Detecció de problemes terminològics en la traducció del /ncatalà a l’anglès de cartes i menús de diferents restaurants

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• dc.audience.educationlevel Estudis de grauca
• dc.contributor.author González Piera, Albaca
• dc.date.accessioned 2013-11-08T15:44:00Z
• dc.date.available 2013-11-08T15:44:00Z
• dc.date.issued 2012-06
• dc.description.abstract Aquest treball ens endinsa en la terminologia culinària i en les dificultats que sorgeixen en la transferència d'elements culturals. A través de l'anàlisi de cartes i menús, s'exposen els onze elements més rellevants que permeten reflexionar sobre la manca de dades que proporcionin solucions o orientacions en el procés traductològic.ca
• dc.description.abstract One aspect of translation that has scarcely been studied is the culinary terminology and /nthe difficulties that emerge when trying to transfer intrinsic cultural items from one /nlanguage into others. Despite some gastronomic dictionaries offer translation options, /nthere is not a considerable amount of data that provides helpful information on how to /ntransfer the information, to solve the problems and to choose the ‘best solutions’. In this /nproject, I expose the eleven most relevant aspects that I consider necessary to take into /nconsideration when translating. Through an analysis of the cartes and menus from a /nselection of the best Spanish restaurants—holding at least one Michelin star—, I /ndetected and extracted the translation errors, the diversity of strategies and techniques to /nsolve the cultural problems, and the variety of solutions adopted. In addition, I /ncompared the different strategies among the restaurants and I evaluated these strategies /nthus verifying whether they accomplished their objective of proximity to the target /nclient. This project does not present final results that show definitive solutions either a /nsingle way of transferring cultural information when translating, but it rather presents /nsome terminology aspects—like the international importance of French in the /ngastronomic field—and exposes other translating possibilities. For instance, when /ndealing with the choice between the exoticism that provides a borrowed term or the /n/nnaturalization. Finally, I must say that this work is open to further research, given that I /njust selected some of the aspects I considered were more repetitive and thus in my /n/nopinion were more relevant.en
• dc.format.mimetype application/pdfca
• dc.identifier.uri http://hdl.handle.net/10230/21257
• dc.language.iso catca
• dc.rights Aquest document està subjecte a una llicència Creative Commons
• dc.rights.accessRights info:eu-repo/semantics/openAccessca
• dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/es/
• dc.subject Cuina -- Terminologiaca
• dc.subject Aliments -- Terminologiaca
• dc.title Detecció de problemes terminològics en la traducció del /ncatalà a l’anglès de cartes i menús de diferents restaurantsca
• dc.type info:eu-repo/semantics/bachelorThesisca