L'intraducibilità della terminologia della ristorazione

Abstract

Beverage terminology, i.e. the set of specific terms used in this sector, belongs to a particular category known as “micro sector” or “special language” as it is made up of a specific, specialized words, used almost exclusively by those concerned in the field, but also in the common language. This particularity of the language provokes the non-translatability phenomenon of some of these terms in the restorative filed. The non-translatability of such terms is not due to the absence of corresponding terms in two different languages. It is not possible to find perfect corresponding words in the transfer process, in the translation, as the concept expressed by the words in the source language does not correspond perfectly to the terms from to the target language. The present study will consider some of the terms belonging to different sectors of this field. For convenience of analysis, the terms will be grouped into three sectors: 1) service, 2) staff, 3) tools and equipment. A separate section will be dedicated to Italian and international culinary terminology.