BEGIN:VCALENDAR VERSION:2.0 PRODID:-//wp-events-plugin.com//7.3.5//EN BEGIN:VEVENT UID:30@itiscotland.org.uk DTSTART;TZID=Europe/London:20230527T103000 DTEND;TZID=Europe/London:20230527T170000 DTSTAMP:20230419T085323Z URL:https://itiscotland.org.uk/events/summer-workshop-2023-food-and-drink- in-translation/ SUMMARY:Summer workshop 2023: Food and Drink in Translation DESCRIPTION:ITI Scottish Network invites you to its summer workshop on:\nFO OD AND DRINK IN TRANSLATION WITH MICHAEL FARRELL\, ALISON HUGHES AND MARIA N DOUGAN\nTo be held at\nThe Panmure Arms Hotel\, 52 High St\, Edzell\,\nB rechin\, DD9 7TA\nOn Saturday\, 27 May 2023\nTranslating Food\n\nSpeakers\ n\nMichael Farrell is a freelance translator and transcreator\, and a keen amateur cook. Over the years he has acquired experience in the food and c ultural tourism fields. Mike also transcreates advertising copy and press releases\, chiefly for the promotion of technology products. Besides this\ , he is an untenured lecturer in post-editing\, machine translation and co mputer tools for translators at the International University of Languages and Media (IULM)\, Milan\, Italy\; the developer of the terminology search tool IntelliWebSearch\; author of A guide to machine translation for toda y’s professional translator\; a qualified member of the Italian Associat ion of Translators and Interpreters (AITI)\; and member of the Mediterrane an Editors and Translators association (MET).\n\nAlison Hughes After 17 ye ars in the wines and spirits industry\, Alison embarked on a freelance car eer in 1997 and is now a French-to-English translator and copywriter for t he creative industries. Her specialisms are food and drink (specifically F rench wine and champagne)\, fashion and cosmetics\, jewellery\, and contem porary art. In 2022 she published her first book entitled Life Happens: my journey through translation and other stories\, which is available from A mazon (https://amzn.to/3UdxfQB).\n\nMarian Dougan is a translator and edit or specialising in financial\, legal\, corporate and EU texts. She lived i n Italy for 24 years\, working as a translator and as a policy analyst at the British Embassy in Rome. She has taught Translation Methodology and ma ster classes on Translating for the Web as part of Glasgow University’s MSc in Translation Studies. More recently\, Marian spent four years as an in-house translator and editor at the European Central Bank in Frankfurt\, working on banking supervision and monetary policy texts. A ScotNetter an d former committee member and Convenor\, Marian is currently a member of t he Board of the Institute of Translation and Interpreting.\n\nTopics\n\nCo oking up the right words: hints\, tips and tricks for successful food tran slation\n\nIt is hard to imagine two things more intimately tied than lang uage and food. Not just because they both require our mouths and tongues\, and involve our emotions\, but because they are two fundamental\, definin g aspects of the culture of a people. Translating food therefore poses som e particularly demanding challenges that call for highly transcreative\, o utside-the-box thinking.\nMike will start the morning by discussing the li nks between language\, culture and food with particular reference to Italy \, and why they are so important.\n\nAfter the coffee break\, he will cont inue with a more interactive session where participants will take an analy tical and critical look at some material from restaurant menus. The exampl es used refer to Italian cuisine\, partly because it is so well known inte rnationally and partly because this is the food Mike is most familiar with . They will be in English\, although some Italian will inevitably creep in . The aim is to look at ideas for solving specific practical problems\, th ereby gaining insights that can be applied to food translation in general. \nParticipants should come away with a clear notion of the type of problem s food translation poses and some ideas on how to tackle them.\n\nPopping the cork on champagne translation\n\nWorking for a champagne company sound s like the dream job. Specialising in champagne must surely be very lucrat ive? But what is the real story? Well\, it’s certainly not (always) as g lamorous as it sounds.\n\nTranslations can range from traceability\, closu res\, soil types and tasting notes to flowery prose. You need a good knowl edge of the process\, terminology and the market in general\, but also cre ative translation skills to handle the often-hyperbolic source texts. In h er talk\, Alison will cover all these topics and offer advice on how to ga in the requisite skills and find potential clients.