La terminología de la gastronomía puertorriqueña y su traducción al inglés

Laburpena

ABSTRACT In the kitchen, food transforms into culture. Recipes, particularly those framed in the context of recipe books linked to a national cuisine, stand as an act of specialized communication that combines technical knowledge with the definition of identity. We describe the framework that underlies the terminology used in a sample of recipes from five iconic Puerto Rican cookbooks, both in their original version in Spanish and in their English translation. The texts included in the corpus were published during key periods in Puerto Rican history, the fifties of the 20th century, an era marked by political changes on the island dealing with its relationship to the United States, and the first decade of the 21st century, a decade characterized by a “foodie boom”. In order to create a terminological database that gives an adequate account of the categories and conceptual relations of this domain, we combine the analysis of parallel corpora with lexicographic resources, semantic studies, and ontologies that describe the culinary domain from different points of view. The theoretical framework includes literature from both Translation Studies and Terminology.