L’univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs
| May 28, 2014
Translationes
Traduire les culturèmes/ La traducción de los culturemas
About this article
Published Online: May 28, 2014
Page range: -
DOI: https://doi.org/10.2478/tran-2014-0007
Keywords
© 2014
This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The article proposes a comparative view over the treatment applied to Romanian cuisine terms in two translations of a book by Radu Anton Roman, journalist and writer fond of gastronomy. Marily le Nïr and Alistair Ian Blyth used sometimes similar, sometimes different means to render the names of dishes, ingredients, tools, measure units or Romanian traditions. Their work is successful, but the connotations of some words prove that absolute equivalence of terms remains illusory.