Scialatielli amalfitani et malloreddus campidanesi à l’heure du glocalisme : stratégies discursives et traductives dans les sites web touristiques institutionnels

Gastronomy is an integral part of tourism practice and constitutes a factor of attractiveness (Devilla 2015: 219), as also evidenced by oenogastronomic tourism, which emphasizes the exploration of local flavors and products (Jacquet, Pérard 2022). Culinary heritage is thus mobilized in institutional tourism discourse, whose aim is to promote a destination (Devilla 2015: 224). Institutional websites appear as “essential promotional showcases” (Celotti 2009: 86), serving both informative and persuasive functions (Calvi 2011: 23; Mapelli, Piccioni 2011: 64). In this contribution, we focus on the culinary culturèmes mobilized in these “technodiscourses” (Paveau 2017), examining how this heritage is valorized by institutions in the era of glocalism (Robertson 1994; Giumelli 2004). Through a discourse analysis of the websites of eight municipalities in Campania and Sardinia, we identify the strategies adopted to promote the culinary specialties of the two regions in digital discourse. Considering the importance of translating these websites into other languages, we also examine the translation procedures implemented in the digital interfaces of our corpus that provide a French version.