The gastronomic tourism translation

The catering sector is one of the most affected by the need of reinvention, experiencing the Spanish companies which wish to maintain their position in the market. Increased competition, coupled with globalization, has resulted in a large number of customers requiring the translation of its culinary offerings.

The importance of the gastronomic translations

According to a survey, 18% of the restaurants write your letter in a single language, and even if how easy it is to think that 'hunger creates understanding', the fact is that the need to attract customers makes the presentation in the language of the consumer has become one of the star.

The translator who is facing this kind of text must attend to his common sense so decisions better terminology and offer the best solution at all times. The diner wants and needs to know what to eat (sauces, origin of cheeses, method of cooking, etc.), and that's where the translator takes on a key role.

Aspects when it comes to translate a restaurant menu

The translation of a letter is a process that must be carefully a professional translator, preferably specialising in the tourism sector, which is aware of aspects such as the following:

Recipient: where is going to present the menu? Spain, Mexico, France? You have to take into account, for example, that a 'green pumpkin"is not the same in Spain than in Mexico (in Mexico would be what for us is a Zucchini), or that, an Argentine, a 'strawberry' is actually a 'strawberry'. There are a myriad of disparities that tourist translator is obliged to investigate and learn about.

Creativity: in English, for example, the dishes tend to be much more descriptive that in Spanish, which drift in terms as the red velvet cupcake (Red Velvet Cake). But, and otherwise? If an American asked a salmorejo, would you know actually what you are asking? Surely not. In this case, perhaps should be add to the letter, a brief description of the dish or, at least, a list of ingredients. The same is true with international dishes such as the byriani (India) or the noodles (Chinese), among many other.

Measures: five fluid ounces are equal to how many milliliters? Or, are 20 grams how many ounces? When it comes to translate, for example, a recipe is essential to realize that each country has its own metric system and obligation of the translator is to obtain such equivalences.


Non-literalness: If the client uses a non-specialist translator which occurs to translate 'wine in the bottle' by «I / she came in a bottle», «rock mullets» by «fresh red mullet of rock», or «Polbo á Feira» by «octopus to the party», probably the consumer does not have no idea what you are going to serve.

At a time in which being "kitchenettes" it is fashionable and there are new options in the tourism sector, such as gourmet hotels, tourist and gastronomic translation is acquiring a presence that is brutal in the regions more attractive for foreigners (Sevilla, Malaga, Madrid, Barcelona, Cadiz,) among others.

Those who work in the translation sector are aware of the cultural load and infinite nuances that may contain a simple letter of restaurant and that translations tourist, although they may seem simple, constitute a very delicate discipline that always requires the intervention of a professional.

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