Особенности перевода глюттонического дискурса ( на примере переводов кулинарных рецептов)

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Содержание

ВВЕДЕНИЕ 3
ГЛАВА 1. ТЕОРЕТИЧЕСКИЕ ОСНОВЫ ГЛЮТТОНИЧЕСКОГО ДИСУРСА 6
1.1. Понятие «дискурс» в современной лингвистической литературе 6
1.2. Глюттонический дискурс в языковой системе 11
ВЫВОДЫ ПО ГЛАВЕ 1 18
ГЛАВА 2. СПЕЦИФИКА ПЕРЕВОДА ГЛЮТТОНИЧЕСКОГО ДИСКУРСА В СОВРЕМЕННОМ АНГЛИЙСКОМ ЯЗЫКЕ 19
2.1. Особенности перевода кулинарных рецептов Джейми Оливера 19
2.2. Особенности перевода кулинарных рецептов Делии Смит 25
ВЫВОДЫ ПО ГЛАВЕ 2 31
ЗАКЛЮЧЕНИЕ 32
СПИСОК ИСПОЛЬЗОВАННОЙ ЛИТЕРАТУРЫ 34
ПРИЛОЖЕНИЕ 36

Данная работа посвящена изучению особенностей перевода глюттонического дискурса на примере переводов кулинарных рецептов Джейми Оливера и Делии Смит.
Культура питания является неотъемлемой частью повседневного общения, как внутри страны, так и на интернациональном уровне, а также важным компонентом многочисленных литературных произведений, фильмов, средств информации и искусства в целом. Тема кулинарии включает в себя одновременно языковые и экстралингвистические особенности, исторические и религиозные аспекты. Данные культурно необозримые элементы и устройства языка, как предполагается, делают работу переводчика трудной, а их анализ и изучение необходимыми.
Кроме того, культура питания – это не только тексты рецептов. В наши дни приготовление пищи может быть описано не только в контексте другого произведения искусства, но и самостоятельным развлечением в виде блогов, целых телевизионных каналов или интернет роликов.
Изучение способов перевода кулинарных рецептов в контексте глюттонического дискурса еще не получило достаточного освещения учеными, но тем ни менее уже существует ряд работ, раскрывших важность исследований подобных особенностей, а также работы авторов, которые можно считать начальной теоретической базой, от которой отталкиваются новые исследователи. Можно упомянуть следующих авторов: В.М. Ундрицова, А.В. Олянич, А.Ю. Земскова, Л.Р. Ермакова, М.В. Капкан, С.В. Захаров и другие.
Объектом исследования являются кулинарные рецепты Джэйми Оливера и Делии Смит.
Предметом исследования выступают способы перевода особенностей глюттонического дискурса.
Поставленные задачи потребовалось решить с помощью следующих методов: сопоставительный метод; аналитический метод: анализ научной и научно-методической литературы по теме исследования, научных концепций в современных отечественных и зарубежных исследованиях; регистрационный метод (заключался в сборе зафиксированных письменных кулинарных рецептов и последующем анализе приемом сплошной выборки).
Материалом исследования послужили кулинарные рецепты, авторами которых являются Джейми Оливер и Делия Смит.
Цель работы – изучение особенностей перевода кулинарных рецептов в глюттоническом дискурсе (на примере перевода рецептов Джейми Оливера и Делии Смит).
Для достижения поставленной цели необходимо решить следующие задачи:
1) определить понятия «дискурс»;
2) рассмотреть понятие «глюттонический дискурс» и его особенности;
3) рассмотреть и техники способы перевода;
4) изучить особенности использования языковых средств и их перевода в текстах рецептов.
Теоретическая значимость работы состоит в осмыслении способов и техник перевода, а также в их успешности для восприятия текстов кулинарных рецептов. Практическая значимость работы состоит в том, что полученные выводы могут быть полезны и интересны не только лингвистам, но и социологам, и маркетологам. Кроме того, основные выводы работы могут найти отражение в теоретических курсах по лингвистики, маркетингу.
Эмпирическую базу работы составляют количественные характеристики способов перевода кулинарных рецептов.
Цель и задачи исследования определили структуру работы. Курсовая работа состоит из введения, двух глав, выводов, заключения, списка использованной литературы.

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ПРИЛОЖЕНИЕ
Рецепты из книги Джейми Оливера Jamie’s Kitchen.
