2026-04-17T20:22:47Zhttps://recercat.cat/oai/request

oai:recercat.cat:10230/212572025-12-19T20:25:56Zcom_2072_6col_2072_452954

00925njm 22002777a 4500 dc González Piera, Alba author 2013-11-08T15:44:00Z 2013-11-08T15:44:00Z 2012-06 Aquest treball ens endinsa en la terminologia culinària i en les dificultats que sorgeixen en la transferència d'elements culturals. A través de l'anàlisi de cartes i menús, s'exposen els onze elements més rellevants que permeten reflexionar sobre la manca de dades que proporcionin solucions o orientacions en el procés traductològic. 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. Cuina -- Terminologia Aliments -- Terminologia Detecció de problemes terminològics en la traducció del /ncatalà a l’anglès de cartes i menús de diferents restaurants