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All Journal NOTION: Journal of Linguistics, Literature, and Culture J-Lalite: Journal of English Studies
Retno Wulandari Setyaningsih
Faculty Of Humanities, Universitas Airlangga
Arts Humanities Languange, Linguistic, Communication & Media

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Food Name Translation Practice: A Case Study of Indonesian – English Menus Setyaningsih, Retno Wulandari
NOTION: Journal of Linguistics, Literature, and Culture Vol 2, No 2 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/notion.v2i2.2936

Abstract

This paper analyzed the translation practice on chained hotel restaurant menus, especially on Indonesian traditional menu into English. The translation of food names requires translators to consider both the cultural associations embedded in the names, their meaning and function in the source language (SL) as well as the translatability of the terms in the target language (TL). Employing Descriptive Translation Studies, 33 Indonesian traditional food names from five hotel restaurants in Surabaya are analyzed in order to reveal the common practice of Indonesian traditional food name (SL) into English (TL). Out of 33 data, there are 21 traditional food name translation compared and elaborated using Descriptive Translation Studies approach. The translation procedures identified then are grouped based on Kwiecinski. The result indicated that exoticizing procedures only constitute of 9.5%, while rich explicatory procedures accounts for 61.9%. Further, recognized exoticism procedures was found in one data or 4.8%, and assimilative procedures are applied in five data or 23.8%. Thus, the most common practice in translating Indonesian traditional food names into English is mostly by describing the appearance of food completed by a list of side dishes and condiments. Thus, there is an attempt to generalize the unique feature of traditional food which may help target readers to recognize the food. However, the long information provided rarely explains the taste, and weights more into the serving appearance of the traditional food, reducing the potent of introducing the identity of Indonesian traditional food.
Wordplay “Loss” in Translation: Retno Wulandari Setyaningsih; Zullian Rezza Kurniawan
J-Lalite: Journal of English Studies Vol 2 No 2 (2021): December
Publisher : Program Studi Sastra Inggris Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jes.2021.2.2.4091

Abstract

Wordplay can be described as the way of making or using words to create additional meaning for some purposes. Using a qualitative approach, this study discusses the wordplay translation in literary work especially in dystopian fiction using Delabastita’s translation techniques of wordplay. The data derived from a novel entitled The Handmaid’s Tale by Margaret Atwood as the source text and its subsequent translation in Bahasa Indonesia entitled The Handmaid’s Tale – Kisah Sang Handmaid as the target text. From 50 data retrieved, the result shows that the most frequently applied technique in wordplay translation is Wordplay to Non-Wordplay that appears 25 times or 50%. The result of this study illustrates that the translation of wordplay in this literary work tends not to preserve the author’s style of writing but one of the author’s intended meanings.
Food Name Translation Practice: A Case Study of Indonesian–English Menus Retno Wulandari Setyaningsih
NOTION: Journal of Linguistics, Literature, and Culture Vol. 2 No. 2 (2020): NOTION: Journal of Linguistics, Literature, and Culture
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/notion.v2i2.2936

Abstract

This paper analyzed the translation practice on chained hotel restaurant menus, especially on Indonesian traditional menu into English. The translation of food names requires translators to consider both the cultural associations embedded in the names, their meaning and function in the source language (SL) as well as the translatability of the terms in the target language (TL). Employing Descriptive Translation Studies, 33 Indonesian traditional food names from five hotel restaurants in Surabaya are analyzed in order to reveal the common practice of Indonesian traditional food name (SL) into English (TL). Out of 33 data, there are 21 traditional food name translation compared and elaborated using Descriptive Translation Studies approach. The translation procedures identified then are grouped based on Kwiecinski. The result indicated that exoticizing procedures only constitute of 9.5%, while rich explicatory procedures accounts for 61.9%. Further, recognized exoticism procedures was found in one data or 4.8%, and assimilative procedures are applied in five data or 23.8%. Thus, the most common practice in translating Indonesian traditional food names into English is mostly by describing the appearance of food completed by a list of side dishes and condiments. Thus, there is an attempt to generalize the unique feature of traditional food which may help target readers to recognize the food. However, the long information provided rarely explains the taste, and weights more into the serving appearance of the traditional food, reducing the potent of introducing the identity of Indonesian traditional food.
Co-Authors Zullian Rezza Kurniawan