1,720,986 research outputs found
Subtitling Italian Word War II melting pot of Language, voices and dialectes: A study on Roberto Rossellini's Paisà/Paisan (1946)
No full text“‘I skipped unnecessary details and got straight to the point!’: Adolescents and Young Adults on their Child Language Brokering Experiences”
Full text linkIn countries such as Italy, where resources for institutionalized community interpreting are still scarce and not evenly distributed, Child Language Brokering (CLB), a form of ad-hoc language and cultural mediation provided by children and adolescents of immigrant parents for the benefit of their own families, is one of the spontaneous ways in which migrant communities and public institutions respond to their mutual communication needs (Antonini 2010b). Despite being a widespread practice in all those countries where immigration rates are sharply increasing, CLB still remains largely invisible and scarcely researched. In Italy CLB has been investigated since 2007, when the research project In MedIO PUER(I) was launched at the University of Bologna. Drawing on data collected for the In MedIO PUER(I) project through in-depth individual interviews and focus groups with adolescents and young adults from migrant families living in Italy, the present paper addresses the issue of the “agency” that children exercise during brokering interactions, and how and why they manipulate the wording and meaning of what they translate and interpret (Hall 2004; Bauer 2010; Bauer 2017). The paper also explores the emotional and relational impact of the language and culture brokering practices and reflects on how former language brokers retrospectively re-conceptualize their role and identity within their family in relation to the CLB practice
Easy Eatalian: Chefs of Italian origin hosting cookery series on British television and mediating their cultural heritage
No full textDrawing on an analysis of a sample of extracts from TV cookery programs hosted by Antonio Carluccio, Gennaro Contaldo and Giorgio Locatelli, three Italian chefs who under different circumstances chose the UK as their elective professional home-country, the present paper sets out to investigate three cases of recent (after the 1970s and after the 1980s) migration to the UK linked to the food industry. Well-known London restaurateurs, but also TV personae, these three chefs have become very popular both in the UK and in Italy via their British TV cookery series.
This essay looks for narration patterns that relate to migration, redemption and success in the TV series analysed, and also addresses the topic of how culture-specific contents of the Italian food tradition have been retained, erased or adapted in order to appeal to UK recipients who do not share the cultural or the gastronomic background of the chefs’ country of origin. One further objective of the study is to investigate if the TV chefs’ representation of a sense of identity and belonging connect more to the Italian community at home or to the Italian-British community in the UK, and how these aspects have been conveyed through such culturally connoted programs as TV cookery series. In order to obtain a more thorough picture of the factors involved, the paper also considers cookbooks accompanying the TV series along with other cookbooks published by the chefs on Italian cuisine.Drawing on an analysis of a sample of extracts from TV cookery programs hosted by Antonio Carluccio, Gennaro Contaldo and Giorgio Locatelli, three Italian chefs who under different circumstances chose the UK as their elective professional home-country, the present paper sets out to investigate three cases of recent (after the 1970s and after the 1980s) migration to the UK linked to the food industry. Well-known London restaurateurs, but also TV personae, these three chefs have become very popular both in the UK and in Italy via their British TV cookery series.
This essay looks for narration patterns that relate to migration, redemption and success in the TV series analysed, and also addresses the topic of how culture-specific contents of the Italian food tradition have been retained, erased or adapted in order to appeal to UK recipients who do not share the cultural or the gastronomic background of the chefs’ country of origin. One further objective of the study is to investigate if the TV chefs’ representation of a sense of identity and belonging connect more to the Italian community at home or to the Italian-British community in the UK, and how these aspects have been conveyed through such culturally connoted programs as TV cookery series. In order to obtain a more thorough picture of the factors involved, the paper also considers cookbooks accompanying the TV series along with other cookbooks published by the chefs on Italian cuisine
Good Food, Good Fun: An exploratory study on Italian audience consumption and perception of TV cookery programmes
Full text linkSince the introduction of digital terrestrial and satellite TV and the advent of food and cooking specialty channels, the food business has definitely transformed the television industry landscape and has brought about an exponential increase in TV cookery channels and programmes worldwide. Following the fil rouge of the food mania on TV, this article assumes that the expansion of TV cookery consumption could be a useful tool to monitor more general social and cultural transformations in modern audiences across trans-national boundaries. This contribution presents the results of an exploratory, empirical study conducted in Italy among a demographically mixed sample of television viewers, both satellite and pay TV subscribers and not, in order to investigate if and how their consumption of televised cookery has changed since the introduction of terrestrial digital television in Italy in 2012 and the subsequent increase in the number of factual channels. The study also aims to find out if and how the Italian audience's perception of this kind of programmes has evolved in response to recent technological advances. Combining the results of focus groups, qualitative in-depth interviews and ad hoc questionnaires, the paper considers recent audience evolution in terms of preferences and consumption habits of both subtitled and voiced-over products of foreign cookery programmes vs. Italian cookery programmes
