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Puntoycoma N.º 121

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Puntoycoma N.º 121 n.o 123 mayo/junio/julio de 2011 Sumario Presentación Traducción asistida y traductores autónomos: alternativas y avances 15 Veinte años 2 MARÍA ORTIZ JIMÉNEZ Imágenes en palabras. La Cabos sueltos audiodescripción como generadora Pululano 3 de estrategias alternativas de ANTONIO PÉREZ SÁNCHEZ / traducción 25 MIQUEL VIDAL JOHN SANDERSON El día en el que la mermelada se Cómo clasificar las clasificaciones cayó de Europa 3 IV. El gran reto: un dendrograma MIQUEL VIDAL de todas las lenguas 35 MIQUEL VIDAL Neológica Mente Sobre el concurso Juvenes Translatores 46 Empoderamiento 5 DONA BIANCA DUMITRESCU BEATRIZ SOSA MARTÍNEZ Tribuna Colaboraciones Novedades en lexicografía El Libro Blanco de la traducción médica (I) y la interpretación institucional. El Diccionario de términos Conocer para reconocer 9 médicos (2011) de la Real RAMÓN GARRIDO Academia Nacional de Medicina 47 Investigación historiográfica y el FERNANDO A. NAVARRO concepto «traducción»: ¿caminos Traducción y adaptación cultural, convergentes? 12 de Francia a España: algunas JORGE JIMÉNEZ BELLVER consideraciones y varios ejemplos 69 FRANCISCO LAFARGA mayo/junio/julio de 2011 n.o 123 Reseñas La ortografía académica del 2010: V Encuentro Universitario de cara y dorso (datos para una Traducción e Interpretación recensión) 74 Profesional 91 JOSÉ MARTÍNEZ DE SOUSA MARTA GUILARTE IV Jornada de Terminología y Traducción Institucional 90 Comunicaciones 93 PUNTOYCOMA PRESENTACIÓN Veinte años ace unos años, sorprendidos nosotros gan en cuenta este extremo. Por nuestra parte, H mismos de ver que este boletín alcanzaba haremos todo lo posible para mejorar nuestra su número 100, decidimos celebrarlo haciéndo- publicación y afianzarla. lo más nutrido que de costumbre. Hoy, deján- Aprovechamos esta ocasión jubilatoria para donos llevar de nuevo por la tan humana fla- hacer llegar a nuestros innumerables colabo- queza de celebrar fechas redondas, hemos he- radores y lectores nuestro sincero agradeci- cho lo propio al constatar que ya cumple vein- miento por la fidelidad que nos han testimo- te añitos (aun entendiendo cada uno de noso- niado y la amistad que mantenemos con mu- tros aquello de que esa cifra «no es nada»). He chos de ellos, deseando que, dentro de otros aquí, pues, otro número especial, no porque veinte años, puntoycoma, de la manera que sea, sea excepcionalmente más voluminoso, sino siga poniendo en contacto a todos quienes se por su contenido. Juzgue el lector. ocupen de la traducción institucional. Noso- Como apuntábamos en el número 100, pun- tros hemos aprendido mucho en este tiempo y toycoma nació para sumar esfuerzos y creemos es una satisfacción haberlo podido compartir que este principio debe seguir guiándonos, con tantos compañeros de otras instituciones, pues evidentemente nos enriquece a todos. nacionales o internacionales, universidades y Reiteramos ahora nuestro compromiso de se- centros de traducción de todo el mundo. Gra- guir dando prioridad a los contenidos eminen- cias a todos. temente prácticos e invitamos a todos quienes deseen enviarnos sus colaboraciones que ten- PUNTOYCOMA 2 n.o 123 mayo/junio/julio de 2011 CABOS SUELTOS Pululano ANTONIO PÉREZ SÁNCHEZ / MIQUEL VIDAL Comisión Europea [email protected] [email protected] l pululano es un polisacárido, sintetizado Es exactamente la misma denominación que E por el ascomiceto Aureobasidium pullulans, recibe dicha sustancia en las versiones danesa, que se utiliza como aditivo alimentario, en alemana, inglesa, francesa, italiana, neerlande- concreto como agente de recubrimiento de sa y portuguesa de la Directiva 2006/52/CE. complementos alimenticios presentados en También es la forma que recoge la versión es- forma de cápsulas o grageas (evidentemente, pañola de la norma general del Codex Alimen- como tantos otros productos químicos, no fi- tarius para los aditivos1. gura en el DRAE). Está incluido en la legisla- Sin embargo, la Real Academia de Ciencias ción de la UE desde que las Directivas Exactas, Físicas y Naturales utiliza el término 2006/52/CE y 2006/129/CE establecieron que se pululano en su Vocabulario Científico y Técnico, añadiera, respectivamente, al anexo IV de la y esta es, por tanto, la única forma que debe Directiva 95/2/CE y al anexo de la Directiva utilizarse en español. 96/77/CE, donde figura con el número E 1204 y la denominación pullulan. 