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Culinary Translations
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What’s Cooking: Translating Food
I have translated or edited a number of cookbooks and while such work is a lot of fun (and can make you hungry, especially if there are accompanying pictures), there are certain challenges involved. Here, I want to mention the top four difficulties and possible solutions...
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Genetically modified foods
Well, somebody says that GM foods are good for you, but wait a minute,
isn't that the same person who sells it to you? Isn't that the same
person who is ripping off Third World farmers, stealing fields from
Canadian farmers and concealing the amount of GM in everyday purchases
like rice and soya? Uh, do they have my best interests at heart?
Or is it their own interests that weigh most heavily? Who's the
puppet, and who's pulling the strings?…
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Food For Thought
The Japanese eat little fat and suffer fewer heart attacks than
the British or Americans…
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Translating for
recipe books and menus
Translating recipes and menus appears
to be a simple task at first sight, but that is only one's first
impression. A menu looks like a simple food-list, and cookery books
might be considered as a list of recipes with sets of ingredients
and simple instructions. How misleading! We have been translating
cookery books and menus for many years and we still find this task
a challenge…
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the full article…
Translation of Italian Recipes: Localization?
What are you cooking? Is it a translation of an original Italian
recipe or is it modified for the tastes of another country?
Localization - Then translation may involve localization. This is
when the translation is completed ‘and’ adjusted for the target
audience. The meaning remains…
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the full article…
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