Open AccessDEVELOPMENT OF CULINARY TERMINOLOGY AND PECULIARITIES OF ITS TRANSLATION
Author(s) -
Оксана Гусейнова,
Людмила Шевченко
Publication year - 2021
Publication title -
molodij včenij
Language(s) - English
Resource type - Journals
eISSN - 2313-2167
pISSN - 2304-5809
DOI - 10.32839/2304-5809/2021-3-91-11
Subject(s) - terminology , linguistics , transformational leadership , computer science , connotation , artificial intelligence , natural language processing , psychology , philosophy , social psychology
The article is devoted to the study of culinary terminology, which represents a systematically, thematically, semantically organized system of terminological units that reflect the current state of scientific concepts of cooking. Culinary terminology embodies the general trends of terminology, and also has certain specific features in Spanish and Ukrainian. In the studied terminology, according to the thematic principle, four different groups of culinary terms are defined. The analysis of the structural organization of the culinary terminological system, as well as knowledge of the morphological structure of terms and semantic features that distinguish them from common words are important for proper understanding and translation of culinary terms which are divided into those that have translation equivalents and those that require transformational translation techniques. It was established that descriptive translation, loan translation and transcoding are transformational methods of reproduction of culinary terms from the original language.