“Is that holy soup?” Analyzing Translation Procedures of Indonesian Traditional Food

• Published in: Langkawi (Online) pp. 84 - 96
• Main Authors: Reza Anggriyashati Adara, Dini Ditya Putri
• Format: Journal Article
• Language: Arabic
• Published: UPT Pengembangan Bahasa IAIN Kendari 01-12-2023
• Subjects: cultural translation; indonesian traditional food; translation procedures
• ISSN: 2460-2280; 2549-9017
• DOI: 10.31332/lkw.v0i0.7013

Translating traditional cuisine terms from the source language to the target language needs to be conducted appropriately to avoid the loss of meaning. In this sense, comprehending the procedures used to translate traditional cuisine terms can provide more insights for translators and educators in the translation field. Hence, the current research examined the procedures used in translating a set of Indonesian traditional food terms into English. This study used a qualitative descriptive research design with an emphasis on cultural analysis. The present study applied Newmark's typology of translation procedures to analyze a series of translated texts of Indonesian traditional food on a website. The results suggest that seven translation procedures (descriptive equivalent, literal translation, expansion, functional equivalent, cultural equivalent, and couplets) were used to translate the data. Furthermore, the results imply that the use of translation procedures as well as the translator’s ideology have a significant impact on the translation results. In addition, it is significant for a translator to know the cultures of the target language and the source language to render appropriate translation results that can be understood by the intended readers. Besides that, it seems important for researchers to investigate the reasons behind the translators’ preferences in choosing certain procedures to develop translation texts in the target language.