Translation Procedure of Cultural terms in Traditional Food recipes by Julie “Nyonya Rumah” Sutarjana

Abstract

Indonesia has cultural and ethnic diversity. This diversity reflected in Indonesia culinary which has distinctive flavor, ingredients, and how to cook it. It attracts to foreigners to learn and know more about Indonesian traditional food and the recipes. This study aims to analyze the translation procedure of cultural unique terms as a cultural category in traditional Indonesian food recipes by Julie “Nyonya Rumah” Sutarjana. This research is supported by Peter Newmark’s theories about cultural categories and translation procedures. Therefore, this study provides a deep knowledge and still maintains the cultural characteristics and accept to international readers. The results of this research show that descriptive equivalents is mostly applied in the cultural words. The method was used to keep the meaning and context of the original text and it is easy to understand. The cultural equivalent helps to show local cultural meanings.