O INFORMATIVNOSTI POLAZNIH TEKSTOVA NA PRIMJERU TEKSTNE VRSTE JELOVNIK. (Croatian)

About the Informativeness of the Source Texts on the Example of the Text Type Menu. (English)

Dishes whose names contain the lexical unit Adriatic fish or Adriatic shellfish represent typical dishes of Dalmatian cuisine. Considering their status as Croatian gastronomic culturemes and their significance in the Croatian gastronomic offer, the names of these dishes need to be translated very carefully and precisely in menus, as a specific text type. The analysis of menus offered in Zadar, in Croatian and German, indicates that the source texts that give information about these indigenous dishes lack informativness, since they do not provide the translator with enough information about the traditional ways of perparing these dishes. From the perspective of functionalist translation theories, it can be assessed that the translations of these texts in German are not functional and they do not meet the expectations of the target recipients regarding the given text type. Starting from functionalist translation theories, Skopos theory (Reiß and Vermeer 1984), theory of translation action (Holz-Mänttäri 1984) and the text design model (Holz-Mänttäri 1993, 2009), the author of this paper reconstructs source texts lacking sufficient information, which contain the lexical unit Adriatic fish and Adriatic shellfish to create functional and adequately designed texts. Target texts in German, which are supplied with the names of original Croatian dishes and information about the ways these dishes are prepared are given new design that adds to their function and purpose and in that way, getting the place they deserve in the gastronomic promotion of our country. [ABSTRACT FROM AUTHOR]

Jela sa sastavnicom jadranska riba ili jadranski školjkaš tipična su jela dalmatinske kuhinje i time se ubrajaju u skupinu hrvatskih gastronomskih kulturema, koje u tekstnoj vrsti jelovnik treba prevoditi s osobitom pozornošću s obzirom na značaj koji imaju u hrvatskoj gastroturističkoj ponudi. Analiza zadarskih hrvatsko-njemačkih jelovnika pokazuje da su polazni tekstovi upravo u ovoj skupini autohtonih jela vrlo manjkavi jer potencijalnom prevoditelju ne daju ni najmanju informaciju o tradicionalnom načinu pripreme. Sa stanovišta funkcionalističkih prijevodnih teorija ni njihovi prijevodi na njemački jezik nisu funkcionalni ni u skladu s očekivanjima primatelja u odnosu na tekstnu vrstu. Polazeći od spoznaja funkcionalističkih teorija, teorije skoposa Reiß i Vermeera (1984) i teorije prijevodnoga djelovanja Holz-Mänttäri (1984) te modela dizajniranja teksta Holz-Mänttäri (1993, 2009), u radu se rekonstruiraju nedostaci polaznih tekstova sa sastavnicom jadranska riba ili jadranski školjkaš u odnosu na funkcionalne i prikladno dizajnirane tekstove. Ciljni tekstovi na njemačkom jeziku u kojima se daju jasni nazivi hrvatskih autohtonih jela i način njihove pripreme time ispunjavaju svrhu i dobivaju zasluženi potencijal, koji im pripada u gastronomskoj promidžbi naše zemlje. [ABSTRACT FROM AUTHOR]

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