Abstract
The article explores strategies for translating culinary texts from English into Romanian, using the works of the famous chef Jamie Oliver as a case study. He combines specific gastronomic terminology with cultural elements that reflect his distinctive style and British values. The research analyses the linguistic and cultural challenges encountered in the process of translating recipes and narrative texts from his books, emphasizing the adaptation of the message in order to take into account the specificity of the target audience. The article proposes strategies such as dynamic equivalence, explaining specific terms, adapting the units of measurement and ingredients, as well as transposing culinary idioms. The study highlights the importance of maintaining a balance between fidelity to the source text and the needs of the target culture recipient, showing how translation can contribute to promoting global gastronomic diversity. The conclusions emphasize the relevance of an adaptive translational approach, which ensures the accessibility and attractiveness of culinary texts for a diverse international audience.