Food and translation on the table: exploring the relationships between food studies and translation studies in Canada

2015 ◽  
Vol 21 (3) ◽  
pp. 257-270 ◽  
Author(s):  
Renée Desjardins ◽  
Nathalie Cooke ◽  
Marc Charron
ALQALAM ◽  
2008 ◽  
Vol 25 (2) ◽  
pp. 232
Author(s):  
Ilzamudin Ma'mur
Keyword(s):  

Penerjemahan, kendati secara akdemis mempakan fenomena bam-bam ini saja, Sejatinya merupakan tindak komunikasi yang telah dilakukan orang dan berlangsung selama berbadad. Peminatnya meliputi tidak saja para linguis dan sastrawan tetapi juga para pakar dalam bidang yang semakin menjauh seperti antroplogi, psikologi hingga matematika. Kenyataanya penerjemah telah memainkan peran krusialnya di sepanjang peradaban umat manusia mulai dari masa klasik, abad pertengahaan, hingga zaman modern sekarang. Selain itu, dari sudut kajian teoretis, peredebatan apakah penerjemahan itu ilmu, teori, seni, keterampilan atau selera masih terus bergulir sebagaimana direfleksikan oleh beragamnya judul buka tentang penerjemahan. Namun demikian, perkembangan terahir nampaknya, istilah translation studies lebih banyak digunakan para teoretisi dan praktisi penerjemahan, suatu istilah payung, karena mencakup penerjemahan dan penjurumbahasaan, yang diperkenalkan pertama kali oleh James Straton Holmes.Kata Kunci: Penerjemahan, penerjemah, Sejarah penerjemahan


2020 ◽  
Vol 21 (2) ◽  
pp. 169-194
Author(s):  
Marta Kajzer-Wietrzny ◽  
Ilmari Ivaska

Empirical Translation Studies have recently extended the scope of research to other forms of constrained and mediated communication, including bilingual communication, editing, and intralingual translation. Despite the diversity of factors accounted for so far, this new strand of research is yet to take the leap into intermodal comparisons. In this paper we look at Lexical Diversity (LD), which under different guises, has been studied both within Translation Studies (TS) and Second Language Acquisition (SLA). LD refers to the rate of word repetition, and vocabulary size and depth, and previous research indicates that translated and non-native language tends to be less lexically diverse. There is, however, no study that would investigate both varieties within a unified methodological framework. The study reported here looks at LD in spoken and written modes of constrained and non-constrained language. In a two-step analysis involving Exploratory Factor Analysis and linear mixed-effects regression models we find interpretations to be least lexically diverse and written non-constrained texts to be most diverse. Speeches delivered impromptu are less diverse than those read out loud and the non-constrained texts are more sensitive to such delivery-related differences than the constrained ones.


2017 ◽  
Vol 46 (2) ◽  
pp. 3-8
Author(s):  
Martha Finch

Each week in my religion and food course during Spring 2016, a student or I brought foods related to the religious group we were studying into the classroom for all to try. With the first dish they tasted, students asked, “So what makes this food ‘religious’?” This question formed the central theme throughout the semester as we wrestled with what religion is in the context of food and foodways: the network of material aspects (food itself; practices like growing, distributing, cooking, eating; sensory experiences such as taste) and conceptual aspects (ideas, meanings, metaphors, symbols, values such as taste) of food in a particular social/cultural group. The familiar and unfamiliar foods elicited visceral reactions from students. This essay argues that paying closer attention to religion as an independent interpretive category and especially to food itself, as a material agent eliciting powerful sensory effects that precede religious ideas and enable those ideas, provides an alternative to dependence on common food studies’ interpretive categories and on the Protestant-influenced focus on food as abstracted symbol or metaphor of ‘meaning.’


2018 ◽  
Vol 13 (3) ◽  
pp. 338-358
Author(s):  
Christian M.I.M. Matthiessen ◽  
Bo Wang ◽  
Yuanyi Ma
Keyword(s):  

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