| Title: | Rendre la savoureuse Roumanie en français ou traduire en français le specifique gastronomique roumain |
| Author: | Iulia Corduș |
| Publication: | The Proceedings of the International Conference Globalization, Intercultural Dialogue and National Identity. Section: Language and Discourse, 1, p. 692-700 |
| ISBN: | 978-606-93691-3-5 |
| Editors: | Iulian Boldea |
| Publisher: | Arhipelag XXI Press |
| Place: | Tîrgu-Mureş |
| Year: | 2014 |
| Abstract: | In this paper, we aim to present the aspects connected to the French translation of Radu Anton Roman’s gastronomic paper, Bucate, vinuri şi obiceiuri româneşti (2001). His work contains old popular recipes, an ethnographic presentation of traditional costumes and an original description of romanian wines, forming a detailed ethnocultural synthesis. The french translation, belonging to Marily le Nir, shows many advantages for the target public, triggered by a bilingual and bicultural translation. Our analysis will focus on translation solutions for gastronomic terms, together with their difficulties and strategies. |
| Key words: | translation, gastronomy, cultural dimension, terminology, equivalence |
| Language: | French |
| Links: |  pdf  html |
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