Abstract
By the material of M. A. Sholokhov’s novel “Virgin Soil Upturned” and its two Tuvinian translations executed by O. Sagan-ool, B. Ondar and S. Pyurbyu, the paper analyzes the problems of translating food names from Russian into Tuvinian. Food names were classified into six thematic groups (names of liquid vegetable dishes; names of liquid farinaceous dishes; names of meat dishes; names of cereal dishes; names of farinaceous dishes; names of dairy dishes). The author considers the choice of techniques to transfer food names into the target language, describes the difficulties translators come across when transferring food names. The comparative analysis of the Russian food names and their Tuvinian equivalents has allowed identifying national and cultural peculiarities of the two nations. The provided examples represent the specificity of the geographical area, peculiarities of lifestyle, economic activity of the Russians and the Tuvinians.
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