Mediterranean Editors & Translators Meeting 2022, Donostia/San Sebastián, Spain
14 October 2022
It is hard to imagine two things more intimately tied than language and food. Not just because they both require our mouths and tongues and involve our emotions, but because they are two fundamental, defining aspects of the culture of a people. Translating food therefore poses some particularly demanding challenges that call for highly transcreative, outside-the-box thinking.
Participants will take an analytical and critical look at some material from menus and cookbooks. The examples used refer to Italian cuisine, partly because it is so well known internationally and partly because this is the food the facilitator is most familiar with. They will mostly be in English, although some Italian will inevitably creep in.