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Eksplicitnost pri prevajanju slovenskih narodnih jediŠumrada, SimonaNamen prispevka je osvetliti problem predstavljanja slovenskih kulturnih realij v turističnih besedilih in izpostaviti potrebo po večji strokovnosti. Ob analizi francoskih in angleških prevodov ... slovenskih narodnih jedi v menijih slovenskih restavracij ter v tiskanih ali spletnih publikacijah o Sloveniji se je namreč pokazalo, da prevladujejo manj eksplicitni prevajalski postopki, kot so približni prevod, dobesedni prevod in opis. Poleg tega se za isto jed pojavlja tudi do sedemnajst različnih prevajalskih rešitev. Vse to prispeva k izgubi identitete in prepoznavnosti narodnih jedi. Tovrstne kulturne realije so v primerljivih besedilih tujih virov predstavljene bolj eksplicitno, največkrat v obliki dvojice, ki zajema citatno obliko skupaj z opisom, kar omogoča tako prepoznavnost jedi kot razumevanje. V članku bomo skušali navesti nekaj ključnih razlogov, zakaj bi v prevodih besedil informativnega značaja, kot so zgoraj omenjeni turistični teksti, pričakovali eksplicitnejše in enotnejše prevajalske rešitve.Source: Jezik in slovstvo. - ISSN 0021-6933 (Letn. 54, št. 2, 2009, str. 81-100)Type of material - article, component partPublish date - 2009Language - slovenianCOBISS.SI-ID - 39757666
Author
Šumrada, Simona
Topics
slovenščina |
angleščina |
francoščina |
prevajanje |
prevajalski postopki |
primerjalne študije |
kulinarika |
slovenske narodne jedi
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