Supervisors info:
Σουσάνα Λούγκο-Μιρόν, Μόνιμη Επίκουρη Καθηγήτρια, Τμήμα Ισπανικής Γλώσσας & Φιλολογίας Ε.Κ.Π.Α.
Αγγελική Αλεξοπούλου, Αναπληρώτρια Καθηγήτρια, Τμήμα Ισπανικής Γλώσσας & Φιλολογίας Ε.Κ.Π.Α.
Κυριακή Παλαπανίδη, Μέλος Ε.ΔΙ.Π., Τμήμα Ισπανικής Γλώσσας & Φιλολογίας Ε.Κ.Π.Α.
Summary:
According to Carbonell I Cortés, “Through language we live and give life to a culture; Through translation we put two cultures and two worlds in communication. Through culture we determine what is a translation and what is not” (48). A characteristic feature of culture that is reflected in language are the so-called “cultural markers”.
On the other hand, cuisine and restaurants are powerful tools for creating a cultural, social and, in recent decades, also tourist image, given the push it is experiencing to promote tourism, especially in the case of those places and cities. tourist destinations that have a long gastronomic reputation.
In addition, it has been proven that, in recent years, in addition to those who choose their destinations mainly based on gastronomy, the so-called gastronomic tourism, they are not determined only by the simple biological need to eat, but also by the desire to taste interesting products in a suitable environment. This is how modern and experienced travellers seek the quality of destinations, linked to a greater knowledge of the culture and lifestyle of the inhabitants of the place they visit.
Taking these points into account, the work in question is an analysis in which the different translation techniques used by the translator for gastronomic cultural markers in the tourism sector will be studied, discovering which are the most recurrent techniques in the selected examples. In more details, the translations of typical Greek food dishes in different restaurant menus located both in Greece and Spain will be analysed.
Keywords:
Cultural markers, translation techniques, gastronomy, tourism, menu translation
