Transcript Let`s preserve our identity: building a Portuguese – English glossary

Let’s 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
To start with...
How many Brazilian dishes
or ingredients do you know?
Name a few...
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?
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)
“It’s 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)
Brazilian cuisine
• Tourism
– one of Brazil’s 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
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?!
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
Our Brazilian Cooking project
• Aim
• Methodology
• Glossary model
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
The Brazilian Cooking project
Aim
• Disseminate Brazilian gastronomic culture to the Englishspeaking 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
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
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)
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
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
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
Corpus content so far
Parallel corpus
Comparable corpus
English
Portuguese
English
Portuguese
text
recipe
text
recipe
text
recipe
text
recipe
8,742
113,528
75,647
150,526
30,010
48,334
33,357
48,481
122,270
226,173
78,344
81,838
Text Header
<Header>
<title>
<tit> Peixada </tit>
<filename> NEPBpeixada02_PO </filename>
<collection> pratos </collection>
</title>
<sourceText>
<language> PB </language>
<mode> internet </mode>
<author> </author>
<publisher> Brazil Channel </publisher>
<pubPlace> http://www.brazilchannel.com.br/brasil/mostrar_receita.asp?
nome=Peixada+com+Legumes+e+Pir%E3o&estado=Para%EDba </pubPlace>
<pubdate> </pubdate>
<accessDate> 04/abril/2007 </accessDate>
<comments></comments>
</sourceText>
<researcher> Alva </researcher>
</Header>
Text tagging
<titrec> recipe title </titrec>
<ingr> list of ingredients </ingr>
<modfaz> description of preparation </modfaz>
<class> additional information, such as: number of
servings, type of dish, nutritional info, preparation
time, cost, etc </class>
<coment> comments by recipe author </coment>
Text tagging
<titrec> Peixada com Legumes e Pirão </titrec>
<ingr> INGREDIENTES:
1 kg peixe em posta
Repolho e batatas cozidas
Cebola, pimentão e tomate
Colorau
Alho
Sal
Cheiro verde
Ovos cozidos
1/2 lata de creme de leite
Azeite de oliva
Água
Óleo
</ingr>
<modFaz> 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.
</modFaz>
<class> </class>
<coment> </coment>
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
Concordance
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.
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
Glossary building
 e-Termos
• http://www.etermos.ufscar.br/index.php
• 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
5. management of terminology database
6. online publication of glossary
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:
http://southamericanfood.about.com/od/maincourses/r/vatapa.htm
Brazilian Cooking Project Team
 Stella Esther Ortweiler Tagnin – coordinator
 Leandro Henrique Mendonça de Oliveira – EMBRAPA (e-Termos developer)
 Sabrina Matuda – master’s student
 Rozane Rodrigues Rebechi – master’s student
 Andréa Geroldo dos Santos – master’s student
 Marlene Andreetto – master’s 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
Thank you
Stella : [email protected]
Elisa: [email protected]
Carmen Miranda art by Miriam Duarte (http://www.miriamduarte.com.br/)