Estudi terminològic i proposta neològica sobre la gastronomia catalana: Les postres catalanes

Abstract

És un estudi sobre el funcionament de la terminologia, en les llengües catalanes i anglesa, sobre un camp semàntic concret que no ofereix gaires equivalents cap a la llengua anglesa: la gastronomia, més en concret, les postres catalanes. Havent-hi aquest buit terminològic, també hi consta una sèrie de propostes neològiquesSpecialized translation needs the help from terminology. Terminology pretends to study/nevery specialized subject that is not covered by some specific languages. Thanks to/nterminology, specialized communication is possible in a proper way, because behind/neach term there is a long process of study. This paper pretends to study the current/nnormalisation process that terminologists and sometimes translators do when a subject/nneeds to be covered. The object of study of this process is the Catalan gastronomy,/nwhich will be translated into English, because it is known by some studies that British/npeople are interested on sweets and chocolates and that the United Kingdom is the/nsecond European country consuming more sweets per person and per year. Following a/nlineal and accumulative process of documentation and analysis, this paper has all the/nnecessary information to create equivalent terms from the most popular desserts. After/nneologisms creation, news terms need to be proved that are the appropriate terms/nthrough a sociolinguistic study where people will relate new terms to its photography./nThe results of this study are quite positive and it can be seen that the word-formation/nhas been successfully made because almost every term has been understood by its new/ndenomination. This paper shows that a translator can be a terminologist with the proper/ndocumentation and study of a subject. Thanks to this paper it also seen that any subject/ncan be a specialized subject and every specialized subject needs its terminology in order/nto achieve the proper communication among cultures.