Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
La culture alimentaire française en suédois: Une étude sur la traduction des différences culturelles entre le français et le suédois au sein de la culture alimentaire
Linnaeus University, Faculty of Arts and Humanities, Department of Languages.
2015 (French)Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

This essay discusses the subject of translating a French book about the French cuisine into Swedish. The author is Gérard Depardieu, a famous French actor with a keen interest in the French culinary art and culture. The book is about simple, classic, French cooking. While translating, we had some difficulties translating some cultural expressions or words that do not have an equivalence in Swedish, and therefore we had to find another solution than literal translation that would allow us to retain the cultural sense. To our help, we used the theories of Jean-Paul Vinay and Jean Darbelnet who discuss equivalence, explication, modulation and adaptation, which are different methods of translating a foreign culture to a target language. We also used the expressions foreignization (where you break target conventions by retaining a foreign cultural element in the original way) and domestication (where you translate the foreign element to something that exists in the target culture to minimize the strangeness). Our goal was to adapt the translated text to a Swedish reader, but at the same time keep as much of the French culture and Depardieu's style as possible.

Place, publisher, year, edition, pages
2015. , 50 p.
Keyword [fr]
traduction, foreignization, domestication, français, suédois, Vinay & Darbelnet, culture
National Category
Specific Languages
Identifiers
URN: urn:nbn:se:lnu:diva-45270OAI: oai:DiVA.org:lnu-45270DiVA: diva2:839138
Subject / course
French
Educational program
Nonfiction Translation Master Programme between English/French/German/Spanish and Swedish, 60 credits
Supervisors
Examiners
Available from: 2015-07-20 Created: 2015-07-01 Last updated: 2015-07-20Bibliographically approved

Open Access in DiVA

La culture alimentaire française en suédois(540 kB)197 downloads
File information
File name FULLTEXT01.pdfFile size 540 kBChecksum SHA-512
9d9acd0611bb2107b19af01157ac7cb166ed524bd553aa2184144de2b1cdcd26ca41544fdc2fecfcdd1ed1e34f99b390ce4ea647c135d7b78ad22165d625b3d2
Type fulltextMimetype application/pdf

By organisation
Department of Languages
Specific Languages

Search outside of DiVA

GoogleGoogle Scholar
Total: 197 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 170 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf