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French novels of the 19th century recall the aspects of food culture in different ways through their reflections on the golden age for both gastronomy and the pleasures of the table.  La Comédie Humaine  is a milestone in highlighting the keystones of French food and gastronomy. In this study, we propose a multistage analysis of 21 novels of  La Comédie Humaine  by examining the food terms and their translations into English and Turkish. Our main contribution is the qualitative and quantitative analysis of food in the Balzacian context. We have performed food data visualization from original and translated texts and thus revealed how the terms for beverages and mealtimes are interconnected in the  Comédie Humaine  and how food translations might differ in English and Turkish, especially the names of wine, coffee terms and mealtime names. We provide a contextualized food approach to Balzac’s novels through the lens of Turkish and English culture revealing their openness, or not, to French food culture, linked to the rules of prestige and the  habitus  of the target culture. We started our analysis by localizing food patterns in the source language. Then we analyzed them in distant reading – analysis of quantitative data – and close reading focused on the qualitative analysis. This mixed methodology gives a new layer of insight and could be extrapolated to other texts and languages in the domain of food and literature.

Challenges of translating food in multiparallel corpus: Beverages and mealtimes in Balzac’s human comedy ( La Comédie Humaine )