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.

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