Article
English, Spanish, Portuguese
ID: <
oai:doaj.org/article:4f854e3303164a63a6c2d8c558994e04>
Abstract
Despite the low prestige of Culinária as a technical area of translation, some authors have been dedicated to studying the specificities involved in translating recipes and the difficulties this poses. In this work, initially a chapter of our Master’s dissertation, we present an example of a translation assessment methodology. Apprentices of translation were asked to translate a culinary recipe and to comment on certain aspects involved in carrying out this task. The resulting material was labelled and analysed with the help of the WordSmith Tools programme. Apart from the lack of consultation materials found, we note that apprentices had difficulties in observing characteristics of genture and textual typology, which should ultimately guide their entire textual production in the target language.