INTRODUCCIÓN A LA TRADUCCIÓN I
Escuela Superior de Idiomas/ Facultad de Lenguas
Universidad Nacional del Comahue
22 de septiembre de 2009
La traducción de nombres y términos culturales
Problemas- Estrategias
Ejercitación
1) (a) Ingrese a
http://www.welcomeargentina.com/tango/historia.html y escuche el tango “El choclo” , luego
(b) Ingrese a
http://www.lastfm.es/music/Georgia+Gibbs/_/Kiss+of+Fire , o a http://www.tangoaustralia.com.au/home/index.php?option=com_content&task=view&id=281&Itemid=149 y escuche la canción “Kiss of Fire”
(c) Compare la letra de “El choclo”, “The Ear of Corn” y “Kiss of Fire”, ¿cuál es su conclusión?:
• Analice la traducción de los términos culturales en ambas versiones. ¿Qué estrategias de traducción emplearon los traductores de cada una de las versiones en inglés?
• Comente sobre ambas versiones teniendo en cuenta las nociones de “pérdida” en la traducción, “compromise” y “efecto equivalente”
1947
Letra: Enrique Santos Discépolo.
Música: Ángel Villoldo.
Con este tango que es burlón y compadrito
se ató dos alas la ambición de mi suburbio;
con este tango nació el tango, y como un grito
salió del sórdido barrial buscando el cielo;
conjuro extraño de un amor hecho cadencia
que abrió caminos sin más ley que la esperanza,
mezcla de rabia, de dolor, de fe, de ausencia
llorando en la inocencia de un ritmo juguetón.
Por tu milagro de notas agoreras
nacieron, sin pensarlo, las paicas y las grelas,
luna de charcos, canyengue en las caderas
y un ansia fiera en la manera de querer...
Al evocarte, tango querido,
siento que tiemblan las baldosas de un bailongo
y oigo el rezongo de mi pasado...
Hoy, que no tengo más a mi madre,
siento que llega en punta 'e pie para besarme
cuando tu canto nace al son de un bandoneón.
Carancanfunfa se hizo al mar con tu bandera
y en un pernó mezcló a París con Puente Alsina.
Triste compadre del gavión y de la mina
y hasta comadre del bacán y la pebeta.
Por vos shusheta, cana, reo y mishiadura
se hicieron voces al nacer con tu destino...
¡Misa de faldas, querosén, tajo y cuchillo,
que ardió en los conventillos y ardió en mi corazón.
1947
Lyrics: Enrique Santos Discépolo.
Music: Ángel Villoldo.
With this tango, mocking and show off,
tied two wings the ambition of my slum;
with this tango tango was born and like a shout
left the sordid bog looking for heaven;
strange spell of a love turned cadence
that opened paths with no more light than hope,
mixture of rage, pain, faith, absence
crying in the inocence of playful rhythm.
From the miracle of your ominous notes,
were born without a thought, the paicas and the grelas,
moon on the puddles, canyengue on the hips
and a fiery desire in the way to love...
Evoking you...
tango beloved.....
I feel the shaking of the tiles of a bailongo
and I hear the grumbling of my past...
Now that I don't have...
my mother anymore...
I feel her coming in tiptoes to kiss me
when your chant is born to the sound of a bandoneon.
Carancanfunfa crossed the sea with your flag
and in a Pernod mixed Paris and Puente Alsina.
You were buddy of the gavion and the mina
and even crony of the bacan and the pebeta.
Because of you, shusheta, cana, reo and mishiadura
became voices to be born with your destiny,
mass of skirts, kerosen, slash and knife,
that burned in the tenements and it burned in my heart!
Evoking you...
tango beloved.....
I feel the shaking of the tiles of a bailongo
and I hear the grumbling of my past...
KISS OF FIRE
I touch your lips and all at once the sparks go flying,
Those devil lips that know so well the art of lying,
And though I see the danger, still the flames go higher.
I know I must surrender to your kiss of fire.
Just like a torch, you set the soul within me burning.
I must go on. I’m on this road of no returning,
And though it burns me and it turns me into ashes,
My whole crashes without your kiss of fire.
I can’t resist you. What good is there in trying?
What good is there denying you’re all that I desire.
Since first I kissed you, my heart was yours completely.
If I’m a slave, then it’s a slave I want to be.
Don’t pity me! Don’t pity me!
Give me your lips, the lips you only let me borrow.
Love me tonight, and let the devil take tomorrow.
I know that I must have your kiss although it dooms me,
Though it consumes me, your kiss of fire.
