How to become a good chef
Published on Nov 26, 2015
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PRESENTATION OUTLINE
How to become a good chef
Nastia Sumishevska, Olya Kushnir
How to Make Translation Delicious
based on Ratatouille recipy
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Ingredients & Content
- zucchini culture
- eggplant theory
- tomato form, content, structure
- sweet pepper aethetic influence
- garlic language
Zucchini gives secculence
Cultural familiarization with a word introduces a special shades to the TL
Eggplant gives the richness of taste
There is no practise without a theory
Tomato gives colouring
Preservation of form, content and structure helps to correlate SL and TL
Sweet pepper gives piquancy
Aethetic influence of the original preserves its distinctive features
Photo by Muffet
Garlic gives savour
Language peculiarities exacerbates perception
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Spices & Linguistic Means
- Salt Stylistic Devices
- Pepper Expressive means
- Olive oil Author's style
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Accuracy. A translator is obliged to render all the ideas of an author to the audience.
Hereby not only the main theses but also details and tones of a statement should be preserved.
Brevity. A translator should not use excess words
The ideas of the text should be presented in a possibly brief and laconic form.
Clarity. A translator should avoid complicated and dubious expressions that complicate understanding.
An idea should be expressed with a simple and clear language.
Literariness.
Every phrase must sound naturally leaving no tracks of foreign syntactic constructions of an original text.
