The Gastronomica Editorial Collective is launching a new section of the journal devoted to translations of culinary writings. In a first for any food studies journal, we hope this will not only provide first-time access to essential food texts originally composed in other languages but also initiate a conversation about the process of translating that sheds light on the strategies needed to convert food writings created in a specific cultural historical setting into accessible English. Another goal is to increase recognition for the labors of the translator to encourage more people to introduce foreign language culinary works to English readers.

Translation in general needs to receive a higher profile because it is a task poorly rewarded for most scholars unless they are in a department of foreign languages and literature. With rare exceptions, translating a book will not earn an anthropologist or historian tenure because their departments view translating as...

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