Trudności w przekładzie włoskich leksemów bezekwiwalentowych na język polski na przykładzie terminologii kulinarnej

Abstract

The terminological abundance of the Italian language in the most popular areas of life (cuisine, fashion, music, etc.) as well as intensified Polish-Italian relationships of the late 20th century and the early 21st century in particular are the causes of the emergence of the so-called new Italianisms in the Polish language that are still perceived as unassimilated lexical units despite their widespread presence in social awareness. What is more, an attempt to translate some of them appears to be unworkable or leads to several misunderstandings due to the existence of false connotations or apparent borrowings which are well rooted in both Polish and Italian languages and their cultural areas (e.g. IT lasagne – PL l azanki , IT pasta (makaron) – PL pasta do smarowania , IT orecchiette – PL uszka etc.). The author of the present paper attempts to put into order the above-mentioned tendencies based on the selected groups of Italian lexemes belonging to the cuisinerelated area (divided into three topic categories such as food and drinks, venues and culinary habits) as well as to suggest determined translation and location strategies ready to be applied to avoid mistakes in the translation process of several non-equivalent Italian terms.