Résumés
Abstract
This paper investigates the transfer of proper names and references to food in the Arabic translation of the first three Harry Potter volumes. The focus of the study is twofold: (1) What is the relation between the different transfer procedures employed in the translation process and the formal, semantic and cultural properties of the source text material? And (2) what is the effect of the applied procedures on the textual and stylistic features of the target text? The major finding that emerges from the investigation is that the main translation strategy is that of simplification. Occasionally, foreignisation is involved as well, but domestication is virtually absent. The findings broadly concur with converging evidence from the translation of other cultural-specific items in the corpus such as references to school and education, kinship and family ties, and the use of dialect and slang, which additionally demonstrate the role of attenuation and normalisation.
Keywords:
- culture-specific items,
- proper name,
- food terminology,
- children’s literature,
- simplification strategies
Résumé
Le présent article décrit les procédés mis en oeuvre pour transférer les noms propres et noms de produits alimentaires dans la traduction arabe des trois premiers volumes de Harry Potter. Les deux questions centrales de l’étude sont les suivantes : Quelle est la relation entre les procédés employés et les traits formels, sémantiques et culturels des données de base dans le texte de départ ? Quels sont les effets textuels et stylistiques de ces procédés dans le texte d’arrivée ? L’analyse met en évidence l’importance d’une stratégie visant à simplifier un grand nombre de données du texte anglais original. L’étrangéisation est un procédé parfois employé, mais les vernacularisations sont rares. L’analyse est par ailleurs enrichie d’exemples relatifs à l’école, à l’éducation, à la famille et à la parenté, ainsi que de variations dialectales ou argotiques. Ces exemples constituent des illustrations supplémentaires des stratégies d’atténuation et de normalisation utilisées.
Mots-clés :
- références culturelles,
- nom propre,
- terminologie alimentaire,
- littérature pour enfants,
- stratégies de simplification
Parties annexes
Bibliographie
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