“CULTURAL REALITY IN LANGUAGE: THE LINGUISTIC AND PRAGMATIC FUNCTIONS OF CULINARY REALITIES IN CROSS-CULTURAL TRANSLATION”
Abstract
This article explores culinary realities as a distinct category of cultural realities in language and translation. It examines the linguistic, semantic, and pragmatic characteristics of food-related terms, their role in shaping cultural identity, and the challenges they pose in translation. Special attention is given to English-Korean and English-Uzbek translation examples. The study proposes strategies for domesticating and foreignizing culinary terms while maintaining cultural authenticity and reader comprehension.
References
1. Baker, M. (1992). In Other Words: A Coursebook on Translation. London: Routledge.
2. Newmark, P. (1988). A Textbook of Translation. London: Prentice Hall.
3. Venuti, L. (1995). The Translator’s Invisibility: A History of Translation. London: Routledge.
4. Shin, D. (2015). Korean Food Culture and Language. Seoul: Hanyang University Press.
5. Kim, S. (2018). Culinary Translation in Korean Literature. Journal of Korean Linguistics, 42(3), 45–67.
6. Karimova, G. (2020). Uzbek Culinary Lexicon: Traditions and Translation. Tashkent: University Press.
7. Cho, H., & Lee, Y. (2017). Pragmatic Challenges in Translating Cultural Realities. Asian Journal of Translation Studies, 5(2), 23–41.
8. Nida, E. A. (1964). Toward a Science of Translating. Leiden: E.J. Brill.
