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Zur polnisch-deutschen Übersetzung von Kulinarien in den Speisekarten. Versuch einer Fehlertypologie

100%

Pawlak W.

Linguistische Treffen in Wrocław

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2021

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issue 19

423-435

EN

Translation of culinary products is a topic that is often taken up in research. Culinary names appearing on the menus are a special case, as they have individual features in the composition of the names. The aim of the article is to make an attempt at the typology of mistakes in the field of Polish-German translation of culinary products based on the selected menus and to establish a diagnosis of the causes of mistakes. A review of reality shows that many Polish restaurants make mistakes in translating culinary products into German. The empirical basis are 31 Polish menus from restaurants in three Polish cities: Wrocław and Szklarska Poręba in Lower Silesia and Świnoujście in West Pomerania. Three different regions of Poland were studied. The focus is on translation mistakes and their types as well as the diagnosis of the causes of these mistakes. The article begins with the theoretical part and explains such terms as menu, type of text, mistakes and culinary. The objective includes the following questions: Which translation strategies are used in the translation of culinary products? Which mistakes are made during the translation? What types of mistakes occur with other types? The results of the analysis are presented in a tabular form. More than 1200 mistakes were found. Using selected examples, the analysis is carried out with the aim of typologizing the mistakes and pointing out translation strategies in the mentioned area. The classification of mistakes by Andrzej Markowski and the omission as a mistake type by Krzysztof Hejwowski are taken into account for the purposes of the analysis. It can be concluded that restaurants use different translation strategies in the case of culinary products, which result in many incorrect translations. In the light of the material analysed, it must also be stressed that Polish restaurants do not attach great importance to translating culinary products into German. This article is therefore intended as an example of practice-based analysis.

2

Zwyczaje żywieniowe i upodobania kulinarne w rodzinie Pawlikowskich (na podstawie korespondencji prywatnej)

88%

Olma M.

Rocznik Przemyski

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2013

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vol. 49

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issue 2: Literatura i Język

13-36

EN

The subject of the analysis carried out in the spirit of cultural linguistics are private letters of the Pawlikowski family, particularly the correspondence between the married couple Helena and Mieczysław. The author concentrates on fragments which allow to reconstruct the culinary habits and preferences of the letter writers. Juxtaposition of the Polish and foreign lexical items as well as structures of the sentences on the culinary topics included in the letters shows a syncretism of tastes and cultural norms of the representatives of the aristocracy from the Małopolska region in the second half of the 19th century.

3

Czy nomen to zawsze jest omen? – rzeczywistość i fikcja w kręgu nazw kulinarnych w języku niemieckim i polskim

88%

Szczęk J., Kałasznik M., Uniwersytet Wrocławski I. F. G., Uniwersytet Wrocławski I. F. G.

Acta Universitatis Lodziensis. Folia Germanica

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2014

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vol. 10

EN

The names of dishes grow in some situations to the level of small works of art. This is especially true in situations where their function is persuasive, they are meant to persuade to buy, order or prepare. For this very reason they are often ambiguous, in many cases not culinarily definitive and possibly misleading to the recipient. We are dealing with this type of names in the culinary programmes “Ugotowani” and “Das perfekte Dinner / Das perfekte Promi-Dinner”. Invented for the sake of the programme, the occasional names of the dishes served are both manifestations of creativity and a kind of a riddle for the recipient, as they permit many interpretations. The aim of our analysis is to identify strategies used to create these terms.

4

Kulinaria w przestrzeni miasta. Nowe trendy, nowe potrzeby mieszkańców

88%

Świtała-Trybek D.

Studia Etnologiczne i Antropologiczne

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2015

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vol. 15

48-64

EN

The subject of this article is culinary trends observable in Polish cities during the past few years. They include both the rediscovered practices, directly related to the cultural (culinary) heritage of a particular area, and these which have become popular only recently. According to the author, characteristic culinary fads are: the promotion of local delicacies on a large scale, growing interest in shopping in farmers’ markets offering organic produce (bio-markets) and traditional goods, growing popularity of street food (including street food festivals and picnics), and organizing the so called “breakfast on the grass” events.

5

Noun Phrase Modification in Middle English Culinary and Medical Recipes

75%

Bator M., Sylwanowicz M.

