Pre-examen Introducción a la traducción I

Facultad de Lenguas - Universidad Nacional del Comahue
Introducción a la traducción I


Pre-examen para rendir como alumno libre en marzo de 2010
Fecha de entrega: 22/02/10, 10 h.


Parte teórica

Tema a desarrollar: “La traducción como proceso y como producto”
El trabajo debe incluir: concepción de la traducción a lo largo de la historia, definiciones de traducción según los distintos enfoques de la traducción, definición actual, rasgos esenciales.

 Escribir en Times New Roman 11, doble espacio.
 El trabajo deberá incluir. Introducción al tema, desarrollo, conclusión y bibliografía consultada
 Extensión mínima: 2 páginas.
 Extensión máxima: 4 páginas.
 Se evaluará: contenido, redacción, ortografía y presentación.

BIBLIOGRAFÍA RECOMENDADA
* Hurtado Albir, A. (2001) Traducción y Traductología. Introducción a la Traducción Ediciones Cátedra.
* Hervey, S., I. Higgins, L. Haywood (1995) Thinking Spanish Translation London: Routledge

* Material de cátedra

Parte práctica

Elija uno de los textos a continuación, traduzca e indique los procedimientos de traducción aplicados:

1) Have a H-apple-y Halloween
Celebrate the Harvest with Fall’s Favorite Fruit
October 22, 2009 Allison M. Parker, MS, RD

Vienna, VA—The air is cooler, the days are shorter and Jack O’Lanterns are afoot. Don’t be spooked—fall is here! Now is the time to pull out your sweaters and jackets and pack away your shorts. It’s also harvest season for apples! Whether you prefer cider, juice, fresh apples or applesauce, apples make a great addition to your fall and Halloween celebrations.
It’s the Perfect Season for Apples!
October is not just about trick-or-treating and welcoming in a new season. It is the peak of the U.S. apple harvest. There are plenty of ways to enjoy apples at any fall celebration you may be having. Try hot apple cider with a stick of cinnamon in it. Or how about fresh apple slices with peanut butter or caramel to dip? Sautéed apples or applesauce make a great accompaniment to pork chops or potato pancakes. For many, nothing beats biting into a juicy, crisp apple to hit the spot. With so many different varieties available in the stores now, fresh from the orchard – make a point to try a new one today.

Not a Trick: Apples are a Healthy Treat!
Not only do apples and apple products taste great but they are nutritious too. The perfect snack for you and your little ghosts and goblins, apples are an excellent source of fiber, are fat-free, and contain antioxidants like quercetin that may help boost immunity. One cup of 100% apple juice or cider counts as 1 cup of fruit toward the recommended 2-3 cups/day (depending on age, gender and activity level) of fruit suggested by United States Department of Agriculture at www.MyPyramid.gov.
Ancient Traditions
Halloween has its roots in ancient harvest traditions—making it the perfect time to enjoy freshly harvested apples. Over 2,000 years ago, as our ancient ancestors celebrated the fall harvest, they knew that the cold, dark winter was approaching. Believing that spirits roamed freely on this evening, they wore costumes and masks to help them avoid being recognized by the ―Otherworld.‖ In addition, sweets were offered to avoid being the target of tricks.

Healthy to the Core
The old saying “An apple a day keeps the doctor away” continues to hold true. Apples are packed with soluble fiber and have high water content—both of which help keep you fuller, longer and may help you maintain a healthy weight. In addition, fiber helps promote heart health, decrease your risk for developing cancer and aid in good digestion. Furthermore, apples are a significant source of boron in the diet; a mineral important for bone health.
Want more “a-peeling” apple health benefits? Recent apple research out of Cornell University suggests that apples (especially the peel) contain powerful, naturally-occurring substances called phytochemicals that help inhibit breast cancer formation1. Another recently published study from the University of Massachusetts at Lowell indicates that the regular consumption of apple juice helps keep our minds sharp and may even delay the onset of Alzheimer’s disease2.
So how will you get your “Apple-a-Day?” For more tips on finding a good apple, apple health, nutrition or recipe information, visit us at www.usapple.org.

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2)
In Ontario, we grow a wide array of grapes for wine, juice, grape products (jams, jellies, preserves) and fresh market consumption. This diversity of production reflects the ability of Ontario growers to meet market demands and provide a wide selection of commercial cultivars (cultivated varieties) for use by all sectors. It is important to understand the history of grapes and the many species involved in Ontario grape production.
The world’s highest quality wine grapes belong to a species of grapes known as Vitis vinifera (commonly referred to as Vinifera), which are native to Europe. In Ontario, the majority of commercial wine grape species are viniferas, and include varieties like Chardonnay, Cabernet, Gamay, Merlot, Pinot Noir, Riesling, etc.
European hybrids (French, German and others), which include Baco Noir, Seyval Blanc and Vidal, are also native to Europe. Hybrids, which originate from two parent vines, arose from breeding programs that sought to avoid having to graft vinifera vines on phylloxera resistant rootstocks while keeping the flavour characteristics and quality of European varieties. While less popular than "pure" vinifera varieties, hybrids have their place in winemaking. Vidal, for example, is the main grape cultivar used for Icewine production in Ontario. Its thicker skin, tendency for fruit to remain on the cluster without falling off well into winter, cold hardiness and flavour profile make it an ideal grape for our famous dessert wine.
Native North American vines belong to the species known as Vitis labrusca, and include such varieties as Concord and Niagara. These typically produce the best juices, jams, jellies and preserves, and are not used in winemaking in Ontario.
In Ontario, additional species exist, including Vitis riparia (the Riverbank grape), and others which are used for rootstock selection and breeding (Vitis rupestris, Vitis berlandieri, Vitis aestivalis, Vitis champinii and other species).
Grape berry color is usually classified as green, pink/red, or blue. Grapes with green berries at maturity can range in color from light green to amber which includes Riesling, Chardonnay and Niagara. Pink/Red cultivars have berries that vary from pink to deep red, and their colouration may vary with their stage of ripeness and their exposure to sunlight. Examples of this are Gewürtztraminer, Pinot Gris and Vanessa seedless. The blue range includes types like Merlot, Cabernet Franc and New York Muscat, which have a reddish-blue color.