Detail INDONESIAN MENU TRANSLATION: A STUDY ON THE TRANSLATION TECHNIQUES AND THE CULTURAL BIND   Oleh:  Khrisna, Dyah Ayu Nila Jenis: Article from Proceeding Dalam koleksi: TransCon 2011: Cultures Merging: Tackling the Linguistic (Un)translatability, Jakarta: Unika Atma Jaya, June 15, 2011, page 125-133. Topik: Target Language; Source Languagec Fulltext: (125-133) Dyah Ayu Nila Khrisna.pdf (126.89KB) Isi artikel The objective of this paper is to examine the (un)translatability of cultural ties on the translation technique of Indonesian dishes found in the menu of the restaurant of Laras Asri Resort and Spa, Salatiga. Dish or menu translation is one of significant ways to convey Indonesian culture, and it is completely challenging. The findings show that there are 7 techniques found in the translation: translation by a more general word, translation by cultural substitution, translation using loan word or loan word plus explanation, translation by paraphrase using unrelated words, translation by addition, translation by addition and omission, and translation using loan word and addition. The techniques used by the translator provide good impact on the quality of the menu translation. Most texts analyzed are accurate, acceptable, and readable translations. However, problems in misinterpretation of the original text and of the equivalents in the target language culture are found. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Kembali

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