Routledge Studies in Global Food Translation: Language Learning and Transcultural Perspectives

Translation is pivotal through addressing concerns like food recalls, allergies, and safety issues, but also in navigating the intricacies of global food industries and trade. Equally important is its role in crafting and disseminating global narratives about food that directly relate to the ecosystems of humans, animals, and the environment in the era of globalization.

This book series, Routledge Studies in Global Food Translation: Language Learning and Transcultural Perspectives, aims to address the need for extensive global research into the evolving interconnection between food and translation in world languages. It holds immediate relevance in addressing the intricate dynamics of the globalization of food culture, diverse culinary traditions, and contemporary challenges in the rapidly evolving food industry. This series serves as valuable research, offering interdisciplinary insights for students, scholars, and professionals. Crucially, it enhances our understanding of how food translation impacts consumer choices, aligning with the growing demand for informed consumption, and providing businesses with a strategic edge. Highlighting global challenges, cultural sensitivity, and an inclusive ecological framework, the series explores the nuanced intersections of human, animal, and environmental concerns within the evolving landscape of food production and consumption. It aims to respond to the imperative for systematic global research on the evolving interplay between food and translation across world languages.

In a world where culinary experiences transcend borders and the demands of global food trade are increasing, the Routledge Studies in Global Food Translation series invites scholars from all over the world to explore the intricate network of translations that bring global flavours to our tables. The series seeks to encompass both mainstream and non-mainstream perspectives in food translation research, adopting interdisciplinary and transnational viewpoints. We aim to address pressing issues such as food poverty, health and diet-related concerns, sustainability and environmental impact, food commodification and appropriation, as well as challenges like food mislabelling, inconsistent labelling across industries, and ethical considerations regarding animal welfare. The Routledge Studies in Global Food Translation series encourages contributors to explore themes related to food and translation in a global context.

Topics of interest:

• Translating (sea)food production and consumption
• Translating food narratives in literary texts
• Food, translation, and identity
• Transnational perspectives on food translation
• Food, translation, and memory
• Translating food waste
• Food, translation and gender
• Food technology and innovation in translation
• Environmental sustainability and food translation
• Food translation in the post-pandemic era
• The use of AI in food translation
• Culinary drama translation
• Food label translation
• Translating food on TV and social media, and documentary
• Food activism and translation
• Food translation and animal welfare
• Political palate: politics and translation in the culinary world
• Exploring history, religion, and food translation
• Ethical issues in food translation
• On-the-go culinary translation on mobile devices
• Business banquets: technical/administrative/legal culinary translation
• A study of food and tourism in world languages
• Using a One Health approach in food translation
• Lost in translation: exploring culinary crossroads in (sea)food industries.

If you are interested in publishing a monograph or an edited piece within this series, using any particular language pairs, please contact Dr Saihong Li at [email protected] or any other general editors listed: Dr Chris Shei [email protected]; Dr Renée Desjardins: [email protected]; Professor Adrián Fuentes-Luque: [email protected] . Each book in this series is expected to be around 80,000 words in length, investigating an issue or exploring a theme of food translation. Assistance will be provided to novice and mid-career authors in terms of topic discussion and book structuring, as well as procedural guidance from the writing of book proposal; replying to reviewers’ comments, timeline planning, submission and proofreading, and so on. If accepted by the board, the books will be published in hardback and ebook form first, finally paperback, and advice will also be given on Open Access opportunities. Publishing in a series is an effective way to present your first or subsequent scholarly work, and to become known within the field.