The linguistic imaginary as a filter in the translation of houellebecqian gastronomy

This study proposes to explore the linguistic imaginary's function as a determining filter - that is, the full spectrum of cultural references and connotations attached to a term - in the translation process of the gastronomic terminology found in the works of the French writer Michel Houellebecq. Our main goal is to identify and analyze the cultural and linguistic challenges posed by Houellebecqian gastronomic references, which are often marked by authenticity or, conversely, by a certain form of cultural exoticism, as they are transferred from the French source text into the Romanian target text. To this end, we rely on a comparative analysis of relevant fragments, tracking the translation strategies adopted. Our reflections center on the methods the translator employs to bridge the cultural gap and the resulting impact of the target culture's food imaginary on maintaining the text's stylistic and semantic fidelity.