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Sample translations submitted: 2
French to English: Sepia officinalis General field: Science Detailed field: Fisheries
Source text - French La Seiche Sepia officinalis est abondante sur les fonds sablo-vaseux de la retenue d’avril à novembre et y occupe une position élevée dans la pyramide trophique. Elle semble donc être une "espèce-test" intéressante pour mettre en évidence un éventuel dysfonctionnement dans cet écosystème original ; de même, ses habitudes migratoires complexes sont susceptibles de nous apporter des enseignements complémentaires sur la perméabilité du barrage marémoteur aux organismes marins.
Son intérêt économique grandissant en fait une espèce-cible du chalutage côtier dans l’ensemble du golfe normano-breton et une ressource halieutique de première importance pour la ria. Il nous a amené à élargir notre champ d’investigation au golfe normano-breton.
A - METHODES ET TECHNIQUES.
Les données chiffrées ont été obtenues auprès des Affaires Maritimes. Elles concernent, pour la quasi-totalité, les débarquements des petits chalutiers côtiers.
Nos prélèvements ont été effectués avec plusieurs engins. L'échantillonnage des adultes a été mené à la nasse : 4 ont été mouillées du 7/4 au 18/5/82 dans l’anse de Montmarin, tandis qu’en 1984 nous avons opéré avec 4 nasses situées dans l’anse du Prieuré et 4 autres dans l’anse de Montmarin, de part et d’autre du barrage, du 10/4/84 au 20/6/84.
Les juvéniles et les immatures ont été pêchés au chalut mais aussi à la senne de plage, dans le bassin lui-même ou l’anse du Prieuré.
Enfin, nous avons obtenu, les 27/7 et 18/8/84, deux séries de sépions provenant d’animaux capturés sur les fonds au large de Saint-Cast par le chalutier "ANTHONY-MICKAEL" de Dinard.
Chez toutes les Seiches nous avons mesuré la longueur du sépion. D'autres séries de mesures ont été effectuées sur des sous-échantillons :
— la largeur du sépion.
— la longueur du manteau.
— le poids total.
— le poids des gonades.
MANGOLD-WIRZ (1963) préconise d’utiliser, comme mesure standard, la longueur du manteau.
Translation - English The cuttlefish Sepia officinalis is found in abundance on the sandy-muddy bottom of the reservoir from April to November and occupies a high position in the trophic pyramid. Therefore, it appears to be a valuable ‘test species’ for indicating potential disruption to the native ecosystem; similarly, its complex migratory habits are likely to provide us with further insight into the permeability of the tidal barrage to marine organisms.
Its growing economic value means it is a target species for coastal trawling throughout the Norman-Breton Gulf and a crucial fishery resource for the ria. This led us to expand our field of investigation to the Norman-Breton Gulf.
A – METHODS AND TECHNIQUES
The numerical data was obtained from the Directorate of Maritime Affairs (direction des affaires maritimes). The vast majority of this data relates to the landings of small coastal trawlers.
Our samples were collected using several types of equipment. The sampling of adult cuttlefish was carried out using creels: from 7 April to 18 May 1982 four creels were moored in Montmarin Cove, while in 1984 the sampling was conducted using four creels located in Prieuré Cove and four others in Montmarin Cove, on both sides of the barrage, from 10 April 1984 to 20 June 1984.
Juvenile and undersized cuttlefish were caught with trawls but also with beach seines in the basin itself or in Prieuré Cove.
Finally, on 27 July and 18 August 1984, we obtained two sets of cuttlebones from animals caught on the seabed off Saint-Cast by a trawler from Dinard known as the ‘ANTHONY-MICKAEL’.
We measured the length of the cuttlebone in all the cuttlefish. Other series of measurements (cuttlebone width, mantle length, total weight, gonad weight) were carried out on subsamples.
MANGOLD-WIRZ (1963) recommends using mantle length as a standard measure.
Spanish to English: ¡El chat GPT me ha hecho una paella! General field: Art/Literary Detailed field: Food & Drink
Source text - Spanish ¡El chat GPT me ha hecho una paella!
Sí, han leído bien. El dichoso chat GPT del que todo el mundo habla, esa inteligencia artificial capaz de escribir un libro o programar el invierno nuclear me hizo el otro día una paella. En su versión cookbot,
claro está. El resultado fue un amasijo amarillento en el que la mayoría del arroz estaba pasado y con el olor de los condimentos industriales. En el fondo de la paella —que es en realidad el nombre del recipiente, absorbido a fuego lento por el contenido allá en su tierra original valenciana— fluía un líquido del aspecto del queroseno, resultado de no haber calibrado bien la cantidad de aceite de oliva
virgen extra necesario para el sofrito, la base de este milagro universal mediterráneo. El plato estrella de la gastronomía española parece al alcance de cualquiera, pero muy pocos logran la excelencia al cocinarlo. En definitiva, la inteligencia artificial versión robot de cocina me hizo una paella fría de las que venden a diario en los puestos del londinense mercadillo de Southwark: un arroz chicloso con cosas.
