REVISITING THE WAYS OF RUSSIAN CULINARY IDIONYMS TRANSFER INTO ENGLISH

Abstract

Background. The relevance of communication of idionyms is directly related to the increase in the external tourist flow, hosting major international competitions, opening industrial clusters, etc., which leads to the development of infrastructure and is most clearly manifested in the restaurant and hotel business where a top-notch translation of culinary and other idionyms becomes a competitive advantage and allows for provision of a high level of service and avoid possible mistakes in intercultural communication.
 Purpose. To offer options for an adequate and equivalent communication of culinary idionyms for representatives of non-English-speaking cultures who use English as lingua franca.
 Materials and methods. The main menu of the 29th Winter Universiade Krasnoyarsk 2019 and its versions (menus for volunteers, judges and the Ministry of Internal Affairs) were used as material for the study. Research methods: the method of comparative analysis, continuous sampling method in the selection of practical material, descriptive method of linguistic and stylistic analysis.
 Results. The authors proposed some versions of communication of culinary idionyms of the Russian language into English using some translation techniques, such as calque, transliteration, descriptive and functional analogue translation.
 Practical implications. The practical significance of the study is due to the expansion of the hospitality sector. The authors’ experience could be used translating non-equivalent cultural realities of the Russian language, in particular culinary idionyms used, for instance, when making menus, writing recipes and dietary recommendations, etc.