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Překlad - Francouzsky-Anglicky - Les petits groupes ainsi accueillis, peuvent...

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Text je dostupný v následujících jazycích: FrancouzskyAnglicky

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Titulek
Les petits groupes ainsi accueillis, peuvent...
Text
Podrobit se od DURGA
Zdrojový jazyk: Francouzsky

Les petits groupes ainsi accueillis, peuvent s'initier à la cuisine gastronomique auprès de ce chef qui aime partager ses recettes, son art et sa culture.
Les premiers levés peuvent même aller faire le marché avec lui et profiter de l'ambiance qui règne alors sous la Halle Baltard d'Aix en Othe. "Ma cuisine est avant tout basée sur la légèreté et le goût. Je travaille sur les saveurs et sur les couleurs en faisant appel aux fruits et aux épices dans mes sauces", explique t-il.
Poznámky k překladu
Traduction d'une page de présentation du chef d'un restaurant.*
du français vers l'anglais

<edit> took "peuvent" off s it was typed in double at line#3 </edit> thanks to Freya's notification

Titulek
The chef
Překlad
Anglicky

Přeložil Grinny
Cílový jazyk: Anglicky

The small groups thus accommodated, can be introduced to the basics of gastronomical cookery with this chef who loves sharing his recipes, his art and his culture.
Those who are up early can even go shopping with him and enjoy the atmosphere of the Halle Balthard covered market in Aix en Othe. "First and foremost, my cuisine is based on lightness and taste. I work with flavours and colours by incorporating fruits and spices into my sauces," he explains.
Poznámky k překladu
I noted that a "halle" is a covered market and didn't translate it because it's a name.
I don't really like the word "use" for "faire appel" but I can't find something better, as "summon up" is really to technical.
Naposledy potvrzeno či editováno kafetzou - 10 říjen 2007 13:25





Poslední příspěvek

Autor
Příspěvek

2 říjen 2007 07:08

Tantine
Počet příspěvků: 2747
Hi Grinny

I need to suggest some corrections for this translation:

"The small groups, thus welcomed, can learn the basics of gastronomical cookery with this Chef, who loves sharing his recipes, his art and his culture.
Those who are up early can even go shopping with him and seize the atmosphere of the "Halle Balthard" covered market in Aix en Othe. "First and foremost, my cuisine is based on taste and lightness. I work on flavours and colours using fruits and spices in my sauces", he explains"

Let me know what you think and we'll edit it.

Bises
Tantine



2 říjen 2007 07:28

DURGA
Počet příspěvků: 2
Merci à vous deux

2 říjen 2007 08:08

Tantine
Počet příspěvků: 2747
Salut Durga,

De rien, c'est notre plaisir a toutes les deux de faire du bon travail!!

Bises
Tantine

3 říjen 2007 15:59

Grinny
Počet příspěvků: 45
There's no problem for me
Just two little questions : what's the difference between "receipe" and "receipt", and between "cookery" and "cuisine" ? My dictionary doesn't make any difference between them...

3 říjen 2007 18:53

Tantine
Počet příspěvků: 2747
Hi Grinny,

I associate the word "receipt" with it's (other) French translation, which is "récipissé". It's probably more a matter of taste than anything else, I just don't think that many native English speakers would understand at firsthand. For "Britannophones" in any case.

If you want to keep your own word here, Im more than happy about it.

"cuisine" is a French word and though it is in use English, we should prefer a "native" word in a translation (unless, of course, there is a note asking to keep it in the source language - or the word is written in italics in the original).

Cookery is the "art" (cuisine) whereas simple "cooking" is more a day-to-day thing (tambouille).

Grosses Bises

4 říjen 2007 14:42

Una Smith
Počet příspěvků: 429
I made some edits from this:

The small groups, thus welcomed, can learn the basics of gastronomical cookery with this Chef, who loves sharing his recipes, his art and his culture.
Those who are up early can even go shopping with him and seize the atmosphere of the "Halle Balthard" covered market in Aix en Othe. "First and foremost, my cuisine is based on taste and lightness. I work on flavours and colours using fruits and spices in my sauces", he explains.

I agree with Tantine about "cuisine"; "cuisine" is usual in America; "cookery" is more English.

"Receipt" is an ancient word that once meant both recipe (cooking instructions) and receipt (proof of payment, listing items bought). That is because early recipes were nothing but lists of ingredients, without any instructions.

I was going to rate after editing, but then I saw the exchange with Tantine. As she is coaching Grinny, I will leave this for Tantine to rate and accept.

4 říjen 2007 17:20

Grinny
Počet příspěvků: 45
Thank you Tantine !
Thank you Una Smith !

See you !

8 říjen 2007 22:23

kafetzou
Počet příspěvků: 7963
What is "gastronomical cookery"? First of all, don't we say "cuisine" in English, and second of all, isn't all cuisine gastronomical?

CC: Una Smith

9 říjen 2007 02:32

Una Smith
Počet příspěvků: 429
"cookery" is up to date in the UK; I would leave the "gastronomical" per the original (translate, don't edit).

9 říjen 2007 06:07

kafetzou
Počet příspěvků: 7963
OK; if it's just as awkward in French.

10 říjen 2007 02:08

IanMegill2
Počet příspěvků: 1671
accommodated

I do this all the time too, that's why I noticed it!

10 říjen 2007 04:49

kafetzou
Počet příspěvků: 7963
Oh! Thanks, Ian - I missed that. How about the "gastronomical cookery"?

10 říjen 2007 05:32

IanMegill2
Počet příspěvků: 1671
You know, I think in this case I could accept the "gastronomical cookery" (although it seems to me "gastronomical cuisine" would be a better pair: a word of French origin + another of French origin, vs. a word of French origin + one of English origin).
I think it feels acceptable because the overall tone of this article is so "French," and we have perhaps heard the word "gastronomie."
I wonder if the word's homophonic proximity to "astronomical" may not also be partly responsible for setting off the bells and whistles inside: we go, "Wait, that can't be right..."
Anyway, without a paraphrase (e.g. "high-class French cuisine" ), I don't quite know how I'd be able to get that "gastronomique" into the translation.
So I guess it is exactly this lack of alternative translation-possibilities that also conditions my acceptance of the "new phrase": if we had another way to reflect the idea, we'd probably use it, but as there seems to be a "hole" in English right here where you'd need a word, I think we can safely borrow one from the French in a pinch, without too many native English speakers giving it a Red Card.
In a similar situation today, my student was explaining to me in class about the different kinds of levels in Kendo fencing: there's the "kyu"-level that counts down, and the higher "dan"-level that counts up, so a "5 kyu" is much lower than a "2 dan." Then he asked me "How would you call those two kinds of levels in English?" and I had to say "Well, I guess we'd call them "kyu" and "dan" levels!

10 říjen 2007 13:23

kafetzou
Počet příspěvků: 7963
OK; I'm going to leave it as is and accept it.

10 říjen 2007 13:38

IanMegill2
Počet příspěvků: 1671
Y'know, just on a whim, I did some Yahoo searches and found way more hits for "gastronomic" than for "gastronomical." (Although there were certainly a lot for the latter as well...)

Seems like "gastronomic" may actually be the right adjective...?

10 říjen 2007 13:43

kafetzou
Počet příspěvků: 7963
I don't know - I think they're synonymous and equivalent.