Le grand culinary tour: Adaptation and retranslation of a gastronomic journey across languages and food cultures
Full text linkThrough an examination of British celebrity chef Jamie Oliver's cookery TV series Jamie's Great Italian Escape (Fresh One Productions, Channel 4, 2005), and comparing the original version to the Italian subtitled version of the show this article sets out to investigate a case of cultural translation in which Italian cuisine is adapted for a UK TV audience and then retranslated for the Italian audience whose dishes were originally the source of inspiration for the programme. To provide control parameters, the article also considers a few key passages from the original cookbook accompanying the TV series and contrasts them to the Italian translation. The article will address in particular the topic of how culture-specific contents of the Italian culinary tradition are adapted for UK audiences and readership and how they are then conveyed back via subtitles and written translation to the Italian speaking viewers/readers, who do not share the cultural and the linguistic background of the source text recipients, yet are very familiar with the cultural contents presented in the show. The article argues that power structures between a centre and a periphery of the media industry are relevant for the success and reception of cookery programmes and of their translations. As Italian food culture is presented to the world via a UK perspective, one further line of argument of the article is that this might influence how Italian culinary tradition is perceived by the rest of the world. The article argues that unveiling the power dynamics involved in what is usually considered material for Television Studies or Cultural Studies may have important implications for Translation Studies as well
Learning by doing: traduzione culinaria e apprendimento delle competenze interculturali
No full textIl concetto di cultura, che spesso contempla la distinzione tra cultura popolare e cultura alta, è al centro del dibattito di scienze sociali e di discipline umanistiche. Se ne sono occupati, da diverse angolazioni, antropologi, etnografi, sociologi e psicologi, studiosi di marketing, di letteratura e di comunicazione, ed infine linguisti, in particolare studiosi di mediazione, di traduzione e di interpretazione, dediti agli spazi tra diverse culture. Per questo motivo, prima di presentare un case study su una delle modalità di insegnamento delle competenze interculturali in uso presso i corsi di Laurea Triennale in Mediazione Linguistica Interculturale (MLI) e di Laurea Magistrale in Traduzione Specializzata (LMTS), afferenti al Dipartimento di Interpretazione e Traduzione (DIT) dell’Università di Bologna, ci si soffermerà su alcune definizioni e metafore dell’idea di cultura, che sono state particolarmente utili ai fini delle riflessioni contenute nel seguente capitolo.
Obiettivo di questo contributo è presentare, dopo una breve riflessione teorica, una delle applicazioni pratiche del trattamento delle competenze interculturali all’interno dell’insegnamento della traduzione attraverso esempi di progetti concreti, condotti da studenti alla fine del triennio formativo in Mediazione Linguistica Interculturale presso il DIT. Per l’analisi proposta sono stati scelti due elaborati che trattano la traduzione di testi di argomento culinario. La materia è oggetto di insegnamento in alcune unità didattiche dei miei corsi di traduzione dall’inglese in italiano ed è sufficientemente connotata culturalmente da poter rappresentare un utile mezzo per la trasmissione di alcune rudimentali competenze interculturali ai giovani traduttori. Tutti gli esempi contenuti nel presente capitolo sono tratti dagli elaborati prodotti da due studentesse a conclusione del percorso formativo triennale e comprendono la traduzione di alcuni estratti da due libri di cucina, l’analisi ed il commento delle scelte traduttive. Al centro della discussione del presente capitolo verranno poste le diverse modalità con cui le studentesse hanno affrontato il progetto di traduzione, le giustificazioni offerte per le scelte traduttive messe in campo, ed infine, la consapevolezza raggiunta dalle studentesse in ambito di competenze interculturali
“Lip-Sync for Your Life” (Abroad). The Distribution, Adaptation and Circulation of RuPaul’s Drag Race in Italy
Full text linkThe article aims to critically explore and understand the ways both RuPaul’s star persona and its program, RuPaul’s Drag Race, are distributed in Italy, circulate across, and impact on the Italian television industry and media culture, it also aims to show how many forms of national mediation, professional negotiation and audience reception deeply modify, and re-shape the TV product. To tackle the manifold facets of this case, four aspects will be analyzed: (trans)national distribution; adaptation and dubbing; global/local stardom; reception and cultural impact. Over a decade, the Italian edition and distribution of the show have changed, together with the national media landscape and its audiences
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