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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/579171
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dc.contributor.authorGhafarian M
dc.contributor.authorKafipour R
dc.contributor.authorSoori A
dc.date.accessioned2023-11-06T03:16:34Z-
dc.date.available2023-11-06T03:16:34Z-
dc.date.issued2016-12
dc.identifier.issn0128-7702
dc.identifier.otherukmvital:116501
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/579171-
dc.descriptionConducted in the framework of two key cultural strategies of foreignisation and domestication postulated by Venuti (1995), this research made an attempt to investigate the strategies used in translation of 40 restaurant menus. It tried to perform a comprehensive analysis of the foreignisation and domestication procedures applied in the translation of food names from Persian into English. After collecting the applied strategies and analysing them, the researcher concluded that foreignisation was the most pervasive strategy in the translation of food names in restaurant menus. At the same time, more inadequate translations were found when the translator resorted to foreignisation translation strategies in comparison with domestication strategies. Moreover, the number of adequate translations in general was significantly more than inadequate ones, which implies the translator’s skill in translation. The findings of this present study have implications for translation teachers and students of tourism education.
dc.language.isoen
dc.publisherUniversiti Putra Malaysia Press
dc.relation.haspartPertanika Journals
dc.relation.urihttp://www.pertanika.upm.edu.my/view_archives.php?journal=JSSH-24-4-12
dc.rightsUKM
dc.subjectTranslation strategy
dc.subjectDomestication
dc.subjectForeignisation
dc.subjectRestaurant menus
dc.subjectPersian-English translation
dc.titleDomestication and foreignisation strategies in restaurant menu translation
dc.typeJournal Article
dc.format.volume24
dc.format.pages1417-1429
dc.format.issue4
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