Peculiarities of the translation of idionyms in English and German gastronomic discourse

Lazutkina Elena Vladimirovna ORCID: 0000-0002-5842-7053 PhD in Cultural Studies Associate Professor; Institute of Philology and Language Communication; Siberian Federal University 660018, Russia, Krasnoyarsk Territory, Krasnoyarsk, Kuibyshev str., 97G, sq. 176 helenal20@mail.ru Zhbankova Nataliya Vazihovna ORCID: 0000-0002-6555-777X PhD in Psychology Associate Professor; Institute of Philology and Language Communication; Siberian Federal University 660018, Russia, Krasnoyarsk Territory, Krasnoyarsk, Svobodny ave., 82A, office 250 shbannat2000@mail.ru

Sidorova Nadezhda Aleksandrovna ORCID: 0000-0001-9215-6691 Senior Lecturer; Institute of Philology and Language Communication; Siberian Federal University 660018, Russia, Krasnoyarsk Territory, Krasnoyarsk, Svobodny ave., 82A, office 250 fransis2008@mail.ru

The processes of integration and interpenetration of cultures are inevitable in modern society, which in turn is reflected in language. The gradual unification of linguistic units contributes to the creation of a common civilizational culture and serves the interests of global society, allowing participants in intercultural communication to achieve their goals as quickly as possible. As a result, it becomes possible to bypass communication failures and achieve a balance of communicative interests. The need to preserve the equivalence of the source text, as well as the desire to provide an equivalent equivalent in terms of regulatory impact of translating foreign realities into Russian, is the main task of the translator as a specialist in the field of intercultural communication. The main task of the translator, as a specialist with professional and general competencies, is to transfer the cultural code of the source language to the recipient. It is when working with cultural realities reflecting the uniqueness of the mental sphere and the color of a certain people that the translator experiences special difficulties. The peculiarity lies in the need to take into account the fact that realities have not only a semantic, but also a connotative load.

In the scientific literature, one can find many definitions of the concept of "reality" and approaches to classifying this concept. The concept of "reality" is multifaceted and requires an integrated approach to study. Leading scientists V. S. Vinogradov, T. D. Tomakhin, F. V. Fedorov, S. Florin and others developed detailed definitions in which historical facts, aspects of government, folklore, national specifics of everyday life were attributed to the main elements of reality and indicated the unique nature of moral norms and beliefs of peoples.

Against the background of the presented variety of definitions of the concept of "reality", the most successful, in our opinion, is S. Florin's formulation. The author defines reality as a word and a phrase naming objects characteristic of the life (way of life, culture, social and historical development) of one nation and alien to another; being carriers of national and/or historical flavor, realities do not have exact correspondences (equivalents) in other languages, and, therefore, cannot be translated into common languages the grounds. ^{[1, P. 41]}. It is obvious that the scientist equates the concept of "reality" in its semantics to the definition of idionyms, which also reflect specific elements of the internal culture of the people, convey a national flavor. For example, V. V. Kabakchi and Z. G. Proshina name as an example of idionyms: tsar, Cossack, steppe, Old Believer for the Russian language and culture and lord, House of Commons, Church of England, pub for the English ^{[2, p. 169]}.

The theme of food and nutrition is an integral part of the cultural code of the people. Any culture attaches great importance to basic foods, spices, cooking methods, recipes of national dishes, cooking tools, etc. In this regard, the names of dishes that reflect the culinary preferences of the people and relate to culinary idionyms are also of particular interest. The study of culinary idionyms is carried out within the framework of culinary discourse, since it is here that the "context or communicative event" are the names of national dishes of the peoples of the world, as well as the ways of their preparation.

Thus, the main purpose of the study of culinary idionyms in this article is to identify possible ways to transfer culinary idionyms from one language to another language, while preserving their authentic nature.

