Abstract:
This thesis focuses on the translation of four specialized articles about the role of hotpot in the Chinese Food & Beverage industry. The translations are accompanied by an overview of the Chinese culinary tradition and regional cuisine of Sichuan, and a linguistic and translational commentary.
This thesis is divided into three sections. The first section consists of an introduction that aims to provide general information and an overall understanding of different fields related to the chosen texts: the Chinese culinary tradition, the regional cuisine of Sichuan, which is considered the huoguo motherland, and the success of huoguo in China, exemplified by the motto "one pot, a hundred flavors".
The second section is the translation from Chinese into Italian of the 4 articles. The first one is an analysis of the "Chinese hotpot 2019 Data Report", released by Meituan Dianping Research Institute. The second article focuses on the development and trends in the Sichuanese hotpot industry. The third article focuses on the success of hotpot within the Chinese market and finance world. The fourth article analyzes the state of development of the hotpot industry in the Chongqing municipality through a collection of Big Data.
The third and final section consists of an analysis of the source text, the main problems and difficulties faced during the translation process and the techniques and solutions adopted in order to produce the final Italian text. As part of this analysis, a glossary of the technical terms that can be found in the source texts is included. The terms of the glossary are divided according to their different semantic field.
A bibliography can be found in the appendix at the end of this paper.
