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Estudi Terminològic De La Cuina D'orient Mitjà I Confecció D'un Glossari Àrab-Català/Castellà

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Estudi Terminològic De La Cuina D'orient Mitjà I Confecció D'un Glossari Àrab-Català/Castellà FACULTAT DE TRADUCCIÓ I D’INTERPRETACIÓ GRAU DE TRADUCCIÓ I INTERPRETACIÓ TREBALL DE FI DE GRAU Curs 2015-2016 Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab-català/castellà Queralt Faura Casadellà 1329797 TUTOR/A Anna Gil Bardají Barcelona, Juny de 2016 Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab-català/castellà Queralt Faura Casadellà Dades del TFG Títol: Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab- català/castellà Autor/a: Queralt Faura Casadellà Tutor/a: Anna Gil Bardají Centre: Universitat Autònoma de Barcelona Estudis: Traducció i Interpretació Curs acadèmic: 2015-2016 Paraules clau Cuina, gastronomia, àrab, glossari, traducció i terminologia Resum del TFG Arran de l’existència de molts termes culinaris àrabs, dels quals la seva traducció no està establerta o és desconeguda, aquest Treball de Final de Grau presenta un glossari àrab- català/castellà extret a partir de l’elaboració de fitxes terminològiques, que es divideixen en set categories segons siguin ingredients, utensilis, tècniques de cuinat, plats, salses, postres o dolços, begudes i conserves. A més, aquestes estan estructurades segons el terme en àrab, la transcripció, la traducció al català, la traducció al castellà i l’explicació del terme mitjançant el context que l’envolta. Així, el glossari proporcionat serveix d’ajuda per a poder orientar a tots aquells que necessitin utilitzar el terme culinari propi de la cultura àrab, i més concretament de la zona del Maixrec àrab, ja sigui en un text en català o en castellà. El treball consta, a més a més d’un apartat introductori, d’un marc teòric que presenta un mapa de l’espai en el qual s’emmarca l’objecte d’estudi del mateix per així situar al lector, a la vegada que ofereix una pinzellada de la cuina d’Orient Mitjà centrant-se principalment en el dia a dia i els ingredients principals de la cuina d’aquesta zona. Així mateix, pel fet que les diferències existents entre el Magreb i el Maixrec no només siguin geogràfiques, sinó també culturals o alimentàries, entre d’altres, en aquest apartat introductòri també es fa referència als aliments, els condiments i les tècniques que fan Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab-català/castellà Queralt Faura Casadellà que el Magreb i el Maixrec siguin dues zones tant properes però a la vegada tant diferents en determinats aspectes. Avís legal © Nom i cognoms de l'estudiant, lloc, any. Tots els drets reservats. Cap contingut d'aquest treball pot ésser objecte de reproducció, comunicació pública, difusió i/o transformació, de forma parcial o total, sense el permís o l'autorització del seu autor/de la seva autora. Datos del TFG Título: Estudio terminológico de la cocina de Oriente Medio y confección de un glosario árabe-catalán/castellano Autor/a: Queralt Faura Casadellà Tutor/a: Anna Gil Bardají Centro: Universitat Autònoma de Barcelona Estudios: Traducción e Interpretación Curso académico: 2015-2016 Palabras clave Cocina, gastronomía, árabe, glosario, traducción y terminología Resumen del TFG A raíz de la existencia de muchos términos culinarios árabes, de los cuales su traducción no está establecida o es desconocida, este Trabajo de Fin de Grado presenta un glosario árabe-catalán/castellano extraído a partir de la elaboración de fichas terminológicas, que se dividen en siete categorías según sean ingredientes, utensilios, técnicas de cocinado, platos, salsas, postres o dulces, bebidas y conservas. Además, éstas están estructuradas según el término en árabe, la transcripción, la traducción al catalán, la traducción al castellano y la explicación del término mediante el contexto que lo rodea. Así, el glosario proporcionado sirve de ayuda para poder orientar a todos aquellos que necesiten utilizar el término culinario propio de la cultura árabe, y más concretamente de la zona del Máshreq árabe, ya sea en un texto en catalán o en castellano. Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab-català/castellà Queralt Faura Casadellà El trabajo consta, además de un apartado introductorio, de un marco teórico que presenta un mapa del espacio en el que se enmarca el objeto de estudio del mismo para así situar al lector, a la vez que ofrece una pincelada de la cocina de Oriente Medio centrándose principalmente en el día a día y los ingredientes principales de la cocina de esta zona. Asimismo, debido a que las diferencias existentes entre el Magreb y el Máshreq no sólo son geográficas, sino también culturales o alimentarias, entre otros, en este apartado introductorio también se hace referencia a los alimentos, los condimentos y las técnicas que hacen que el Magreb y el Máshreq sean dos zonas tan cercanas pero a la vez tan diferentes en determinados aspectos. Aviso legal © Nombre y apellidos del estudiante, lugar, año. Todos los derechos reservados. Ningún contenido de este trabajo puede ser objeto de reproducción, comunicación pública, difusión y/o transformación, de forma parcial o total, sin el permiso o la autorización de su autor/a. Data of the End-of-degree Project Title: Terminology research about the cuisine of the Middle East and preparation of an Arabic/Catalan – Spanish glossary Author: Queralt Faura Casadellà Tutor/ Mentor: Anna Gil Bardají Centre: Universitat Autònoma de Barcelona Studies: Translation and Interpreting Academic Year: 2015-2016 Key Words Cuisine, gastronomy, Arabic, glossary, translation and terminology Summary of the End-of-degree Project As a result of the existence of many Arabic culinary terms, whose translation is not established or is unknown, this End-of-degree Project presents an Arabic-Catalan/ Spanish glossary obtained from the terminology analysis, which is divided into seven Estudi terminològic de la cuina d’Orient Mitjà i confecció d’un glossari àrab-català/castellà Queralt Faura Casadellà categories according to ingredients, kitchen utensils, cooking techniques, food, sauces, desserts or sweets, drinks and preserves. In addition, the terminology is structured according to the term in Arabic, the transcription, the translation into Catalan and Spanish and the explanation of the term by the surrounding context. Thus, the glossary provided serves to target assistance to those who need to use the Arabic term, specifically from the area of Mashriq, either in a Catalan or Spanish text. In addition, the project has an introductory section, but also a theoretical framework that presents a map of the space within which the object of study is focused. Moreover, this project helps the reader offering information of the Middle Eastern cuisine focusing mainly on the daily and the main ingredients of the cuisine of this area. Also, because of the fact that the differences between the Maghreb and Mashriq are not only geographical but also cultural and food, among others, this introductory section also refers to foods, dressing and techniques that make Maghreb and Mashreq two areas that are so close but are so different in certain aspects. Legal notice © Student's name and surname(s), place, year. All rights reserved. None of the content of this academic work may be reproduced, distributed, broadcast and/or transformed, either in whole or in part, without the express permission or authorization of the author. Índex Introducció ..................................................................................................... 1-5 - Motivació ......................................................................................... 1 - Objectius .......................................................................................... 2 - Estructuració .................................................................................... 2 - Metodologia ..................................................................................... 3 - De l’estudi de la panoràmica de la gastronomia àrab i de la cuina del Maixrec ..................................................................................... 3 - De la creació de les fitxes terminològiques i del glossari ............... 4 1. Marc teòric .............................................................................................. 6-16 1.1 Panoràmica de la gastronomia àrab d’Orient Mitjà ......................... 6 1.1.1 L’Orient Mitjà ........................................................................ 6 1.2 La cuina: un viatge d’Orient a Occident ......................................... 8 1.2.1 La cuina d’Orient Mitjà .......................................................... 9 1.2.1.1 El dia a dia a Orient Mitjà .......................................... 10 1.2.1.2 Els ingredients principals de la gastronomia àrab ...... 11 1.2.1.3 Diferències entre la cuina del Magreb i del Maixrec.. 12 1.2.1.4 Fets culturals que determinen l’alimentació .............. 15 1.2.1.5 Festivitats musulmanes ............................................... 15 2. Estudi terminològic ................................................................................. 17-47 2.1 Presentació del corpus ..................................................................... 17 2.2 Fitxes terminològiques ..................................................................... 19 2.2.1 Plats ........................................................................................ 19 2.2.2 Tècniques de cuinat ................................................................ 21 2.2.3 Salses .....................................................................................
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