THE TRANSLATION OF INDONESIAN CULINARY TERMS INTO ENGLISH

Abstract

This research focuses on translation, namely the techniques used to translate
Indonesian culinary terms into English and its fidelity. Hence, it is descriptive in
nature. The library research is applied as the technique of data collecting.
Moreover, translational equivalent method was applied as the technique of data
analysis. The data of this research were all taken from the menu lists of two
restaurants - Desa Authentiek Indonesisch Restaurant (DAI) and Restoran
Kampoeng Aer (RKA). The analysis indicates that there were four techniques
applied in the translation, namely, adaptation, description, literal translation, and
borrowing. In addition, two combined techniques are also found in the data, they
are adaptation+description and borrowing+description. As a matter of fact, most
of the Indonesian culinary terms were translated using description technique.
Meanwhile, the technique of borrowing was the least frequently applied
technique. Due to fidelity, 87 culinary terms were translated faithfully. It means
most of the Indonesian culinary terms were translated with high level of fidelity.
In this case, the terms were translated either by keeping the meaning and dynamic
or by keeping the meaning only. Besides, there were 12 culinary terms translated
unfaithfully. Accordingly, only a little bit of the culinary term translations is
classified as those of low level of fidelity.