…For example, Marco's (2019) borrowing technique contained Reynolds's (2016) transliteration, as Dong (2021) stated that borrowing technique included natural borrowing (also called transliteration) and direct borrowing. Secondly, some scholars adopted Marco's (2004) taxonomy on food-related translation, such as Oster and Molés-Cases (2016). Through the time of 2004 and 2019 is different, the techniques used in Oster and Molés-Cases's (2016) study are similar with the version of Marco (2019).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Secondly, some scholars adopted Marco's (2004) taxonomy on food-related translation, such as Oster and Molés-Cases (2016). Through the time of 2004 and 2019 is different, the techniques used in Oster and Molés-Cases's (2016) study are similar with the version of Marco (2019). Besides, Zhu and Ang's (2020) taxonomy on street food translation adopted Marco's (2019) taxonomy.…”

Section: Literature Reviewmentioning

confidence: 99%

See 1 more Smart Citation

Representing Chinese Malaysians Culture in the Street Food Through the Chinese-English Translation Techniques

Hua¹,

Ang²,

Rashid³

et al. 2021

IJARBSS

View full text Add to dashboard Cite

Street foods refer to the ready-to-eat foods and beverages prepared or sold by vendors or hawkers especially in the streets or hawker centers. Though food-related items are often culture-specific, fewer have discussed the cultural representation behind the translation of street food. This paper aims to identify the prevailing translation techniques used in translating Chinese street food names and to examine how culture is represented through these translation techniques. Penang is selected as the research setting in this qualitative case study. Three types of food -rice dishes, noodle dishes and other staple foods such as dumplings, rice porridge and dim sum are collected. The sample size is 405 street food names in pair of English translation versions. The taxonomy of translation techniques is based on Marco's (2019) translation techniques on food-related items. The results revealed a sourceoriented tendency. It is found that literal translation and transliteration with source linguistic structure, dialect pronunciation and Chinese pinyin preserve source culture. The techniques neutralization and amplification clarify the ingredients, cooking methods of the food, representing a respect to Malaysian local culture. The techniques omission and cultural adaptation bring the food more familiar to English culture, representing the hospitality to the consumers.

show abstract

“…Delia Chiaro ve Linda Rossato, 2015 yılında The Translator dergisi için hazırladıkları "Yemek ve Çeviri" başlıklı özel sayı için yazdıkları sunuş makalesinde, yemek metinlerinin çevirisiyle ilgili pazarın hızla büyümesine rağmen çeviribilim alanında bu konuda yapılan araştırmaların oldukça az olduğunu vurgular (Chiaro & Rossato, 2015: 237). Ancak son yıllarda çeviribilim alanında da bu konuda yapılan çalışmaların hızla arttığı söylenebilir (örneğin Chiaro 2008;Chiaro & Rossato 2015;Cronin 2015Cronin , 2017De Marco 2015;González-Vera 2015;Rossato 2015;Oster & Molés-Cases 2016;Stano 2016;Vidal Claramonte & Faber 2017;Beyaz 2017;Ciribuco 2019).…”

Section: Adressunclassified

Çeviri, yemek ve kültür ilişkisi: Altyazı çevirisinde kültüre özgü mutfak terimlerinin aktarımı

Ertürk

2020

RumeliDE Dil Ve Edebiyat Araştırmaları Dergisi

View full text Add to dashboard Cite

Yemek kavramı, sosyoloji ve antropoloji gibi sosyal bilim alanlarında çok daha uzun zamandır özel bir inceleme konusu olarak kendini göstermiş olsa da çeviribilim alanında bu konuya olan ilginin daha yakın bir tarihte ortaya çıktığı görülmektedir. Bu makalede, 2009 yılında Walt Disney tarafından "The Princess and the Frog" başlığıyla izleyiciye sunulan ve Türkçeye "Prenses ve Kurbağa" başlığıyla çevrilen filmin iki Türkçe altyazısı kültüre özgü mutfak terimlerinin çevirisine odaklanarak incelenmektedir. Ayrıca sevgi sözü olarak kullanılan yemek isimlerinin çevirisi ve içinde yemek isimleri geçen deyimlerin ve kalıp ifadelerin çevirisi de incelemeye alınmıştır. Yemek ve çeviri konusunda bir inceleme yapmak için bu filmin seçilmesinin nedeni, yemeğin filmdeki ana aktörlerden biri olmasıdır. Olay örgüsü New Orleans'ta geçen film, karakterleri ve kültürü anlatmak için Louisiana mutfağına özgü birçok yemekten yararlanmaktadır. Bu nedenle, Türk mutfağından oldukça farklı bir yapısı olan Louisiana mutfağına özgü mutfak terimlerinin, altyazı çevirisi gibi çok önemli teknik kısıtlamalar barındıran bir alanda nasıl aktarılacağı sorusu önem kazanır. İncelemede filmin çeviri açısından düşündürücü örnekler ortaya koyduğu görülmüştür. Ele alınan her iki çeviride de çevirmenlerin birden fazla çeviri yöntemini bir arada kullandığı anlaşılmıştır. Bu çevirilerde başvurulan yöntemler arasında ödünç alma, üst terim kullanarak genelleme yoluyla aktarma, açımlama, başka bir yemek ismiyle değiştirme ve atlama özellikle öne çıkmaktadır.

show abstract

Eating and drinking seen through translation: A study of food-related translation difficulties and techniques in a parallel corpus of literary texts

Cited by 24 publications

References 20 publications

The Translation of Culture-Specific Items (CSIs) in Chinese-English Food Menu Corpus: A Study of Strategies and Factors

The Translation of Culture-Specific Items (CSIs) in Chinese-English Food Menu Corpus: A Study of Strategies and Factors

Representing Chinese Malaysians Culture in the Street Food Through the Chinese-English Translation Techniques

Çeviri, yemek ve kültür ilişkisi: Altyazı çevirisinde kültüre özgü mutfak terimlerinin aktarımı

Contact Info

Product

Resources

About