Translation Techniques Used on Culinary Recipes

DOI

10.2991/978-2-38476-321-4_13How to use a DOI?

Keywords

Food; Online; Recipes; Cultural; Translation Techniques

Abstract

With the development of the internet and social media platforms, online food communities have become popular places for sharing and searching for recipes (Kuśmierczyk et al., 2016). Research on online translation of cooking recipes is an interesting topic. There is an urgent need for effective and accurate translations to make this information accessible to different audiences. Online cooking resources are often available in multiple languages, and inadequate translation can lead to unclear instructions and ingredients, resulting in unsatisfactory end results. This research employs a qualitative approach which is used to analyze translation techniques in food recipes from the Internet. The use of qualitative methodology allows for a more in-depth examination of the various translation strategies used in translating culinary instructions in different languages. This research focuses on developing translations that consider the cultural background and language style of different online cooking resources, thereby making an important contribution to meeting this need. The results of this study show that literal translation techniques are used when translating recipes from the internet. A total of 75% of all recipe translations were generated in this way. Literal translation generally maintains the basic structure and meaning of the sentence. In one case, the descriptive method was used, i.e. an attempt was made to provide further explanation and details of the preparation steps without regard to the recipe. Despite its low frequency 12.5%, the descriptive and the borrowing techniques provides contextual variation in translation.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Safiratul Kamalia
AU  - Raden Arief Nugroho
PY  - 2024
DA  - 2024/12/24
TI  - Translation Techniques Used on Culinary Recipes
BT  - Proceedings of the Third International Conference on Communication, Language, Literature, and Culture (ICCoLliC 2024)
PB  - Atlantis Press
SP  - 178
EP  - 190
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-321-4_13
DO  - 10.2991/978-2-38476-321-4_13
ID  - Kamalia2024
ER  -