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Habitus and Capital of a Publisher in the Field of Food Writing Translation: The Case of Güzin Yalın

Yıl 2023, , 25 - 43, 30.07.2023
https://doi.org/10.37599/ceviri.1258897

Öz

Food writing is seen as a niche field with its own unique features. This study is based on the assertation that target audiences of food writing are cosmopolitan, have a certain worldview and possess cultural, sociological and gastronomical backgrounds. Moving on this, the aim of the study is to scrutinize Güzin Yalın having multiple identities such as public relations consultant, radio producer, and lecturer in the field of food writing translation as a cultural planner. In this respect, Bourdieu’s concepts such as habitus and capital will stand as the methodological sources to examine the contributions of Yalın to the shaping and development of the field and increase in production. Firstly, the study presents a frame related to food writing. Then, it mentions the emergence of food writing in world, its adventure and development and the difficulties during the process in Turkey. Furthermore, it is asserted that there are similarities between the world and Turkey in this sense. The study also argues the role of Yalın who publishes both original and translated works and her publishing house, Ruhun Gıdası Kitaplar in the field of food writing as an agent. Finally, this paper suggests that the dispositions brought thanks to her habitus and cultural capital of Yalın lead her to enter into the field, she benefits from her social capital in terms of increasing, developing the products and enhancing the field. She gives importance to her symbolic capital to be successful and to carry on the products successfully.

