Part of
Handbook of Translation Studies: Volume 5Edited by Yves Gambier and Luc van Doorslaer
[Handbook of Translation Studies 5] 2021
► pp. 87–92
Edited by Yves Gambier and Luc van Doorslaer
[Handbook of Translation Studies 5] 2021
► pp. 87–92
Food and translation
References (19)
Baños, Rocío
2019 “Translating reality TV into Spanish: when fast-food TV challenges AVT conventions.” Perspectives 27(2): 265–282. 
Baum, Kathryn B., Carrie Tait, and Tavia Grant
(2020) “How Cargill became the site of Canada’s largest single outbreak of COVID19.” The Globe and Mail. Available at: [URL] (Accessed 1 June 2020).
Chiaro, Delia and Linda Rossato
2015 (eds). “Introduction.”
The Translator special issue: Food and Translation, Translation and Food
21 (3).
Chiaro, Delia
2013 “Passionate about Food: Jamie and Nigella and the Performance of Food Talk.” In Culinary Linguistics: The Chef’s Special, ed. by Cornelia Gerhardt, Maximiliane Frobenius, and Susanne Ley, 83–102. Amsterdam: John Benjamins.
2004 “Translational and Marketing Communication.” The Translator 10 (2): 313–328.
Cronin, Michael
2015 “The moveable feast: translation, ecology, and food.” The Translator 21 (3): 244–256.
Desjardins, Renée
2011 “L’étude du menu comme representation de l’identité culinaire Québécoise: le cas des menus du Château Frontenac.” Cuizine: The Journal of Canadian Food Cultures/la revue des cultures culinaires au Canada 3 (1).
2019 “Editor’s Introduction.” CuiZine: the Journal of Canadian Food Cultures/la revue des cultures culinaires au Canada 9 (2).
2021 "Nutrition and translation." In The Routledge Handbook of Translation and Health, ed. by. Şebnem Susam-Saraeva and Eva Spišiaková, 385–402. London: Routledge.
Desjardins, Renée, Nathalie Cooke, and Marc Charron
2015 “Food and translation on the table: exploring the relationships between food studies and translation studies in Canada.” The Translator 21 (3): 257–270.
Fuentes-Luque, Adriàn
2017 “An approach to analysing the quality of menu translation in southern Spain restaurants.” Journal of Multilingual and Multicultural Development 38 (2): 177–188.
Gaspari, Federico
2015 “Exploring Expo Milano 2015: A cross-linguistic comparison of food-related phraseology in translation using a comparalled corpus approach.” The Translator 21 (3): 327–349.
Ghafarian, M., Reza Kafipour, and Afshin Soori
2016 “Domestication and Foreignisation Strategies in Restaurant Menu Translation.” Pertanika 24 (4): 1417–1429.
González-Vera, Pilar
2015 “Food for Thought: the translation of culinary references in animation.” Íkala
, Revista de Lenguaje y Cultura, 20(2): 247–264.
Kepkiewicz, Lauren, and Sarah Rotz
2018 “Toward anti-colonial food policy in Canada? (Im)possibilities within the settler state.” Canadian Food Studies/La Revue Canadienne Des études Sur L’alimentation, 5 (2): 13–24.
Li, Saihong
2019 “A corpus-based multimodal approach to the translation of restaurant menus.” Perspectives 27 (1): 1–19.
Oster, Ulrike, and Teresa Molés-Cases
2016 “Eating and drinking seen through translation: a study of food-related translation difficulties and techniques in a parallel corpus of literary texts.” Across Languages and Cultures 17 (1): 53–75.
Standage, Tom
2009 An Edible History of Humanity. New York: Bloomsbury.
Further essential reading
Chiaro, Delia
2008 “A taste of otherness eating and thinking globally.” European Journal of English Studies 12 (2): 195–209.