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

100%

Pawlak W.

Linguistische Treffen in Wrocław

2021

issue 19

423-435

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.

Oferta gastronomiczna w turystyce na przykładzie polskich obiektów noclegowych

75%

Ołubiec-Opatowska E., Pielak M., Czarniecka-Skubina E., Głuchowski A.

Zeszyty Naukowe Uczelni Vistula

2018

issue 60(3) Turystyka IV

45-58

Celem pracy była analiza oferty gastronomicznej w obiektach noclegowych na terenie Polski. Ocenę przeprowadzono przy użyciu autorskiego kwestionariusza. Analizowano menu 260 zakładów gastronomicznych zlokalizowanych na terenie obiektów noclegowych. Oferta placówek gastronomicznych, głównie restauracji i barów, obejmowała dania śniadaniowe, zakąski, zupy, dania główne i desery oraz napoje. Większość zakładów proponowała dania kuchni polskiej, mniej liczne były dania regionalne i specjalne (dla dzieci, wegetariańskie, bezglutenowe). W menu był duży wybór dań w przystępnych cenach, różniących się w zależności od rodzaju i kategorii obiektu. Pomimo iż były to obiekty turystyczne odwiedzane przez gości z zagranicy, w ponad 1/3 zakładów informacja w karcie menu była podana wyłącznie w języku polskim. Problemem organizacyjnym i ekonomicznym w wielu lokalach był zbyt rozbudowany jadłospis. Z przeprowadzonej analizy wynika, że powinno się zwrócić większą uwagę na zmniejszenie liczby pozycji w karcie, prezentowanie oferty w języku obcym i dołączenie informacji o alergenach. Wskazane jest, aby oferta uwzględniała dania regionalne, a dania dla dzieci nie powinny składać się z produktów wysokoprzetworzonych.

The purpose of this study was to analyze the gastronomic offer in Polish accommodation facilities. The survey using original questionnaire studied 260 menu offers from catering establishments, located throughout Poland on the premises of accommodation facilities, like: hotels, motels, guest houses and inns. The offer of catering units in accommodation business, mainly restaurants and bars, included breakfast dishes, appetizers, soups, main courses, desserts and drinks. Most of the establishments offered Polish cuisines, while a fewer regional and special cuisines (children’s, vegetarian or gluten-free). The tourist amongst the menu choices might find wide range of various dishes at affordable prices, that dependent on the type and category of the object. Although the facilities were destination of foreign tourists, over 1/3 of them presented their menus only in Polish. The study highlight that too extensive menu was organizational and economic problem at many places. This research suggest also that catering establishment should put more attention to reduce the number of items in menu, attach English version and allergen information. Moreover, regional cuisines should be included and children’s menu option should be not produced from highly processed food.

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

Oferta gastronomiczna w turystyce na przykładzie polskich obiektów noclegowych