Eggs Benedict
“I do love eggs Benedict. Hot fluffy muffins are important, but really good wafer-thin smoked ham is essential ingredient. For fun, I’ve given you a simple method for creating a doubleyolker egg, which also helps you achieve the perfect shape. There’s more hollandaise here than you need, but the reality is it’s really hard to make a smaller batch because you’re emulsifying the butter. However, you can refrigerate what you don’t need and use it almost like a mayonnaise over the next few days. Use a proper container so you can heat it up and serve easily. What can be better than not splitting sauce? Feel free to swap out the ham for beautiful smoked salmon, or even a slow-roasted portobello mushroom, if you prefer. ”
1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
3. Add the spinach with a grating of nutmeg and a good pinch of sea salt and black pepper. Cook down until dark and delicious, and any excess water has cooked away, then add a squeeze of lemon juice to taste, and keep warm.
4. To make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
5. Whisking constantly, very slowly (otherwise it will split) pour the melted butter into the egg mixture, until well combined, adding a splash of water to loosen, if needed. Whisk in a splash of vinegar and season to perfection.
6. Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if needed (or see tip).
7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
9. Repeat with the remaining eggs (a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your parcels for extra flavour).
10. Poach the parcels in a pan of gently simmering water for 8½ minutes. To check they’re done, lift one out with a slotted spoon and gently squeeze – use your instincts.
11. Halve the warm muffins, then divide over the spinach and waves of delicate ham. Unwrap the poached double-yolker eggs and balance on top, spoon a tablespoon of hollandaise over each one, then bust the eggs open and enjoy.
Fishcakes
A simple and really tasty fishcake recipe that's easy for the kids to help out with
1. This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.
2. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
3. Place on a high heat and bring to the boil. Meanwhile…
4. If using fresh peas, pod them into a bowl, then leave to one side.
5. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
6. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
7. Finely chop the chives and add them to a mixing bowl.
8. Drain the salmon in a sieve over the sink .
9. Add the salmon to the bowl, using a fork to flake it into small chunks.
10. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
11. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
12. Crack in the egg and season with a tiny pinch of pepper.
13. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
14. Add the mash to the bowl, then mix together until really well combined.
15. Sprinkle a little flour over a clean work surface and onto a large plate.
16. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
17. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
18. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
19. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
20. Cut the zested lemon into wedges.
21. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.
22. JAMIE'S TOP TIP: This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.
Taglierini with a simple sweet tomato sauce and shrimps
“This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too. This tomato sauce may be simple, but boy do we need something else on a long winter day?”
1. Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.
2. Blanch and skin the tomatoes, then halve them and chop into small pieces.
3. Put a pan of salted water on to heat for the pasta. Put a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don’t worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.
4. Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.
5. Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.
6. And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.
7. Or this: You can use tinned tomatoes for this dish but you won’t get the freshness or lightness that you get from fresh tomatoes.
Vegan blueberry pancakes
“These are the simplest pancakes to make with kids. You don’t even need scales to weigh out the ingredients – all you need is a cup or a mug! Also this is the best super-tasty pancake batter for vegans”
1. To make the batter, crack the egg into a large mixing bowl.
2. Add the flour, milk and a tiny pinch of sea salt.
3. Whisk everything together until you have a lovely, smooth batter.
4. Fold through the blueberries, if using.
5. Put a large frying pan on a medium heat and after a minute or so, add ½ tablespoon of oil.
6. Carefully tilt the pan to spread the oil out evenly.
7. Add a few ladles of batter to the pan, leaving enough space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to cook them in batches.
8. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then use a fish slice to carefully flip them over.
9. When the pancakes are golden on both sides, use a fish slice to transfer the pancakes to a plate.
10. Repeat steps 5 to 9 with the remaining batter, adding ½ tablespoon of oil to the pan between batches, if needed.
11. Serve the pancakes straight away, topped with a dollop of natural yoghurt, and some extra berries, if you like.
12. TIP: These are the easiest pancakes to make – you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing! This batter will sit happily in the fridge as well for you to make pancakes when you fancy.
Sicilian spaghetti alla Norma
1. This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth. Happy days!
2. Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
3. Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
4. Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
5. Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).
6. Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
7. Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
8. Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
9. Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
10. Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
11. Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
12. Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
Pavlova desert
“Piled high with fresh seasonal fruit, this pavlova recipe is an absolute summer show-stopper ”
1. Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
2. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
3. Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
4. Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla seeds. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!
A classic risotto
For winter comfort... but with a fuss-free twist. 
1. Preheat oven to 200°C/400°F/gas 6. Place the mushrooms in a bowl and cover with 180ml of boiling water. Set aside to soak for 5 minutes, then drain, reserving the soaking liquid.
2. When they are soaked, chop the porcini and place in a 3-litre casserole dish with the reserved soaking liquid. Trim and chop the chicken thighs, then peel and crush the garlic. Add both to the casserole dish along with the rice and stock. Pick in most of the thyme leaves, reserving a few for garnish. Stir everything to combine, cover tightly with tinfoil and cook for 35 to 40 minutes, until the rice is cooked.
