Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural ...references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.
The rhetoric of contemporary food production and consumption with a focus on social boundaries
The rhetoric of food is more than just words about food, and food is more than just edible matter. ...Cookery: Food Rhetorics and Social Production explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production. The classical canon of rhetorical invention entails the process of discovering one’s persuasive appeals, whereas the contemporary landscape of agricultural production touches virtually everyone on the planet. Together, rhetoric and food shape the boundaries of shared living.
The essays in this volume probe the many ways that food informs contemporary social life through its mediation of bodies—human and extra-human alike—in the forms of intoxication, addiction, estrangement, identification, repulsion, and eroticism. Our bodies, in turn, shape the boundaries of food through research, technology, cultural trends, and, of course, by talking about it.
Each chapter explores food’s persuasive nature through a unique prism that includes intoxication, dirt, “food porn,” strange foods, and political “invisibility.” Each case offers new insights about the relations between rhetorical influence and embodied practice through food. As a whole Cookery articulates new ways of viewing food’s powers of persuasion, as well as the inherent role of persuasion in agricultural production.
The purpose of Cookery , then, is to demonstrate the deep rhetoricity of our modern industrial food system through critical examinations of concepts, practices, and tendencies endemic to this system. Food has become an essential topic for discussions concerned with the larger social dynamics of production, distribution, access, reception, consumption, influence, and the fraught question of choice. These questions about food and rhetoric are equally questions about the assumptions, values, and practices of contemporary public life.
A survey about cooking terminology and skills was conducted for first-year junior high school (97 boys and 97 girls) and college students (54 males and 89 females) after highschool home economics ...became compulsory in 2007. I compared the results with those obtained from a similar survey conducted in 1989, before it became compulsory. The results were as follows; It became clear that the knowledge of cooking terminology and skills of boys and girls in the first year of junior high school and of male and female college students had decreased slightly compared with their counterparts in the previous survey. It can be concluded that the compulsory education did not improve the ievel of knowledge and skills of junior high school and college students. It is speculated that the number of homemaking lessons in elementary school and junior high school as well as the opportunities to cook in daily life had decreased compared with 1989. Changes in gender perspectives may also have contributed to this finding.
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