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The Translation of Food Related Culture Specific Items in 30fv2row75 by Gloria Karen López Romero is a document available to read on EtoBox.
This article analyzes the translation of food-related culture-specific items (CSIs) in the English-Catalan subcorpus of the COVALT corpus, focusing on prevalent translation techniques and influencing factors. The study finds that neutralizing techniques are most common, with factors such as the non-existence of the source text item in the target culture significantly impacting translation choices. The research contributes to the understanding of CSIs in literary translation by employing a corpus-based metho
- Author
- Gloria Karen López Romero
- Language
- EN