CATÉGORISATION CONCEPTUELLE DES NOMS DE PAIN EN POLOGNE ET STRATÉGIES APPLIQUÉES À LEUR TRADUCTION EN FRANÇAIS
CONCEPTUAL CATEGORISATION OF BREAD NAMES IN POLAND AND STRATEGIES APPLIED TO THEIR TRANSLATION INTO FRENCH

Summary/Abstract: The aim of this article is threefold. Firstly, we will develop conceptual categories for the different types of bread offered by a “star” bakery in Poland known for its wide range of breads. We propose the analysis of bread names composed of the word bread (N) and nouns (N) or adjec- tives derived from nouns (ADJ) that designate e.g. intrinsic properties ([basic] ingredients, shape or appearance), location (spatial-geographical criteria), Polish culture (cultural criteria), history (historical criteria: historical figures or events), and others. Secondly, we will analyse existing Polish-French translations of bread names we found on the website of an international Polish bakery, which could be categorised in the same conceptual categories and subcategories which were defined in the first stage of our research. The analysis of translations will be based on the taxonomy of translation strategies developed by Diederik Gritt (1997) and Andrew Chesterman (2000). The third objective is to assess the relevance and applicability of machine translation, more precisely by the application Chrome, for bread names belonging to certain (sub)categories by comparing them with existing translations.

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