[en] The translation of Mexicanisms into French: Traductological Analysis of the Culinary Culturems in Laura Esquivel’s ‘Como agua para chocolate’
Abstract
The transfer of the culturems from a source language to a target langue is one of the most difficult aspects during the translation process, especially in the literary translation. This paper addresses a comparative analysis from a traductological perspective of Laura Esquivel’s literacy work Como agua para chocolate and its translation into French, focusing on the translation of the numerous Mexican culinary culturems and the gastronomic phraseology used in the author. This paper concludes that the translation of culinary culturems in literature requires a coherent translation in a process in which also come into play the characteristics of the assignment and the publishing house.
Downloads
Article download
Crossmark
License
In order to support the global exchange of knowledge, the journal Estudios de Traducción is allowing unrestricted access to its content as from its publication in this electronic edition, and as such it is an open-access journal. The originals published in this journal are the property of the Complutense University of Madrid and any reproduction thereof in full or in part must cite the source. All content is distributed under a Creative Commons Attribution 4.0 use and distribution licence (CC BY 4.0). This circumstance must be expressly stated in these terms where necessary. You can view the summary and the complete legal text of the licence.