Academic Journal of Modern Philology

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2020

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vol. 10

39-55

EN

Although noun phrase modification and its evolution in early English writings have been the subject of many scholarly discussions, none of them has compared the use of noun phrases in the same text-type (= recipes) directed at different audiences. Thus, the present paper investigates the use of noun phrase modifiers in Middle English culinary and medical recipes. The study explores possible conditioning factors which may have influenced the use of pre- and post-modifiers in the two types of instructions written in the 14th and 15th centuries. Among others, the following questions will be considered: (i) which modification patterns prevailed in the examined material? (ii) was there any link between the type of the instruction and the choice of modifiers? (iii) did the modification patterns change over time? The corpus for the analysis consists of almost 2,300 recipes, which encompasses culinary and medical samples of approximately equal length.

6

THE STRUCTURE OF EARLY MODERN ENGLISH RECIPE HEADINGS: CULINARY VS. MEDICAL

75%

Sylwanowicz M., Bator M.

Kwartalnik Neofilologiczny

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2018

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issue 1

7

Early English Recipes—Development of the Text Type

75%

Bator M., Sylwanowicz M.

Academic Journal of Modern Philology

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2018

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vol. 7

29-54

EN

The proposed paper is the outcome of a research project dealing with a comparison of the culinary and medical recipes at various stages in their development. The main aim of the present study is to concentrate on the major text type features as found in the two types of the recipe. Our preliminary studies have shown that some of these features are common in only one type of instruction, being hardly noticeable in the other. The results will show the differences but also the degree of overlapping between the most prominent text type features of culinary and medical recipes produced in Middle and Early Modern English.

8

Siara w kulinarnej kulturze wsi. Z terenowej eksploracji materiału leksykograficznego

75%

Sierociuk J.

Gwary Dziś

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2022

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vol. 15

183-198

EN

The article shows the richness of field material which has been practically neglected in previous explorations. Due to the lack of relevant certificates in the available studies, the assumption was to present relatively extensive field documentation. The nature of the study combines lexicographic investigations with the presentation of the results of these explorations. The mentioned material was obtained in the years 2005–2020; these are reports from the inhabitants of various parts of Poland – mainly, however, from Greater Poland – with almost 70 research points. Contrary to the accepted view that colostrum is not used in traditional cooking, the presented material proves that this tradition is very alive in rural areas.

PL

W artykule ukazane jest bogactwo materiału terenowego praktycznie w dotychczasowych eksploracjach pomijanego. Z racji braku stosownych poświadczeń w dostępnych opracowaniach założeniem było przedstawienie w miarę bogatej dokumentacji terenowej. Charakter opracowania łączy dociekania leksykograficzne z prezentacją rezultatów tychże eksploracji. Przywoływany materiał pozyskiwany był w latach 2005–2020; są to relacje pochodzące od mieszkańców różnych części Polski – głownie jednak Wielkopolski – punktów badawczych jest prawie 70. Wbrew przyjmowanemu poglądowi o braku wykorzystywania siary w tradycyjnej kuchni, przedstawiony materiał dowodzi bardzo żywej jej tradycji w środowisku wiejskim.

9

O nazwach potraw z ziemniaków w gwarach kujawskich

75%

Paluszak-Bronka A.

Gwary Dziś

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2022

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vol. 15

149-161

EN

The aim of the article is semantic and genetic characterization of Kuyavia names of potato dishes. It allows not only to explain the motivation and origin of the analyzed units but to recreate the image of a former village, its culture, traditions, beliefs, knowledge and culinary skills as well as the history of Kuyavia. The names of the dishes are undoubtedly a mine of information about the region because it is impossible to understand their cultural heritage without referring to the earlier generations’ experiences and knowledge of the world stored in the language, specifically in its lexical layer.

PL

Celem artykułu jest charakterystyka semantyczna i genetyczna kujawskich nazw potraw ziemniaczanych. Pozwala ona nie tylko objaśnić motywację i pochodzenie analizowanych jednostek, ale także odtworzyć utrwalony w nich obraz dawnej wsi, jej kultury, tradycji, wierzeń, wiedzy i umiejętności kulinarnych oraz historii Kujaw. Nazwy potraw są niewątpliwie kopalnią wiedzy o regionie, nie możnabowiem zrozumieć jego dziedzictwa kulturowego bez odwoływania się do zmagazynowanych w języku, a zwłaszcza w warstwie leksykalnej, doświadczeń i wiedzy o świecie wcześniejszych pokoleń.

