Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benuaâ€
This research investigates the translation strategies in the bilingual cookbook "Resep Masakan Indonesia di 5 Benua," focusing on Indonesian culinary terms translated into English. The study aims to identify translation techniques, apply Cultural-Specific Items (CSI), and evaluate function...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Center of Language and Culture Studies, Surakarta, Indonesia
2025-02-01
|
| Series: | IJOTL-TL (Indonesian Journal of Language Teaching and Linguistics) |
| Subjects: | |
| Online Access: | https://ijotl-tl.soloclcs.org/index.php/ijoltl/article/view/797 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850222156500172800 |
|---|---|
| author | Agus Darma Yoga Pratama I Nyoman Kardana |
| author_facet | Agus Darma Yoga Pratama I Nyoman Kardana |
| author_sort | Agus Darma Yoga Pratama |
| collection | DOAJ |
| description | This research investigates the translation strategies in the bilingual cookbook "Resep Masakan Indonesia di 5 Benua," focusing on Indonesian culinary terms translated into English. The study aims to identify translation techniques, apply Cultural-Specific Items (CSI), and evaluate functional equivalence between Bahasa Indonesia and English. Data were collected from the cookbook using a descriptive qualitative method. The analysis categorized translation techniques based on Newmark's (1998) Molina and Albir's (2002) framework, identified CSIs per Menu, and evaluated functional equivalence using Nida and Taber's theory. Data collection involved reading and categorizing recipes, noting translation techniques, and analyzing CSIs and functional equivalence. Results show Transference as the most dominant technique (53.57%), preserving original Indonesian terms for cultural authenticity. Literal Translation was used in 46.43% of cases for precise translations. Ingredients were the most frequent CSI (82.14%), emphasizing their importance in Indonesian cuisine. Functional equivalence analysis showed a higher use of Formal Equivalence (67.48%) over Dynamic Equivalence (32.52%), indicating a preference for maintaining original structure and terminology. This study highlights the importance of balancing accuracy and cultural adaptation in culinary Translation to maintain recipe authenticity while ensuring comprehensibility. The findings contribute to understanding translation strategies in culinary contexts, emphasizing the challenges and solutions in preserving cultural heritage through language.
|
| format | Article |
| id | doaj-art-55b42099442a4e46b0735fd52cd8fe32 |
| institution | OA Journals |
| issn | 2502-2326 2502-8278 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Center of Language and Culture Studies, Surakarta, Indonesia |
| record_format | Article |
| series | IJOTL-TL (Indonesian Journal of Language Teaching and Linguistics) |
| spelling | doaj-art-55b42099442a4e46b0735fd52cd8fe322025-08-20T02:06:27ZengCenter of Language and Culture Studies, Surakarta, IndonesiaIJOTL-TL (Indonesian Journal of Language Teaching and Linguistics)2502-23262502-82782025-02-019310.30957/ijoltl.v9i3.797Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†Agus Darma Yoga Pratama0I Nyoman Kardana1Universitas WarmadewaUniversitas WarmadewaThis research investigates the translation strategies in the bilingual cookbook "Resep Masakan Indonesia di 5 Benua," focusing on Indonesian culinary terms translated into English. The study aims to identify translation techniques, apply Cultural-Specific Items (CSI), and evaluate functional equivalence between Bahasa Indonesia and English. Data were collected from the cookbook using a descriptive qualitative method. The analysis categorized translation techniques based on Newmark's (1998) Molina and Albir's (2002) framework, identified CSIs per Menu, and evaluated functional equivalence using Nida and Taber's theory. Data collection involved reading and categorizing recipes, noting translation techniques, and analyzing CSIs and functional equivalence. Results show Transference as the most dominant technique (53.57%), preserving original Indonesian terms for cultural authenticity. Literal Translation was used in 46.43% of cases for precise translations. Ingredients were the most frequent CSI (82.14%), emphasizing their importance in Indonesian cuisine. Functional equivalence analysis showed a higher use of Formal Equivalence (67.48%) over Dynamic Equivalence (32.52%), indicating a preference for maintaining original structure and terminology. This study highlights the importance of balancing accuracy and cultural adaptation in culinary Translation to maintain recipe authenticity while ensuring comprehensibility. The findings contribute to understanding translation strategies in culinary contexts, emphasizing the challenges and solutions in preserving cultural heritage through language. https://ijotl-tl.soloclcs.org/index.php/ijoltl/article/view/797CSIfunctional equivalenceRecipestranslation techniques |
| spellingShingle | Agus Darma Yoga Pratama I Nyoman Kardana Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†IJOTL-TL (Indonesian Journal of Language Teaching and Linguistics) CSI functional equivalence Recipes translation techniques |
| title | Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†|
| title_full | Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†|
| title_fullStr | Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†|
| title_full_unstemmed | Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†|
| title_short | Translation Technique Of The Book “Resep Masakan Indonesia Di 5 Benua†|
| title_sort | translation technique of the book a€oeresep masakan indonesia di 5 benuaa€ |
| topic | CSI functional equivalence Recipes translation techniques |
| url | https://ijotl-tl.soloclcs.org/index.php/ijoltl/article/view/797 |
| work_keys_str_mv | AT agusdarmayogapratama translationtechniqueofthebookaœresepmasakanindonesiadi5benuaa AT inyomankardana translationtechniqueofthebookaœresepmasakanindonesiadi5benuaa |