| Presentation | 2022-03-13 The Japanese Language of Food: Challenges in English Translation Nami Fukutome, Lucy Takato, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | The purpose of this study is to focus on onomatopoeia used to express the state of food, especially related to texture, and to demonstrate issues in English and suitable translations. Texture expressions are closely related to the physical characteristics (physical properties) of food perceptible through touch. This study presents the difficulties in and possibilities for translation based on assumptions about the specific state, including from the food science angle on an item’s structure and makeup. While translating the name of a dish including texture onomatopoeia into English with the recipe service "Cookpad" , fuwa-fuwa translated as ”fluffy,” “airy,” “light,” and like “foam”, due to the presence and lightness of air bubbles; and toro-toro suggesting softness achieved by heating and the viscosity that creates, prompting translations with a variety of keywords, including “melts,” “fatty,” and “velvety.” The elasticity and viscosity of mochi-mochi texture indicates is expressed with a variety of English expressions such as ”sticky,” “chewy,” and “resilient,” , on the other hand, subtle differences in texture and firmness are expressed in various Japanese onomatopoeia including saku-saku, zaku-zaku, kari-kari, gari-gari, pari-pari, shaki-shaki and etc., but in English these are mostly covered by two words, crispy and crunchy. Therefore, it was required an accurate understanding of the food and English definitions in order to render a meaningful English translation. In addition, some important issues and perspectives have been clarified. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | English translation / texture / onomatopoeia / delicious expressions |
| Paper # | TL2021-39 |
| Date of Issue | 2022-03-06 (TL) |
| Conference Information | |
| Committee | TL |
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| Conference Date | 2022/3/13(1days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Online |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | Theme 1 : Language and Learning, Learning Language, Interpretation, Translation, and Hospitality Communication, Theme 3 : Language Landscape, Language Contact and Language Change |
| Chair | Yasushi Tsubota(Kyoto Inst. of Tech.) |
| Vice Chair | Tadahisa Kondo(Kogakuin Univ.) / Kazuhiro Takeuchi(Osaka Electro-Comm. Univ.) |
| Secretary | Tadahisa Kondo(Kobe Gakuin Univ.) / Kazuhiro Takeuchi(Ferris Univ.) |
| Assistant | Nobuyuki Jincho(Miidas) / Akio Shimogori(Hakodate-ct) |
| Paper Information | |
| Registration To | Technical Committee on Thought and Language |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | The Japanese Language of Food: Challenges in English Translation |
| Sub Title (in English) | Relationship Between Foods and Delicious Expressions Using Texture Onomatopoeia |
| Keyword(1) | English translation |
| Keyword(2) | texture |
| Keyword(3) | onomatopoeia |
| Keyword(4) | delicious expressions |
| 1st Author's Name | Nami Fukutome |
| 1st Author's Affiliation | Tokyo Seiei College(Tokyo Seiei College) |
| 2nd Author's Name | Lucy Takato |
| 2nd Author's Affiliation | Translator(Translator) |
| Date | 2022-03-13 |
| Paper # | TL2021-39 |
| Volume (vol) | vol.121 |
| Number (no) | TL-440 |
| Page | pp.pp.43-44(TL), |
| #Pages | 2 |
| Date of Issue | 2022-03-06 (TL) |