TranslatingSlovene culinary terminology in recipes on Jernej Kitchen tood blog (into English)

Pri prevajanju kulinaričnih izrazov pogosto naletimo na kulturno zaznamovane prvine, saj je kulinarika odraz kulture in zgodovine vsakega naroda. Iz večjih in dominantnejših kultur izhaja mnogo imen za narodne jedi in sestavine, ki so dobro poznane po vsem svetu, medtem ko pri manjših kulturah pogosto naletimo na težave, saj je veliko naših narodnih jedi v svetu slabo poznanih. V tem primeru se lahko poslužimo različnih prevajalskih postopkov, ki se med seboj močno razlikujejo. Od prevajalca je odvisno, ali teži k ohranitvi izvirnega imena in identitete jedi ali pa uporabi postopek, ki ima potujitveno funkcijo. Tudi tujih izrazov za jedi in sestavine pogosto ne moremo enostavno prevesti v slovenščino, saj niso sestavni del naše kulture in ustaljenega besedišča jezika. V magistrskem delu bomo obravnavali prevajanje kulinaričnih izrazov na kulinaričnem blogu Jernej Kitchen.When translating culinary terms, we often come across culturally specific elements, as gastronomic heritage is a reflection of culture and history of each nation. National dishes and ingredients which originate from larger and more dominant cultures are well known around the world, while smaller cultures often encounter problems as many of our national dishes are not so well-known. We can face the challenges of translating culinary terms by using different translation strategies. It is the translator’s decision whether to try to preserve the original name and identity of the dish or to use foreignization strategies. Foreign expressions for dishes and ingredients often cannot be translated into Slovene so easily, as they are not an integral part of our culture and the established vocabulary of the language. This master\u27s thesis discusses translation of culinary terms used in Jernej Kitchen\u27s culinary blog