Health and other associated issues - Tips, Information and Guides
Translation of Italian Recipes: Localization?
by: Nigel Massey Translation - Translation is mostly about the conversion of a document
from one language to another. The document is kept as it was originally intended
and written, therefore having the same meaning. Localization - Then translation may involve localization. This is when the
translation is completed ‘and’ adjusted for the target audience.
The meaning remains. Now let’s talk about Italian food. Generally when I want to try an
Italian recipe, I look for a version from where the recipe is from. Why? Because
recipes get localized too! Italians keep to strict recipes. They also know that certain regions of
the country are best for certain foods. For instance Naples for Pizza and Genoa
for Focaccia. So why do any recipes get localised? 4 Reasons for Recipe Localization 1) To meet the tastes of the new market – The original blend of
flavours is not quite to the tastes of the country where it has been adopted. 2) Unable to find the ingredients – Maybe the ingredients just do
not exist in the new country. Or maybe they are prohibitively expensive. 3) Unable to obtain the ingredients with the same flavours – The
meat is not as salty perhaps? 4) Time – Let’s face it; people are always looking for ways
to make things faster and easier. Italian recipes are not designed to be speeded up. The pasta should often
be ‘al dente’ not stodgy like in a Pizza Hut. Italian food is
generally a few simple ‘good quality’ ingredients. It’s the
quality of those ingredients, the ability of the chef and of course the pallet
of the consumer that make the difference. For me, the localization of recipes should only be carried out if you are
unable to find the ingredients required and then it becomes a different dish.
The Indian dish ‘Chicken Tikka Marsala’ is a good example. It was
created from the available ingredients 25 years ago in Birmingham. Not a
localization of an existing dish. Ironically, the dish can now be found in
restaurants in India. I believe that recipe translation is all that is generally required. So
the next time you are searching the web for a recipe, please consider whether
you want to search a little harder and try the real recipe.
About The Author
Nigel Massey has worked internationally for many years and is now co-owner
of the translation and interpreting agency ‘Axis Translations’
where you can find assistance with a wide range of language matters. His
interests include all things Italian, especially the food. For more
information visit
http://www.axistranslations.com This article is free to be copied and posted elsewhere on the web as long
as a link to the authors website remains included. nigel@axistranslations.com |
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