The translation of food-related culture-specific items in the Valencian Corpus of Translated Literature (COVALT) corpus: a study of techniques and factors

Marco, Josep

doi:10.1080/0907676x.2018.1449228

Cited by 32 publications

(65 citation statements)

References 14 publications

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“…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%

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

Hua¹,

Ang²,

Rashid³

et al. 2021

IJARBSS

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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.

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Section: Literature Reviewmentioning

confidence: 99%

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

Hua¹,

Ang²,

Rashid³

et al. 2021

IJARBSS

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“…En los Estudios Descriptivos de Traducción (EDT) (Toury, 1995), el análisis microlingüístico (y más concretamente, la comparación de pares de fragmentos origen y meta) suele explicarse a través del concepto técnica de traducción. En la literatura encontramos una serie de contribuciones que se centran expresamente en las técnicas de traducción del fenómeno de los referentes culturales, por ejemplo: Martínez Sánchez e Íñigo Ros (1998), Newmark (1988), Marco (2004Marco ( , 2019, Molina y Hurtado (2002), Oster y Molés-Cases (2016), Rodríguez Abella (2008Abella ( , 2009. A continuación, revisaremos los trabajos de Martínez Sánchez e Íñigo Ros (1998), Rodríguez Abella (2008Abella ( , 2009, Oster y Molés-Cases (2016) y Marco (2019), ya que analizan específicamente los referentes culturales relacionados con la comida y la bebida como problema de traducción.…”

Section: Las Técnicas De Traducción De Los Referentes Culturalesunclassified

“…La clasificación se basa en la consideración de si las técnicas utilizadas en la traducción muestran un propósito de distanciamiento con respecto al destinatario o extranjerización, de acercamiento al lector meta o familiarización, o si son técnicas de neutralización, que sustituyen el término origen por una descripción o explicación más o menos detallada y, por tanto, el referente cultural deja de ser un referente en la cultura meta (cf. Marco, 2019). Además, para analizar las técnicas combinadas, se han tenido en cuenta los casos en los que en la traducción se utiliza más de una técnica.…”

Section: Clasificación De Las Técnicas Utilizadasunclassified

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Promoción de ciudades Patrimonio de la Humanidad: estudio sobre la traducción del léxico relacionado con la gastronomía

Mestre-Mestre

Molés-Cases

2019

QF ELING

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Esta contribución presenta un estudio de traducción español-inglés basado en un corpus formado por las páginas web turísticas oficiales de las 15 ciudades españolas que hasta la fecha han sido declaradas Patrimonio Cultural Inmaterial de la Humanidad de la UNESCO. Nos centramos en la traducción de los referentes culturales y, más concretamente, en el léxico relacionado con la comida y la bebida. Las técnicas de traducción observadas se agrupan siguiendo propuestas de clasificación existentes en la literatura adaptadas a los referentes culturales. Los resultados obtenidos permiten llegar a conclusiones en cuanto a las tendencias de traducción (extranjerizantes o familiarizantes) en este contexto y destacan la urgente necesidad de valorar y recurrir a la traducción profesional en el sector del turismo.

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“…Compared to other topics in the translation field, the number of studies on this topic is not abundant. A study on translation, food, and culture was done by Marco (2019). This mixed-method study discussed the translation techniques used in translating food-related items in translation literature from English into Catalan.…”

Section: Introductionmentioning

confidence: 99%

Translation Strategies of Food-Related Culture Specific Items in Indonesian Subtitle of Netflix Series The Final Table

Farkhan

Naimah

Suriadi

2020

IJIH

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This study aims to find out strategies used in the translation of food-related culture-specific items in Netflix cooking show, The Final Table of UK and USA episodes, and factors that influence the choice of strategies used in translating these items. The study uses discourse analysis as a research design relying on corpuses or food terminologies in Indonesian subtitle and their original as its primary data. All data were marked bold, rewritten, sorted, and classified in accordance with the identified themes of the culture-specific items. The collected data were qualitatively analyzed using Pedersen’s translation strategy, particularly for culture-specific items. The study found out that there were 51 food-related culture-specific items in the source language (SL) with their translations, and there were five translation strategies employed by the translator in rendering these items, namely retention, specification, direct translation, generalization, and substitution. Retention was the most frequently used strategy as it resembled 35 times in the data. The most common factor identified was the non-existence of the source language foodstuff terms in the target language as it existed 21 times out of 51 data. This study recommends the translators of this Netflix to consider the culture when translating from the SL to the target language (TL).

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The translation of food-related culture-specific items in the Valencian Corpus of Translated Literature (COVALT) corpus: a study of techniques and factors

Cited by 32 publications

References 14 publications

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

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

Promoción de ciudades Patrimonio de la Humanidad: estudio sobre la traducción del léxico relacionado con la gastronomía

Translation Strategies of Food-Related Culture Specific Items in Indonesian Subtitle of Netflix Series The Final Table

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