Traduction et Langues
Volume 21, Numéro 2, Pages 182-204
2022-12-31
Traduction Des Recettes Diététiques Germano-européennes Comme Transfert Culturel Vers L'afrique Dans Fatburner-die 100 Besten Aldi-rezepte De Wolfgang Elsner/ Translation Of German-european Dietary Recipes As A Cultural Transfer To Africa In Fatburner-die 100 Besten Aldi-rezepte By Wolfgang Elsner
Auteurs : Mbah Jean Bernard .
Résumé
(Inter-) cultural transfer is a phenomenon, which has been minimally studied in the field of translation of dietetics in particular and culinary arts in general. That is the reason why translation and Culinary art for dietetics are the main objectives of the present work, which takes a look at the translation of cooking recipes through the cultural transfer theory of Michel Espagne in particular. Through the commented translation of the recipe book Fatburner-Die 100 besten ALDI-Rezepte by the German writer called Wolfgang Elsner, this chunk of research shows how translation ensures the intercultural transfer from Europe (Germany) to Africa (French speaking countries) and vice-versa with the help of some translation techniques, strategies and methods. This research is structured in four main parts. It firstly shows the culinary art context and the feeding ways of the European-German world. Secondly, it portrays the significant transferable cultural aspects of culinary art which can be helpful to the African culture, while relaying on translation difficulties of receipts titles, ingredients, measurements and utensils. Thirdly, it exhibits the cultural transfer techniques or mechanisms that can be used by translators in order to adequately translate from one culture to the other in the culinary art or gastronomy from Europe to Africa. That means, this research shows the different strategies, mechanisms and translation´s astuteness which are appropriate for intercultural transfer during translation´s activities such as domestication (borrowings, transposition, explanation, Explizierung, etc.), and foreignisation (transposition, adaptation, equivalence, etc., which are two different translation´s strategies, that linguistically and culturally guide the translation, influence the ideological and cultural factors of translation and impact the reader of the translated text. Elsewhere, in this third part, this research proposes some little astuteness to the translators (who develop a specific interest to the culinary arts), such as: avoiding automatic translation´s programs, partially and completely replacing certain measurements for adequateness, cooperating with specialists-translators in the domain of culinary art (gastronomy) and having the passion for cooking. Fourthly, this chunk of research questions the reasons of intercultural transfer from one anthropologic culture to the other and specifically from European-German world to the African-French-speaking countries. That is, this part presents the significance of cultural transfer in African countries. This cultural transferability are therefore a prior, because it helps in solving cultural and linguistic problems faced by translators and chefs in restaurants, hotels and foreign-cuisines in touristic sites in Africa; in having information about culinary trends and menus in welcoming areas in African countries; in learning and transferring the German-European culture to the African culture, which internationalises and globalises African and Cameroonian hotels and restaurants while developing the touristic sector in Africa; in having and developing intercultural competence not only for the translator, but also at the national scale and particularly for chefs in touristic sites, restaurants and hotels; and solving some health problems in Africa, where many people are also suffering from diseases such as obesity, hypertensions, diabetes and other sickness related to fats and oil. This final aspect of the cultural transfer is very important for tourism in Africa, because the dietetics dimension of culinary art in hotels and restaurants can make advertisement and create more attractions for tourists from all over the world to the African continent. Finally, one of the major direct positive consequences of (inter)cultural transfer of culinary art from European-German to African-Cameroonian is the development of tourism and moreover, it helps to make the selection amongst the helpful European-German culture, which sustains African tourism and create the cultural bridge between the two culturally very different continents, whose relationship has always been full of tensions because of colonial chocks and intercultural misunderstandings during that passed period and even now.
Mots clés
Translation Mechanisms, Culinary Art, (Inter)cultural Transfer, Intercultural Competence, European-German Gastronomy, Dietetics
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