Don Quixote
Many translations of Cervante’s Don Quixote have been released since the first time it was translated in 1612 from English to Spanish. Here, we have four translations from different countries, times and authors. The most different is the oldest from John Ormsby (1885).
In fact, Ormsby is writing in 1885 and is of British origin, in his translation he uses words pertaining to a British vocabulary from the 19 th century. Also, the author takes the stand to stay closer to Don Quixote original text. For instance, while other translators choose simply to replace the term by “stew”, Ormsby voluntarily decides to keep the word “olla” -referring to a pot holding a stew-. The word “olla” can be confusing for the English speaking reader (British or American), as it might send him back to footnotes in the original translation. Ormsby translation is very much romantic and classic. He strove to represent Cervantes voice. Thus, we find a lot of similarities with the Spanish text in terms of phrase construction: “ a pigeon or so extra” is a very similar formulation to“algún palomino de añadidura”. Throughout this extract we feel the tone of the time period in which Ormsby is trying to write: The Golden Age. And this, from the first sentence to the last, where “lugar” (place) is referred as village and where Cervantes sense of humor is depicted – “ it will be enough not to stray a hair’s breadth from the truth in the telling of it”. All these efforts make the version a bit difficult for the average reader.
On the other hand, the translations of Putnam (1949), Rutherford (2003) and Grossman (2003) bring modernity to this extract written in 1605. The language used is simple and adequate. Out of the three authors Edith Grossman presents a very appealing translation to the modern reader, example-“lamb” instead of “mutton”, “light woolen tunic “instead of “broadcloth greatcoat” or“doublet”, and “man-of-all-work” for “jack” and “lad”. She was also the only one to interpret “ En un lugar “ as “ Somewhere in”. La Mancha is in fact a region of central Spain, we can guess she finds of no importance (not relevant to the events taking place as Cervantes himself says it) to specify if it is a village. As villages are places, she goes on with “in a place whose name I do not care to remember…”
It is then a matter of interpretation. Besides, all these details and differences show that translation works depend on other variables such as the time period, the writing style, and the background of the author. These four versions of a same text are perfect examples.
Fathia Ben Tahar
Hi Fathia,
I very much like the fact that you focused on the word “olla” — and yes, it is unexpected to find such a Spanish-sounding word in a 19th-century British translation. However, I was quite surprised, when I looked into the word, to see that it is in the Oxford English Dictionary. It isn’t widely used now, but for a time olla was a fairly common term in British English.
Here’s the definition in the OED, which clarifies that it means both the cooking pot and the stew that is cooked within it.
a. In Spain and other Spanish-speaking countries: an earthenware jar or pot used for cooking; a stew of meat and vegetables cooked in such a pot. Cf. olio n. 1, olla podrida n.
1535 Trevisa’s Bartholomeus De Proprietatibus Rerum (rev. ed.) xix. cxxxi. f. ccclxxxiii/1, A crocke hyghte Olla, for water boylethe therin whan fyre is there vnder, and vapour passeth vpward, and the boll that ryseth on the water, and durethe by substaunce of the wynde and ayre, hyghte Bulla.
1622 J. Mabbe tr. M. Alemán Rogue i. 110 We did alwaies finde a tricke to adde some-thing, though it were but for the boyling of their Olla. [Margin] Olla, is a pot or Pipkin, wherein flesh, & other things are sod. by the Figure Metonym. The Olla is taken for that which is boyled in it.
1645 J. Howell Epistolæ Ho-elianæ v. xxxviii. 42 He can marinat fish, make gellies,..he is passing good for an ollia.
1667 J. Caryll Eng. Princess Prol., You must to day your Appetite prepare For a plain English Treat of homely Fare: We neither Bisque, nor Olliàs shall advance From Spanish Novel, or from French Romance.
1699 Philos. Trans. (Royal Soc.) 21 250 Cuscus..is the principal Dish amongst them, as the Olla is in Spain.
1771 T. Smollett Humphry Clinker III. 215 He taught me..to cook several outlandish delicacies, such as ollas, pepper pots, pillaws, [etc.].
1832 E. Lankester Veg. Substances Food 224 The olla..with which a Spanish dinner commences.
1843 H. W. Longfellow Spanish Student i. v. 44 Give a Spaniard His mass, his olla, and his Doña Luisa.
1877 D. Greenwell Basket of Summer Fruit 69 Everything that is good in itself is good for an olla.
1919 A. V. Kidder & S. J. Guernsey Archaeol. Explor. Northeaastern Arizona 142 The ollas were evidently primarily intended for cooking pots, as most of them were heavily coated with soot.
1971 R. Moisés et al. Tall Candle i. 13 Chimole is dipped out of the olla with tortillas.
EAllen — September 24, 2013 @ 3:39 pm