Kaynakça

  • Abramson, J. (2003). Legitimacy and nationalism in the Almanach des Gourmands (1803-1812). Journal for Early Modern Cultural Studies. 3(2), 101-135. https://doi.org/10.1353/jem.2003.0016
  • Ashley, B., Hollows, J., Jones, S. & Taylor, B. (2004). Food writing. C. Campbell & A. Venkatesh (Ed.), Food and cultural studies içinde (ss.153-169). Routledge.
  • Ayhan, Ayşe (2015). Who is the boss? Questioning power relations between the translator and editor in Turkish literary publications. Ahmed Ankit & Said Faiq (Ed.), Agency and patronage in eastern translatology içinde (ss. 175-184). Cambridge Scholars Publishing.
  • Bourdieu, P. (1972). Bir pratik teorisi için taslak: Kabiliye üzerine üç etnoloji çalışması (Çev. Nazlı Ökten). İstanbul Bilgi Üniversitesi Yayınları.
  • Bourdieu, P. (1986). The forms of capital. John G. Richardson (Ed.), Handbook of theory and research for the sociology of education içinde (ss. 241-253). Greenwood Press.
  • Bourdieu, P., & Wacquant, L. J. D. (1992). Düşünümsel bir antropoloji için cevaplar (Çev. Nazlı Ökten). İletişim Yayınları.
  • Bourdieu, P. (2000). Pascalian meditations (Çev. Richard Nice). Polity Press.
  • Brien, D. L. (2007, 21-23 Kasım). Writing about food. Significance, opportunities and professional Identities [Konferans Oturumu]. 12th Conference of Australian Association of Writing Programs. Canberra, Australia. https://aawp.org.au/publications/the-is-papers/
  • Bruce, K. (2014). Consuming food memoirs: Identity, experience, legitimization as rhetorical sustenance [Yayımlanmamış yüksek lisans tezi]. Illinois State University.
  • Codde, P. (2003). Polysystem theory revisited: A new comparative introduction. Poetics Today, 24(1), 91-126.
  • Cognard-Black, J., & Goldthwaite, M. A. (2008). Books that cook: Teaching food and food literature in the English classroom. College English, 70(4), 421-436. https://www.jstor.org/stable/25472279
  • Emre-Çetin, K. B. (2017). Islamic lifestyle and Emine Beder’s TV cookery show: Kitchen love. European Journal of Cultural Studies, 20(4), 464- 477. https://doi.org/10.1177/1367549415603379
  • Even-Zohar, I. (1990). The position of translated literature within the literary polysystem. Poetics Today, 11(1), 45-51.
  • Farquhar, J. (2006). Food, eating, and the good life. C. Tilley, W. Keane, S. Küchler, M. Rowlands ve P. Spyer (Ed.), Handbook of material culture içinde (ss. 145-160). Sage Publications.
  • Ferguson, P. P. (1998). A cultural field in the making: Gastronomy in the 19th-century France. American Journal of Sociology, 104(3), 597-641. https://doi.org/10.1086/210082
  • Ferguson, P.P. (2014). Word of mouth. What we talk about when we talk about food. University of California Press.
  • Gilbert, S.M. & Porter, R.J. (2015). Eating words. A Norton anthology of food writing. Norton.
  • Gouanvic, J. M. (2010). Outline of a sociology of translation informed by the ideas of Pierre Bourdieu. Monti. Monografías de traducción e interpretation, 2, 119-129.
  • Greenwood, H. (2019). Stirring words women and the making of modern food writing [Yayımlanmamış yüksek lisans tezi]. The University of Sydney.
  • Gündüz, A. (2020). İslamı çeviriyle savunmak. Kriter Yayınevi.
  • Halıcı, N. (2012, 29 Şubat). Cumhuriyet dönemi Türk mutfağı. Turkish cuisine. http://www.turkish-cuisine.org/print.php?id=182&link
  • Hardy, C. (2008). Hysteresis. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss. 131-148). Durham.
  • Hughes, K. (2010, 19 Haziran). Food writing moves from kitchen to bookshelf. The Guardian. http://www.theguardian.com/books/2010/jun/19/anthony-bourdain- food-writing
  • Hyman, P. (2002). Snail trails. A. Davidson & H. Saberi (Ed.), The wilder shores of gastronomy içinde (ss. 196-206). Ten Speed Press.
  • Johnson, R. (1993). Editor’s introduction: Pierre Bourdieu on art, literature and culture. R. Johnson (Ed.), The field of cultural production içinde. (ss.1-15). Polity Press.
  • Kut, G., & Kut, T. (2015). Melceü’t tabbahin. Türkiye Yazma Eserler Kurumu Başkanlığı.
  • Maton, K. (2008). Habitus. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss.49-65). Routledge.
  • McLean, A. (2012). Aesthetic pleasure in twentieth century women’s food writing, the innovative appetites of M. F. K. Fisher, Alice B. Toklas, and Elizabeth David. Routledge.
  • Mennell, S. (1995). All manners of food eating and taste in England and France from the middle ages to the present. University of Illinois Press.
  • Moore, R. (2008). Capital. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss.98-113). Routledge.
  • Onaran, B. (2015). Mutfakta tarih. Yemeğin politik serüvenleri. İletişim Yayınları.
  • Sabbağ, Ç., & Sürücüoğlu, M. S. (2011). Likopen: İnsan sağlığında vazgeçilmez bir bileşen. Gıda Teknolojileri Elektronik Dergisi, 6(3), 27-41.
  • Samancı, Ö. (2020). Osmanlı ve Cumhuriyet dönemlerinde yemek kitapları. Anatolia Turizm Araştırmaları Dergisi, 31(2), 205-210. https://doi.org/10.17123/atad.777542
  • Sapiro, G. (2013). Translation and identity: Social trajectories of the translators of Hebrew Literature in French. TTR: traduction, terminologie, redaction, 26, 59-82. https://doi.org/10.7202/1037132
  • Sapiro, G. (2014). The sociology of translation: A new research domain. S. Bermann & C. Porter (Ed.), A Companion to Translation Studies içinde (ss. 82-94). Wiley Publishing. https://doi.org/10.1002/9781118613504
  • Schneider-Kamp, A. (2021). Health capital: Toward a conceptual framework for understanding the construction of individual health. Social Theory & Health, 19, 205-219. https://doi.org/10.1057/s41285-020- 00145-x
  • Simeoni, D. (1998). The pivotal status of the translators’ habitus. Target, 10(1), 1-39. https://doi.org/10.1075/target.10.1.02sim
  • Toussaint-Samat, M. (2009). A history of food (Çev. Anthea Bell). Wiley Publishing. https://doi.org/10.1002/9781444305135
  • Vincent, A. (2014): Food bloggers and the democratisation of taste. Text, 26, 1-8.
  • Voinova, T. & Shlesinger, M. (2013), Translators talk about themselves, their work and theirprofession: the habitus of translators of Russian literature into Hebrew. TTR: traduction, terminologie, rédaction, 26, 29- 57. https://doi.org/10.7202/1037131ar
  • Wei, J. (2012): An analysis of food writing and food programs in America [Yayımlanmamış yüksek lisans tezi]. Ball State University.
  • Xu, M., & Chu, C. Y. (2015). Translators’ professional habitus and the adjacent discipline: The case of Edgar Snow. Target, 27(2), 173–191. https://doi.org/10.1075/target.27.2.01xu
  • Yu, C. L. (2022). An investigation of translator Cyril Birch’s habitus in translating Mistress and Maid (Jiaohongji). CrossCultural Communication, 18(3), 63-70. https://doi.org/10.3968/12574

