Inscreva-se neste Simp\u00f3sio<\/a><\/p>\n Antes de se inscrever, leia as orienta\u00e7\u00f5es AQUI<\/a><\/span><\/p>\n Stella Esther Ortweiler Tagnin Elisa Duarte Teixeira Rozane Rodrigues Rebechi Idiomas de trabalho | Work languages: <\/strong> Portugu\u00eas, English<\/p>\n Resumo:<\/strong> A culin\u00e1ria \u201cglobalizada\u201d, associando t\u00e9cnicas da cozinha profissional a saberes ancestrais da culin\u00e1ria caseira, vem ganhando cada vez mais espa\u00e7o no mundo atual. Isso pode ser comprovado pela quantidade crescente de materiais audiovisuais dedicados ao tema dispon\u00edveis tanto na m\u00eddia impressa quanto digital \u2013 dos bel\u00edssimos livros de culin\u00e1ria importados ou nacionais que vemos nas livrarias a uma infinidade de blogs, canais eletr\u00f4nicos e sites especializados dedicados ao tema, al\u00e9m de r\u00f3tulos de produtos importados e as regulamenta\u00e7\u00f5es que regem sua reda\u00e7\u00e3o, para citar apenas alguns. A internacionaliza\u00e7\u00e3o de ingredientes e saberes culin\u00e1rios, aliada \u00e0 rapidez e \u00e0 facilidade de transmiss\u00e3o de informa\u00e7\u00f5es do mundo digital permitem que alimentos, assim como as receitas e palavras com as quais harmonizam, \u2018viajem\u2019 de um lugar para outro (GERHARDT, 2013). E para que essa viagem se realize sem grandes percal\u00e7os, uma tradu\u00e7\u00e3o adequada \u00e9 necess\u00e1ria. Contudo, n\u00e3o raro deparamos com textos culin\u00e1rios traduzidos que s\u00e3o pouco convencionais, cont\u00eam rendi\u00e7\u00f5es literais de idiomatismos e\/ou adapta\u00e7\u00f5es que acarretam a descaracteriza\u00e7\u00e3o de refer\u00eancias culturais, al\u00e9m de outros erros de interpreta\u00e7\u00e3o e terminol\u00f3gicos com consequ\u00eancias indesej\u00e1veis (REBECHI, 2016). A falta de materiais de consulta dispon\u00edveis, ou de conhecimento das culturas envolvidas, seja a de partida ou de chegada, bem como a inexist\u00eancia de treinamento formal para os tradutores da \u00e1rea s\u00e3o alguns dos fatores que podem justificar esses problemas. Apesar de o texto culin\u00e1rio \u2013 tradicionalmente associado ao universo feminino \u2013 ter sido, por muito tempo, considerado inferior, na compara\u00e7\u00e3o com a literatura e com outras artes (CAPATTI & MONTANARI, 1999), e de sua tradu\u00e7\u00e3o ter sido desprezada como \u00e1rea t\u00e9cnica no Brasil at\u00e9 bem recentemente (TEIXEIRA, 2014; 2008), a populariza\u00e7\u00e3o do tema tem motivado diversas pesquisas acad\u00eamicas. Elas se debru\u00e7am sobre os aspectos culturais, lingu\u00edsticos, terminol\u00f3gicos e tradut\u00f3rios da culin\u00e1ria, como pode ser comprovado, por exemplo, pela cria\u00e7\u00e3o de eventos internacionais \u2013 como as duas edi\u00e7\u00f5es de Food and Culture in Translation (FACT 2014 e 2016) \u2013 e publica\u00e7\u00f5es resultantes de pesquisas acad\u00eamicas, tais como The Culinary Linguistics: the chef\u2019s special (GERHARDT et al., 2013) e The Language of Food: a linguist reads the menu (JURAFSKY, 2014). Com base nos fundamentos te\u00f3ricos e metodol\u00f3gicos da Lingu\u00edstica de Corpus, associados a v\u00e1rias teorias lingu\u00edsticas, tradut\u00f3rias e terminol\u00f3gicas, este simp\u00f3sio pretende discutir os desafios envolvidos na tradu\u00e7\u00e3o de quaisquer g\u00eaneros e tipologias textuais que perten\u00e7am a ou abordem a culin\u00e1ria, a gastronomia ou a alimenta\u00e7\u00e3o em geral do ponto de vista de sua express\u00e3o lingu\u00edstica oral, escrita ou audiovisual. Os resumos poder\u00e3o ser submetidos em portugu\u00eas ou ingl\u00eas, e dever\u00e3o ser apresentados no mesmo idioma.