The purpose of this MA thesis is to analyze the problem of translating the names for traditional Slovene dishes into English, due to the difference between two cultures. Since tourism is one of the main sources of income, traditional food, which is a part of the cultural heritage of Slovenia, should be presented in the best possible way. Having analyzed the existing translation methods, procedures and approaches, the effort was put into finding the most suitable solutions. Besides, there is a chapter dedicated to the texts where these names are likely to appear, as well as a chapter that presents the translation tools available for work involving Slovene and English. The results of the research, where thirteen different authentic dishes were investigated, show that the translators are mostly inclined to use a translation couplet - a combination of two different types of translation procedures, namely transfer and a descriptive equivalent. Joining these procedures together help with the immediate recognition and understanding of the dish in question.
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