Abstract
Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.
Highlights
Why should a word in a recipe be less important than a word in a novel? One can lead to physical indigestion, the other to mental. (Barnes 2003: 7)As well as being one of the fundamental elements of human existence, food is a distinctive cultural constituent of every nation
In order to help fill this gap, we propose a three-level entry consisting of term/equivalent, appositive explanation and encyclopedic information for our Portuguese-English Glossary of Brazilian Cooking
In order to identify Brazilian cultural markers related to cooking, and to propose appropriate equivalents, explanations, and encyclopedic information, complemented by examples of use and phraseological units, we started with a quantitative approach, resorting mainly to the keywords provided by WordSmith Tools, which was complemented by a qualitative approach, that is, an analysis of the concordance lines in which these keywords occurred
Summary
Why should a word in a recipe be less important than a word in a novel? One can lead to physical indigestion, the other to mental. (Barnes 2003: 7). Driven by both international sports events held in the country –2014 FIFA World Cup and 2016 Olympic Games– and the worldwide renown of chefs who privilege local products, Brazilian cooking has received special attention from foreign audiences, judging by the number of Brazilian cookbooks published in English.1 These publications reveal misunderstandings regarding Brazilian cuisine. Texts related to Brazilian cooking often display mistranslations, inaccurate definitions of terms and substitution of ingredients, generating products and dishes that are not representative of our national cuisine. We believe that these problems might have been addressed if reliable lexicographical references were available. We rely on Corpus Linguistics (CL) procedures which allow for an analysis of the term in context (see Pearson 1998)
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