Gastronomy translation is a fascinating field, a combination of science and art.
If you thought translation was in style, gastronomy is even more on-trend.
Gastronomy translation is a very complex field that goes beyond a restaurant menu.
It includes cookbooks, articles, international cuisine, haute cuisine, blogs and gastronomy marketing.
There are as many different texts to translate in gastronomy as types of pasta in Italy!
And in the same way that you can’t substitute a risotto with a paella, a transl
Seduce your clients and readers not only with smells, colours and flavours but also with your texts.
It’s good to know the culture of the text’s origin and the target language’s culture.
A translator should have a thorough understanding of both cultures and the ability to convey the subtle nuances often found in gastronomy texts.
A good gastronomy translator must have a great sense of taste and smell to translate a recipe accurately and capture the subtle flavours and aromas of the dish.
When translating a recipe, sometimes it’s fun to carry out a trial run.
In the end, gastronomy translation aims to provide a text that not only captures the flavours and aromas of the dish but also conveys the cultural and historical elements that make it unique and special.
Your key staple for gastronomy translation:
Eat everything on the plate.
And do the same with gastronomy text.
Everything (or almost everything) needs translation. 😊
Be careful with units of measure and temperatures!