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GASTRONOMY AS A CULTURAL ELEMENT GASTRONOMIC TOURISM AND THE ROLE OF THE TRANSLATOR.

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Παρουσίαση με θέμα: "GASTRONOMY AS A CULTURAL ELEMENT GASTRONOMIC TOURISM AND THE ROLE OF THE TRANSLATOR."— Μεταγράφημα παρουσίασης:

1 GASTRONOMY AS A CULTURAL ELEMENT GASTRONOMIC TOURISM AND THE ROLE OF THE TRANSLATOR

2 Aims of this lesson Introduce, familiarize and analyze the terms: gastronomy, gastronomic tourism, intercultural gastronomic translation. Make evident the importance of the role of the translator in the gastronomic tourism industry. Refer the difficulties in translating gastronomic texts. Refer some of the strategies that can be followed when translating texts of gastronomic and other intercultural interest. Offer some practice by translating at hoc a traditional greek recipe.

3 What is GASTRONOMY? y 1)the art of good eating 2)the type of cookery of a particular region: the gastronomy of Provence

4 What is GASTRONOMY? The physiology of taste, by Brillat-Savarin Gastronomy is a scientific definition of all that relates to man as a feeding animal. Its object is to watch over the preservation of man by means of the best possible food. It does so by directing, according to certain principles, all those who procure, search for, or prepare things which may be converted into food.

5 What is GASTRONOMY? The physiology of taste, by Brillat-Savarin Gastronomy is a chapter of natural history, for the fact that it makes a classification of alimentary substances. Of physics, for it examines their properties and qualities. Of chemistry, from the various analysis and decomposition to which it subjects them. Of cookery, from the fact that it prepares food and makes it agreeable. Of commerce, from the fact that it purchases at as low a rate as possible what it consumes, and displays to the greatest advantage what it offers for sale. Lastly it is a chapter of political economy, from the resources it furnishes the taxing power, and the means of exchange it substitutes between nations.

6 What is GASTRONOMY? The physiology of taste, by Brillat-Savarin The material of gastronomy is all that may be eaten. Its object is direct, the preservation of individuals. Its means of execution are 1) cultivation, which produces 2)commerce, which exchanges, 3)industry, which prepares and 4)experience, which teaches us to put them to the best use.

7 What is GASTRONOMY? Fritz Blank, Encyclopedia of Food & Culture, ©2003 Gale Cengage. All Rights Reserved Gastronomy is the study of food and culture, with a particular focus on gourmet cuisine. Etymologically: γαστήρ, gastér, "stomach", and νόμος, nómos "law that governs", and therefore literally means "the art or law of regulating the stomach." It involves discovering, tasting, experiencing, researching, understanding and writing about food preparation and the sensory qualities of human nutrition as a whole. It also studies how nutrition interfaces with the broader culture.

8 What is CULTURE? E. B. Taylor defined culture as: "that complex whole which includes knowledge, beliefs, art, morale, laws, customs and any other capabilities and habits acquired by man as a member of society." …Culture not only defines but also determines what we eat and drink, when to sleep, when to laugh etc.

9 CONCLUSION : GASTRONOMY IS A CULTURAL ELEMENT

10 What is GASTRONOMIC TOURISM? The transformation of the gastronomic experience into the focus of the trip and the origin of tourist movement in a context where mobility is becoming increasingly global. It involves three major types of actors: 1)Chefs 2)Consumers (foodies) 3)“experts” giving restaurant advice It resulted into the creation of: 1) products and registered names of a certain origin, 2) the creation of specific products, 3) the promotion of gastronomic tourism, 4) quality labels, 5) training, education and research, and 6) the integration of new trends.

11 What is GASTRONOMIC TOURISM? Gastronomic tourism marketing tools: 1)explaining the customs and the history of a place, 2)presenting the local cuisine and typical dishes, 3)table etiquette, 4)popular recipes, 5)gastronomic tours, 6)special diets, 7)combined trips, 8)gastronomic routes, 9)promoting specialised restaurants, 10)promoting gastronomic package deals, 11)gastronomic seminars, 12)meeting famous chefs, 13)gastronomic festivals, 14)selling gifts linked to food, 15) restaurant research, 16)restaurant labels (quality, security), etc. Blanco J., 2010, El valor del turismo gastronómico en el contexto mundial, I

12 TRANS-LATOR - TRANS-PORTER! Since gastronomic tourism is a global intercultural phenomenon the translator is part of the touristic chain and an intercultural “transporter”.

13 GASTRONOMIC TOURISM AND TRASLATING ISSUES

14 GASTRONOMIC TRANSLATION ISSUES Τhe translator of alimentary products has to face many linguistic, cultural, legal and commercial issues such as: 1)Translation of the names of typical local dishes 2)Translation of special terminology of gastronomic elaboration 3)Names of local products 4)Names of types of wine (porto, champagnè, 5)Names of different local or national kinds of cheese 6)Special gastronomic tools 7)Special serving objects 8)Different locations 9)Different ways to make a toast 10)Variable measurement units

15 GASTRONOMIC TRANSLATION ISSUES translating options : 1)Some words are directly borrowed into another language because they are widely known, mainly French cuisine terms, types of wine and cheese. 1)Some others remain as they are but with a short explanation next to them (peraphrases), usually local traditional dishes. 1)Where possible we search for partial (paraphrases) or total equivalence.

