Features of translating gastronomic realia from German into Russian

This article is dedicated to the problem of finding ways to translate German realia words related to traditional German cuisine into Russian. The aim of the work is to identify the features of translating gastronomic realia from German into Russian. The article reveals the interpretation and general characteristics of the concepts of "realia" and "gastronomic realia", describes the problems of their translation, and also pays attention to the phenomenon of "false friends" in the gastronomic sphere, which can complicate the translation and perception of the text as a whole. The scientific novelty of the research lies in a comprehensive approach to the problem of translating German realia in the gastronomic theme and allows to detect a shift in emphasis from such basic methods of transmitting realia as transcription, calquing and transliteration to the search for a meaning that is as adequate and equivalent as possible to the original form. As a result, it was established that in achieving semantic commonality, such methods of transmitting idiocultural information as translator's comments, metatextual notes, and integration of explanations directly into the translated text are often required. The article emphasizes the importance of taking into account the cultural context and semantic nuances when translating gastronomic realia, which is a necessary condition for adequate interpretation and understanding of culinary texts in the context of globalization and cultural exchange.