Translation activity is not only a linguistic activity, but also a cultural one. Therefore, the translator is tasked with transmitting the name of a dish that is authentic to one culture, for favorable acceptance and understanding by representatives of other cultures.

In the source language, a word can express a reality that is completely unknown in the recipient language, as well as non-lexicalized. Savoury, for example, does not have an exact equivalent in many languages, although it expresses a reality that is understandable to most. In English-Russian dictionaries, it is defined by a set of words and descriptively. The online dictionary of Multitran gives, among others, the following options: savoury ['seɪv(ə)rɪ] adj. delicious; appetizing; smelling good; fragrant; savory; salty; pleasant (usually iron.); savory; attractive; unsweetened (any taste other than sweet; in contrast: Do you prefer sweet or savory food? Use this batter recipe as a base for creating the most delicious sweet or savoury pancakes... Sergei K); spicy; fragrant; fragrant; sweet, cool. spicy ^[3].

Translating recipes and menus is not an easy task. Speaking about the methods of translation in the context of the names of culinary dishes, three of the most frequently used of them should be mentioned: transliteration, borrowed translation (tracing paper), as well as descriptive (descriptive) translation.

Here are examples of translating traditional English dishes using different methods.

Transliteration introduces us to the names of dishes unusual for the national cuisine, such as, for example, Worcestershire sauce and roast beef.

It should be noted that transliteration is not always appropriate and the translator has to use a combined technique – transliteration and description. Descriptive translation is used when the meaning of a word cannot be understood without comments. For example, strawberry fool is strawberry puree with whipped cream ^[4]. An example of a combined technique is the name of the English Trifle dessert, which is found in some sources as the strawberry-creamy Trifle dessert ^[5].

Tracing paper retains the semantics of the culinary term, as well as foreign names, but often does not convey the national flavor. So, Eton mess, a dessert made of whipped cream, meringue and strawberries and/or raspberries, is translated as Eton mess ^[6], Eton mess ^[7], Eton mess ^[8], Eton mess ^[9].

Shepherd's pie on the menu and on culinary sites becomes shepherd's pie and shepherd's casserole ^{[10, 11]}, without informing the consumer that, according to tradition, it is prepared with lamb meat.

An even greater difficulty is Yorkshire pudding, which is translated unambiguously in menus and Internet sources as Yorkshire pudding. The concept of Yorkshire (from the County of Yorkshire) Russian-speaking guests have no connection with the working-class, poor areas of 18th-century England, where few and not often could afford meat, so this type of bread was invented to satisfy as many people as possible with a small amount of meat. Pudding, although it is a xenonym, has established itself in Russian-speaking culture as something sweet that is served for dessert. Therefore, if the menu does not have a descriptive explanation after the name of this dish (or part of a dish such as roast beef and Yorkshire pudding), this can lead to a communicative failure, as in the case of black pudding, black pudding ^[12]. Trifle can also be transmitted by the uninformative tracing paper trifle (cherry trifle) ^[13].

Shepherd's pie on the menu and on culinary sites becomes shepherd's pie, shepherd's casserole and (traditional) British shepherd's pie ^{[14, 15]}, without informing the consumer that traditionally it is prepared with lamb meat.

Toad in the hole is translated by tracing paper as an unappetizing toad in a hole. The main ingredient is toad and the reason for this name is explained only in the description of the dish ^[16]. There is a sausage toad and a frog in a burrow ^{[17, 18]}. It seems that when transferring the name of this dish, the aesthetic paradigm of the cultural realities of the recipient language is not taken into account, in which the toad has a negative connotation, which, in turn, may affect the market value of the translation.

Descriptive translation refers to the use of several common terms to convey meaning in the source language. This method is used to translate many of the above-mentioned traditional dishes. So, an online dictionary bab.la shepherd's pie gives the following translation: potato casserole with meat ^[19], fish and chips are found as fish and chips ^[20], fish with fried potatoes ^[21], fish and French fries ^[22]. The above-mentioned name of the dish T oad in the hole is explained as Yorkshire pudding with sausages ^[23], which, in our opinion, is a more successful transfer of it to the recipient language, since there is no negative connotation in this translation. Black pudding – black pudding, blood pudding ^{[24, 25]}, black pudding sausage (in Russian there are no sausage puddings, because pudding is sweet, but there are cereal sausages) ^[26].

