RT info:eu-repo/semantics/bachelorThesis
T1 Translation À la Carte. An Analysis of Spanish Restaurant Menus and the Techniques Involved in the English Translation of Salmorejo and Calamares.
A1 Rincón Nebreda, Lydia
A2 Universidad de Valladolid. Facultad de Filosofía y Letras
K1 Persuasive function
K1 Informative function
K1 Spanish menus
K1 English translation
K1 English translation
K1 Translation techniques
K1 Touristic areas
K1 Función persuasiva
K1 Función informativa
K1 Menús en español
K1 Traducción al inglés
K1 Técnicas de traducción
K1 Áreas turísticas
K1 5701.11 Enseñanza de Lenguas
AB The translation of menus is not a popular academic subject in the field of culinarytranslation, which can be deduced from the scarce literature available. However, it is aninteresting area of translation as it comprises both textual and translatological factors,such as the functions of a menu as a text type (i.e., informative and persuasive), and thesource and target cultures involved in the process of menu translations. Taking these twoviewpoints into account, the aim of the present study is to analyze the translationtechniques applied in the Spanish-English translation of some of the most popular dishesin Spanish menus (i.e., salmorejo and calamares) in different Spanish touristic areas (i.e.,inland versus coastal areas). Our results show that, in the translation of both terms, thetechniques used are intended to be more persuasive, but more informative only in the caseof salmorejo, although these results may be influenced by the touristic area where themenus are offered.
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/58528
UL https://uvadoc.uva.es/handle/10324/58528
LA eng
NO Departamento de Filología Inglesa
DS UVaDOC
RD 17-jul-2024