TRANSLATION OF CULINARY TEXTS

Abstract

This article explores the unique challenges and strategies involved in translating culinary texts. It examines the linguistic, cultural, and technical aspects that translators must consider when working with recipes, menus, and food-related literature. Special attention is given to the role of cultural adaptation, as many food terms and cooking techniques lack direct equivalents in other languages. The article also discusses common translation strategies, such as domestication and foreignization, and provides examples of successful culinary translations. This study is particularly relevant for translators, linguists, and culinary professionals interested in cross-cultural communication in the gastronomic field.