{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-MRWZHS26/27fc2b49-5f1e-40d5-bf26-073cb07026f1/HTML","dcterms:extent":"53 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-MRWZHS26/5576e7d3-86cd-4cc4-9f6e-f74a82e14f9b/PDF","dcterms:extent":"543 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-MRWZHS26/9bf2e5b2-2ccb-4b04-a7b2-4e852bbe750d/TEXT","dcterms:extent":"46 KB"}],"edm:TimeSpan":{"@rdf:about":"1955-2025","edm:begin":{"@xml:lang":"en","#text":"1955"},"edm:end":{"@xml:lang":"en","#text":"2025"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-MRWZHS26","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/URN:NBN:SI:spr-2SDQL3ET"},{"@xml:lang":"sl","#text":"Jezik in slovstvo"}],"dcterms:issued":"2009","dc:creator":"Šumrada, Simona","dc:format":[{"@xml:lang":"sl","#text":"številka:2"},{"@xml:lang":"sl","#text":"letnik:54"},{"@xml:lang":"sl","#text":"str. 81-100"}],"dc:identifier":["ISSN:0021-6933","URN:URN:NBN:SI:doc-MRWZHS26"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Slavistično društvo Slovenije"},"dc:subject":[{"@xml:lang":"sl","#text":"angleščina"},{"@xml:lang":"en","#text":"English"},{"@xml:lang":"sl","#text":"francoščina"},{"@xml:lang":"en","#text":"French"},{"@xml:lang":"sl","#text":"kulinarika"},{"@xml:lang":"sl","#text":"prevajalski postopki"},{"@xml:lang":"sl","#text":"prevajanje"},{"@xml:lang":"sl","#text":"primerjalne študije"},{"@xml:lang":"en","#text":"Slovene"},{"@xml:lang":"sl","#text":"slovenske narodne jedi"},{"@xml:lang":"sl","#text":"slovenščina"},{"@xml:lang":"en","#text":"translation"},{"@rdf:resource":"http://www.wikidata.org/entity/Q9063"}],"dcterms:temporal":{"@rdf:resource":"1955-2025"},"dc:title":{"@xml:lang":"sl","#text":"Eksplicitnost pri prevajanju slovenskih narodnih jedi|"},"dc:description":[{"@xml:lang":"sl","#text":"The purpose of the article is to shed light on the problem of the presentation of Slovene cultural realities in tourism-related texts and to establish the need for greater professionalism. In an analysis of French and English translations of Slovene national dishes in menus of Slovene restaurants and in print and Internet publications about Slovenia it is evident that less explicit translation approaches prevail, such as approximate translation, literal translation and description. Furthermore, as many as seventeen various translation solutions appear for the same dish. All of this contributes to a loss of identity and recognition of national dishes. In comparable texts from foreign sources these kinds of cultural realities are presented more explicitly, most frequently in the form of a pairing of the cited form along with a description, which enables both recognition of the dish and understanding. In the article we will attempt to indicate certain key reasons why we can expect more explicit and unified translation solutions in the translations of texts of an informative nature, such as the above mentioned tourism-related texts"},{"@xml:lang":"sl","#text":"Namen prispevka je osvetliti problem predstavljanja slovenskih kulturnih realij v turističnih besedilih in izpostaviti potrebo po večji strokovnosti. Ob analizi francoskih in angleških prevodov slovenskih narodnih jedi v menijih slovenskih restavracij ter v tiskanih ali spletnih publikacijah o Sloveniji se je namreč pokazalo, da prevladujejo manj eksplicitni prevajalski postopki, kot so približni prevod, dobesedni prevod in opis. Poleg tega se za isto jed pojavlja tudi do sedemnajst različnih prevajalskih rešitev. Vse to prispeva k izgubi identitete in prepoznavnosti narodnih jedi. Tovrstne kulturne realije so v primerljivih besedilih tujih virov predstavljene bolj eksplicitno, največkrat v obliki dvojice, ki zajema citatno obliko skupaj z opisom, kar omogoča tako prepoznavnost jedi kot razumevanje. V članku bomo skušali navesti nekaj ključnih razlogov, zakaj bi v prevodih besedil informativnega značaja, kot so zgoraj omenjeni turistični teksti, pričakovali eksplicitnejše in enotnejše prevajalske rešitve"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-MRWZHS26","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-MRWZHS26"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-MRWZHS26/5576e7d3-86cd-4cc4-9f6e-f74a82e14f9b/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Slavistično društvo Slovenije"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-MRWZHS26/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-MRWZHS26"}}}}