Translation tactics of gastronomic discourse texts (based on the book “Veg” by J. Oliver)

The article considers strategies and tactics used in translation of texts belonging to gastronomic discourse. Its relevance is due to the researchers' interest in the issues of the author’s communicative intention rendering with the help of strategies and tactics that produce the desired communicative effect on the translation recipient. The objective of the research is to analyze the translation tactics based on the material of the popular book "Veg" by the famous British chef J. Oliver. The analysis is based on the classification of translation tactics, developed by V.V. Sdobnikov. Research methods include semantic analysis, comparative analysis, contextual analysis, and continuous sampling method. The research results show that the Russian translator of the book uses mainly the tactic of pragmatic text adaptation, the tactic of precise and complete transfer of the ST information, the tactic of rendering stylistic peculiarities of the ST, the tactic of explicating implied information, the tactic of the ST national peculiarities preservation, the tactic of correct presentation of information, and the tactic of formal-structural characteristics reproduction of the text functions.