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Lista de candidatos sometidos a examen:
1) source text (*)
(*) Términos presentes en el nuestro glosario de lingüística
1) Candidate: source text
Is in goldstandard
1
paper CO_Íkalatxt169 - : The other four typical dishes associated with the Cajun cuisine appear in the source text (ST): gumbo ([46]examples 17–25 ), étouffeé ([47]example 21), jambalaya ([48]example 21) and muffulettas ([49]example 21). The translation technique of loan applied for ''gumbo'', which is considered the official cuisine of Lousiana (Nobles, 2009, p. 98), is the same applied in the cases of étouffeé, jambalaya and muffulettas, which are also typical Cajun dishes. The non–translation of these references reinforces the foreign flavour transmitted in the film. However, some cultural connotations could be lost in the TT were it not for the visual aid provided in the texts. Gumbo is associated with the socio–economic class of the protagonist, Tiara. The economical nature of the dish may not go unnoticed by the target audience thanks to the visual image of Tiara and her working class neighbours gathered around a gumbo pot and the fact that references to gumbo are always made by or related to members of the
2
paper corpusRLAtxt158 - : Finalmente, un aspecto clave en esta fase es la creación de la memoria de traducción, que no es más que "a database containing paired source text and translation segments, hence it is a type of parallel corpus" (Zanettin, 2012: 169 ). La alineación es, por tanto, el proceso mediante el cual se alimenta la memoria de traducción.
Evaluando al candidato source text:
1) gumbo: 5
source text
Lengua: eng
Frec: 50
Docs: 27
Nombre propio: / 50 = 0%
Coocurrencias con glosario:
Puntaje: 0.537 = ( + (1+2.58496250072116) / (1+5.6724253419715)));
Candidato aceptado
Referencias bibliográficas encontradas sobre cada término
(Que existan referencias dedicadas a un término es también indicio de terminologicidad.)| source text |
: Yu, G. (2009). The shifting sands in the effects of source text summarizability on summary writing. Assessing Writing, 14(2), 116-37. |