This article reflects the fundamental role of translating menus in
gastronomic tourism and the role of high-quality translations in meeting the needs
of customers more satisfied. The present article aims at investigating some salient
linguistic and cultural issues resulted from the usage of inappropriate methods in
rendering food menus from Uzbek or Russian into English language. Moreover,
the research paper outlines a series of possible recommendations to ameliorate the
quality of translation in menus.


TRANSLATION PROBLEMS OF MENUS IN GASTRONOMIC TOURISM (VIDEO)