ОСОБЛИВОСТІ ПЕРЕКЛАДУ КУЛІНАРНОГО ДИСКУРСУ

Abstract

The article is devoted to the study of the peculiarities of culinary discourse translation into Ukrainian on the example of culinary recipes. The aim of the research is to analyze the translation of culinary discourse texts on the example of recipes from the book “Jamie Oliver’s 30 Minute Meals”. The urgency of the work is due to the growing scientific interest in the translation of culinary texts in connection with the development of communications, due to which the gastronomic experience of different countries is rapidly spreading around the world, so culinary texts need adequate translation. As a result of the study, the authors conclude that the recipe as one of the key genres of culinary discourse has certain discursive features, a specific structure; however, modern recipes acquire certain genre modifications. An analysis of the translation of recipes revealed that the most commonly used grammatical transformations, represented by literal translation, syntactic transposition, grammatical permutations and substitutions, as well as addition and omission. It is determined that lexical transformations occur with medium frequency, such as: differentiation of meaning, partonymic and equonymic substitutions, concretization and modulation. The least common are lexical and grammatical transformations — holistic transformation and compensation for translation losses. It is established that the transformations used by translators allow better understanding the recipe, to understand the measures of the product, the ingredients. On the other hand, incorrect use of transformations leads to conceptually unsecured translation errors: the incorrect or incomprehensible name of ingredients, free interpretation of measures in the recipe, unnecessary clarifications leading to tautology were identified.