Food and translation, translation and food INTRODUCTION

被引：29

作者：

Chiaro, Delia ^{[1
]}

Rossato, Linda ^{[2
]}

机构：

[1] Univ Bologna, Dept Interpreting & Translat, English Language & Translat, I-40126 Bologna, Italy

[2] Univ Bologna, Dept Interpreting & Translat, I-40126 Bologna, Italy

来源：

TRANSLATOR | 2015年 / 21卷 / 03期

关键词：

food and translation; cultural translation; food-related texts; fusion cuisine; food and identity; slow translation and slow food;

D O I：

10.1080/13556509.2015.1110934

中图分类号：

G2 [信息与知识传播];

学科分类号：

05 ; 0503 ;

摘要：

Food, the cornerstone of life, lies at the heart of our cultural identity. Vital for our health and well-being, our awareness of its economic, cultural and social significance - how the language of food and related practices travel across languages and cultures cannot be disregarded. Despite a rapidly expanding market for translation of food related texts: cookery books and TV programmes, magazines and food labels, to name just a few, and despite fast-pace evolving eating habits and phenomena, the relationship between food, culture and translation remains under-researched. By bringing these issues to light, this special issue aims to be a truly interdisciplinary reference work that brings together expert scholars writing on food related topics from a translational and intercultural perspective.

引用

页码：237 / 243

页数：7