L'univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs
The Romanian culinary universe under the pen of Radu Anton Roman and his translators

Author(s): Ana Coiug
Subject(s): Language and Literature Studies, Theoretical Linguistics, Lexis, Translation Studies
Published by: Universitatea de Vest din Timişoara
Keywords: Radu Anton Roman;Romanian gastronomy;Romanian traditions;cultural transfer;Romanian-French translations;Romanian-English translations;
Summary/Abstract: The article proposes a comparative view over the treatment applied to Romanian cuisine terms in two translations of a book by Radu Anton Roman, journalist and writer fond of gastronomy. Marily le Nïr and Alistair Ian Blyth used sometimes similar, sometimes different means to render the names of dishes, ingredients, tools, measure units or Romanian traditions. Their work is successful,but the connotations of some words prove that absolute equivalence of terms remains illusory.

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