Background of the Study
Enak: Jogja Culinary Guide magazine is a monthly bilingual magazine that provides a lot of information about culinary of Yogyakarta. This magazine
was published for the first time on September 2013 as the first volume. This magazine discusses and reviews many places to eat where readers can get
delicious food. This magazine also provides several recommended restaurants in Yogyakarta, restaurant reviews and Yogyakarta culinary map. In this magazine,
there is a part that discusses and gives a review on local cuisine, typical cuisine of Yogyakarta or even typical cuisine of Indonesia. The local cuisine discussed in the
magazine is a cuisine that available at certain restaurant in Yogyakarta. This part, which discuss about local cuisine, is the part that introduce the typical cuisine of
Yogyakarta to the tourists, especially foreign tourists. Since Enak magazine is Yogyakarta magazine, the source language in this magazine is Bahasa Indonesia,
while the target language is English. This study analyses and focuses on the relation between the acceptability
of English translation and the translation strategy applied in the magazine, especially in the part which discusses local food or cuisine, whether it is typical
food of Yogyakarta or Indonesia. Undoubtedly, Enak magazine contains many culinary terms in its contents. However, this study only analyses and focuses on
the culinary terms that can be found on Indonesian food or cuisine articles which are also related to terms which deal with culinary. For example, a title of
Indonesian food articl e in the magazine, “Tengkleng” is translated into “Goat
Bone Curry ”. In other words, this study focuses on the relation of translation
acceptability and translation strategies applied in translating terms related to
culinary on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide.
Certainly, Bahasa Indonesia and English have different culture of language in the terms of culinary. The object, the magazine, is chosen because its
source language is Bahasa Indonesia and the target language is English and it also shares certain culinary terms in the language. Meanwhile the topic is worth to be
studied because Bahasa Indonesia and English have different culture of language in the terms of culinary, especially on the local food. The acceptability of
translation and the translation strategies are chosen as the focuses of the study because analyzing these two aspects might be beneficial considering the fact that
these aspects are important in transferring the message or content of the text from the source language into the target language which contains or related to culture of
language in the terms of culinary. Through this study, the researcher wants to find out the relation between the acceptability of English translation and the translation
strategy applied in translating culinary terms on Indonesian food articles in bilingual magazine Enak: Jogja Culinary Guide.