SPECIFIC FEATURES OF GLUTTONY-RELATED WORDS IN FRENCH, AND MEANS OF TRANSLATING THEM

Abstract

Our research devoted to actual problems of linguoculturological and translating features of gluttony vocabulary of French language. Gluttony vocabulary is extremely rich and diverse, as is part of the national culture and language of each people. The French gastronomic discourse is represented by different parts of speech: nouns, adjectives, descriptive expressions, stylistic tropes like. Exploration results showed that the most used are the verbs to describe the processes of preparation and processing of food and adjectives for describing the food and culinary dishes. The study confirmed the rich stylistic possibilities of gluttony French vocabulary. During the analysis, we found that in modern French gastronomic discourse gluttony lexical units involved in the formation of bright, expressive stylistic means. Among them distinguishes, personification, metaphor, metonymy, wordplay and other. We were able to establish a number of major difficulties arise when translating texts of gluttony type. They are connected primarily with the names of the dishes, the names of the ingredients, units of measurement and trofonyms. Among the most effective ways to translate French gluttony vocabulary were: transcription, transliteration, tracing and using descriptive expressions.