Porque para hacer una paella de verdad hacen falta mucho más que tutoriales copiados de internet o incluso una receta magistral. Como en casi toda actividad humana, bullen sentimientos, la improvisación de los puñados de sal y del “a ojo”, tragos de vino mientras todos los sabores se entremezclan y no pocas dosis de intuición, punto último que desconoce cualquier inteligencia artificial. Una buena paella comienza con los recuerdos de quienes sabían desbrozar los mejores leños de madera de naranjo, para lo cual es necesario mucho olfato. La añoranza por quienes ya no están y nos transmitieron el mejor momento para disolver las hebras de azafrán que, como un elixir preciado, colmarán de sabor y color cada grano perfumado por aquellas brasas frutales. Y la emoción por transmitir a los más chicos los secretos heredados de nuestros padres y abuelos. Esa es la base que debería sentir una IA en el caso de que alguna vez me hiciera la paella.
No me entiendan mal, no soy un ludita. Por supuesto que la inteligencia artificial nos servirá y mucho, pero como la comida ultra procesada: satisfacción inmediata y mecanizada que le sacia a uno el traje, más no el alma.
Y es que el bendito chat GPT no sabe lo que es reír de alegría y llorar de nostalgia a la vez por un mismo sentimiento. No sabe cómo huele el petricor que desprende la tierra empapada por una tormenta
veraniega. Esa IA no ha aprendido a pedalear a lomos de una bicicleta ni se ha desollado las rodillas al caerse y, contra toda lógica, ha persistido tenaz como una mula en el desafío. No ha tenido desvelos
porque no sabe lo que es amar. No sabe nada porque no le late nada.
Sirva este arabesco para que quede claro que estas letras no las ha juntado una inteligencia artificial sino una humana. Con todas sus maravillosas imperfecciones.
Translation - English ChatGPT Cooked Me Up a Paella!
Yes, you read that right. The other day, that blasted ChatGPT everyone talks about, that artificial intelligence bot capable of writing a book or planning a nuclear winter, made me a paella. In the cookbot version of course. The result was a yellowish hodgepodge with mostly overcooked rice, that carried the aroma of mass-produced seasonings. At the bottom of the paella – actually the name of the pan, (a name that has gradually come to refer instead to its authentic Valencian contents) – oozed a kerosene-like liquid, the consequence of not having properly calculated the amount of extra virgin olive oil needed for the sofrito, the traditional tomato sauce base of this universally embraced Mediterranean miracle. The signature dish of Spanish gastronomy can be attempted by anyone, but very few manage to execute it with finesse. In a nutshell, the AI cookbot made me a cold paella like the ones sold every day at the stalls in London’s Borough Market: a mound of chewy rice with things in it.
The fact is, making a real paella requires much more than simply following internet tutorials, or even a master recipe. As with almost every human activity, it involves simmering feelings, improvised handfuls of salt and judgements made ‘by eye’, sips of wine as all the
flavours intermingle, and a large dose of intuition – a finishing touch with which no artificial intelligence is familiar. A good paella starts with the memories of those who knew how to gather the best orange tree wood, a task that requires a sharp sense of smell. It starts with a
longing for those who are no longer with us, who taught us the ideal moment to dissolve the strands of saffron that, like a precious elixir, fill every grain perfumed by those fruity embers with flavour and colour. Not to mention the thrill of passing the secrets inherited from our
parents and grandparents on to our children. An AI should bear all this in mind if it ever makes me paella.
Let me be clear, I am no Luddite. Of course artificial intelligence will benefit us greatly. But like ultra- processed food, it provides immediate, automatic gratification that satisfies the body but not the soul.
Indeed, that darn ChatGPT has no idea how it feels when a single sensation drives you to simultaneously laugh with joy and weep tears of nostalgia. It will never know the petrichor of earth left sodden by a summer storm. This AI never learned to ride a bicycle. It never fell off
and scraped its knees, then decided against all reason to carry on, as stubborn as a mule. It has never spent a sleepless night for the simple fact that it does not know what it is to love. It knows nothing because it loves nothing.
With this final flourish, let it be made clear that these words have been strung together, not by an artificial intelligence, but by a very human one. With all its delicious imperfections.
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