La traducción de la gastronomía: textos y contextos
DOI:
https://doi.org/10.24310/TRANS.2006.v0i10.1066Keywords:
traducción de la gastronomía, contextos culturales, traducción de textos jurídicos.Abstract
La traducción (español-francés) de la gastronomía en el ámbito de los textos relacionados con el turismo presenta dificultades específicas, puesto que tratamos con condiciones locales basadas en un ámplio espectro de componentes, por lo que su adecuación a un receptor determinado depende de factores variables. El estudio de la naturaleza de estos ítems gastronómicos en tres contextos distintos (folletos turísticos, menús y recetas) permite determinar los procedimientos traslativos a los que da lugar y analizar su aceptabilidad.
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