Strategies of Russian-Spanish translation of gastronomy-related cultural referents in M. Bulgakov's novel The Master and Margarita

Abstract

In this paper we will study the gastronomy-related cultural referents from "The Master and Margarita" by Mikhail Bulgakov and offer up proposals for their translation into Spanish. The hypothesis we start out from is that, in most cases, gastronomy-related cultural referents should be domesticated, while a detailed analysis of the parameters related to their usage provides translators with all the necessary resources to understand the author’s intention, enabling them to create a translation that mirrors this intention