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摘要

本文以烹饪食谱为例,致力于研究烹饪话语翻译成乌克兰语的特点。本研究以《杰米·奥利弗的30分钟三餐》一书中的食谱为例,分析烹饪话语文本的翻译。这项工作的紧迫性是由于与通信发展有关的烹饪文本翻译的科学兴趣日益增长,由于不同国家的美食经验在世界各地迅速传播,因此烹饪文本需要足够的翻译。研究结果表明,食谱作为烹饪话语的主要类型之一,具有一定的话语特征,具有特定的结构;然而,现代食谱获得了某些类型的修改。通过对菜谱翻译的分析发现,最常用的语法转换有直译、句法移位、语法排列和替换以及添加和省略。词汇转换的发生频率一般为中频,如:意义分化、同名同义替换、具体化和调剂。最不常见的是词汇和语法转换-整体转换和补偿翻译损失。可以确定的是,翻译人员使用的转换可以更好地理解配方,理解产品的度量,成分。另一方面,不正确的转换使用导致概念上不安全的翻译错误:配料的不正确或不可理解的名称,配方中措施的自由解释,不必要的澄清导致同义重复。
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FEATURES OF CULINARY DISCOURSE TRANSLATION
The article is devoted to the study of the peculiarities of culinary discourse translation into Ukrainian on the example of culinary recipes. The aim of the research is to analyze the translation of culinary discourse texts on the example of recipes from the book “Jamie Oliver’s 30 Minute Meals”. The urgency of the work is due to the growing scientific interest in the translation of culinary texts in connection with the development of communications, due to which the gastronomic experience of different countries is rapidly spreading around the world, so culinary texts need adequate translation. As a result of the study, the authors conclude that the recipe as one of the key genres of culinary discourse has certain discursive features, a specific structure; however, modern recipes acquire certain genre modifications. An analysis of the translation of recipes revealed that the most commonly used grammatical transformations, represented by literal translation, syntactic transposition, grammatical permutations and substitutions, as well as addition and omission. It is determined that lexical transformations occur with medium frequency, such as: differentiation of meaning, partonymic and equonymic substitutions, concretization and modulation. The least common are lexical and grammatical transformations — holistic transformation and compensation for translation losses. It is established that the transformations used by translators allow better understanding the recipe, to understand the measures of the product, the ingredients. On the other hand, incorrect use of transformations leads to conceptually unsecured translation errors: the incorrect or incomprehensible name of ingredients, free interpretation of measures in the recipe, unnecessary clarifications leading to tautology were identified.
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