MonTI Special Issue 9 (2026)

MonTI Special Issue 9 (2026)

Wine and culinary translation

Editors: Miguel Ibáñez Rodríguez (Universidad de Valladolid), María Pascual Cabrerizo (Universidad de Valladolid)

The relevance of winegrowing and gastronomy, together and separately, is beyond question in the economy and culture of Mediterranean countries. They are two closely associated sectors that encompass the production, distribution and enjoyment of wine and other foods. Moreover, the rich culinary tradition and the diversity of the wines of these regions make them prominent destinations for gourmet travellers and wine tourists from all over the world, who not only travel to these places, but also buy these imported products from home. This is why translation and intercultural mediation (Council of Europe 2020) play a key role in the food and wine sector.

In such a varied context, where fields as diverse as industry, agriculture, law, tourism, sensory analysis, marketing, etc. come into play, both local languages and translation for imports and exports have given rise to a great mosaic of textual genres, specialised terminology and a variety of styles that has long been the subject of study by individual researchers and research groups, such as GIRTraduvino, but where there is still a long way to go.

This volume aims to delve deeper into the study of wine and culinary translation through the analysis of the genres and textual types it encompasses, as it is well known that, in specialised translation, these concepts have the capacity to guide the translator in the choice of appropriate language and style to ensure that the translation is accurate, coherent and effective for the target audience (García Izquierdo 2005; Hurtado Albir 2011; Conde Ruano 2014). To provide a more comprehensive view of the topic, studies with a didactic, linguistic, textual, terminological, cognitive or semiotic approach are proposed.

Thematic lines

• Genres and textual types for wine and culinary translation.
• Text genres and types in the fields of wine and gastronomy and their translation.
• Digital genres in the wine and gastronomy fields and their translation.
• Diachronic perspective (history of wine and culinary translation, evolution of its genres).
• Accessibility and wine and culinary translation (ETR, audio description, plain language, etc).
• Working with wine/gastronomy text corpora for translation.
• CAT and AI tools for wine and culinary translation.
• Transculturation

References

Conde Ruano, Tomás. (2014) “Los géneros textuales y la pericia en traducción.” Cadernos de Tradução 34, pp 167-185.

European Council. (2020) Common European Framework of Reference for Languages: Learning, teaching, assessment. Companion volume. Strasbourg: European Council.

García Izquierdo, Isabel (ed.). (2005) El género textual y la traducción: Reflexiones teóricas y aplicaciones pedagógicas. Bern: Peter Lang.

Hurtado Albir, Amparo. (2011) Traducción y traductología. Madrid: Cátedra.

Important dates and deadlines for submission

Authors interested in participating in this issue should submit the full text of the manuscript in one of the official languages of the journal (English, Catalan, Spanish, French, Italian or German) via MonTI website by 30 November 2025. Proposals must include a title and a 150-word abstract both in English and in a second language chosen from among the official languages of the journal. In February-March 2026, the journal will communicate its decision. For those manuscripts written in a language other than English, the author will be asked to submit a version in English before the publication of the volume. The monograph is scheduled for publication in autumn 2026.

Contact details

Queries related to the scientific content of the volume may be addressed to any of the publishers in the following languages: English, French and Spanish.

Miguel Ibáñez Rodríguez: miguel.ibanez@uva.es

María Pascual Cabrerizo: mariapc@uva.es