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> Owen: <Recipes are
> traditionally shared and must therefore reach a wide audience and also be
> easily translatable.>
> I don't think recipes can be translated. Not because of the problem with
> different units of measure (which can be solved quite easily), but because the
> ingredients available in different countries differ widely. That can change
> the whole process or the proportion between the ingtredients, so we are not
> talking about translation anymore, rather the whole recipe should be tested.
I believe this is called 'localization'?
But seriously as a translator, you very rarely can get 100% anyway due to
the various language 'ingredients' available in the target language.
Happy Holidays all!
+49 (089) 95720521
cassandra -at- greer -dot- de
Veni, vidi, scripsi!
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