food and drink

What The Great British Bake Off can teach us about localisation

Nov 3, 20214 min read

What The Great British Bake Off can teach us about localisation

Regional variations of The Great British Bake Off have been created around the world. How have they been localised, and why?

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#ThatTranslatorCanCook week 52: Strawberry Charlotte

Hannah Lawrence

Aug 15, 20205 min read

#ThatTranslatorCanCook week 52: Strawberry Charlotte

For the final week, I made Strawberry Charlotte. In the post I discuss when and why it was necessary to use adaptation or transcreation.

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#ThatTranslatorCanCook week 51: Tahitian poisson cru

Hannah Lawrence

Aug 10, 20203 min read

#ThatTranslatorCanCook week 51: Tahitian poisson cru

This week I made a beautifully fresh fish and coconut milk dish from Tahiti. In the post, I talk tuna varieties, and unusual turns of phrase

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#ThatTranslatorCanCook week 50: Croque Madame

Hannah Lawrence

Aug 2, 20204 min read

#ThatTranslatorCanCook week 50: Croque Madame

Croque madame, a grilled cheese with mustard, ham, bechamel. I talk regionalisms, Anglicisms, and the effect on the translated text.

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#ThatTranslatorCanCook week 49: Sourdough baguette

Hannah Lawrence

Jul 26, 20203 min read

#ThatTranslatorCanCook week 49: Sourdough baguette

This week I made the iconic baguette. Crusty. Chewy. Unbeatable. I discuss how I dealt with translating a specific kneading technique.

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#ThatTranslatorCanCook week 48: Corsican cannelloni stuffed with brocciu cheese and chard

Hannah Lawrence

Jul 19, 20203 min read

#ThatTranslatorCanCook week 48: Corsican cannelloni stuffed with brocciu cheese and chard

This week's recipe is Corsican cannelloni stuffed with brocciu cheese and chard. I discuss translating regional specialties & Italian terms.

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#ThatTranslatorCanCook week 47: classic French omelette

Hannah Lawrence

Jul 13, 20202 min read

#ThatTranslatorCanCook week 47: classic French omelette

This week’s recipe is the classic French omelette. I discuss the importance of appealing and accurate terms in culinary translation.

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#ThatTranslatorCanCook week 46: creamy beetroot verrines

Hannah Lawrence

Jul 5, 20202 min read

#ThatTranslatorCanCook week 46: creamy beetroot verrines

Creamy beetroot verrines. But what is a 'verrine', and should we translate it? I also discuss different title options.

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#ThatTranslatorCanCook week 45: galettes nantaises

Hannah Lawrence

Jun 28, 20203 min read

#ThatTranslatorCanCook week 45: galettes nantaises

Almond shortbread biscuits from a guest baker. In the post, I discuss interpreting handwriting, abbreviations, and internet-speak.

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#ThatTranslatorCanCook week 44: French 75

Hannah Lawrence

Jun 20, 20203 min read

#ThatTranslatorCanCook week 44: French 75

This week's recipe is the French 75 cocktail, made with gin and champagne. I discuss order within recipes, and the impact of changing it.

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#ThatTranslatorCanCook week 43: Ti Punch

Hannah Lawrence

Jun 13, 20203 min read

#ThatTranslatorCanCook week 43: Ti Punch

This week I made Ti Punch, a rum-based cocktail from the French West Indies. I discuss cocktail-specific terms and 'rhum agricole'

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#ThatTranslatorCanCook week 42: Rum baba

Hannah Lawrence

Jun 6, 20203 min read

#ThatTranslatorCanCook week 42: Rum baba

This week I made the retro rum baba, a yeasted cake liberally doused with a rum syrup. II talk about French words with lovely imagery.

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#ThatTranslatorCanCook week 41: Sausage Rougail

Hannah Lawrence

May 29, 20203 min read

#ThatTranslatorCanCook week 41: Sausage Rougail

This dish hails from Réunion, in the Indian Ocean. I discuss the meaning of rougail, Creole, and Creole sausages.

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#ThatTranslatorCanCook week 40: Millefeuille

Hannah Lawrence

May 23, 20203 min read

#ThatTranslatorCanCook week 40: Millefeuille

I made the classic French pastry the millefeuille this week. In this blog post, I discuss how to translate 'a bit' of sugar.

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#ThatTranslatorCanCook week 39: Hollandaise sauce

Hannah Lawrence

May 17, 20202 min read

#ThatTranslatorCanCook week 39: Hollandaise sauce

Hollandaise - one France's five 'mother sauces'. I talk whisk types and how to translate 'tourner'.

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#ThatTranslatorCanCook week 38: Pissaladière

Hannah Lawrence

May 9, 20203 min read

#ThatTranslatorCanCook week 38: Pissaladière

This week's recipe comes from Nice, featuring sweet onions, anchovies, and olives. I talk measures, mistakes, and 'garnitures'.

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#ThatTranslatorCanCook week 37: Far Breton

Hannah Lawrence

Apr 30, 20203 min read

#ThatTranslatorCanCook week 37: Far Breton

On the menu: a delicious custard-based dessert. In the post I discuss the etymology of 'far', 'prune', and share some plum expressions.

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#ThatTranslatorCanCook week 36: French Easter Pie

Hannah Lawrence

Apr 25, 20203 min read

#ThatTranslatorCanCook week 36: French Easter Pie

Tourte Pascale, or French Easter Pie made with spinach, ricotta, eggs, and parmesan. I discuss what chopping 'grossièrement' means and more

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#ThatTranslatorCanCook week 35: Spicy Catalan meatballs with beans

Hannah Lawrence

Apr 18, 20205 min read

#ThatTranslatorCanCook week 35: Spicy Catalan meatballs with beans

Served alongside this hearty dish, a side of history, discussion about false friends, and bean varieties.

258 views0 comments

#ThatTranslatorCanCook week 34: Sourdough bread

Hannah Lawrence

Apr 9, 20205 min read

#ThatTranslatorCanCook week 34: Sourdough bread

What is sourdough? What about 'levain' - sourdough? starter? preferment? All of the above? And when does afternoon stop and evening begin?

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