A Corpus-Based Mostly Multimodal Approach To The Translation Of Restaurant Menus: Perspectives: Vol 27, No 1

Translated restaurant menus facilitate tourism and consumerism, but menu translation remains a peripheral area of skilled translation and translation research. This has financial penalties, as a result of translations that exclude a dish’s substances, cooking strategies, or cultural associations might deter shoppers. This text analyses translated menus that includes Chinese language dishes so as to establish the extent to which intersemiotic, image-based mostly approaches are used to complement written translations; the level of consistency with which elements and cooking strategies are translated; and the frequency of culturally particular dish names which are difficult to translate. A corpus-based methodology is used to match 3,000 Chinese language dish names and their translations from China, Taiwan and abroad. The information reveals very limited intersemiotic translation in existing menus, inconsistent translations of components and cooking strategies, Перевод меню на английский and a high share of dishes with culturally particular names. However, these are often omitted in translation, or lack supplementary data concerning their components. It’s proposed that a multimodal translation approach incorporating Jakobson’s tripartite idea can improve menu translation. Menus that includes Pinyin as an intralingual translation can have interaction learners of Chinese who use this technique; interlingual explicitation clarifies a dish’s elements, cooking methods and cultural specificity; and intersemiotic, image-based mostly translation conveys culinary artistry clearly.

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