<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></abstract>

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.

L’univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs

Université « Babeş-Bolyai » de Cluj-Napoca Roumanie

Translationes

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...

L’univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs

Online veröffentlicht: 28. Mai 2014

Seitenbereich: -

DOI: https://doi.org/10.2478/tran-2014-0007

Schlüsselwörter
Romanian gastronomy, Romanian traditions, cultural transfer, Romanian-French field, Romanian-English field

© 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.

L’univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs

Online veröffentlicht: 28. Mai 2014

Seitenbereich: -

DOI: https://doi.org/10.2478/tran-2014-0007

SchlüsselwörterRomanian gastronomy, Romanian traditions, cultural transfer, Romanian-French field, Romanian-English field

© 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.

Schlüsselwörter
Romanian gastronomy, Romanian traditions, cultural transfer, Romanian-French field, Romanian-English field