Certeau a la Carte--Translating Discursive Terroir in The Practice of Everyday Life: Living and Cooking
Certeau a la Carte--Translating Discursive Terroir in The Practice of Everyday Life: Living and Cooking
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Certeau a la Carte——在日常生活实践中翻译话语风土：生活和烹饪
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发表时间：
2001
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通讯作者：
Timothy J. Tomasik
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作者：
Timothy J. Tomasik
当《烹饪的习惯》第二卷《烹饪的发明》出现在《自然》杂志上时，米歇尔·德·塞托并没有被认为是它的合著者之一。（沿着还有吕斯吉亚尔和皮埃尔·马约尔），但只是为了他为它写的序言。当吉亚尔编辑并出版了这本书的修订版，扩充版在《牛津年鉴》上，她和马约尔决定包括塞托作为一个共同作者，因为他们增加了一篇文章塞托和另一个，他写了与贾尔德。尽管他在Habiter的出现相对较少，但Certeau的理论和分析构成了Giard和Mayol收集的文本的框架。我自己的英文译本后来出版了《日常生活的实践：生活和烹饪》，这本书现在提供了一个独特的领域，可以处理这本书和塞托其他作品中常见的翻译问题。在介绍她的第二版Habiter，cuisiner时，Giard指出，“第二卷的翻译和Michel de Certeau在加州的强大存在引起了他的思想的广泛传播，并得到了延续和放大
When Habiter, cuisiner, the second volume of L’invention du quotidien, appeared in , Michel de Certeau was credited not as one of its coauthors (along with Luce Giard and Pierre Mayol), but only for his preface to it. When Giard edited and published a revised, expanded edition of this volume in , she and Mayol decided to include Certeau as a coauthor since they were adding one essay by Certeau and another that he had written with Giard. His relatively minimal presence in Habiter, cuisiner notwithstanding, Certeau’s theory and analysis had constituted a framework for the texts by Giard and Mayol in the collection. My own English translation of it having been subsequently published as The Practice of Everyday Life: Living and Cooking, the volume now offers a unique terrain on which to engage problematic issues of translation common to this and other works by Certeau. In introducing her second edition of Habiter, cuisiner, Giard noted that ‘‘the translation of volume and the strong presence of Michel de Certeau in California aroused a wide diffusion of his ideas which was continued and amplified