Brazilian cultural markers in translation: A model for a corpus-based glossary
DOI:
https://doi.org/10.32714/ricl.08.01.05Keywords:
Brazilian cooking terminology, cultural markers, corpus linguisticsAbstract
Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.
Downloads
References
Amado, Jorge. 1966. Dona Flor e seus Dois Maridos. São Paulo: Companhia das Letras.
Azenha Jr., João. 1999. Tradução Técnica e Condicionantes Culturais: Primeiros Passos para um Estudo Integrado. São Paulo: Humanitas.
Barnes, Julian. 2003. The Pedant in the Kitchen. London: Atlantic Books.
Bowker, Lynne and Jennifer Pearson. 2002. Working with Specialized Language: A Practical Guide to Using Corpus. London: Routledge.
Brien, Donna L. 2007. Writing about food: Significance, opportunities and professional identities. In Jen Webb and Jordan Williams eds. Proceedings of the 12th Annual Conference of the Australian Association of Writing Programs. Canberra: University of Canberra, 1–15.
Bubel, Claudia and Alice Spitz. 2013. The way to intercultural learning is through the stomach. In Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley eds. Culinary Linguistics: The Chef’s Special. Amsterdam: John Benjamins, 157–187.
Capatti, Alberto and Massimo Montanari. 1999. La Cucina Italiana: Storia di una Cultura. Roma-Bari: Editori Laterza.
Carli, Francesco and Eliane Klotz eds. 2007. Dicionário Gastronômico: Português-Espanhol-Inglês-Alemão-Francês-Italiano. São Paulo: Contorno.
Chesterman, Andrew. 1997. Memes of Translation: The Spread of Ideas in Translation Theory. Amsterdam: John Benjamins.
Cotter, Colleen. 1997. Claiming a piece of the pie: How the language of recipes defines community. In Anne L. Bower ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Massachusetts: University of Massachusetts Press, 51–72.
Dubuc, Robert. 1999. Manual Práctico de Terminología (translated by Ileana Cabrera). Providencia: RiL.
Gerhardt, Cornelia. 2013. Food and language –language and food. In Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley eds. Culinary Linguistics: The Chef’s Special. Amsterdam: John Benjamins, 3–49.
Gerhardt, Cornelia, Maximiliane Frobenius and Susanne Ley eds. 2013. Culinary Linguistics: The Chef’s Special. Amsterdam: John Benjamins.
Instituto Americano de Culinária. 2011. Chef Profissional (fourth edition). São Paulo: Senac.
Joffe, David and Gilles-Maurice de Schryver. 2004. TshwaneLex, a state-of-the-art dictionary compilation program. In Geoffrey Williams and Sandra Vessier eds. Proceedings of the Eleventh EURALEX International Congress. Lorient Cedex: Université de Bretagne Sud, 99–104.
Jurafsky, Dan. 2014. The Language of Food: A Linguist Reads the Menu. New York: W. W. Norton & Company.
Klie, Virginia. 2006. Glossário de Gastronomia: Português-Inglês / Inglês-Português. Rio de Janeiro: Disal.
Labov, William. 1972. Language in the Inner City: Studies in the Black English Vernacular. Philadelphia: University of Pennsylvania Press.
Mayoral Asensio, Roberto M. 2007. Specialised translation: A concept in need of revision. Babel: Revue Internationale de la Traduction 53: 48–55.
McEnery, Tony and Andrew Hardie. 2012. Corpus Linguistics: Method, Theory and Practice. Cambridge: Cambridge University Press.
Ministério da Cultura. 2014. Aromas, Cores e Sabores do Brasil. http://www.copa2014.gov.br/sites/default/files/livreto_web17062013.pdf (1 April, 2020.)
Newmark, Peter. 1988. A Textbook of Translation. New York: Prentice-Hall.
Nord, Christiane. 2001. Translating as a Purposeful Activity: Functionalist Approaches Explained. Manchester: St Jerome.
Nord, Christiane. 2012. Functional approaches to translation. In Carol A. Chapelle ed. The Encyclopedia of Applied Linguistics. Hoboken: Blackwell Publishing, 2223–2228.
Pearson, Jennifer. 1998. Terms in Context. Amsterdam: John Benjamins.
Rebechi, Rozane R. 2012. ‘Cachaça’ na tradução de obras literárias brasileiras para a língua inglesa. Tradterm 20: 95–110.
Rebechi, Rozane R. 2015a. Tracing English equivalents of Brazilian Portuguese cooking vocabulary: A corpus-based study. In Sattar Izwaini ed. Papers in Translation Studies. Newcastle upon Tyne: Cambridge Scholars, 154–178.
Rebechi, Rozane R. 2015b. A Tradução da Culinária Típica Brasileira para o Inglês: Um Estudo sob o Enfoque da Linguística de Corpus. São Paulo, SP: The University of São Paulo dissertation.
Saldanha, Roberta M. 2015. Dicionário de Termos Gastronômicos em 6 Idiomas. Rio de Janeiro: Senac.
Scott, Mike. 2012. Wordsmith Tools Version 6.0. Stroud: Lexical Analysis Software.
Scott, Mike and Christopher Tribble. 2006. Textual Patterns: Key Words and Corpus Analysis in Language Education. Amsterdam: John Benjamins.
Teixeira, Elisa D. 2004. Receita Qualquer um Traduz. Será? A Culinária como Área Técnica de Tradução. São Paulo, SP: The University of São Paulo dissertation.
Teixeira, Elisa D. 2008. A Linguística de Corpus a Serviço do Tradutor: Proposta de um Dicionário de Culinária Voltado para a Produção Textual. São Paulo: The University of São Paulo dissertation.
Teixeira, Elisa D., and Stella E. O. Tagnin. 2008. Vocabulário para Culinária: Inglês-Português. São Paulo: SBS.
Temmerman, Rita and Danièle Dubois eds. 2017. Food and terminology: Expressing sensory experience in several languages. Special issue of Terminology 23/1.
Tigner, Amy L. and Allison Carruth. 2018. Literature and Food Studies. London: Routledge.
Webster’s Portuguese-English Dictionary (eighteenth edition). 2007. Rio de Janeiro: Record.
Zavaglia, Adriana, João Azenha and Tinka Reichmann. 2011. Cultural markers in LSP translation. In Klaus-Dieter Baumann ed. Fach - Translat - Kultur: Interdisziplinäre Aspekte der Vernetzten Vielfalt. Berlin: Frank und Timme, 785–808.
Downloads
Published
How to Cite
Issue
Section
License
Submission of your paper to this journal implies that the paper is not under submission for publication elsewhere. Material which has been previously copyrighted, published, or accepted for publication will not be considered for publication in this journal. Submission of a manuscript is interpreted as a statement of certification that no part of the manuscript is copyrighted by any other publisher nor is under review by any other formal publication. By submitting your manuscript to us, you agree on these copyright guidelines. It is your responsibility to ensure that your manuscript does not cause any copyright infringements, defamation, and other problems.
Submitted papers are assumed to contain no proprietary material unprotected by patent or patent application; responsibility for technical content and for protection of proprietary material rests solely with the author(s) and their organizations and is not the responsibility of the journal or its editorial staff. The main author is responsible for ensuring that the article has been seen and approved by all the other authors. It is the responsibility of the author to obtain all necessary copyright release permissions for the use of any copyrighted materials in the manuscript prior to the submission.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under the BY Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
Article submission implies author agreement with this policy.