<\/p>\n Palavras-chave:<\/strong> Tradu\u00e7\u00e3o especializada, Culin\u00e1ria, Lingu\u00edstica de Corpus<\/p>\n Abstract:<\/strong> Combining professional cooking techniques to the ancient wisdom of home cooking, \u201cglobal\u201d cuisine has been taking more and more space in our society nowadays. This can be observed in the great number of audiovisual materials on the subject available both in printed and digital media \u2013 from the lavishly illustrated cookbooks we see in bookstores to the myriad of magazines, blogs, TV and internet channels, and websites dedicated to cooking in several languages. Not to mention the labels of imported products and all the legislation necessary to sell food outside one\u2019s country, to mention just a few. The internationalization of cooking ingredients and expertise, together with the ease of dispersing information in the digital era allow food, as well as the words and recipes with which they pair with, to \u201ctravel\u201d from place to place (GERHARDT, 2013). For this journey to run smoothly, an adequate translation is needed. Nevertheless, we are often faced with cooking texts that do not sound natural. They sometimes have literal renditions of idiomatic expressions, adaptations which distort cultural references, or even interpretation and terminological inaccuracies which may have undesirable consequences (REBECHI, 2016). The fact that reference materials on cooking are not easily available, and that translator may not be acquainted with source and target cultures \u2013 due to a lacking in training specifically to translate, for example \u2013 are some of the factors that may explain the problem. Even though cooking texts \u2013 traditionally associated with the feminine world \u2013 have long been considered minor in comparison to literature and other arts (CAPATTI & MONTANARI, 1999), and that translation of cooking texts has been neglected as a technical area until very recently (TEIXEIRA 2014; 2008), the popularization of the theme has motivated several academic researches. They focus on cultural, linguistic, terminological and translational aspects of cooking, as can be attested, for example, by the creation of international events \u2013 such as the two editions of Food and Culture in Translation (FACT 2014 and 2016) \u2013 and publications based on academic work, such as The Culinary Linguistics: the Chef\u2019s Special (GERHARDT et al., 2013) and The Language of Food: a Linguist Reads the Menu (JURAFSKY, 2014). Departing from Corpus Linguistics as a methodological and theoretic approach, the aim of this symposium is to discuss the challenges posed by translating any genres and textual typologies encompassed by or approaching cooking, the culinary arts, gastronomy or food in general, from the point of view of their oral, written or audiovisual linguistic expression. Abstracts can be submitted in Portuguese or English and presented in the same language.<\/p>\n Keywords:<\/strong> Specialized translation, Cooking, Corpus linguistics<\/p>\n Inscreva-se neste Simp\u00f3sio<\/a><\/p>\n
\nReceitas de tradu\u00e7\u00e3o culin\u00e1ria: relatos e reflex\u00f5es
\n<\/strong>Cooking Translation Recipes: experiences and observations<\/strong><\/h5>\n
\n<\/em>USP
\n<\/em>seotagni@usp.br
\nhttp:\/\/lattes.cnpq.br\/4402771732265181<\/a><\/em><\/p>\n
\n<\/em>UnB
\n<\/em>elisadut.unb@gmail.com
\n<\/em>http:\/\/lattes.cnpq.br\/2718046708360707<\/em><\/a><\/p>\n
\n<\/em>UFRGS
\n<\/em>rozanereb@gmail.com
\nhttp:\/\/lattes.cnpq.br\/5282233717710567<\/a><\/em><\/p>\n
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