French to Spanish | English to Spanish | Specialist creative translation services for the food, beverages and hospitality industries
Need a cookbook translator who will convey your voice in Spanish while making your recipes and culture accessible and appetising to Spanish cookbook readers and cooks?
Need a trained recipe translator who knows all the ingredients that will make your recipe usable and practical for the Spanish culture?
Menu and website translation
Do you want to translate your carefully crafted menus into Spanish that your diners actually understand? Do you need a compelling restaurant website in Spanish?
Food marketing translation
Do you need a Spanish creative translator capable of making your prospective Spanish customers interested in your products?
Food label translation
Need professional food label translation that is idiomatic and compliant with current food labelling legislation?
Food research translation
Do you need someone who can clearly and effectively translate your latest food-related findings into Spanish, be them historical, anthropological or other?
Why invest in a specialist culinary translator?
Quite simply, you’ll get your investment back. Every foodie thinks they can translate food; then costly mistakes follow, like when Sweet by Ottolenghi was fully revised and reprinted because temperatures and measurements were not properly converted. In fact, when I use American cookbooks, I often have to be adapting the temps. Ovens are temperamental, yet…
Professional culinary translators are trained in the translation of food texts and know exactly their characteristics and needs. They’re also knowledgeable about culinary cultures, particularly theirs and yours, since food varies enormously from place to place: from ingredients to utensils to preparation methods to taboos to terminology. It even varies from region to region and town to town within the same country, particularly in countries like Spain, France and Italy, but also in the UK. Finally, they’re up-to-date with evolving dining and food marketing trends.
- Translated a wide range of culinary texts, including wine texts
- Trained in culinary and wine translation with experts in the field
- Available professional feedback and portfolio gives you peace of mind
- Specialist editing knowledge for culinary texts acquired from expert journalists
- Specialist SEO research and SEO translation skills
Culinary translation and editing training
- webinar on culinary text editing, by a culinary journalist
- 9,000 words of academic discussion about food translation and 6,000 words of cookbook translation for my MA dissertation (awarded a distinction)
- 3-month culinary translation course
- 5-week wine translation course
- 4-hour monographic course about chocolate
- 4-hour monographic course about the history of cookbooks
- mooc about the history of food styling in cookbooks and restaurants
Culinary events attended
Specialist events help me have a better grasp of the challenges restaurateurs, winemakers and gastro-tourism companies face as well as learn about trends. I’ve written about some of them on my blog. My key events to date:
- Dublin Gastronomy Symposium 2020: “Food and disruption: what shall we eat tomorrow?”
- Gastronomika Live 2020 | Turning the Tables 2020: the future of restaurants
- The Future of Wine 2020 | Eating the Gap 2020 | Encuentro de los Mares 2020: sustainability in wine, food and fishing
Other useful training
- SEO translation course for web translation
For example, I know the difference between writing a cookbook recipe and writing a blog recipe.
- Webinars on copywriting and musical writing
I learnt copywriting techniques to produce more effective and compelling copy.
Culinary translation: a life choice
I got into foreign foods as a child listening to my mother’s memories of life in Uruguay and, later, living and working in France and the UK. Tarta pascualina, matambre and pizza fainá were mental images until I visited Uruguay in 2006. Things like quinoa, chia seeds, pink fir potatoes, chioggia beetroot, rainbow carrots, turmeric, ginger, romanesco, and many more foods, would become a part of my vocabulary and cooking later through foreign cookbooks and buying from organic supermarkets that offer a greater variety of products. After choosing to research cookbook translation for my MA in tranlation, it made sense to continue the irresistible path of learning about food for a job!