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Abstract

In this research project Spanish recipes have been translated into English from the book ‘Postres y dulces tradicionales de España’ by Ana María Cordero Castillo which was published by Editorial Dilema in Madrid in 2006. Translation resources such as dictionaries, parallel texts and image search engines were used to understand and create the recipe translations. The commentary presents some of the theories that were taken into consideration during the translation process, the challenges that occurred and explains why the translations decisions were made. A key focus throughout the commentary is the balance between creating a functional target text and transmitting the cultural elements to the target text. Overall, the best way to approach this challenge was to preserve as many of the cultural aspects as possible, but if they affected the functionality of the text, then the functionality was prioritised.

Course: Applied Languages - BA (Hons) - C0392

Date Deposited: 2022-02-10

URI/permalink: https://library.port.ac.uk/dissert/dis13754.html