FOOD- RELATED TRANSLATION DIFFICULTIES AND TECHNIQUES IN A PARALLEL CORPUS OF LITERARY TEXTS
Ключевые слова:
Culture, cross-culture, national cuisine, realia, non-equivalent vocabulary, translation techniques.Аннотация
This paper presents an exploratory study on translators’ decisions when encountering food-related translation difficulties in a parallel corpus of original narrative texts and their translations. For this purpose, all food and drink related lexemes were extracted and classified in semantic groups. As a second step, the source and target text fragments of lexemes related to food-related cultural referents, metaphorical expressions or ways of eating and drinking were extracted and analysed in view of the techniques applied by the translators of both language combinations
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