SOME PROBLEMS AND USEFUL APPROACHES FOR RUSSIAN TRANSLATION OF GASTRONOMIC TEXTS

Abstract

The article describes some common problems that are encountered by the translators of the gastronomic texts. These texts constitute an important part of any country's culture, convey its image across the world and promote its international recognition. Gastronomic texts can be very different because they are used as encyclopedic entries, magazine articles, menu items and in many other areas. In today’s globalized world, cuisine becomes increasingly important for any country's economy. Therefore, gastronomic texts are an important area of translation. Their translation styles are dictated by the kind of the gastronomic texts and the work aims. The article contains a brief analysis of the most frequent lexical, grammatical and stylistic aspects of peculiarities of the gastronomic text translation. It points out that, apart from the linguistic aspects, the translator should take into account cultural realia, history, traditions of the country to render its peculiar cuisine. Thus, extra-curricular knowledge is essential for the translation of gastronomic texts. Dictionaries, special literature and the Internet sites on gastronomy are used for writing this material.