DIDACTIC BASICS OF TRAINING TRANSLATORS: A GASTRONOMIC PERSPECTIVE

This thesis explores the didactic basics of training translators in the field of gastronomy. It emphasizes the importance of specialized knowledge in culinary terminology, cultural context, and adaptation skills. The study highlights the need for both language proficiency and cultural awareness in gastronomy translation, as well as the challenges translators face in dealing with untranslatable terms, idiomatic expressions, and differences in food culture. Effective teaching methodologies, including theory-based learning, practical exercises, and case studies, are essential to equip translators with the necessary skills. The thesis also discusses the role of teachers in guiding students through real-world translation challenges and providing access to specialized tools and resources.