Evaluación del aprendizaje de la fraseoterminología gastronómica en la clase de traducción general

• Autores: Lucía Navarro-Brotons
• Localización: Investigación interdisciplinar: Educación y construcción del conocimiento / coord. por María Teresa del Olmo Ibáñez, María Soledad Villarrubia Zúñiga, Iván Sánchez-López, 2023, ISBN 978-84-19588-58-6, págs. 467-481
• Idioma: español
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• Resumen

  • This paper aims to evaluate the learning of gastronomic phraseoterminology in the general translation class through the application of a didactic unit. The objectives pursued are twofold. On the one hand, the aim is to evaluate to what extent students are able to identify specialized phraseological units (SPUs) in recipes produced in French; to look for solutions in Western and Eastern Catalan and to outline a bilingual French-.

    Western Catalan-Eastern Catalan UFE glossary that meets minimum quality standards. On the other hand, the aim is to know if the methodologies used and the organization of the activities are satisfactorily received by the students. The results show that the design of this unit has allowed a high percentage of students to correctly identify the gastronomic SPUs in French recipes and to look for correct solutions in Western and Eastern Catalan. In addition, the creation of the bilingual SPUs glossary has allowed students to positively value linguistic and cultural diversity. On the other hand, the feedback offered by the students in relation to the methodologies used (inverted class and project-oriented learning) allows us to conclude that these methodologies are well received and have good results.