Die Übersetzung von Speisenamen als kulturelle Herausforderung: Eine exemplarische Analyse an Hand des Romans „Ehrenwerter Herr“ von Nagib Machfus | ||||
| Alsunyat: Journal of Literary, Linguistics, and Translation Studies | ||||
| Volume 2, Issue 3, September 2025, Page 42-66 PDF (3.18 MB) | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajllts.2025.397940.1020 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Omar Tarek Eid  1; Tariq Muhammad Abu Al-Mayla2; Nahla Mohamed2; Dina Zayed Abdel Sadek3
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| 1German department, Faculty of Alsun, Suez Canal University | ||||
| 2German department, Faculty of Alsun, Suez Canal University, Egypt. | ||||
| 3German department, Faculty of Alsun, Suez Canal University, Egypt. | ||||
| Abstract | ||||
| The translation of food names poses a unique challenge for the translator, who must navigate words that encapsulate not just flavor or recipes, but entire cultural experiences. This underscores the importance of studying this type of translation as a telling example of the interplay between language and culture, and of the translator’s capacity—or inability—to render this interplay faithfully and intelligibly to the target audience. Accordingly, this study focuses on the translation of food names in Naguib Mahfouz’s novel “Hadrat Al-Muhtaram”, exploring how one of the pioneers of modern Arabic literature highlighted the richness of local culture. The analysis is grounded in the theoretical framework of Spanish translation scholar Javier Franco Aixelá, particularly his classification of culture-specific items (CSIs) and the two strategies he proposed for their translation: conservation, which aims to preserve the cultural essence of the source text, and substitution, which seeks to adapt the cultural reference to better suit the target culture. | ||||
| Keywords | ||||
| Die literarische Übersetzung; kulturelle Elemente; Speisenamen; Nagib Machfus; J. Franco Aixelá | ||||
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