| Title: | Le traitement traductologique des termes gastronomiques dans trois contes de Ion Creangă |
| Author: | Iulia Corduș |
| Publication: | The Proceedings of the International Conference “Communication, Context, Interdisciplinarity”. Section: Language and Discourse, 3, p. 825-835 |
| p-ISSN: | 2069-3389 |
| Publisher: | “Petru Maior” University Press |
| Place: | Tîrgu-Mureş |
| Year: | 2014 |
| Abstract: | In the present paper we aim to accomplish an analysis of the translation of Romanian writer Ion Creangă’s stories into French, which will focus on the difficult task of translating texts that are culturally marked into a second culture that, in a certain degree, ignores the characteristics of the former. Our work also proposes to prove that the French versions of the Romanian texts have been produced using similar translating strategies, especially in what concerns the gastronomic terms that are present in these literary texts. In our analysis, we will use some translation studies theories which state that the translation process automatically implies some deforming actions, affecting both the source and the target languages. |
| Key words: | translation, adaptation, gastronomic terminology, deforming translation, retranslation |
| Language: | French |
| Links: |  pdf  html |
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