The advent of globalization has lead to the evolution of new food terminology. The term “natural” is widely used in the market today and is applied to many different types of foods. In other countries, it is strictly defined and enforced, while in other countries, there is little or no definition. While the term conveys an appeal to nature, it means absolutely nothing. Fortunately, there are some rules and regulations for this term.
Scholars’ research has focused on cultural references, and they have proposed different taxonomies throughout the history of translation studies. Food has consistently occupied a prominent position in these classifications. For example, Agost (1999), Franco Aixela (1996), Vandeweghe (2005), and Igareda (2011) have all proposed food taxonomies. Nevertheless, the terms do not necessarily reflect the original meaning of the terms.
As a result, SL-oriented techniques have become the main focus for translators and scholars. Throughout the history of translation studies, different taxonomies have been proposed by various researchers. Food has always held a central place in these classifications. For example, Agost (1999) and Vandeweghe (2005) have proposed new classifications for the word haggis. These approaches make sense because they take into account the local context of a specific food item.
Developing contextualisation techniques is essential for the success of language-to-language translation. Using a cultural reference is essential when translating food-related texts. The language-oriented approach emphasizes a language’s ability to adapt to different cultural contexts. It also helps to consider different approaches and methods when tackling linguistically complex issues. Moreover, the use of TL-oriented methods helps to promote a global perspective.
The use of SL-oriented techniques is an important component of language-to-language translation projects. While SL-oriented approaches are the most commonly used, they are also the most common. As a consequence, they are ideal for a wide range of translations, including those dealing with food. Similarly, TL-oriented approaches are more suited for culturally-specific texts. This technique helps to translate words into a culture’s language.
TL-oriented techniques are also effective for language-to-culture translations. As long as the translation aims to promote a global village, SL-oriented techniques are preferred. The second technique is calque. Both of these methods work well in the context of the target culture. In both cases, it is important to make a cultural reference compatible with the target language. This is the most straightforward method of terminology creation.
Traditional foods are defined as those originating from a particular region. These foods are authentic in their ingredients and production processes and are part of a region’s gastronomic heritage. The term “traditional” food is also useful in defining traditional foods in a scientific context. In addition, it can be helpful in describing and evaluating food products that are currently popular in another country. However, the definition of traditional food can vary from country to country.