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Lets preserve our identity: building a Portuguese – English glossary of typical Brazilian cooking ingredients Stella E. O. Tagnin (University of São Paulo)

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Presentation on theme: "Lets preserve our identity: building a Portuguese – English glossary of typical Brazilian cooking ingredients Stella E. O. Tagnin (University of São Paulo)"— Presentation transcript:

1 Lets preserve our identity: building a Portuguese – English glossary of typical Brazilian cooking ingredients Stella E. O. Tagnin (University of São Paulo) Elisa D. Teixeira (CoMET Project) UCCTS 2010 - Ormskirk, July 2010

2 To start with... How many Brazilian dishes or ingredients do you know? Name a few...

3 Brazilian cuisine The cuisine of a nation reflects its culture(s) Brazil is a huge country, has many cuisines: regional / national Brazilian dishes - less known than Latin American Portuguese language barrier?

4 Brazilian cuisine Brazilian cooking is arousing the interest of international chefs: When people ask me which countries are the future of cooking, I always answer China and Brazil. I think the creative and joyful way of understanding life, combined with unique ingredients, will make Brazil an important country for the future of gastronomy (Ferràn Adrià, in the preface of Por uma Gastronomia Brasileira, by Alex Atala, 2003 – our translation) Its high time for Brazil to also export its own recipes, and to disseminate Brazilian gastronomy throughout the world (Paulo Salmucci, president of Abrasel, in NERY, 2006: 49 – our translation)

5 Brazilian cuisine Tourism – one of Brazils main sources of income – World Cup 2014 – Olympic Games 2016 Gastronomy – largest profit share within Tourism – a wealth of cooking schools and colleges has sprouted in the last few years tourists must eat, but... menus are sometimes difficult to understand, when not scary

6 Pitiful translations Menus Filé bovino, fritas, vinagrete e farofa = Steak Bull, fries, vinegar and farofa Suculentos espetinhos com farofa, fritas e vinagrete = Delicious sticks with mix flour, fries and vinegar Filé ao molho Madeira, fritas, arroz à grega e salada verde = Steak with wood sauce, fries, greak rice and green salad...nobre corte de contrafilé = nobleman cuts of against filet CREME RACHEL = IT CREMATES RACHEL machine translation?!

7 Inconsistency Cachaça is translated in Embratur texts as: cachaça (sugar(-)cane rum) cachaça (typical Brazilian sugar cane rum) cachaça (rum) sugar cane spirit sugar cane rum Legal problem: Itamaraty wants to create a special Customs category for cachaça taxes for rum are higher

8 Our Brazilian Cooking project Aim Methodology Glossary model

9 The CoMET Project CoMET research group – since 1998 Multiligual Corpus for Teaching and Translation Postgraduate students and independent researchers Department of English, University of São Paulo Freely available corpora CorTec – Technical Corpus CorTrad – Parallel Translation Corpus CoMAprend – Learner Corpus

10 The Brazilian Cooking project Aim Disseminate Brazilian gastronomic culture to the English- speaking world Protect authentic Brazilian cuisine, its traditional ingredients, methods and dishes Product Portuguese-English Glossary of Brazilian Ingredients and Dishes Freely available on the internet

11 The project Target audience: all those who may need to write texts about Brazilian Cuisine Language industry professionals: translators in general; food writers; journalists; language teachers Food and beverage industry professionals: bilingual menu writers, caterers, etc. in restaurants, hotel chains, national and regional professional unions; Food and beverage industry students and instructors Official and non-official Tourism organizations

12 The project Three-level entry: 1.Equivalent (or reproduction of the original term for lack of equivalent) Ex: coco = coconut; vatapá = vatapá 2.Brief description, which may be inserted in a translated text or in menus Ex: vatapá: Brazilian seafood stew with creamy coconut milk 3.Encyclopedic explanation, with photo, where possible, detailed description of the ingredient (physical and organoleptic characteristics, links to sites with more information) or dish (ingredients, method, links to recipes)

13 Corpus Linguistics Methodology Corpus compilation Collecting texts Corpus balancing Preparing texts – cleaning, organizing, tagging, renaming Term extraction: Keywords Writing the entries using e-Termos – Web-based collaborative platform for terminological products Reviewing and publishing the final product

