Gastronomy varies from one country to another and sometimes even from one region to the next. This gastronomical diversity sometimes makes it impossible to literally translate the names of dishes, as there is no equivalent term in the target language. Consequently, menus must be adapted by mentioning a dish’s primary ingredients, rather than its name, for example.
The well-known French croque-monsieur, for example, could end up with a translation that is far from appetizing if translated literally. For example, when translating into English, it’s best to leave the term in French because the literal translation is something like “eat the gentleman.” Another fun example can be found in the Czech Republic, where moravský vrabec literally means “Moravian sparrow.” However, diners who order this dish will not find themselves eating sparrows, but a more everyday ingredient: pork.
One thing is sure: when it comes to translation in the food and agriculture sector, it’s best to surround yourself with specialists who will give you good advice on all its intricacies.