La traducción de los términos referentes a la comida y la gastronomía en dos versiones árabes del Quijote

Eating habits are a set of traits capable of differentiating not only the various cultures from each other, but also the different social groups within them. The translation of the terms related to these habits would pose a series of difficulties. Our aim is to analyze the translation quality and the type of problems that would arise when transferring the words referring to food and gastronomy in Don Quixote. We analyze two Arabic versions: those of Badawī (1965) and al-‘Aṭṭār (2002). The analysis reveals that the translation of referential content, well reflected in both versions, poses fewer problems than inferential one. Al-‘Aṭṭār introduces certain improvements in the transfer of both the referential content and -to a lesser extent- the inferential one. He also presents a version with a simpler style. We believe that both features would justify the publication of this second full Egyptian translation of Don Quixote.