A Corpus-Based Multimodal Approach To The Translation Of Restaurant Menus: Perspectives: Vol 27, No 1

Translated restaurant menus facilitate tourism and consumerism, however menu translation stays a peripheral space of skilled translation and translation research. This has financial consequences, as a result of translations that exclude a dish’s substances, cooking strategies, or cultural associations may deter consumers. This article analyses translated menus featuring Chinese language dishes so as to determine the extent to which intersemiotic, picture-based approaches are used to complement written translations; the extent of consistency with which elements and cooking methods are translated; and the frequency of culturally particular dish names which are challenging to translate. A corpus-based mostly methodology is used to check 3,000 Chinese language dish names and their translations from China, Taiwan and Ресторанное меню перевод abroad. The information reveals very limited intersemiotic translation in existing menus, inconsistent translations of substances and cooking methods, and a high proportion of dishes with culturally particular names. However, these are often omitted in translation, or lack supplementary information regarding their substances. It is proposed that a multimodal translation method incorporating Jakobson’s tripartite idea can improve menu translation. Menus that includes Pinyin as an intralingual translation can engage learners of Chinese language who use this methodology; interlingual explicitation clarifies a dish’s elements, cooking strategies and cultural specificity; and intersemiotic, picture-based mostly translation conveys culinary artistry clearly.

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