Challenges in Translating Food and Menu Terminology in Libyan Restaurants: Cultural Equivalence and Translation Strategies

الملخص

This study aims to analyze the linguistic and cultural challenges in translating food and menu terms from Libyan restaurants into English, focusing on the concept of cultural equivalence and the most appropriate translation strategies for this type of text. The study adopted a descriptive and analytical library approach, examining real-life samples of translated menus, in addition to a literature review specializing in contextual and food translation. The results revealed clear weaknesses in current translation in terms of accuracy, clarity, and cultural conformity. This is due to the reliance on literal or machine translations and a lack of awareness of local food identity. The study recommended the need to employ specialized translators, prepare a unified terminology guide, and adopt functional strategies that take into account the cultural and marketing context of the text. This study represents a knowledge contribution to the field of cultural translation and paves the way for the development of more professional translation practices in the Libyan tourism sector