Activating Sensory Modalities: Translating (or not) Texture and Taste of Bosnian-Herzegovinian Traditional Drinks
The present paper illustrates and discusses decisions made by the translator when rendering the texture and the taste of Bosnian-Herzegovinian traditional drinks into English, as described in The Bosnian Cuisine (2016), which, apart from collected recipes, contains excerpts from travelogues and literary works.In the paper, I refer to the adjective