This essay discusses the subject of translating a French book about the French cuisine into Swedish. The author is Gérard Depardieu, a famous French actor with a keen interest in the French culinary art and culture. The book is about simple, classic, French cooking. While translating, we had some difficulties translating some cultural expressions or words that do not have an equivalence in Swedish, and therefore we had to find another solution than literal translation that would allow us to retain the cultural sense. To our help, we used the theories of Jean-Paul Vinay and Jean Darbelnet who discuss equivalence, explication, modulation and adaptation, which are different methods of translating a foreign culture to a target language. We also used the expressions foreignization (where you break target conventions by retaining a foreign cultural element in the original way) and domestication (where you translate the foreign element to something that exists in the target culture to minimize the strangeness). Our goal was to adapt the translated text to a Swedish reader, but at the same time keep as much of the French culture and Depardieu's style as possible.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:lnu-45270 |
| Date | January 2015 |
| Creators | Haraldsson, Mathilda |
| Publisher | Linnéuniversitetet, Institutionen för språk (SPR) |
| Source Sets | DiVA Archive at Upsalla University |
| Language | French |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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