التفاصيل البيبلوغرافية
| العنوان: |
O PREVOĐENJU NAZIVA HRVATSKIH NACIONALNIH JELA U ZADARSKIM JELOVNICIMA. (Croatian) |
| Alternate Title: |
ON THE TRANSLATION OF THE NAMES OF CROATIAN NATIONAL DISHES IN ZADAR MENUS. (English) |
| المؤلفون: |
Begonja, Helga |
| المصدر: |
Logos & Littera: Journal of Interdisciplinary Approaches to Text; 2023, Issue 10, p2-15, 15p |
| Abstract (English): |
This paper investigates the translations of the Croatian culturemes in gastronomy into German on the example of the text type menu. Starting from the basic assumptions of the Skopos theory and taking into account the fact that the entries in menus should have an informative and appellative function, we investigate which translation procedures are applied when translating noequivalent lexemes that represent the names of Croatian national dishes. It is analyzed whether the German translations mediate skopos, i.e. an adequate German translation of the autochthonous national dish. The analysis carried out on the corpus of 120 Croatian culturemes of Zadar menus shows that by far the most common translation procedure is through-translation with or without explanation, while the use of translation procedures transference with or without explanation, equivalence, cultural or functional equivalence, hyperonym and paraphrase are rarely used. German translations do not contribute to getting to know the Croatian dining tradition and indicate the neglect of the importance of quality in translations of the Croatian culturemes in gastronomy into the German language. [ABSTRACT FROM AUTHOR] |
| Abstract (Croatian): |
U ovom se radu istražuju prijevodi hrvatskih gastronomskih kulturema na njemački jezik na primjeru tekstne vrste jelovnik. Polazeći od temeljnih postavki teorije skoposa te uzimajući u obzir činjenicu da u unosima u tekstnoj vrsti jelovnik treba biti realizirana informativna i apelativna funkcija utvrđuje se koji se prijevodni postupci primjenjuju pri prevođenju nulto-ekvivalentnih leksema koji ujedno predstavljaju nazive hrvatskih nacionalnih jela. Utvrđuje se posreduju li njemački prijevodi skopos, tj. adekvatno prijevodno i jezično rješenje o autohtonom nacionalnom jelu. Provedena analiza na ukupnom korpusu od 120 hrvatskih gastronomskih kulturema zadarskih jelovnika pokazuje da je daleko najzastupljeniji prijevodni postupak doslovan prijevod sa ili bez objašnjenja, dok je primjena prijevodnih postupaka citat sa ili bez objašnjenja, približno značenje, analogija, hiperonim, i parafraza zabilježena tek u manjoj mjeri. Realizirani njemački prijevodi ne doprinose upoznavanju nacionalne gastronomske kulturne baštine te ukazuju na zanemarivanje važnosti kvalitetnih prijevoda gastronomskih kulturema u hrvatskoj translatološkoj praksi. [ABSTRACT FROM AUTHOR] |
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