14 Corpus compilation Initial plan Collect texts by geographic regions Concentrate on Northeast region – main tourist destination Problem: overlapping recipes / ingredients World Cup to be held in different cities. Updated plan Include recipes and descriptive texts for all regions Comparable and parallel texts

15 Corpus compilation Comparable corpus so far English 8 digitalized U.S. cookbooks of Brazilian cuisine Texts collected from websites (such as: Foodlexicon; foodtv; recipehound; cookingBrazil) Portuguese 1 digitalized Brazilian cookbook 1 digitalized special edition of a food magazine Texts collected from the internet Parallel Corpus so far 2 digitalized Brazilian bilingual cookbooks

16 Corpus content so far Comparable corpus Parallel corpus EnglishPortugueseEnglishPortuguese textrecipetextrecipetextrecipetextrecipe 8,742113,52875,647150,52630,01048,33433,35748,481 122,270226,17378,34481,838

17 Text Header Peixada NEPBpeixada02_PO pratos PB internet Brazil Channel nome=Peixada+com+Legumes+e+Pir%E3o&estado=Para%EDba 04/abril/2007 Alva

18 Text tagging recipe title list of ingredients description of preparation additional information, such as: number of servings, type of dish, nutritional info, preparation time, cost, etc comments by recipe author

19 Text tagging Peixada com Legumes e Pirão INGREDIENTES: 1 kg peixe em postaRepolho e batatas cozidas Cebola, pimentão e tomateColorau AlhoSal Cheiro verdeOvos cozidos 1/2 lata de creme de leiteAzeite de oliva ÁguaÓleo Preparo: Temperar as postas com limão, sal, pimenta e alho. Refogar os temperos com óleo e um pouco de azeite de oliva. Juntar o peixe, o molho em que foi temperado e o repolho. Acrescentar água fervendo, um pouco de sal e colorau e deixar cozinhar. Quando o peixe estiver pronto juntar o creme de leite, as batatas e os ovos cozidos. Com uma parte do caldo fazer um pirão.

20 Term extraction Keywords Extracted comparing the study corpus with a general corpus of cooking recipes Brazilian cooking Cooking corpus of 1.5 million words (Teixeira 2008) CoMET/CorTec site: Cooking 2 Corpus WordList Concordances

21 Concordance Each keyword may generate several entries for the Glossary feijão (beans) Ingredients: feijão carioca/carioquinha, feijão de corda, feijão mulatinho, feijão preto, feijão verde Dishes: tutu de feijão, virado/viradinho de feijão, feijão tropeiro, etc.

22 Workflow Keywords distributed among team members Analysis of concordance lines for each keyword Selection of terms Insertion of terms in e-Termos Collaborative writing of entries Collaborative review of entries Online publication of Glossary

23 Glossary building e-Termos Free, collaborative platform for terminology extraction, glossary building and online publication It comprises 6 modules: 1.automatic corpus compilation – not yet functional 2.analysis and support of corpus quality 3.automatic term extraction - WordList 4.ontology and term categorization of terminology database publication of glossary



26 Sample entry vatapá (s.m.) 1. vatapá; 2. Brazilian creamy seafood stew with coconut milk: 3. a thick yellow or yellow-orange purée of dried smoked shrimp, ground peanuts and cashews, bread crumbs, ginger, malagueta peppers, coconut milk, and dendé palm oil. It is also a stuffing for the bean fritter called acarajé. (PETERSON & PETERSON, 1995, p. 98). Recipe:

27 Brazilian Cooking Project Team Stella Esther Ortweiler Tagnin – coordinator Leandro Henrique Mendonça de Oliveira – EMBRAPA (e-Termos developer) Sabrina Matuda – masters student Rozane Rodrigues Rebechi – masters student Andréa Geroldo dos Santos – masters student Marlene Andreetto – masters student Elisa Duarte Teixeira – voluntary researcher Alvamar H. C. Andrade Lamparelli – voluntary researcher Josimeire Cristina Martins – voluntary researcher Luciana Latarini Ginezi – voluntary researcher Marlene Deboni – voluntary researcher Carolina Zuppardo – voluntary researcher Soraia Manzela – voluntary researcher

28 Thank you Stella : Elisa: Carmen Miranda art by Miriam Duarte (

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