16 From THEORY to PRACTICE ΠΑΡΑΔΟΣΙΑΚΗ ΤΥΡΟΠΙΤΑ ΜΕ ΦΕΤΑ

17 From THEORY to PRACTICE Υλικά: για τα φύλλα 1 κιλό αλεύρι για όλες τις χρήσεις 2 κουταλάκια του γλυκού αλάτι 4 κουταλιές της σούπας ελαιόλαδο 500 ml νερό (2+1/2 περίπου φλιτζάνια του τσαγιού 2 φλυτζάνια τσαγιού νισεστέ για τη γέμιση 1 κιλό φέτα τριμμένη 6 αυγά 230 γρ. γιαούρτι πρόβειο 4 κουταλιές της σούπας γάλα 1 πρέζα αλάτι και 1 πρέζα πιπέρι

18 Εκτέλεση ζύμης Βάζουμε σε ένα μεγάλο μπολ όλα τα υλικά για τη ζύμη, τα ανακατεύουμε πολύ καλά, μέχρι η ζύμη να γίνει ελαστική. Την αφήνουμε να ξεκουρασθεί για 10 λεπτά.Κατόπιν κόβουμε τη ζύμη σε 10 κομμάτια και τα αφήνουμε να ξεκουρασθούν για άλλα 20 λεπτά. Σε αλευρωμένη επιφάνεια ανοίγουμε τα κομμάτια της ζύμης σε φύλλα, σε όποιο μέγεθος θέλουμε. Εκτέλεση γέμισης Ανακατεύουμε πολύ καλά όλα τα υλικά (τα αυγά τα χτυπάμε ξεχωριστά) μέχρι να γίνουν κρέμα και τοποθετούμε το μείγμα για 15 λεπτά στο ψυγείο. Στη συνέχεια λαδώνουμε καλά ένα ταψί, τοποθετούμε 5 φύλλα λαδωμένα, που να εξέχουν λίγο από το ταψί και βάζουμε τη γέμιση. Τοποθετούμε τα άλλα 5 φύλλα επίσης λαδωμένα και καλύπτουμε με αυτά τη γέμιση αφήνοντας πάλι να εξέχουν λίγο. Λαδώνουμε την επιφάνεια του τελευταίου φύλλου και τυλίγουμε όλα τα φύλλα, που εξέχουν, προς τα μέσα σχηματίζοντας κοθάρι. Βάζουμε την πίτα στο ψυγείο για 1 ώρα, κατόπιν την χαράσσουμε και την ψήνουμε στους 180 βαθμούς C για 1 ώρα.

19 From THEORY to PRACTICE TRADITIONAL GREEK FETA CHEESE PITA (FETA CHEESE PIE)

20 From THEORY to PRACTICE Ingredients: for the pastry sheets 1 kg flour for all uses 2 teaspoons of salt 4 tablespoons of olive oil 500 ml water (about 2 1/2 teacups ) 2 teacups of cornflour for the stuffing 1 kg of crumbled feta 6 eggs 230 g. sheep yogurt 4 tablespoons of milk 1 pinch of salt and 1 pinch of pepper

21 From THEORY to PRACTICE Method: Stuffing Mix well all the ingredients (eggs beat separately) until they become creamy and place the mixture for 15 minutes in the refrigerator. Dough Place in a large bowl all the ingredients for the dough, except for the cornflour, knead well until the dough is relatively elastic. Leave aside for 10 minutes. Then cut the dough into 10 balls, as big as a handful and leave them aside for another 20 minutes.

22 From THEORY to PRACTICE Sprinkle your table and the first ball with cornflour and roll the ball of dough out into sheet, using the special rolling pin, until its size covers and is a little larger than the baking pan. Grease the baking pan and place the sheet onto it. Sprinkle the sheet with olive oil and repeat with the other four sheets. After having placed five sheets pour all the stuffing and cover the whole surface of the baking pan. Cover the stuffing with the other five sheets working as before. Place the last sheet crumbled up onto the pan. Take the dough from the edges, fold it and tweak it so as to form the kothari(crust). Grease the surface of the last sheet and slightly cut it into pieces. Bake it at 180 degrees C for an hour.

23 Translating choices 1) paraphrases: traditional greek feta cheese pita (feta cheese pie) 2) paraphrases: kothari (crust) 3) Total equivalence: νισεστέ (corn flour) 4) periphrases: πλάστης (special rolling pin) 5) Remains as it is: feta, the name of the traditional greek cheese

24 CONCLUSIONS 1)Gastronomy is part of a region’s or a country’s culture. 2) Gastronomic tourism is becoming more and more popular and opens new horizons. 3)The translator stands between two cultures so he is a carrier of culture too. He is the one who will get them closer. 4)Touristic and gastronomic translations are intercultural translations and so are gastronomic translators. 5) Translating gastronomic texts or recipes may seems easy and pleasant but it needs the same study, preparation, attention, research and respect as any other text of intercultural, and not only, interest.

25 Thank you for your attention!


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