diplomsko delo
Tea Orešković (Avtor), Vlasta Kučiš (Mentor), Katja Plemenitaš (Komentor)

Povzetek

Prevajanje je disciplina, ki zahteva znanje, spretnost, iznajdljivost in potrpljenje. Je zahteven proces, ki je velikokrat predmet podcenjevanja, saj so ljudje prepričani, da je lahko vsak, ki neki jezik pozna, torej ga razume, govori in bere, tudi prevajalec. Vendar temu ni tako. Prevajalec mora biti vešč ne samo nekega jezika, ampak tudi kulture tega jezika. In kako boljše spoznati določeno kulturo kot s hrano? Hrana je namreč pomemben del opredeljevanja identitete, saj je neposreden odraz naše kulture. Z globalizacijo in z njo povezano blagovno ter kulturno izmenjavo smo pridobili, oziroma smo si "izposodili" poimenovanja priljubljenih jedi, ki so že prešla v vsakodnevno rabo (pica, tortilja, kebab). Druga poimenovanja ostajajo v svoji nespremenjeni obliki, kot je na primer espuma (to je pena, ki je pripravljena s pomočjo sifona) in jih je treba za lažje razumevanje dopolniti z razlago ali opisom. V diplomski nalogi sem se zato posvetila analizi prevodov jedilnih listov hotelskih restavracij, ki so eden večjih seznamov domačih kot tujih specialitet. Namen raziskave je ugotoviti najpogosteje uporabljene prevajalske postopke v procesu prevajanja jedilnih listov, določiti njihovo ustreznost in podati morebitne rešitve ali spremembe, kjer bi bile potrebne.

Ključne besede

diplomska dela;prevajanje;jedilni listi;kultura;kulturni izrazi;ciljni jezik;izvirni jezik;prevajalski postopki;dobesedni prevodi;prenosi;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UM FF - Filozofska fakulteta
Založnik: [T. Orešković]
UDK: 81'25:642.09(043.2)
COBISS: 22251272 Povezava se bo odprla v novem oknu
Št. ogledov: 1216
Št. prenosov: 136
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Restaurant menu translations - comparison and analysis
Sekundarni povzetek: Translation is a discipline which requires knowledge, skill, inventiveness and patience. It is a difficult process which is often grossly underestimated, as people are convinced that anyone who knows how to speak a language is also fit to be a translator. Nothing could be further from the truth. A translator must not only be familiar with a language, but also of its culture. How better to get acquainted with another culture than through its food? Food is an important part in defining identity. It is a reflection of our culture. Globalization contributed to a vaster trade and cultural exchange. Through it we have "borrowed" some popular food names which are already being used on a regular basis (pizza, tortilla, and kebab). Other names however, are still used in their original form such as the term espuma (espuma is the term for foam, and one that is created specifically with the use of a siphon bottle). These lesser known names need to add an explanation or description in order to be understood. This graduation thesis therefore focuses on the analysis of hotel menu translations, which contain a large vocabulary of expressions referring to local and foreign cuisine. The purpose of the thesis is to identify the translation strategies which are most commonly used in translating menus, determine whether they are appropriate and to provide possible solutions or substitutions where they might be required.
Sekundarne ključne besede: theses;translation;menu;culture;cultural terms;target language;translation strategies;literal translation;borrowing;source language;
URN: URN:SI:UM:
Vrsta dela (COBISS): Diplomsko delo
Komentar na gradivo: Univ. v Mariboru, Filozofska fak., Oddelek za prevodoslovje
Strani: V, 82 f., 3, [23] f. pril.
ID: 9140532