The translation of food-related culture-specific items in the COVALT corpus: A study of techniques and factors

Abstract

This article aims to analyse the translation of food-related culturespecific items (CSI) in the English–Catalan subcorpus of the Valencian Corpus of Translated Literature (COVALT). This general aim can be broken down into two specific aims: to find out what techniques prevail in the translation of these cultural items, and to determine what factors influence the choice of specific techniques. Corpus analysis is carried out by means of the Corpus Query Processor. The theoretical framework deals with the definition and scope of the concept of CSI, the classifications of techniques put forward in the literature for the translation of CSI, and the position of food- and drink-related elements within the broader category of CSI. Analysis of the results yielded by the corpus shows that neutralising techniques prevail over foreignising and domesticating ones, with the latter coming last in descending order. The most prominent factors identified are nonexistence of the source text (ST) item in the target culture, different degrees of institutionalisation, the ST item having been imported into the target culture, and different degrees of granularity. Correlations between techniques and factors are never very strong, but some are strong enough to deserve further attention.