THE ANALYSIS OF THE SIGNS RELATED TO CULINARY CULTURE IN GRAHAM GREENE'S NOVEL TITLED STAMBOUL TRAIN AND ITS TWO DIFFERENT TURKISH TRANSLATIONS TITLED İSTANBUL TRENİ WITHIN THE CONTEXT OF SEMIOTICS OF TRANSLATION

Abstract

In this article, the gastronomic signs in the novel titled Stamboul Train and its Turkish translations titled İstanbul Treni will be examined within the framework of designificative tendencies. The author of the English novel, which is the source text, is Graham Greene, who is one of the leading writers of the 20th century English literature. Known as a storyteller, novelist, journalist, and editor, Greene produced works in many different literary genres. He gained most of his fame with the novel named Stamboul Train. The novel, which was later published in the USA under the title Orient Express, was translated into Turkish by two different translators. Both target texts were published with the title İstanbul Treni. The first translation was made by Mehmet Harmancı in 2004 and published by Everest Publications. The second translation was made by Hüseyin Gündoğdu and published by Türkiye İş Bankası Kültür Yayınları in 2019. These target texts are shown respectively as TT-1 and TT-2 in the analysis section of the article."The Systematics of Designification in Translation" developed by Sündüz Öztürk Kasar was used for the theoretical framework in the analysis of the signs related to gastronomy in the source text and target texts. Öztürk Kasar identifies nine designificative tendencies in this systematics, which she suggested in the context of semiotics of translation. These tendencies are observed in three main fields of signification, in equal groups of three: "change of signification", "transformation of signification " and "loss of signification". "Over-interpretation of the meaning", "darkening of the meaning" and "under-interpretation of the meaning" under "change of signification" are associated with the signification field of "meaning". "Sliding of the meaning", "alteration of the meaning" and "opposition of the meaning, which are under "transformation of signification ", are associated with the signification field of "peri-meaning". "Perversion of the meaning", "destruction of the meaning" and "wiping out of the sign", classified under "loss of signification", are associated with the signification field of "meaninglessness". Whether these nine designificative tendencies exist in the transfer of gastronomic signs into target language determined in ST and TTs will be examined and tried to be explained in the article.