Thesis - Cooking and the Art of Translating Recipes - ID:05567 - Volum 92 pagini

Introduction………………………………3

Chapter 1: The Cookery Text……………7
1.1. The cookery text type........................7
1.2. Instructive texts..................................14
1.2.1. User and purpose…………………14
1.2.2. Phases of use………………………17
1.2.3. An effective recipe…………………18

Chapter 2: The Cookery Text in Translation ………22
2.1. Methods of translation............................................22
2.2. Translation problems………………………………24
2.2.1. Pragmatic translation problems………………25
2.2.2. Cultural translation problems…………………33
2.2.3. Linguistic translation problems………………39
2.2.4. Text-specific translation problems…………42

Chapter 3: Text Analysis and Translations…………46
3.1. Analysis of extratextual factors in cookery texts………………………………47
3.2. Analysis and annotated translation: Two Fat Ladies: Obsessions................50
3.3. Analysis and annotated translation: Jamie’s Dinners……………..................59
3.4. Analysis and annotated translation: Feast……………………………………65
3.5. Analysis and annotated translation: The Good Food Glossary: Figs………74

Conclusion……………………………………………80
Works Cited………………………………………….82
Appendices