|
Abstract:
|
One aspect of translation that has scarcely been studied is the culinary terminology and /nthe difficulties that emerge when trying to transfer intrinsic cultural items from one /nlanguage into others. Despite some gastronomic dictionaries offer translation options, /nthere is not a considerable amount of data that provides helpful information on how to /ntransfer the information, to solve the problems and to choose the ‘best solutions’. In this /nproject, I expose the eleven most relevant aspects that I consider necessary to take into /nconsideration when translating. Through an analysis of the cartes and menus from a /nselection of the best Spanish restaurants—holding at least one Michelin star—, I /ndetected and extracted the translation errors, the diversity of strategies and techniques to /nsolve the cultural problems, and the variety of solutions adopted. In addition, I /ncompared the different strategies among the restaurants and I evaluated these strategies /nthus verifying whether they accomplished their objective of proximity to the target /nclient. This project does not present final results that show definitive solutions either a /nsingle way of transferring cultural information when translating, but it rather presents /nsome terminology aspects—like the international importance of French in the /ngastronomic field—and exposes other translating possibilities. For instance, when /ndealing with the choice between the exoticism that provides a borrowed term or the /n/nnaturalization. Finally, I must say that this work is open to further research, given that I /njust selected some of the aspects I considered were more repetitive and thus in my /n/nopinion were more relevant. |
