If we had to talk about an activity that is undergoing a crucial evolution, to the point of changing social behavior, we would undoubtedly choose gastronomy, and more precisely contemporary gastronomy. The importance of this phenomenon is such that it is becoming one of the major cultural exponents in the majority of the countries in the world. We could even talk of a new “international culture”, a new notion that has crossed the borders from the purely avocational to convert itself in what is today called “culinary arts” or even “gastronomic sciences”.
The repercussion that such a perspective has on the sphere of professional translation is that it poses new challenges that methodologically relate it more and more to technical translation. The demands of gastronomy translation therefore bring about the same requirements, in so much as that any incoherency or lack of terminological homogeneity can significantly affect the behavior of a product that could with full rights be considered “gastronomic engineering” with authorship by a chef.
Definitely, translating a chef’s recipe is no longer just a case of the translator knowing something about cooking; it is about having extensive knowledge of the traditional source and target culinary cultures and above all being up-to-date with the newest uses and technologies that characterize contemporary cooking.