Challenges of translating food in multiparallel corpus
Beverages and mealtimes in Balzac's human comedy (La Comédie Humaine)
Bibliographic Data
| ID | 5419694 |
|---|---|
| Authors | Marie Helene Sauner (0000-0001-5125-8667, Aix-Marseille Université, corresponding author), Ismail Burak Parlak (0000-0002-0887-4226, Galatasaray University) |
| Year | 2023 |
| Volume | 31 |
| Issue | 2 |
| Pages | 108-134 |
| Publication date | 2023-04-03 |
| Open Access | No |
| Type | ARTICLE |
| Venue | Food and Foodways (JOURNAL) |
| Journal identifiers | ISSN: 0740-9710 • E-ISSN: 1542-3484 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/07409710.2023.2197166 |
| OpenAlex | W4362671960 |
| Language | EN |
| References cited | 23 |
French novels of the 19th century recall the aspects of food culture in different ways through their reflections on the golden age for both gastronomy and the pleasures of the table. La Comédie Humaine is a milestone in highlighting the keystones of French food and gastronomy. In this study, we propose a multistage analysis of 21 novels of La Comédie Humaine by examining the food terms and their translations into English and Turkish. Our main contribution is the qualitative and quantitative analysis of food in the Balzacian context. We have performed food data visualization from original and translated texts and thus revealed how the terms for beverages and mealtimes are interconnected in the Comédie Humaine and how food translations might differ in English and Turkish, especially the names of wine, coffee terms and mealtime names. We provide a contextualized food approach to Balzac’s novels through the lens of Turkish and English culture revealing their openness, or not, to French food culture, linked to the rules of prestige and the habitus of the target culture. We started our analysis by localizing food patterns in the source language. Then we analyzed them in distant reading – analysis of quantitative data – and close reading focused on the qualitative analysis. This mixed methodology gives a new layer of insight and could be extrapolated to other texts and languages in the domain of food and literature
Context (archaeology) · Gastronomy · German · Linguistics · Reading (process) · Sociology · Turkish · Culinary Culture and Tourism · History · Philosophy · Translation Studies and Practices
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Research Methods in Digital Food Studies
Eating and drinking seen through translation
The Semantic Development of Nineteenth-Century French Cookery Terms in English
This Marvelous Bean”
The translation of food in literature
The Translation of Culture-Bound Elements into Finnish in the Post-War Period
Pour une psycho-sociologie de l'alimentation contemporaine
| Highly cited | No |
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