Bibliographic citations
Parodi, M., Silva, I. (2024). Técnicas de traducción aplicadas a los culturemas presentes en cartas de menú de restaurantes de Lima, 2023 [Tesis, Universidad Femenina del Sagrado Corazón]. http://hdl.handle.net/20.500.11955/1307
Parodi, M., Silva, I. Técnicas de traducción aplicadas a los culturemas presentes en cartas de menú de restaurantes de Lima, 2023 [Tesis]. PE: Universidad Femenina del Sagrado Corazón; 2024. http://hdl.handle.net/20.500.11955/1307
@misc{renati/1107642,
title = "Técnicas de traducción aplicadas a los culturemas presentes en cartas de menú de restaurantes de Lima, 2023",
author = "Silva Gómez, Iona Dina",
publisher = "Universidad Femenina del Sagrado Corazón",
year = "2024"
}
This research study was focused on analyzing the translation techniques applied to the culturemes found in the menu of restaurants in Lima in 2023. The theoretical approach corresponds with the classification of translation techniques by Vinay and Darbelnet, Hurtado, and Gomez. The research approach was qualitative, with a descriptive level and basic type, utilizing a case study design. Additionally, corpus analysis was used for data collection to examine the techniques employed in translating culture-specific items in the menus. The corpus was composed of 3 menus of three bilingual gastronomic menus from the most emblematic restaurants in Lima, containing a total of 90 culturemes, representing our general corpus. From this total, 30 culturemes from starters, soups, and main courses were extracted to form our specific corpus. The results indicated that the most prevalent translation techniques for culturemes in the menu were borrowing and hybrid composition (32,6 % each), followed by calque (14,0 %) and explicitation (11,5 %), which aim to maintain clarity without compromising cultural integrity. Furthermore, the techniques with fewer incidences were adaptation (7,0 %) and generalization (2,3 %), reflecting a lesser focus on modifying or simplifying gastronomic terms.
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