<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

Publié en ligne: 28 mai 2014

Pages: -

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

Mots clés
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

Publié en ligne: 28 mai 2014

Pages: -

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

Mots clésRomanian 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.

Mots clés
Romanian gastronomy, Romanian traditions, cultural transfer, Romanian-French field, Romanian-English field