Practical Translation: Proust
The Critic and Her Publics
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The Art of Culinary Translation
This chapter explores the complexities of translating food-related terms, particularly focusing on the madeline and its cultural significance across languages. It highlights the challenges translators face in conveying sensory experiences and emotional nuances, using examples from languages like Turkish and Indonesian. The discussion emphasizes the balance between accuracy in representation and the evocative nature of food in literature.
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