A study of Cultural Aspects and Metonymy in the translation of a universal phenomenon:  “le repas gastronomique”.

Abstract Title: How to translate cultural references Language: French Author: Helena Forsell University/Department/Year: Linnaeus University/School of Language and Literature/2014 The main focus of this paper has been to find out which difficulties the translator comes across when trying to find cultural references that will apply in the target text. Since the original text treats a cultural aspect concerning the French gastronomic meal, the aim has also been to find out whether a deeply human trait, such as eating a meal in the company of others, produces translation problems despite a fairly common ground between French and Swedish culture. The source text used in this study is Convention pour la Sauvegarde du Patrimoine culturel immatériel, Dossier de Candidature n◦00437, which was published in 2010 and translated into Swedish in 2014. The main translation strategies used are adaptation, equivalence, addition and omission. Keywords: Cultural adaptation, translation strategies, reference, metonymy