Abstract:

Translation of the realia in the field of gastronomy is of great interest to researchers, since in addition to the linguistic features of translation, this layer of vocabulary contains a cultural aspect and information about national identity. In this regard, when translating, it is necessary to take into account not only the exact correspondence of the lexical form of the word, but also how closely the translation is performed in relation to the cultural aspect. Aspects of translation and peculiarities of realias translation are basic in the process of education. Sociolinguistic diversity and methods of realias translation are an integral part in the process of teaching Spanish as a second language. This investigation is devoted to the translation of the names of dishes from Russian into Spanish. The authors consider ways of translating vocabulary of a gastronomic nature, in particular, the names of those dishes that do not have equivalents in Spanish and Latin American gastronomic culture. In most cases, gastronomic lexical units are translated by transliteration into Spanish. Due to the variability of the Spanish language, the use of certain culinary terms in translation into the Spanish language may be limited.

Keywords:

Realia, translation, gastronomic culture, teaching Spanish as a second language.