SOME ASPECTS OF THE TRANSLATION OF MOROCCAN ETHNOGRAPHIC REALITIES FROM FRENCH INTO RUSSIAN

Abstract

Problem Statement. French is present in a different status in most African states, often serving as an intermediary language between the local culture and the rest of the world and in close linguistic contact with local dialects, their vocabulary and realities. In Morocco it is enriched with neologisms reflecting the country's colorful, diverse and vibrant culture, including cooking traditions. Moroccan cuisine is considered one of the richest and most original in the world. It attracts a huge number of tourists, cooking enthusiasts and professionals. There is a need to consider and analyze the peculiarities of translation from French into Russian of Moroccan culinary content representing cultural and ethnographic realities. Research results. The study showed that when translating reality words, the predominant translation method depends on the format of the content and consideration of the target audience. This approach is relevant for all types of translation, more so for translations of menus or recipes intended for restaurant customers who need to have a choice of dishes. A special approach is required to translate content for novice cooks who must prepare a dish according to a recipe without any problems, with information on weight measures used for dosing ingredients, names of utensils, traditional cooking methods. It is useful to check the composition of the dish and see how it looks and how it is cooked. The difficulty of this type of translation also lies in the understanding that these ethnographic realities are foreign to the Russian and French language. Conclusion. You need to be clear about what the translation is for: a brief menu caption, a detailed recipe, a blog, a cooking show, or it is an ethnographic description or linguistic study. Using different translation strategies and their combinations, original solutions can serve a commercial purpose and will be demanded by the client. Despite the different translation strategies in each case, it is important for a professional translator working with gastronomic content to know the history of the region and the culture, to search specialized websites and cookbooks. The cultural approach to translation is a modern trend, as well as an opportunity to get to know new countries and traditions.