[Sca-cooks] Translation, transliteration, redaction,etc.???

[A. F. Murphy]

Transliteration is from one writing mode into another. For instance, when
one takes something written in Arabic or Japanese or some other
non-Latin-alphabet language and transfers it phonetically to Latin
alphabet. This does not include an actual translation, but makes it
possible for us to at least know how to pronounce the word.

For example, when I worked for a Japanese company, 20-odd  years ago,  they
sent telexes. The telex machine only used the Latin alphabet. So did my
typewriter. They transliterated Japanese into the Latin so it could be
typed and sent. (You should have seen me taking dictation in Japanese the
week my boss was home with a bad back... he used English when he could, but
had a few contacts who didn't read it well enough.) These were not, trust
me, translated.

Truly Old English to Modern English is a translation - the language has
changed greatly. Any form of French to any form of English is the same.
Middle English to Modern is a modernization... I can read Middle English,
sort of, I mean, I can plow through it, and get the gist, and you can tell
it is sort of the same language...

Redactions I won't discuss, since I first heard of them about 4 months ago,
on this very list!

Anne


> [Original Message]
> From: Steve <s.mont at verizon.net>
>
> --
> Translation--One language into another
>
> Transliteration--Ye Olde Inglyshe into modern English
>
> Redaction--Tanking vague instructions: Tak as many hennes as are needed
> hacke them into gobbettes and seethe it enough and turning them into a
> modern recipe: Take a chicken and cut it into pieces and boil it.
>
> And so on and so forth--Other things you may want to know.
>
> =C6duin
>