Globalization of Sundanese Food (West Java) through Cultural Translation
Tubagus Chaeru Nugraha, Sri Rijati Wardiani, Rosaria Mita Amalia, Davidescu Cristiana Victoria Marta

Abstract
One traditional food of Indonesian gastronomy already well-known in the world is ‘Rendang Padang’. However, there are still many of Indonesian foods that match the taste of the world, including ‘Soto’ and ‘Rawon’. One effort to introduce traditional food is through cultural translation. Therefore, the purpose of this study is to describe the globalization of Sundanese food (West Java) through cultural translation. We expect that it will contribute to create sustainable economic development based on traditional culinary business community in ASEAN. To achieve the purpose of this study, an eclectic approach is used, namely the incorporation of theories that fit the objectives of the study. There are three main steps in this study: First, the provision of selected data in the form of a corpus of Sundanese food names. Second, the data analysis is conducted using a method of cultural translation, because translation is a process of intercultural communication act (intercultural transformation). Third, the data is presented in the form of descriptive explanation. There are three findings of this study. First, there are strategies, methods, and techniques of Sundanese culinary translation in French language and Arabic language. Cultural translation techniques include pure lending of regional languages, use of generic terms, scientific Latin name, definition, and adaptation. Second, there are similarities and the differences between source language and target language. Third, it has been proven that the translation of Sundanese culinary names helps to introduce Sundanese cuisines globally through the development of human resources capacity in culinary business community, especially in the field of marketing and promotion.

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