Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali
This research investigated the translation strategies used to translate Indonesian food menus into English at 5-star hotel restaurants in Bali. It also explored the use of cultural-specific items (CSIs) in these translations. The study employed a qualitative research method, gathering data from the...
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| Format: | Article |
| Language: | English |
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STAIN Sultan Abdurrahman Kepulauan Riau
2025-01-01
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| Series: | SALEE |
| Subjects: | |
| Online Access: | https://ejournal.stainkepri.ac.id/index.php/salee/article/view/1618 |
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| _version_ | 1832591195672412160 |
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| author | Ni Putu Rena Wahyu Kencana Kuntayuni Agus Darma Yoga Pratama |
| author_facet | Ni Putu Rena Wahyu Kencana Kuntayuni Agus Darma Yoga Pratama |
| author_sort | Ni Putu Rena Wahyu Kencana |
| collection | DOAJ |
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This research investigated the translation strategies used to translate Indonesian food menus into English at 5-star hotel restaurants in Bali. It also explored the use of cultural-specific items (CSIs) in these translations. The study employed a qualitative research method, gathering data from the official websites of six different 5-star restaurants in Bali. The primary theoretical framework was Beekman and Callow's "Lexical Equivalence When Things or Events Are Unknown in the Receptor Language" (1974). Additionally, Tang Yingmin's (1981) theory on Cultural-Specific Items (CSIs) was applied to identify and categorize the types of CSIs found in the translations. The findings indicated that the most frequently used translation approach was Equivalence by Modifying a Generic Word, followed by Equivalence by Cultural Substitution and Equivalence by Using a Loan Word. Among the CSIs, ingredients were the most commonly represented category, accounting for 35% of the total. Furthermore, the data revealed that translators not only translated the names of main dishes but also provided additional details about side dishes.
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| format | Article |
| id | doaj-art-dd59eef7d8aa4ec9816fc7bd3d3718f4 |
| institution | Kabale University |
| issn | 2715-9795 2716-1617 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | STAIN Sultan Abdurrahman Kepulauan Riau |
| record_format | Article |
| series | SALEE |
| spelling | doaj-art-dd59eef7d8aa4ec9816fc7bd3d3718f42025-01-22T16:24:30ZengSTAIN Sultan Abdurrahman Kepulauan RiauSALEE2715-97952716-16172025-01-016110.35961/salee.v6i1.1618Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in BaliNi Putu Rena Wahyu Kencana0Kuntayuni1Agus Darma Yoga Pratama2Universitas WarmadewaUniversitas WarmadewaUniversitas Warmadewa This research investigated the translation strategies used to translate Indonesian food menus into English at 5-star hotel restaurants in Bali. It also explored the use of cultural-specific items (CSIs) in these translations. The study employed a qualitative research method, gathering data from the official websites of six different 5-star restaurants in Bali. The primary theoretical framework was Beekman and Callow's "Lexical Equivalence When Things or Events Are Unknown in the Receptor Language" (1974). Additionally, Tang Yingmin's (1981) theory on Cultural-Specific Items (CSIs) was applied to identify and categorize the types of CSIs found in the translations. The findings indicated that the most frequently used translation approach was Equivalence by Modifying a Generic Word, followed by Equivalence by Cultural Substitution and Equivalence by Using a Loan Word. Among the CSIs, ingredients were the most commonly represented category, accounting for 35% of the total. Furthermore, the data revealed that translators not only translated the names of main dishes but also provided additional details about side dishes. https://ejournal.stainkepri.ac.id/index.php/salee/article/view/16185-Star Hotel RestaurantsBaliCultural Specific ItemsIndonesian Food MenusTranslation Approaches |
| spellingShingle | Ni Putu Rena Wahyu Kencana Kuntayuni Agus Darma Yoga Pratama Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali SALEE 5-Star Hotel Restaurants Bali Cultural Specific Items Indonesian Food Menus Translation Approaches |
| title | Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali |
| title_full | Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali |
| title_fullStr | Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali |
| title_full_unstemmed | Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali |
| title_short | Indonesian Food Translation Approaches Found in 5-Star Hotel Restaurant Menus in Bali |
| title_sort | indonesian food translation approaches found in 5 star hotel restaurant menus in bali |
| topic | 5-Star Hotel Restaurants Bali Cultural Specific Items Indonesian Food Menus Translation Approaches |
| url | https://ejournal.stainkepri.ac.id/index.php/salee/article/view/1618 |
| work_keys_str_mv | AT niputurenawahyukencana indonesianfoodtranslationapproachesfoundin5starhotelrestaurantmenusinbali AT kuntayuni indonesianfoodtranslationapproachesfoundin5starhotelrestaurantmenusinbali AT agusdarmayogapratama indonesianfoodtranslationapproachesfoundin5starhotelrestaurantmenusinbali |