Penulis Utama : Tasyadea Wening Nastiti
Penulis Tambahan : -
NIM / NIP : B0315053
Tahun : 2019
Judul : Translating Culture-Specific Items in Literary Work: a Case of Rendering Local Food in The Novel “Aruna dan Lidahnya”
Edisi :
Imprint : Surakarta - Fak. Ilmu Budaya - 2019
Kolasi :
Sumber : UNS-Fak. Ilmu Budaya, Jur. Sastra Inggris-B0315053-2019
Subyek : CULTURE-SPECIFIC ITEMS, FOOD TRANSLATION, DISH NAMES TRANSLATION, LITERARY TRANSLATION, TRANSLATION TECHNIQUES
Jenis Dokumen : Skripsi
ISSN :
ISBN :
Abstrak :

ABSTRACT

Food translating activity always entails problems, since it brings cultural issues related to local name characteristic, use of ingredients, methods of cooking, process of cooking and also the way of serving. In the case of transferring messages from Indonesian into English, especially for cultural-bond item, the Aruna dan Lidahnya Novel drives the translator to look for the suitable equivalent item. This research focuses on analysis the dish names translation and its quality which are mentioned in the novel. The aim of this study is to observe how the dish names are translated by considering the techniques used and the impact to the translation quality in terms of accuracy and acceptability. The data are taken in the form of words and phrases of dish names. They are then classified into five categories and identified based on Aixela’s concept on Culture-Specific Items (CSIs) techniques (1996). Referring to the dish name’s function, the categories are main dish, side dish, dressing, snack and salad. The result of the analysis of technique shows that there are 8 techniques that is used by the translator. They are repetition, linguistic translation, limited universalization, absolute universalization, intertextual gloss, extratextual gloss, deletion and naturalization. Meanwhile, the result on the translation quality analysis shows that the translations are mostly accurate while few translations are categorized as less accurate and inaccurate. The less accurate translation is rated due to the technique that make it more general. The inaccurate translation is labelled since the translation is deleted. In acceptability aspect, the majority of the translation are acceptable but there are small numbers belonging to less acceptable and unacceptable. The less acceptable translation is caused by the way the translator translated the item by using the closest reference and borrowing the original name of dishes that makes the tranaslation sounds unfamiliar to the readers. Meanwhile, the unacceptable translation is due to the fully borrowed term that is unknown to the readers. However, further study may take an analysis of the translator’s visibility in the way translating dish names.

Keywords : Culture-Specific Items, Food Translation, Dish Names Translation, Literary Translation, Translation Techniques

 

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Status : Public
Pembimbing : 1. Ardianna Nuraeni, S.S., M.Hum.
Catatan Umum :
Fakultas : Fak. Ilmu Budaya