Food and translation, translation and food

Chiaro, Delia Carmela; Rossato, Linda

doi:10.1080/13556509.2015.1110934

Cited by 71 publications

(28 citation statements)

References 2 publications

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“…It reveals that the challenge dealing with the specialized discourse like tourist discourse; that is when a translator needs to introduce a reality including a type of food to a person who may have never heard of it. Unlike any other references discussed before, this one talks about the translation of food involving interdisciplinary approach based on the fact that the relationship between food, culture and translation is still under-researched (Chiaro & Rossato, 2015).…”

Section: Literature Reviewmentioning

confidence: 99%

Indonesian Dishes in the English Target Novel

Erlina

Ampera

Sidiq

2020

IJLLT

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This article discusses how Indonesian dishes in an Indonesian source novel are translated into the English target novel. The ingredients of the dishes may be universal as they can be found in any other dishes all over the world but the names given to the dishes can be very unique. This uniqueness in Translation Studies may lead to a case of untranslatability as it has no direct equivalence or no one-to-one equivalence known as non-equivalence. For this non-equivalence case Baker proposes 8 translation strategies under the name of translation strategy for non-equivalence at word level used by professional translators. What strategies are used in translating the Indonesian dishes based on Baker’s taxonomy and what semantic components are involved in the English equivalences are the objectives of this research. Using a mixed method; descriptive, contrastive, qualitative methods, the phenomena found in the source novel and in the target novel are compared, then documented into a description just the way they are, then analyzed to be identified according to the objectives of the research. The results show that not all translation strategies are used in translating the Indonesian dishes in the novel and the semantic components involved in the English equivalences are mostly ingredients then followed by process, performance, and taste.

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Section: Literature Reviewmentioning

confidence: 99%

Indonesian Dishes in the English Target Novel

Erlina

Ampera

Sidiq

2020

IJLLT

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“…The literature abounds with discussions on problems that translators generally face during the process of translation. According to Catford (1965) "the central problem of translation-practice is that of finding TL equivalents" (p. 21). Lack of equivalence is caused by several factors chief among which is the cultural specificity of some concepts which makes the task of finding a suitable equivalent arduously difficult.…”

Section: Linguistic and Cultural Challenges Encountered In Food Menu mentioning

confidence: 99%

Translating Food Menus from English into Arabic: Linguistic and Cultural Dilemmas

Rushaidi¹,

Ali²

2017

AWEJ‑tls

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Translating food menus is a fundamental communication tool for restaurants and coffee shops to market their products and to inform their costumers about the type, quality and diversity of food and products available for their use. This study aims at investigating some translation strategies used to translate food menus from English into Arabic and the salient linguistic and cultural problems resulted fromthe usage of such inappropriate strategies. This study the focuses the translation strategies used to translate food menus in 10 restaurants and coffee shops in Muscat, Oman and the problems which resulted from the usage of such strategies and what could be suggested to help translation practitioners to handle such challenges. The selection of the corpus was based on practical reasons. The data was analysed descriptively by using frequencies and percentages. The findings revealed that there was a number of translation strategies used frequently to translate food menus in the corpus in questions which are: borrowing, literal translation, using a super ordinate word, amplification, reduction and using a load word plus an explanation respectively. The usage of these strategies caused several problems such as lexical ambiguity, lack of clarity and confusion. The study recommends that choosing the appropriate strategy for translating food menu is of a vital importance to help avoiding translation problems. What is the aim of the study?

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“…As observed by Chiaro and Rossato (2015), food is intimately and irrevocably linked to culture. From a conventional perspective, culture has been defined as the beliefs, values, and attitudes practiced and accepted by members of a group or community (Almerico 2014, 5).…”

Section: Introductionmentioning

confidence: 96%

Food terminology as a system of cultural communication

Faber

Claramonte

2017

TERM

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In this study on food terminology and culture, Frame-based Terminology Theory (FBT) (Faber 2012, 2015) was combined with corpus analysis to explore the use of culture-specific terms in the food categories of bread and rice. For the sake of comparison, semplates (Levinson and Burenhult 2009; Burenhult 2008) were formulated for food, bread, and rice, as a kind of cultural frame to highlight the relatedness of these categories, based on the actions that were most frequently linked to them in our corpus. For this purpose, an FBT semantic analysis of these terms in a general language corpus was combined with an analysis of their cultural contexts in the literary work of authors such as Sandra Cisneros, Najat El Hachmi, Chimamanda Adichie, and others. The situations portrayed in their novels reflect the cultural embeddedness of food and its communicative value.

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Food and translation, translation and food

Cited by 71 publications

References 2 publications

Indonesian Dishes in the English Target Novel

Indonesian Dishes in the English Target Novel

Translating Food Menus from English into Arabic: Linguistic and Cultural Dilemmas

Food terminology as a system of cultural communication

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