Food Anthropology Translator – Japanese Culinary History Specialist 2

We are seeking a meticulous translator with expertise in Japanese culinary history and anthropology to localize academic papers,
historical documents, and gastronomic literature for an English-speaking audience. Your work will bridge the gap between Japan’s rich food heritage and global scholars/enthusiasts. Key Responsibilities: Academic Translation Translate Japanese food anthropology research (e.g., Edo-period dietary customs, fermentation traditions) into natural, scholarly English. Preserve specialized terms like umami (うま味), shōjin ryōri (精進料理), or ichiju-sansai (一汁三菜) with contextual explanations. Cultural Adaptation Annotate texts for Western readers (e.g., clarify saké vs. nihonshu distinctions). Adapt metaphors (e.g., “food as memory” in obento culture) for cross-cultural resonance. Historical Accuracy Verify archaic terms (e.g., honzen ryōri 本膳料理) against modern culinary lexicons. Flag sensitive topics (e.g., wartime food scarcity, Ainu cuisine erasure). Requirements: Native-level English + JLPT N1/N2 Japanese (or equivalent fluency). Background in anthropology, history, or Japanese studies (provide 1–2 relevant work samples). Familiarity with Japanese academic writing conventions (e.g., です・ます調 vs. 常体). Preferred Skills: Knowledge of regional foodways (e.g., Okinawan longevity diets, Kyoto kaiseki). Experience translating premodern texts (e.g., ryōri monogatari 料理物語). Deliverables: 5–10 localized research papers (8–15 pages each). 1 glossary of Japanese culinary-anthropological terms. Style guide for future translations. Budget: $750–2000 (based on text complexity).