{"title":"中国烹饪视频的字幕","authors":"Yulia S. Kondrashina, Elena D. Andreeva","doi":"10.12731/2077-1770-2022-14-4-28-43","DOIUrl":null,"url":null,"abstract":"This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, the translation of proper names and ingredients-realia, and different language transformations such as addition, omission, compression and literal translation were considered. Each difficulty found its solution according to the specifics of cooking topic and subtitling.","PeriodicalId":288940,"journal":{"name":"Sovremennye issledovaniya sotsialnykh problem","volume":"13 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"CHINESE COOKING VIDEOS IN TERMS OF SUBTITLING\",\"authors\":\"Yulia S. Kondrashina, Elena D. Andreeva\",\"doi\":\"10.12731/2077-1770-2022-14-4-28-43\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, the translation of proper names and ingredients-realia, and different language transformations such as addition, omission, compression and literal translation were considered. Each difficulty found its solution according to the specifics of cooking topic and subtitling.\",\"PeriodicalId\":288940,\"journal\":{\"name\":\"Sovremennye issledovaniya sotsialnykh problem\",\"volume\":\"13 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sovremennye issledovaniya sotsialnykh problem\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12731/2077-1770-2022-14-4-28-43\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sovremennye issledovaniya sotsialnykh problem","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12731/2077-1770-2022-14-4-28-43","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, the translation of proper names and ingredients-realia, and different language transformations such as addition, omission, compression and literal translation were considered. Each difficulty found its solution according to the specifics of cooking topic and subtitling.
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