Zobrazeno 1 - 10
of 38
pro vyhledávání: '"gastronomic discourse"'
Publikováno v:
Актуальные проблемы филологии и педагогической лингвистики, Iss 4, Pp 201-208 (2023)
The present paper is devoted to the topical problem of interaction between various discourses within the framework of the media discourse. The authors investigate the process of discourse interaction through signs and symbols. The purpose of the stud
Externí odkaz:
https://doaj.org/article/7ea2bc5c99b444d7916a08470fbff35f
Publikováno v:
Sovremennye Issledovaniâ Socialʹnyh Problem, Vol 14, Iss 3, Pp 254-269 (2022)
The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses
Externí odkaz:
https://doaj.org/article/696fc966dc394976bed78796090796cf
Autor:
Майер И.А., Селезнева И.П.
Publikováno v:
Russian Linguistic Bulletin, Vol 2023, Iss 7(43) (2023)
В статье рассматривается специфика процесса концептуализации действительности в гастрономическом дискурсе на примере немецкого язык
Externí odkaz:
https://doaj.org/article/c9e9ec54cfae4432b7aa73f14f71367b
Autor:
Ella Mikhaylovna Zhesko
Publikováno v:
Интеракция. Интервью. Интерпретация, Vol 14, Iss 2, Pp 93-113 (2022)
This text is a summary of an online interview with gastrojournalist. The conceptual basis of the text is P. Bourdieu's concept of taste. On the one hand, taste was considered as a way of building symbolic boundaries between social groups, on the othe
Externí odkaz:
https://doaj.org/article/0acf0b88252e4b6bae01fd67e6a9cfc6
Autor:
Николаева Е.С., Барабанова И.Г.
Publikováno v:
Russian Linguistic Bulletin, Vol 40, Iss 4 (2023)
В настоящей статье рассматриваются проблемы англоязычного гастрономического дискурса и особенностей его перевода на русский язык. При
Externí odkaz:
https://doaj.org/article/6c70e801598044d6ae09887d49f2e8f6
Publikováno v:
Sovremennye Issledovaniâ Socialʹnyh Problem, Vol 13, Iss 4, Pp 616-620 (2022)
The article deals with linguoculturological aspect of culinary recipes translation. This paper deals with cultural key elements of translation from English into Russian. The article is especially focused on the problems translators could come across,
Externí odkaz:
https://doaj.org/article/8a84ee9091c24bb78835d92a09dbb6db
Publikováno v:
Ученые записки Казанского университета. Серия Гуманитарные науки / Proceedings of Kazan University. Humanities Series. 163(1):101-108
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1006991
Autor:
Mangiapane, Francesco
Publikováno v:
Digital Age in Semiotics & Communication. IV(1):83-100
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=998198
Autor:
L.R. Saetgaraeva, G.Kh. Gilazetdinova
Publikováno v:
Učënye Zapiski Kazanskogo Universiteta: Seriâ Gumanitarnye Nauki, Vol 163, Iss 1, Pp 101-108 (2021)
The compositional characteristics of the English cooking recipes dating back to the second half of the 19th century were analyzed in detail using the Book of Household Management compiled by Isabella Mary Beeton (also known as Mrs Beeton), a famous E
Externí odkaz:
https://doaj.org/article/89f6c7a0e9d34b7ba538a238a0ec9bd3
Autor:
Khoshaba Irina S.
Publikováno v:
Актуальные проблемы филологии и педагогической лингвистики, Iss 4, Pp 153-157 (2019)
This article focuses on one of the challenging though less studied issues in translation studies related to semantic units associated with food culture realia as well as gastronomic discourse in translation perspective. This research offers a compara
Externí odkaz:
https://doaj.org/article/702fad0a393d428c86c8bd31c90e06c5