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Affiliations
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Services
Translation
Expertise
Specializes in:
Poetry & Literature
Also works in:
Cinema, Film, TV, Drama
Cooking / Culinary
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Volunteer / Pro-bono work
Open to considering volunteer work for registered non-profit organizations
Rates
Italian to English - Rates: 0.08 - 0.11 EUR per word French to English - Rates: 0.08 - 0.11 EUR per word
All accepted currencies
Euro (eur)
Portfolio
Sample translations submitted: 1
Italian to English: Il museo dei formaggi
Source text - Italian L'animo di Palomar oscilla tra spinte contrastanti: quella che tende a una conoscenza completa, esaustiva, e potrebbe essere soddisfatta solo assaporando tutte le qualità; o quella che tende a una scelta assoluta, all'identificazione del formaggio che solo è suo, un formaggio che certamente esiste anche se lui ancora non sa riconoscerlo (non sa riconoscersi in esso).
Oppure, oppure: non è questione di scegliere il proprio formaggio ma d'essere scelti. C'è un rapporto reciproco tra formaggio e cliente: ogni formaggio aspetta il suo cliente, si atteggia in modo d'attrarlo, con una sostenutezza o granulosità un po' altezzosa, o al contrario sciogliendosi in un arrendevole abbandono.
Un'ombra di complicità viziosa aleggia intorno: la raffinatezza gustativa e soprattutto olfattiva conosce i suoi momenti di rilassatezza, d'incanaglimento, in cui i formaggi sui loro vassoi sembrano offrirsi come sui divani d'un bordello. Un sogghigno perverso affiora nel compiacimento d'avvilire l'oggetto della propria ghiottoneria con nomignoli infamanti: crottin, boule de moine, bouton de culotte.
Non è questo il tipo di conoscenza che il signor Palomar è più portato ad approfondire: a lui basterebbe stabilire la semplicità d'un rapporto fisico diretto tra uomo e formaggio. Ma se lui al posto dei formaggi vede nomi di formaggi, concetti di formaggi, significati di formaggi, storie di formaggi, contesti di formaggi, psicologie di formaggi, se - più che sapere - presente che dietro a ogni formaggio ci sia tutto questo, ecco che il suo rapporto diventa molto complicato.
La formaggeria si presenta a Palomar come un'enciclopedia a un autodidatta; potrebbe memorizzare tutti i nomi, tentare una classificazione a seconda delle forme - a saponetta, a cilindro, a cupola, a palla -, a seconda della consistenza - secco, burroso, cremoso, venoso, compatto -, a seconda dei materiali estranei coinvolti nella crosta o nella pasta - uva passa, pepe, noci, sesamo, erbe, muffe -, ma questo non l'avvicinerebbe d'un passo alla vera conoscenza, che sta nell'esperienza dei sapori, fatta di memoria e d'immaginazione insieme, e in base ad essa soltanto potrebbe stabilire una scala di gusti e preferenze e curiosità ed esclusioni.
Translation - English Mr Palomar's mind wavers between contradictory urges: on the one hand, he strives for a total, exhaustive knowledge, that can only be satisfied by savouring the qualities of all the different cheeses; on the other, he leans towards the making of an absolute choice, in the identification of a cheese that is his alone, a cheese that certainly exists, though he may not yet know how to recognize it (or recognize himself in it).
Or perhaps it is not so much a question of choosing one's own cheese, as of being chosen. A reciprocal relationship exists between cheese and client: each cheese awaits its client, posing in such a way as to draw him in, some in an attitude of stiff, grainy haughtiness, others, on the contrary dissolving into compliant abandon.
A shadow of dissolute complicity hovers in the air: the practise of refining the taste buds, and particularly the sense of smell, has its moments of carelessness and vulgarity, when the cheeses on their cheeseboards seem to offer themselves as if on the sofas of a brothel. A perverse sneer emerges in the satisfaction of degrading the object of one's own gluttony with debasing nicknames: crottin, boule de moine, bouton de culotte.
This is not the kind of knowledge that Mr Palomar has any desire to deepen: for him, the simple establishment of a direct physical relationship between man and cheese would be enough. But if in place of cheeses, he sees names of cheeses, notions of cheeses, meanings of cheeses, stories of cheeses, contexts of cheeses, psychologies of cheeses, if he suspects that behind every cheese there exists all of this, then his relationship becomes rather more complicated.
The cheese shop appears to Mr Palomaras an encyclopaedia to an autodidact: he could memorize all the names, attempt to categorize them all according to form, consistency, and the foreign matter mixed up in the rind and the main substance of the cheese, but this would not bring him any closer to a true knowledge, a knowledge that exists in the very experience of tasting, composed of memory and imagination together, and only on this basis would it be possible to establish a scale of tastes and preferences, of oddities and cheeses excluded.
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Translation education
Bachelor's degree - University of Warwick
Experience
Years of experience: 13. Registered at ProZ.com: Jul 2008.
I am a native English speaker
specialising in the translation of literature, including short stories, novels
and poetry. I completed my training at the University of Warwick, where I
specialised in literature and film and wrote my dissertation on the Italian writer,
Italo Calvino, as well as spending my Erasmus year studying at an Italian university.
Besides my language skills, I have taken up writing myself and
have had my poetry published in various literary journals and magazines. In 2019, I had the following poems published - Helen in Marble, Pocketing Time in Crossways Literary Magazine and Fantasies in London Grip Magazine.
I now combine my writing skills and eye for detail with my language skills to render
a translation with the character of the original. I am flexible and happy to work closely with the writer to ensure a translation consistent with their voice.
Keywords: french, italian, literature, art, photography, film, food, tourism, travel, medicine. See more.french, italian, literature, art, photography, film, food, tourism, travel, medicine, medical, general, healthcare, speech and language therapy, neurology, diseases, treatment, assessment, anatomy, physiology. See less.
Expertise