from 01.01.2021 until now
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Russian Federation
UDC 81
UDC 80
This study is devoted to the analysis of the names of confectionery products in the German and Russian languages from a translation perspective. The examined lexical units are interpreted as part of gastronomic realia reflecting cultural specificity and features of the national worldview. The paper systematizes the main approaches to rendering such units and describes key translation techniques, including transcription, calquing, adaptation, and descriptive translation. Particular attention is paid to the influence of cultural context on the choice of translation strategy. The comparative analysis reveals differences in the organization of naming systems in German and Russian. The German system is characterized by a clearer distinction between categories and a high degree of structural transparency, whereas the Russian system demonstrates semantic breadth and flexible category boundaries. It is established that the most common types of interlingual correspondences are partial equivalence and non-equivalence, which leads to variability in translation solutions. The practical analysis shows that the choice of translation method depends on the structural features of the name and its cultural markedness. Borrowing is mainly used for culturally specific units, calquing for structurally transparent names, adaptation for cases of partial equivalence, and descriptive translation when no equivalent exists. Combined strategies ensure a balance between preserving the original form and maintaining comprehensibility. The results confirm the significance of confectionery names as an independent object of translation studies.
gastronomic vocabulary, translation of realia, confectionery products, interlingual correspondences, borrowing, calquing, adaptation, descriptive translation, cultural specificity
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