Yemek Yazını Çevirisi Alanındaki Bir Yayıncının Habitusu ve Sermayesi: Güzin Yalın Örneği

Yıl 2023, , 25 - 43, 30.07.2023
https://doi.org/10.37599/ceviri.1258897

Öz

Yemek yazını kendine has özellikleriyle niş bir alan olarak görülmektedir. Hitap ettiği alıcı kitlenin belli bir dünya görüşünden geldiği, kozmopolit bireyler olduğu, kültürel, sosyolojik ve gastronomik olarak bir birikime sahip olduğu hipotezinden yola çıkan bu çalışmanın amacı halkla ilişkiler uzmanı, radyocu, öğretim görevlisi gibi farklı kimlikleri olan Güzin Yalın’ı bir kültür planlayıcısı olarak yemek yazını çevirisi alanında incelemektir. Bu doğrultuda, Yalın’ın alanın şekillenmesi, gelişmesi ve üretimin artmasına yaptığı katkıları irdelemek açısından Bourdieu’nün habitus, sermaye gibi kavramları inceleme yöntemine kaynaklık edecektir. Çalışmada ilk olarak yemek yazını ile ilgili bir şablon sunulacaktır. Ardından, yemek yazınının dünyada ortaya çıkışı ve Türkiye’de alanın oluşum serüveni, gelişimi ve bu serüvende yaşanan zorluklardan bahsedilecektir. Sonrasında alana hem telif hem çeviri eserler kazandıran ve alanın gelişmesine katkı sağlayan Yalın’ın eyleyen olarak hem kendisi hem de kurduğu Ruhun Gıdası Kitaplar yayınevinin yemek yazını çevirisinde oynadığı rol tartışılacaktır. Sonuç olarak, bu çalışma Yalın’ın habitusuyla getirdiği yatkınlıklar ve kültürel sermayenin alana girmesine nasıl öncülük ettiğini, alana girdikten sonra da üretimi artırmak, geliştirmek, alanı zenginleştirmek açısından sosyal sermayesinden nasıl faydalandığını, başarı elde etmek ve başarıyı sürdürmek için de ne türden bir simgesel sermayeye önem verdiğini inceleyecektir.