No less interesting for linguists will be the translation of the culinary realities of the German language ^[27]. For example, the name of the German dish Eintopf cannot be translated as a single or single pot, since for a Russian-speaking recipient, information about the composition of the ingredients is required to understand what this dish is ^[28]. Therefore, it is more expedient to translate German Eintopf into Russian using tracing paper or transliteration – German Eintopf (the most common translation option in Russia) with the necessary descriptive extension to clarify the ingredients of the dish, which is most often used.

A very interesting story with the name of the dish Kr ? pel. In appearance, they are very similar to Russian brushwood, but in taste it is a donut on kefir. Russian Russian should therefore be translated not as brushwood, but, for example, as German brushwood or as German shortbread cookies, which taste like Russian shortbread cookies ^[29]. Alternatively, you can use the transliteration German krepel, with an explanation of the composition of the products.

As for the translation of the German name of the dish Rote Gr ü tze, it does not differ from the above-mentioned dish of German cuisine Kaiserschmarrn in its complexity and understanding when translated for a Russian guest. To convey the cultural authenticity of the dish, it is required to apply a combined translation option: calcified + descriptive translation, since the translation of each word will not give the Russian recipient a complete idea and understanding of the dish: red porridge. What is it? Which dish is it: sweet or salty? To understand the Russian-speaking recipient while preserving German cultural authenticity, the name Rote Gr ü tze should be translated as thick berry jelly (pudding) with whipped cream. This dish is served for dessert.

The name of the dish Leipziger Allerlei is no less interesting for translation.By analogy with the above option, there is confusion and misunderstanding in direct translation. If you translate the words from the name separately, for example, Allerlei means all sorts of stuff, a mixture. A mixture can be understood as anything: various types of meat, fish, vegetables, fruits. The adjective Leipziger suggests some kind of special cooking method. For the Russian-speaking visitor, the following description option is offered in the German menu: Gem ü semischung aus Wei, kohl, Kohlrabi, Gr ü nerbsen, Blumenkohl, Spargel, Mohrr ü be. These are the main ingredients. The Leipzig cooking option involves adding seafood to vegetables (for example, shrimp): Gem ü semischung mit Meeresfr ü chten, Z.B: Garnelen. Serviert mit Fisch oder Flesch. Only with the help of a combined translation option: transliteration + descriptive translation, it becomes clear what kind of dish it is. A variant of translation into Russian is allowed as a vegetable stew according to the Leipzig recipe with shrimp or squid ^[29].

Thus, in gastronomic translations of Russian and German-language names of dishes, a calcified translation with a descriptive extension is mainly used, which allows guests to get an approximate understanding of authentic dishes within their own linguistic culture.

Based on the above, it can be concluded that special difficulties may arise with choosing an effective way to translate the names of foreign-language dishes. The translation strategies used by various sites for the equivalent transfer of idionyms in the names of English and German dishes into Russian are highlighted. The most successful translation strategy is a combined option: calculus and descriptive translation, as it helps to complement the recipient's linguistic picture and avoid communicative errors.

In the context of increasing globalization, the cultural realities of peoples tend to weaken, but they still exist, and they must be taken into account whenever they are transferred to another language. Obviously, a translator who wants to convey the realities of one culture to another must be aware of their peculiarities. When translating with cultural realities, he will most likely have to turn to additional sources in order to preserve the cultural flavor of one language and be understood by a representative of another culture. Even within the same country, there are significant cultural differences that can change the meaning of translation. Incorrect translation can lead to misunderstandings and even cross-cultural conflict.