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14:14 Apr 5, 2018 |
Italian to English translations [PRO] Food & Drink / In A Journal Article | |||||||
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| Selected response from: Lisa Jane Italy Local time: 13:59 | ||||||
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Summary of answers provided | ||||
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4 +2 | Gastronomic "Praesidia" |
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4 +1 | restaurants |
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4 +1 | Gastronomic stronghold |
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Discussion entries: 1 | |
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restaurants Explanation: What it really is is a "food service facility", but since we are talking about something fairly exclusive, I think you could simply say "restaurants". |
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Gastronomic stronghold Explanation: Plenty of Ghits on this: -------------------------------------------------- Note added at 2 hrs (2018-04-05 16:44:34 GMT) -------------------------------------------------- "Flavours of the Avenue offers up a true taste of South Philly’s GASTRONOMIC STRONGHOLD East Passyunk Avenue, with samples of signature dishes and drinks from 21 restaurants under the cover of a big top tent, plus a free street festival with vendors, music and a craft market at the Singing Fountain. Then....." http://www.pennappetit.com/2012/03/food-events-penn-5/ Example sentence(s):
https://www.vacation.com/food-and-wine/why-foodies-will-love-these-6-culinary-cities https://www.japantimes.co.jp/life/2006/06/16/food/ducasse-brings-young-talent-to-japan/#.WsZRS4jwZdI |
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Gastronomic "Praesidia" Explanation: The concept of presidi is a complex one aimed at the preservation and promotion of typical local food, bevarages and agricultural practices by the slow food organisation. Invented by an Italian and usually translated as Praesidia. https://www.fondazioneslowfood.com/en/what-we-do/slow-food-p... -------------------------------------------------- Note added at 2 hrs (2018-04-05 16:54:35 GMT) -------------------------------------------------- From wiki Slow Food incorporates a series of objectives within its mission, including: developing an "Ark of Taste"[5] for each ecoregion, where local culinary traditions and foods are celebrated creating "Praesidia" grassroots organizations to promote slow foods to the public[5] -------------------------------------------------- Note added at 2 hrs (2018-04-05 16:57:47 GMT) -------------------------------------------------- Loosely speaking you might say /a typical gastronomic area/because products would be limiting the concept. -------------------------------------------------- Note added at 2 hrs (2018-04-05 16:59:12 GMT) -------------------------------------------------- https://www.slowfoodusa.org/presidia-in-the-usa -------------------------------------------------- Note added at 2 hrs (2018-04-05 17:00:19 GMT) -------------------------------------------------- Loosely translated into “garrison,” Slow Food Presidia (Presidium, singular) are local projects that work to improve the infrastructure of artisan food production. The goals of the Presidia are to guarantee a viable future for traditional foods by stabilizing production techniques, establishing stringent production standards, and promoting local consumption. Sometimes, it takes just a little to save an artisan food; it’s enough to bring together producers, help them coordinate marketing and promotion, and establish quality and authenticity standards for their product. Other times, when the production of an artisan food is closer to the brink, it takes more: building a slaughterhouse, an oven, or reconstructing crumbling farmhouse walls. Slow Food Presidia work in different ways, but the goals remain constant: to promote artisan products; to stabilize production techniques; to establish stringent production standards and, above all, to guarantee a viable future for traditional foods. -------------------------------------------------- Note added at 2 hrs (2018-04-05 17:02:25 GMT) -------------------------------------------------- The spelling in my answer should be the Italian Presidia and I'd keep the inverted commas |
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