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RESEARCH PRODUCT

Etnolingwistyczne rozważania na temat przekładu na język angielski leksemów typu 'pierogi ruskie', 'barszcz ukraiński', 'fasolka po bretońsku', 'ryba po grecku' w obliczu wzrostu międzynarodowej turystyki przyjazdowej do Polski

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In today’s world, international tourism is one of the most quickly and dynamically developing sectors of economy. In the year 2012 – for the first time in the history of mankind – international tourist arrivals exceeded the milestone of one billion tourists globally, and within merely the 20 years’ time, i.e. between 1995 and 2015, the number of people travelling abroad as tourists more than d o u b l e d. The phenomenon also refers to the inbound tourism in Poland – with more than 16 million international tourists who visited our country in 2015. Obviously, on the one hand, the fact is highly beneficial to the state’s international prestige and economy, but on the other one – it does create certain ethnolinguistic challenges that must be faced by those in charge of handling foreign visitors. It seems inevitable that the majority of foreign travelers visiting Poland are certainly going to meet some of our cuisine specialties, containing foreign adjectives in them, such as ‘barszcz ukraiński’, ‘pierogi ruskie’, ‘ryba po grecku’, ‘fasolka po bretońsku’, or ‘kawa po turecku’; and – since the majority of those tourists do come from outside the Slavic subgroup of languages – most of them will have serious difficulty understanding the Polish “foreign” names. This article primarily deals with the issues connected with the ethnolinguistic challenges of translating into English the names of the above-mentioned dishes. The author of the article proves that – in order to render the names into English properly – the translator does need to perform a sort of in-depth etymological-ethnolinguistic investigation of the origins of the names. This has been performed in the author’s study in relation to the six well-known cases of such Polish names.