Have a look at work by Eugene Nida on dynamic and formal equivalence. You
can also find definitions of these in Mark Shuttleworth's Dictionary of
Translation Studies.
Hervey and Higgins - 'Thinking Translation' and Mona Baker 'In Other
Words' also look at different forms of equivalence.
Of course, the translation approach depends on the needs of the client, or
the 'skopos' - the purpose of the translation. See Vermeer and Reiss on
Skopos theory.
Debbie
On Wed, 25 Feb 2004, Eliana Maestri wrote:
> Hi everybody
>
> I am coming across a French translation of an English novel where food
> is sometimes translated into a French equivalent (more or less) and
> sometimes left as it is in English or translated into some English word
> used in France to indicate a particularly kind of English dish. For
> example: a raspberry ripple is transleted into glace a la framboise
> (which might resemble to that English sweet, but it is definitely not
> the same thing), while beefburgers are translated into steaks.
>
> I d like to know if anyone could advise any reading which could help me
> understand this foreignising vs domesticating approach to food in
> translation.
>
> thanks
>
> Eliana
>
--
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Debbie Elliott
Computer Vision and Language Research Group,
School of Computing,
University of Leeds,
Leeds LS2 9JT
United Kingdom.
Tel: 0113 3436818
Email: [log in to unmask]
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