L’univers culinaire roumain sous la plume de Radu Anton Roman et de ses traducteurs

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Abstract

The article proposes a comparative view over the treatment applied to Romanian cuisine terms in two translations of a book by Radu Anton Roman, journalist and writer fond of gastronomy. Marily le Nïr and Alistair Ian Blyth used sometimes similar, sometimes different means to render the names of dishes, ingredients, tools, measure units or Romanian traditions. Their work is successful, but the connotations of some words prove that absolute equivalence of terms remains illusory.

Academia Română Institutul de Lingvistică « Iorgu Iordan ». Dicţionarul explicativ al limbii române. Ediţia a II-a. [Le Dictionnaire explicatif de la langue roumaine. IIe édition]. Bucureşti : Univers Enciclopedic, 1996.

Macri, Vlad, Stufat ori estouffade ? sau Există bucătărie românească. [Stufat ou estouffade? Ou y-at-t-il une cuisine roumaine?]. Bucureşti : Humanitas, 2008.

Roman, Radu Anton, Bucate, vinuri şi obiceiuri româneşti. Ediţie răscroită. [Des plats, des vins et des coutumes roumains. Édition abrégée]. Bucureşti : Paideia, 2006 [© 2001].

Roman, Radu Anton, Faire la cuisine à la paysanne en Roumanie. Traduit du roumain par Marily Le Nïr. Paideia, 2006 [© 2004 by Les Éditions Noir sur Blanc 114 Montricher, Suisse pour la traduction française].

Roman, Radu Anton, Romanian Recipes, Wines and Customs. Made-to-measure edition. [Recettes roumaines, vins et coutumes. Édition abrégée. Traduit par Alistair Ian Blyth]. Bucureşti : Paideia, 2008.

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The Journal of West University of Timisoara

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