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Du 22 au 24 mai de l'année prochaine se tiendra la première conférence internationale sur la nourriture et la culture en traduction à Bertinoro (Forlì), en Italie. Le but de cette conférence sera d'établir un forum de discussion autour d'un champ de recherches que les organisateurs qualifient de "relativement négligé" : celui de la traduction du langage et de la culture de la nourriture (First International Conference on Food and Culture in Translation, FaCT). Puisqu'il s'agit d'un sujet qui occupe une place particulièrement importante dans mes recherches sur les realia dans Alice au pays des merveilles et De l'autre côté du miroir et ce qu'Alice y trouva (ou tout autre titre que les traducteurs français ont choisi de lui donner), j'ai soumis un abstract il y a quelques mois, et j'ai eu le plaisir d'apprendre hier que mon papier avait été accepté. J'ai hâte d'y être !Abstract (en anglais)Tasting the real thing: Food-related realia in the French translations of Alice’s Adventures in WonderlandAs the saying goes, “We are what we eat” — or more specifically, we only eat according to who we are. In her Adventures in Wonderland by Lewis Carroll (1885), Alice faces a series of food-related elements, such as the strange potion tasting like the very British custard and roast turkey that make her sink or mushrooms that make her grow. But are these flavours the same in the French translations as in the original version? Are they even comparable with what an English little girl would have found in such mixture in the 19th century? What happens if they have no equivalent in the target language because they simply do not exist in the culture of destination? Does the Mock Turtle character’s name make sense in a culture where turtle soup simply does not exist? Each time Alice has crossed the Channel, she has had to leave some of the food she carried with her in order to try new savours. Based on the work of the Bulgarian researchers Vlahov and Florin who developed the theory of realia, this paper aims at understanding and evaluating the way food-related realia have been translated in a selection of the numerous French versions of the English classic.Lien connexeSite de la conférence FaCT →