Особливості перекладу гастрономічної лексики українською мовою в кулінарному дискурсі (на матеріалі книги Аманди І «Офіційна кулінарна книга»)

Abstract

The qualification paper is devoted to the study of the peculiarities of translating gastronomic vocabulary into Ukrainian within the framework of culinary discourse, based on Amanda Yee’s “Friends: The Official Cookbook”. The relevance of the topic is determined by the constant renewal of gastronomic vocabulary in the modern linguistic space, which requires linguistic analysis and adequate translation strategies. The research highlights the concept of a gastronomic term, its structural classification, and semantic features. Particular attention is paid to sensory vocabulary, which plays a key role in conveying taste, aroma, texture, and visual characteristics of dishes. The lexical sample was systematized according to lexico-thematic groups, structure, and origin. This made it possible to identify 10 thematic groups (names of dishes, drinks, sauces, ingredients, spices, cheeses, bakery products, utensils, cooking methods, and sensory terms) and to demonstrate the multicultural nature of gastronomic terminology, with a significant share of borrowings from French and Italian. Structural analysis confirmed the predominance of multi-word terms (74%) in Amanda Yee’s cookbook, which provide precision and detail in describing complex gastronomic concepts. The study also analyzed translation strategies according to the classifications of A. H. Hudmanyan, N. M. Ababilova, and V. L. Bilokaminska. It was found that the most common strategies are calquing (32.3%), lexical equivalents (21.2%), inversion (13.7%), and descriptive translation (13%). Less frequent strategies include transcription (8.4%), compression (5.8%), transliteration (5.2%), concretization (4.9%), and generalization (2.2%). Each strategy was examined in terms of its applicability: calquing is used when the foreign term has a transparent morphological structure; transcription and transliteration are applied to dish names without established Ukrainian equivalents; descriptive translation is chosen to explain the composition or function of a product; lexical equivalents are used when both cultures share a common culinary item; concretization and generalization serve to adjust meaning depending on the availability of equivalents; compression eliminates redundant elements; inversion adapts word order to Ukrainian syntactic norms. The results of the study demonstrate the diversity of translation strategies in culinary discourse and emphasize the importance of preserving semantic accuracy and cultural specificity. The choice of translation method depends on the structure of the term and its function in the text. Thus, the translation of gastronomic vocabulary is a complex, creative, and systematic process that requires balancing linguistic precision with cultural adaptation.