Table of contents
1. Introduction...4
2. Audiovisual translation...6
2.1 The nature of Audiovisual translation...6
2.2 A short history of AVT...8
2.3 Methods for a linguistic transfer...9
2.4 Dubbing...11
2.4.1 Some technical aspects...11
2.4.2 The pros and the cons of dubbing...13
2.4.3 A brief history of dubbing...15
2.4.4 The situation in Italy...16
2.5 Aims of this study: analysing a film in its original and dubbed version...17
2.6 The process of dialogues transcription...18
3. Changes in Gastrolinguistics...20
3.1 The cultural relevance o food...20
3.2 An overview of culinary practices in the 20th century...21
3.3 The present situation and the new culinary horizons...24
3.4 The new features of the ‘restaurant' frame in the US...26
3.5 The use of foreign languages in menus...27
3.5.1 The case of French - the language of haute cuisine...30
3.5.2 The unexpected success of Italian language and cuisine...32
4. Analysing food discourse in films...36
4.1 The role of food in representing the characters' identity...36
4.1.1 Descriptive proper names...37
4.1.2 Food-inspired nicknames...38
4.1.3 Description of physical appearance...40
4.1.4 'The pursuit of identity' in food talk...43
4.1.5 Identification with food in 'sentimental' terms...45
4.1.6 The definition of one's identity through the order for food...45
4.2 Food discourse in contexts of interaction...50
4.2.1 Socialisation and small talk...51
4.2.2 Expression of mood and feelings...52
4.2.3 Drinks as a means for relief...55
4.2.4 New foods and new sounds: food, language and culture...56
4.3 Ethnic and gender stereotypes through food...60
4.3.1 Clichés based on Italian culinary habits and attitudes...61
4.3.2 Impolite insinuations on Neapolitans...67
4.3.3 A parody of the American way of thinking...68
4.3.4 Vulgar allusions to sexuality...70
4.3.5 Discriminatory prejudices against women...72
5. Conclusion...75
6. References...79