3. Meanwhile, chop up the butter and finely grate the Parmesan. When the risotto is ready, a drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs can be added to your dish for extra flavor. Remove from the oven and add the butter and cheese to the risotto. Season with sea salt and black pepper, then stir for 3 to 4 minutes, or until the risotto thickens. Divide between bowls and top with extra Parmesan to serve.
White chocolate & cranberry cookies
1. Beat the butter and icing sugar till pale. Halve the vanilla pod lengthways (if using), scrape out the seeds and add to the butter.
2. Combine the flour, cornflour and oats, then add to the butter. Mix in the chocolate and berries, then shape the dough into a roll. Wrap in clingfilm and refrigerate for at least 1 hour.Preheat the oven to 180ºC/gas 4.
3. Slice the dough into 1cm rounds, this is perfect shape, then place on a baking tray lined with greaseproof paper and cook down for 12 to 15 minutes, until dark and delicious, but soft to the touch. Repeat with another batch.
4. Carefully transfer the cookies onto a cooling rack and allow to cool and crisp a little before eating.
Beef & barley bun with horseradish
1. Place all the bun ingredients (except the butter) in a bread machine, along with 330g of water and 5g of sea salt.
2. Use a dough hook to combine, then leave the dough to prove for 20 minutes at room temperature. Return the mixture to the machine and add the butter. Use the dough hook to bring everything together. Weigh out the dough into 50g balls and leave to prove for 1 hour.
3. Peel and finely chop the onions, then pick and roughly chop the thyme. Finely chop the pickled walnuts.
4. Place the onions in a pan with a little oil and sweat down over a low heat for 5 minutes, until soft and sweet but not coloured.
5. Preheat the oven to 100ºC/gas ¼.
6. In a cast iron pan or casserole, fry the beef for 10 minutes over a medium-high heat, until it has lots of colour.
7. Deglaze the pan with the red wine. Add the rest of the filling ingredients (except the walnut juice), bring back to the boil, pop the lid on and slow cook in the oven for 4 hours.
8. Season to taste and add the pickled walnut juice. Your beef mixture should be quite moist at this stage, but if it is too loose, remove the lid and reduce it further over a high heat. Leave to cool, divide into golf-ball sized pieces and roll into balls.
9. Preheat the oven to 170ºC/gas 3.
10. Flatten each dough ball, add a ball of beef and mould the dough around it. 
Place on a greased and lined baking tray, crease-side down, and bake for 15 minutes, until they rise slightly and turn golden. Best eaten warm.
Epic ice-cream cake
“Choose two or three different flavours of your favourite ice cream for this cake – we went for pistachio, strawberry and vanilla. Then when you slice it open all of the amazing layers will be revealed. ”
1. Preheat your oven to 180ºC/350ºF/gas 4. Grease the base of a 16cm panettone tin. Set aside.
2. Cream the butter and sugar in a bowl until pale, then beat in the egg and ground almonds until combined.
3. In another bowl, mix together the flour, cocoa, baking powder and a pinch of sea salt, then fold this through the creamed mixture.
4. Chop the chocolate, pop in a bowl and melt it in the microwave for a few seconds. Stir it into the cake batter along with the milk, until smooth.
5. Spoon the batter into the tin and bake in the oven for 25 to 30 minutes, or until firm to the touch and a skewer inserted comes out clean.
6. Remove the cake from the oven, leave to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Take your ice cream out of the freezer to soften a little.
7. Line the panettone tin with two long pieces of cling film, laying them perpendicular to each other (to help you take out the cake).
8. Halve the sponge horizontally and place one of the thin pieces back into the tin, pressing it down flat.
9. Spoon in one flavour of ice cream to give you a layer at least 5cm-thick. Repeat with a second flavour, then top with a third. Keep layering until you’ve used up all of your ice cream.
10. Press the remaining sponge on top, then fold over the overhanging cling film to cover. Pop the cake in the freezer for at least 2 hours to firm up.
11. To serve, turn out the cake onto a board or cake stand and peel off the cling film. Leave it to soften for 5 minutes, then cut it into slices with a large, warm knife.
A classic omelete
“The classic combination of tomato and basil makes this simple omelette really sing“
1. Omelettes don’t always need to be folded in half with the filling inside, you can leave the omelette open and sprinkle over your favourite ingredients before finishing it under a hot grill until it’s bubbling and delicious.
2. 1. Pick the leaves off the basil and roughly tear them.
3. 2. Cut the cherry tomatoes in half on a chopping board.
4. 3. Crack the eggs into a mixing bowl.
5. 4. Add a tiny pinch of salt and pepper.