Bon appetit! Translating gastronomy – some case studies
Gastronomy is a vast field embracing a wide range of genres including menus, websites, recipes, food and restaurant reviews, bioblurbs of chefs, sommeliers and other practitioners, training course curricula and materials. It is equally deeply embedded in the culture of a particular country.
It is also an area fraught with choice for translators who need to have a very good idea both about their target readership and about the image that the author of the source text is seeking to project. Is the reader prepared to tolerate ambiguity and incomplete understanding (occasioned, for example, by the unglossed word crépinettein a menu) in exchange for the payoff of being treated as a ‘gourmet insider’, or would they prefer information and ‘know what they are eating’?
Similarly, where precisely does a particular restaurant wish to position itself in the local gastronomic landscape? Does it wish to reach out to its client base or encourage them to aspire to where it stands?
This webinar was delivered in seminar format, based on mini ‘case studies’ (all in English but derived from central translation issues) pre-circulated for discussion. The trainer discussed what questions to ask our customers (often through the intermediary of the agency) and what comments are worth submitting with our translations, as well as how we come to a considered decision about a translation choice. The case studies are available to download.
CIOL membership discount: 10% (the code is available on the membership page)
1 hour 10 min.
Who should watch it?
Both new and established translators interested in the field of translating gastronomy.
What are the benefits to you?
This video will show you a variety of texts found in the field of gastronomy and help you improve your decision-making and research processes.