In the course of the past two years, the topic of diversification for freelance translators has become increasingly relevant and is not without controversy. Why should we need to diversify if freelance translation is a viable business model (which I believe that it is)? Isn't diversification just for those who are unable to succeed with their translation business and struggling to make ends meet?
The first thing I noticed was how tall he was. People in our generation—and I am only a short few years younger than Gabe — are seldom that tall. Then I noticed his friendly smile: he seemed genuinely happy to meet his Brazilian colleagues for dinner that night in São Paulo.
Some critics in the field of translation studies contend that translation is a suspect practice. They underscore that a work of translation at best cannot and should not be treated as an equal to the original, alerting us to the yet unbridgeable gap between the source and target texts and the respective cultures that inform or inhabit them.
This article attempts to highlight the importance of the language of gastronomy, which has developed at the same rate as the creativity of cooks worldwide, as much in traditional cooking as in haute cuisine.
This study investigates some of the major changes in the language teaching component of the translation curriculum in the Advanced School of Translators and Interpreters (ASTI) of the University of Buea, Cameroon, since its inception in 1986 and assesses their effect on the translation performance of trainees.