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Commented translation: L'Art de la fermentation (L. Kyung, C. Oger, Éditions La Plage, Paris 2016, pp. 9-40)
 Štětková, Anna ; Belisová, Šárka (advisor) ; Šotolová, Jovanka (referee)
This bachelor thesis consists of two parts. The first part is the translation of a chosen passage from the book L'Art de la fermentation written by French authors Luna Kyung and Camille Oger. The translated part deals with fermentation, how it works and how to use it in gastronomy. The second part is theoretical and presents a commentary, which includes the translation analysis, the translation conception, the translation problems and their possible solutions, the translation methods and the description of translation shifts.
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