Caractère culturel de la traduction dans le domaine de l’industrie alimentaire

Abstract

The texts in the field of Food Industry represent in themselves some documents carrying the important specialized information, being at the same time deeply marked from the cultural point of view. They contribute to the establishment of standards, to the elucidation of the realities of different societies, but also to the transmission of values through food. The fundamental tool in sharing and transmitting them is translation. The translation of these types of texts manifests itself not only as an interlinguistic activity, but also as an intercultural one. Given the fact that language and culture are in close relationship of interdependence, language has the function of transmitting culture, being in turn marked by it. The phenomenon of translation equivalence focuses on the cultural approach of it. Often the translation process is influenced by various social practices and norms, by different institutions, policies and national identities. However, the text translated like the original one must present the same semiotic product, which operates within a certain socio-cultural space. Thus, translation manifests itself as a form of mediation between different cultures. Therefore, our main concern is the definition of the polyvalent notion of culture, the establishment of the interdependence between culture and the translation of texts in Food Industry, the influence of culture on these types of texts as well as cultural translation difficulties.