Italian/German/American/English Translations
SERVICES
Our services appear here divided as two offerings. Culinary Roots and Recipes that provides translations for cookbooks and culinary text in and from Italian, German and English. Servilingue that provides business and legal related translations in and from Italian, German and English.
GOAL
Our goal is to provide our clients with the most accurate and culturally reliable translations at a reasonable price.
BACKGROUND
Culinary Roots and Recipes began in the United States in 1991 as a small business that provided first American and later, foreign publications with English American, Italian and/or German culinary related writings. For over 15 years, Culinary Roots and Recipes has also provided the international food industry with history and food related research and European and/or American measurement adaptations. Culinary Roots and Recipes has later been involved in the translation and adaption of Italian, German and English American cookbooks as well as evaluation of translations and foreign and American cookbooks.
Servilingue was founded in 1993 when as a branch of Culinary Roots and Recipes, it provided private citizens and universities with translations and language agencies with Italian, German, English American language assistance.
FOUNDER
Elisabetta Castleman, head of Culinary Roots and Recipes and ServiLingue, was born in the Northern Italian bicultural town of Bolzano, Italy. She speaks fluently four languages (German, Italian, French, and English) and has completed her first college education in Vienna, Austria (Hochschule fuer Welthandel - College of International Business) and her second college degree in Baltimore, Maryland, USA (UMBC University of Maryland Baltimore County).
For the past 25 years, Elisabetta Castleman has lived in the United States. Prior to her arrival in the United States, Elisabetta Castleman has worked in the field of pop music, drink and food marketing and publicity. She has also worked for several years at the United Nations in Vienna, Austria. Her interest in culture, terminology and food ways have been mainly focused on the Germanic, Mediterranean and North American regions. She is a member of the International Association of Culinary Professionals (IACP) and a charter member of Culinary Historians of Washington, D.C. She is also a certified Maryland Food Sanitation Manager and a Notary Public for the State of Maryland.
 |
 |