ANNA MARKOVA
DOI:
Abstract
The paper aims to explore the methods used to implement translation into a foreign language as proposed by bilingual electronic dictionaries, focusing on specialized vocabulary within a specific domain – namely, culturally or geographically marked terms referring to French restaurant establishments terms. Based on a corpus compiled from the analysis of online and printed sources, the English equivalents of 46 terminological realia and regionalisms (e.g croissanteire, friterie, galetterie, bouchon, estaminet, winstub etc.) are examined across four online French-English dictionaries (Larousse, Reverso, Linguee, WordReference). Particular attention is paid to the lexicographic and translation processes enabled by the functionalities of the electronic medium. In light of theoretical work on the translation mechanisms applicable to this category of terms, the study seeks to determine how electronic lexicographic resources adhere to or diverge from established and widely referenced approaches and to identify the structural features that online lexicographic entries may adopt in this specific context.
Keywords: terminological realia and regionalisms – restaurant establishments – electronic dictionaries – translation – lexicographic article