10

Słownictwo kulinarne gwary polskiej wsi Dorohań w Żytomierskiem

63%

Zakhutska O.

Slavia Orientalis

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2018

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vol. LXVII

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issue 2

11

Lektura Lubuskich podróży ze smakiem peregrynacją dla przyjemności i intelektualną wędrówką po wiedzę (spojrzenie filologa-lingwokulturologa)

51%

Węgorowska K.

Colloquia Litteraria

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2022

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vol. 33

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issue 2

7-24

EN

The extraordinary character of a contemporary ‘Baedeker’-type culinary-tourist guide,whichappeals to the senses of its reader, is perfect to showcase the region al specialties of the Lubuskie Region. Such a guide will also act as an inspiration to consider the richness and diversity of the Lubuskie Region. The subject, and thus the objective of this articleis to prezent Lubuskie’s culinary heritage and, throughit, the virtues of Lubuskie’s fauna and flora, the advantages of Lubuskie’s agrotourism farms and Lubuskie’s ethnotourism. The spiritual/symbolich eritagethatis preserved in this guideshows off the Lubuskie Region as an attractive are a where the past is an integral part of the present.

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COMIDA MIGRATÓRIA: A CULTURA ALIMENTAR E AS IDENTIDA-DES DE REFUGIADOS

51%

ALTOÉ I., DE AZEVEDO E.

Revista del CESLA. International Latin American Studies Review

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2018

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issue 22

247-263

PT

Em um mundo repleto de conflitos e ameaças naturais, indivíduos são obrigados a sair de sua ter-ra natal e procurar proteção em outro país. O Brasil é um país que abriga milhares de refugiados e essa situação acarreta em diversas mudanças econômicas, simbólicas e especialmente cultu-rais. A inserção em uma nova cultura exige um processo constante de (re)construção de identi-dades, de forma que o indivíduo continua preservando sua cultura ao mesmo tempo que se recria com uma nova identidade no país de refúgio. Esse artigo visa discutir como esse processo identi-tário através de um marcador cultural muito comum: a alimentação. Dessa forma, busca-se refle-tir qual o papel das práticas alimentares no processo de construção de uma identidade de refugiado, ao mesmo tempo em que é pensada a influência da cultura alimentar na preservação de identidade étnica.

EN

In a world full of natural conflicts and threats, individuals are forced to leave their homeland and seek protection in another country. Brazil is a country that shelters thousands of refugees and this situation has led to several economic, symbolic and especially cultural changes. Insertion into a new culture requires a constant process of building identities, so the individual continues to pre-serve his culture while re-creating a new identity in the country of refuge. This article aims to discuss how this identity process occurs through a very common cultural marker: food. In this way, it is sought to reflect on the role of food practices in the process of elaborating a refugee's identity and the influence of food culture on the preservation of ethnic identity.

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Zur polnisch-deutschen Übersetzung von Kulinarien in den Speisekarten. Versuch einer Fehlertypologie

Zwyczaje żywieniowe i upodobania kulinarne w rodzinie Pawlikowskich (na podstawie korespondencji prywatnej)

Czy nomen to zawsze jest omen? – rzeczywistość i fikcja w kręgu nazw kulinarnych w języku niemieckim i polskim

Kulinaria w przestrzeni miasta. Nowe trendy, nowe potrzeby mieszkańców

Noun Phrase Modification in Middle English Culinary and Medical Recipes

THE STRUCTURE OF EARLY MODERN ENGLISH RECIPE HEADINGS: CULINARY VS. MEDICAL

Early English Recipes—Development of the Text Type

Siara w kulinarnej kulturze wsi. Z terenowej eksploracji materiału leksykograficznego

O nazwach potraw z ziemniaków w gwarach kujawskich

Słownictwo kulinarne gwary polskiej wsi Dorohań w Żytomierskiem

Lektura Lubuskich podróży ze smakiem peregrynacją dla przyjemności i intelektualną wędrówką po wiedzę (spojrzenie filologa-lingwokulturologa)

COMIDA MIGRATÓRIA: A CULTURA ALIMENTAR E AS IDENTIDA-DES DE REFUGIADOS