Zur polnisch-deutschen Übersetzung von Kulinarien in den Speisekarten. Versuch einer Fehlertypologie

ranslation of culinary products is a topic that is often taken up in research. Culinary names appearing on the menus are a special case, as they have individual features in the composition of the names. The aim of the article is to make an attempt at the typology of mistakes in the field of Polish-German translation of culinary products based on the selected menus and to establish a diagnosis of the causes of mistakes. A review of reality shows that many Polish restaurants make mistakes in translating culinary products into German. The empirical basis are 31 Polish menus from restaurants in three Polish cities: Wrocław and Szklarska Poręba in Lower Silesia and Świnoujście in West Pomerania. Three different regions of Poland were studied. The focus is on translation mistakes and their types as well as the diagnosis of the causes of these mistakes. The article begins with the theoretical part and explains such terms as menu, type of text, mistakes and culinary. The objective includes the following questions: Which translation strategies are used in the translation of culinary products? Which mistakes are made during the translation? What types of mistakes occur with other types? The results of the analysis are presented in a tabular form. More than 1200 mistakes were found. Using selected examples, the analysis is carried out with the aim of typologizing the mistakes and pointing out translation strategies in the mentioned area. The classification of mistakes by Andrzej Markowski and the omission as a mistake type by Krzysztof Hejwowski are taken into account for the purposes of the analysis. It can be concluded that restaurants use different translation strategies in the case of culinary products, which result in many incorrect translations. In the light of the material analysed, it must also be stressed that Polish restaurants do not attach great importance to translating culinary products into German. This article is therefore intended as an example of practice-based analysis.