Traduction de termes de la mode et de la gastronomie : l’enrichissement du vocabulaire indonésien

Subiyantoro
Universitas Gadjah Mada, Yogyakarta, Indonesia
subiyantoro_1@ugm.ac.id

Abstract

The article discusses the translation processes used to translate the terms fashion and gastronomy. The data are retrieved from the French novel Madame Bovary and its two versions in Indonesian translated by two different translators. The result of the analysis shows that both translators apply the literal translation, use the borrow and tend to generalize meaning. However, the terms of fashion and gastronomy in the two targeted texts are not always the same. the unequal level of linguistic and cultural mastery of the two translators results in different interpretations. The new vocabulary, through translation, would enrich Indonesian vocabulary.


Keywords

translation, source language, target language

References

Volume 03, 01 Oct 2019
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