I can’t resist you. What good is there in trying?
What good is there denying you’re all that I desire.
Since first I kissed you, my heart was yours completely.
If I’m a slave, then it’s a slave I want to be.
Don’t pity me! Don’t pity me!
Give me your lips, the lips you only let me borrow.
Love me tonight, and let the devil take tomorrow.
I know that I must have your kiss although it dooms me,
Though it consumes me, your kiss of fire.
2) Compare el tratamiento de los términos culturales en cada uno de los textos. Concéntrese en las palabras y expresiones subrayadas. Si consideramos que se trata de traducciones al inglés, ¿cuáles fueron las estrategias de traducción empleadas?
(a)Gastronomy with names
http://www.buenosaires.gov.ar/blog/travellingbuenosaires/category/gastronomy/Undoubtedly, Asado is the gastronomy icon in Argentina, even though it is more common to see porteño people eating breaded escalope with French fries.
Food is an interesting gate to the local culture. For instance, it is possible to walk along Buenos Aires drinking French champagne as Gardel did… with ravioles or paella. Or the puchero (a dish made of boiled vegetables and meat) at Café de los Angelitos (Rivadavia Ave. 2100) has been served in his honour.
(b)
http://www.ladatco.com/BUE_food.htmArgentina is well known for it's beef - bife de lomo (filet mignon) and bife de chorizo (t-bone steak without the bone) are probably the most popular cuts of meat. A typical dinner might start with chorizo (spicy sausage), morcilla (blood sausage) or an empanada (a thin dough pastry filled with a tasty meat concoction).
Then comes the meat which is the highlight of the meal and the focus of the meal - either a single cut of meat, like the bife de lomo, or a parillada, a mix of grilled meat. There may be salads, potatoes or vegetables, but they are strictly secondary to the meat.
A typical dessert might be dulce de leche (milk, sugar and vanilla boiled down to a thick sauce) by itself or within or on another sweet such as churros (fingers of deep-fried dough filled with dulce de leche) and Alfajores (cookies filled with dulce de leche and coated in chocolate).
Chimichurri accompanies most beef dishes. This sauce, made by combining fresh minced garlic, oil and fresh minced parsley, is considered spicy for the Argentines, but a meal of beef isn't the same without it.
Parillas, or grill restaurants, are everywhere and all take a fierce pride in the quality of their meat.
(c)
http://www.en.argentina.ar/_en/tourism/C791-argentine-gastronomy.php?idioma_sel=en Argentine dishes that cannot be missed:
Bife de Chorizo (“Steak”) with French fries
This thick, juicy and tender meat known as bife de chorizo (“Sirloin strip steak”) and served with French fries is a gastronomic dish that cannot be missed. It is well-known because of its large size, and the purity of its meat, having no fat remains.
Puchero (“Chick Pea and Meat Broth”)
It is associated with Argentine cuisine, though it is originally regarded as a Spanish dish. Puchero is largely based upon a Spanish stew known as Cocido Iberico from which it has even borrowed its name.
Empanadas (“Turnover pies”)
They can be eaten all around the country, though the most delicious ones may certainly be tasted in the provinces of Tucumán, Salta and Jujuy in the country´s Northeast region. The empanada stuffed with meat (hard boiled egg, olives, green onions, and ocassionally with raisins and potatoes) stands as the most traditional type of empanada within its category.
Dulce de leche (“Milk Jam”) / Alfajores (“Shorbread cookies sandwiched together with Dulce de Leche”)
As a matter of fact, all tourists visiting Argentina should taste dulce de leche alone, or as a filling for alfajores, cakes, pastries and ice-cream. When first tasting it, many people may find it too sweet, though there is no palate that can actually resist to such a temptation. And the alfajor consisting of short-bread cookies sandwiched together with dulce de leche.
3) Proponga una traducción para las expresiones subrayadas. Fundamente la elección de la estrategia de traducción utilizada
Who is Googling You Right Now?
Web users are using Google.com and other powerful Web search tools to track down or keep tabs on long-lost acquaintances - be they former lovers, classmates, friends or enemies.
These searches, which once might have required hiring a private detective, have become increasingly easy as the amount of data available on the Web grows. With more and more personal information flooding the Web daily, only the John Smiths of the world remain relatively immune. Searchers are often foiled by common names. If their long-lost friend is named John Smith, for example, they'd have to wade through 402,000 Google results to find him. But if you search for, say, Bill Gates, Google returns his own personal Web site as the first result.
[Adapted from CNN. com]