1 <www.codexalimentarius.net/gsfaonline/CXS_192s.pdf>. ·· El día en el que la mermelada se cayó de Europa MIQUEL VIDAL Comisión Europea [email protected] n un principio todo estaba bien: en el largo En la versión española, la expresión «merme- E camino de aproximación de las legislacio- lada» […] se sustituye por la expresión nes con miras a la realización del mercado in- «marmalade» (artículo 1, apartado 2)1 terior, la Directiva 79/693/CEE del Consejo Al parecer, la mermelada española se con- establecía normas comunes para las confituras, sideraba un producto tradicional distinto. En jaleas y mermeladas de frutas. Correcto. efecto, el Real Decreto 670/1990, de 25 de mayo Años más tarde, tras la adhesión de España de 1990, dispone lo siguiente: a las Comunidades, la Directiva 88/593/CEE del Consejo modificaba la Directiva 79/693/CEE introduciendo, entre otras cosas, el 1 DO L 318 de 25.11.1988, p. 44. siguiente cambio terminológico: 3 mayo/junio/julio de 2011 n.o 123 Se aprueba la norma de calidad para confitu- Avancemos ahora un decenio y pasemos a ras, jaleas y marmalade de frutas, crema de la Unión Europea, que en diciembre de 2001 castañas y mermelada de frutas, que se in- adoptó la Directiva 2001/113/CE, relativa a las cluye como anejo único al presente Real De- confituras, jaleas y «marmalades» de frutas, así 2 creto (artículo único) como a la crema de castañas edulcorada. Apa- Es decir, la propia legislación española es- rece aquí el entrecomillado, que estaba ausen- tablece una distinción entre la mermelada y la te, como hemos visto, en la legislación españo- marmalade. Aunque este último término no la. Cabe indicar que en este acto no figura la figura en el DRAE, de momento no me atrevo mermelada. a marcarlo con una cursiva ni a encerrarlo en- El 4 de julio de 2003, el Real Decreto tre comillas para no distanciarme del BOE. El 863/2003, que transpone dicha Directiva al or- anejo del decreto establece las definiciones que denamiento jurídico español, incorpora tam- figuran a continuación. bién las comillas en las «marmalades». Es de- Mermelada: cir, las comillas son nuestras, y nunca mejor di- producto preparado por cocción de frutas en- cho. Este Decreto deroga el anterior excepto en teras, troceadas, trituradas, tamizadas o no, a lo que atañe a la definición de la mermelada y la las que se han incorporado azúcares hasta mermelada extra, pues estos dos productos es- conseguir un producto semilíquido o espeso. capan a la armonización europea, que se limita La cantidad de fruta utilizada para la fabri- a las confituras, jaleas y «marmalades». cación de 1 000 gramos de producto acabado Visto todo esto, queda claro que la merme- no será inferior a 300 gramos. El contenido en materia seca soluble, determinado por re- lada y la «marmalade» son productos distintos fractometría, será igual o superior al 40 % e que, lógicamente, exigen diferentes denomina- inferior al 60 %. ciones. Lo que extraña es que para el segundo no se haya pensado en otra cosa que en recu- Marmalade: rrir al anglicismo crudo (pues no otra cosa es la mezcla, con la consistencia gelificada apro- «marmalade»). piada, de azúcares y de uno o más de los Recordando que tanto el término español productos siguientes, obtenidos a partir de agrios: pulpa, puré, zumo, extractos acuosos «mermelada» como sus equivalentes en ale- o pieles. La cantidad de agrios utilizada para mán, inglés y francés proceden del portugués, la fabricación de 1 000 gramos de producto y sabiendo que el término portugués marmela- acabado no será inferior a 200 gramos, de los da viene de marmelo (membrillo), y que la mar- cuales, por lo menos, el 75 % provengan del melada portuguesa (como la mermelada clásica endocarpio. El contenido en materia seca so- española, si hemos de creer a Covarrubias) luble, determinado por refractometría, será está hecha de membrillo, se me ocurrió pre- igual o superior al 60 %. guntarme qué término figuraría en la versión Son dos productos similares, que se distin- portuguesa de la Directiva 2001/113/CE. Y ahí guen sobre todo por sus ingredientes (frutas en encontré un precioso neologismo: no hablaba general para la mermelada y solamente cítricos de marmeladas ni de «marmalades» sino de en la marmalade). Ese anejo también cita la citrinadas. mermelada extra, que debe cumplir unos re- Es una pena que en español nadie se haya quisitos suplementarios de calidad. tomado la molestia de crear el neologismo co- rrespondiente. La propia «citrinada» podría haber servido; o «citrilada» («citronada» no, 2 BOE no 130 de 31.5.1990, p. 15140. porque es una marca registrada de un zumo 4 n.o 123 mayo/junio/julio de 2011 dietético, y «citrinura» suena más a medicina malade sin comillas, lo que es comprensible, que a comida). pues luego sale siempre entrecomillada por Me temo que ahora ya sea demasiado tarde otras razones. para dar marcha atrás, cuando la «marmalade» Propongo, pues, como mal menor, que uti- ya ha aparecido en tantos actos, incluyendo licemos el término marmalade en cursiva. aquellos que la definen (y eso tanto en la legis- Para terminar, lo ineludible será rectificar la lación europea como en la española). Nomenclatura Combinada, que en su partida Si no hay otro remedio que aceptar esta car- 2007 habla de confituras, jaleas y mermeladas. ga del pasado, creo que lo que es evidente es que Está claro que en los actos legislativos de la UE el término necesita ser marcado de alguna ma- ya no puede hablarse de mermeladas para nera.
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