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INTRODUCTION

In translation, some many controversial positions and details require increased attention. One of these difficulties is the translation of realities. Realities are "words (or phrases) that call objects characteristic of life (life, culture, social and historical development) of one people, and alien to another."

Translation of realia is a special difficulty because in most cases in the culture of the language of translation there is no subject, or phenomenon, indicated by the reality in the language of translation.

Realities are carriers of national color and form a unique language picture of the world of speakers of a particular language. The language picture of the world is formed from a variety of factors, such as language, clothing, religion, food. Thus, gastronomic realia is one of the factors shaping the linguistic picture of the world.

In the modern language, there are hundreds of thousands of common words denoting objects and their properties, natural phenomena and other realities of our life. In addition to them, there is another, special world of words that perform the function of highlighting, individualization and representing various names and titles.

The theoretical significance of the work is to develop a classification of realities related to Russian and British cuisine, as well as identifying the most appropriate ways to transfer them to English and Russian.

The relevance of this topic is that the translator is faced with the problem of translating realities very often. Reality, referring to the non-coinciding elements of the language, denoting concepts that are alien to other cultures, always represent a special difficulty in the translation process. These difficulties, on the other hand, provide interest in this problem.

When working with gastronomic realities, it should be remembered that they carry linguocultural information that may be implicit, and therefore it is necessary to carefully examine the subject from the linguistic and cultural position. After all, it is necessary to translate not only cognitive information but also the hidden side of the name, it is also important to take care of the aesthetic side of the translation.

The object of study is the names of dishes on the menu text material.

Item - semantic features of the names of dishes.

The goal is to analyze the linguistic features of the names of dishes.

To achieve this goal it is necessary to solve the following tasks:

• analyze the discrepancy between titles in the menu texts;

• consider the names of dishes as a kind of precedent vocabulary;

• consider approaches to the classification of realities;

• to make a classification of Russian and British kitchen realities;

• to analyze the ways of transferring such lexical units in translations of texts to culinary and gastronomic themes, to reveal the prevailing method of transmitting background words.

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