Kaynakça

  • Abramson, J. (2003). Legitimacy and nationalism in the Almanach des Gourmands (1803-1812). Journal for Early Modern Cultural Studies. 3(2), 101-135. https://doi.org/10.1353/jem.2003.0016
  • Ashley, B., Hollows, J., Jones, S. & Taylor, B. (2004). Food writing. C. Campbell & A. Venkatesh (Ed.), Food and cultural studies içinde (ss.153-169). Routledge.
  • Ayhan, Ayşe (2015). Who is the boss? Questioning power relations between the translator and editor in Turkish literary publications. Ahmed Ankit & Said Faiq (Ed.), Agency and patronage in eastern translatology içinde (ss. 175-184). Cambridge Scholars Publishing.
  • Bourdieu, P. (1972). Bir pratik teorisi için taslak: Kabiliye üzerine üç etnoloji çalışması (Çev. Nazlı Ökten). İstanbul Bilgi Üniversitesi Yayınları.
  • Bourdieu, P. (1986). The forms of capital. John G. Richardson (Ed.), Handbook of theory and research for the sociology of education içinde (ss. 241-253). Greenwood Press.
  • Bourdieu, P., & Wacquant, L. J. D. (1992). Düşünümsel bir antropoloji için cevaplar (Çev. Nazlı Ökten). İletişim Yayınları.
  • Bourdieu, P. (2000). Pascalian meditations (Çev. Richard Nice). Polity Press.
  • Brien, D. L. (2007, 21-23 Kasım). Writing about food. Significance, opportunities and professional Identities [Konferans Oturumu]. 12th Conference of Australian Association of Writing Programs. Canberra, Australia. https://aawp.org.au/publications/the-is-papers/
  • Bruce, K. (2014). Consuming food memoirs: Identity, experience, legitimization as rhetorical sustenance [Yayımlanmamış yüksek lisans tezi]. Illinois State University.
  • Codde, P. (2003). Polysystem theory revisited: A new comparative introduction. Poetics Today, 24(1), 91-126.
  • Cognard-Black, J., & Goldthwaite, M. A. (2008). Books that cook: Teaching food and food literature in the English classroom. College English, 70(4), 421-436. https://www.jstor.org/stable/25472279
  • Emre-Çetin, K. B. (2017). Islamic lifestyle and Emine Beder’s TV cookery show: Kitchen love. European Journal of Cultural Studies, 20(4), 464- 477. https://doi.org/10.1177/1367549415603379
  • Even-Zohar, I. (1990). The position of translated literature within the literary polysystem. Poetics Today, 11(1), 45-51.
  • Farquhar, J. (2006). Food, eating, and the good life. C. Tilley, W. Keane, S. Küchler, M. Rowlands ve P. Spyer (Ed.), Handbook of material culture içinde (ss. 145-160). Sage Publications.
  • Ferguson, P. P. (1998). A cultural field in the making: Gastronomy in the 19th-century France. American Journal of Sociology, 104(3), 597-641. https://doi.org/10.1086/210082
  • Ferguson, P.P. (2014). Word of mouth. What we talk about when we talk about food. University of California Press.
  • Gilbert, S.M. & Porter, R.J. (2015). Eating words. A Norton anthology of food writing. Norton.
  • Gouanvic, J. M. (2010). Outline of a sociology of translation informed by the ideas of Pierre Bourdieu. Monti. Monografías de traducción e interpretation, 2, 119-129.
  • Greenwood, H. (2019). Stirring words women and the making of modern food writing [Yayımlanmamış yüksek lisans tezi]. The University of Sydney.
  • Gündüz, A. (2020). İslamı çeviriyle savunmak. Kriter Yayınevi.
  • Halıcı, N. (2012, 29 Şubat). Cumhuriyet dönemi Türk mutfağı. Turkish cuisine. http://www.turkish-cuisine.org/print.php?id=182&link
  • Hardy, C. (2008). Hysteresis. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss. 131-148). Durham.
  • Hughes, K. (2010, 19 Haziran). Food writing moves from kitchen to bookshelf. The Guardian. http://www.theguardian.com/books/2010/jun/19/anthony-bourdain- food-writing
