Abstract
The article deals with gastronomic discourse, in particular with culinary terminology. The relevance of this topic in relation to translation studies is determined, considering the fact that the translation of culinary books, television programs, menus and names of dishes is increasingly becoming the subject of the work of a transaltor. The article analyzes the problems of the culinary terminology transaltion in the Ukrainian language, taking into account the cultural aspect of the source text. For adapting the translation to native culture translators use two opposite strategies of foreignization and domestication. Since most gastronomic lexical units have foreign origin such translation methods as transliteration, transcription and explication are considered in the article.
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