Brazilian cultural markers in translation: A model for a corpus-based glossary

• Rozane Rebechi ^[1] ; Stella Tagnin ^[2]
  1. [1] Universidade Federal do Rio Grande do Sul

     Universidade Federal do Rio Grande do Sul

     Brasil

     
  2. [2] Universidade de São Paulo

     Universidade de São Paulo

     Brasil

     
• Localización: Research in Corpus Linguistics (RiCL), ISSN-e 2243-4712, Vol. 8, Nº. 1, 2020, págs. 65-85
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.