  • Hyman, P. (2002). Snail trails. A. Davidson & H. Saberi (Ed.), The wilder shores of gastronomy içinde (ss. 196-206). Ten Speed Press.
  • Johnson, R. (1993). Editor’s introduction: Pierre Bourdieu on art, literature and culture. R. Johnson (Ed.), The field of cultural production içinde. (ss.1-15). Polity Press.
  • Kut, G., & Kut, T. (2015). Melceü’t tabbahin. Türkiye Yazma Eserler Kurumu Başkanlığı.
  • Maton, K. (2008). Habitus. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss.49-65). Routledge.
  • McLean, A. (2012). Aesthetic pleasure in twentieth century women’s food writing, the innovative appetites of M. F. K. Fisher, Alice B. Toklas, and Elizabeth David. Routledge.
  • Mennell, S. (1995). All manners of food eating and taste in England and France from the middle ages to the present. University of Illinois Press.
  • Moore, R. (2008). Capital. M. Grenfell (Ed.), Pierre Bourdieu key concepts içinde (ss.98-113). Routledge.
  • Onaran, B. (2015). Mutfakta tarih. Yemeğin politik serüvenleri. İletişim Yayınları.
  • Sabbağ, Ç., & Sürücüoğlu, M. S. (2011). Likopen: İnsan sağlığında vazgeçilmez bir bileşen. Gıda Teknolojileri Elektronik Dergisi, 6(3), 27-41.
  • Samancı, Ö. (2020). Osmanlı ve Cumhuriyet dönemlerinde yemek kitapları. Anatolia Turizm Araştırmaları Dergisi, 31(2), 205-210. https://doi.org/10.17123/atad.777542
  • Sapiro, G. (2013). Translation and identity: Social trajectories of the translators of Hebrew Literature in French. TTR: traduction, terminologie, redaction, 26, 59-82. https://doi.org/10.7202/1037132
  • Sapiro, G. (2014). The sociology of translation: A new research domain. S. Bermann & C. Porter (Ed.), A Companion to Translation Studies içinde (ss. 82-94). Wiley Publishing. https://doi.org/10.1002/9781118613504
  • Schneider-Kamp, A. (2021). Health capital: Toward a conceptual framework for understanding the construction of individual health. Social Theory & Health, 19, 205-219. https://doi.org/10.1057/s41285-020- 00145-x
  • Simeoni, D. (1998). The pivotal status of the translators’ habitus. Target, 10(1), 1-39. https://doi.org/10.1075/target.10.1.02sim
  • Toussaint-Samat, M. (2009). A history of food (Çev. Anthea Bell). Wiley Publishing. https://doi.org/10.1002/9781444305135
  • Vincent, A. (2014): Food bloggers and the democratisation of taste. Text, 26, 1-8.
  • Voinova, T. & Shlesinger, M. (2013), Translators talk about themselves, their work and theirprofession: the habitus of translators of Russian literature into Hebrew. TTR: traduction, terminologie, rédaction, 26, 29- 57. https://doi.org/10.7202/1037131ar
  • Wei, J. (2012): An analysis of food writing and food programs in America [Yayımlanmamış yüksek lisans tezi]. Ball State University.
  • Xu, M., & Chu, C. Y. (2015). Translators’ professional habitus and the adjacent discipline: The case of Edgar Snow. Target, 27(2), 173–191. https://doi.org/10.1075/target.27.2.01xu
  • Yu, C. L. (2022). An investigation of translator Cyril Birch’s habitus in translating Mistress and Maid (Jiaohongji). CrossCultural Communication, 18(3), 63-70. https://doi.org/10.3968/12574
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Çeviri ve Yorum Çalışmaları, Dil Çalışmaları (Diğer)
Bölüm Makaleler
Yazarlar

Emre Beyaz 0000-0002-8872-186X

Atalay Gündüz 0000-0003-0325-5191

Yayımlanma Tarihi 30 Temmuz 2023
Yayımlandığı Sayı Yıl 2023

Kaynak Göster

APA Beyaz, E., & Gündüz, A. (2023). Yemek Yazını Çevirisi Alanındaki Bir Yayıncının Habitusu ve Sermayesi: Güzin Yalın Örneği. Çeviribilim Ve Uygulamaları Dergisi(34), 25-43. https://doi.org/10.37599/ceviri.1258897