Author’s name:
Elena Sakulina
Aleksandra Verevkina
Abstract:
The article discusses solutions and strategies for translating German non-fiction texts about Bavarian cuisine into Russian, looking specifically at the Russian translation of a chapter from “Where Bavaria Tastes the Best,” a culinary reference book by K. Mutschelknaus, with the goal of identifying optimal techniques for translating texts of this genre. The authors focus on translation difficulties at the lexical level, such as translating historical and cultural realities, dialecticisms, culinary terms, toponyms, and personal names.
| Section | LANGUAGE AND CULTURE |
| DOI: | |
| Downloads | 154 |
| Key words | Bavaria, tourism discourse, culinary terms, translation transformation, comparative analysis. |
Download “СПЕЦИФИКА ПЕРЕВОДА НЕМЕЦКОЯЗЫЧНОГО ПУБЛИЦИСТИЧЕСКОГО ТЕКСТА О ГАСТРОНОМИЧЕСКИХ ОСОБЕННОСТЯХ БАВАРИИ (НА ПРИМЕРЕ ГЛАВЫ ГАСТРОНОМИЧЕСКОГО СПРАВОЧНИКА К. МУЧЕЛЬКНАУС «ГДЕ В БАВАРИИ ВКУСНЕЕ ВСЕГО») (46-9) (pdf)”
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