Comparative Study of Food in Translations of Different Literature Genres

Comparative Study of Food in Translations of Different Literature Genres post thumbnail image

Translators have used various methods to represent foods in their texts. They can differentiate between the lexicons of different languages by using two different theoretical approaches. The first approach focuses on the function of the text and the second is based on the history and the context of the translations. Both approaches have their pros and cons. The second approach focuses on the genre and the reader. This article aims to provide a comparative overview of these two theoretical approaches.

In this article, we will discuss the role of transliteration in the translation of foods. Venuti describes two major types of translation: the domesticating and the foreignizing. During the eighteenth century, French literary translations tended to favor free strategies and conformed to the criterion of stylistic elegance. In contrast, Toury considers translation as a process that is governed by norms. These norms exert pressure and determine the equivalence that emerges in the actual translations. They also serve as prescriptive categories: they are options that the translators choose in a given context.

The study of food in translations of different literature genres has gained significant attention in recent years. It has been one of the most exciting subjects in Translation Studies since the mid-1980s. The interlingual transfer of food is an important marker of everyday life in the source culture and rarely has a translation equivalent. As a result, the process of transferring food from one language to another is often characterized by a lack of culturally relevant terms in the target language.

A third type of interlingual transfer involves a screen adaptation of dramatic works. This method recreates the dramatic work, and it relies on movements rather than words. It is called ultrasemiotic translation and uses fewer channels to carry the semantic load. Unlike traditional translation, a screen adaptation uses mime, which is written in the original language, meaning that vocal language is lost in the translated text.

The second approach relates to the translator’s ‘ear’. TTs are based on their knowledge of the language. In addition to the translations of literary texts, they also take into account the sociocultural context of the texts they translate. Despite the fact that they use their ear in translating, translators should always listen to the ear to determine what is being conveyed.

The third approach is based on the source language. In this case, the source language is the source of the translation. TLs may use a word in the original to describe the same object, but a different language can have a different meaning. For instance, a text may include a word in Latin that refers to a certain type of food. Aristophanes’ play is a good example to illustrate the role of ‘food’ in translation.

Leave a Reply

Your email address will not be published.

Related Post