\n\nShe will also talk briefly about the market situation after Covid/post-Brexit and conclude wi th some information about the competition champagne faces from those pesky English sparkling wines which keep winning awards. How do the two product s compare? Will the tables turn and present opportunities for translators who work out of English?\n\nThe language (and flavours) of chocolate\n\nCh ocolate is the ultimate health food. And by boosting participants’ brain power\, ScotNet’s presentation on the language (and flavours) of chocol ate will enrich their learning experience throughout our Summer Workshop.\ n\nMarian – a ScotNetter\, translator and former chocolate-shop owner an d judge at the Academy of Chocolate awards in London – will be sharing h er expertise on chocolate terminology… and tasting.\nCocoa (or cacao)\, the raw material for chocolate (from “bean-to-bar” to fine truffles an d everything in between)\, is grown in many countries\, from South America to Africa to Vietnam. Cocoa production encompasses issues as diverse as f air trade\, plant genetics and commodities markets.\n\nChocolate has a lan guage and vocabulary of its own – just like wine. And\, like wine\, it ’s good for you (in moderation)! Marian will guide workshop participants through the history\, health benefits and language of chocolate\, and exp lain some of the terminology used in making and marketing this wonderful p roduct.\nIn the belief that a multi-sensory approach enhances learning\, t he session will include a chocolate tasting.\n\nProgramme\n\nFriday\, 26 M ay \n7:00 pm Informal dinner at the Auld Bakehouse\, Brechin*\n\nSaturday\ , 27 May\n\n9:30 Workshop registration (tea/coffee and biscuits provided)\ n\n10:30 Session 1: Michael Farrell: The links between language\, culture and food\n\n11:30 Tea/coffee break\n\n12:00 Session 2: Hands-on session on restaurant menus with Michael Farrell 1:15 pm Lunch\n\n2:15 Session 3: Al ison Hughes: Popping the cork on champane translation 3:30 Tea/coffee brea k\n\n4:00 Session 4: Marian Dougan: The language of chocolate\n\n5:00 Work shop ends\n\n7:00 Dinner and ceilidh with the Dancing Feet Ceilidh Band in the Panmure Arms Hotel\n\nSunday\, 28 May \n\n9.45 Assemble outside the P anmure Arms Hotel for departure to start of the walk in nearby Glen Esk*\n \n12.00 Return to Edzell\n\n12.30 Light lunch offered by Sue and Ian Ander son for those remaining\n\nPlease note: Exact timings of sessions may be a ltered slightly and/or the order changed.\n* Friday evening meal and Sunda y morning walk require transport from Edzell. Car sharing will be organise d.\n\nSocial programme\n\nThe workshop is part of ScotNet’s annual summe r meeting and all attendees – plus their families and friends – are wa rmly invited to the social events on the Friday and Saturday evenings and on Sunday. Please fill in your choice of social activities in the registra tion form and pay any additional costs as detailed there.\n\nFriday Evenin g\n\nOn Friday evening there will be an informal dinner at the Auld Bakeho use\, 26 High St\, Brechin\, DD9 6ER. This event will have a set two-cours e menu of main and dessert at £22.95 per head. Please tick the relevant b ox on your reply form\, so that we can give the restaurant numbers.\n\nA f orm with menu choices will be sent to all participants nearer the time.\n\ nSaturday Dinner and Ceilidh\n\nOn Saturday evening at 7.00 pm\, we will m eet again in the Panmure Arms Hotel with spouses\, partners\, families and friends to enjoy a three-course dinner\, followed by a ceilidh with the D ancing Feet Ceilidh Band.\n\nA form with menu choices will be sent to all participants nearer the time.\n\nSunday Local Walk\nGlen Esk – The Blue Door riverside walk\n\nOn Sunday we will have walk of around 3 miles/5 kil ometres in nearby Glen Esk. This will be on good riverside paths\, but ple ase wear appropriate clothing and boots in case it is muddy or wet. Car sh aring will be arranged for the journey to the start of the walk.\n\nLocati on and venue\n\nThe workshop will take place in the Panmure Arms Hotel\, 5 2 High St\, Edzell https://www.panmurearmshotel.co.uk/.\n\nOur dinner and ceilidh will also be held in the Panmure Arms.\n\nFriday evening’s meal will be in the Auld Bakehouse\, Brechin.\n\nCost\n\nScotNet members: Works hop only £100 / Workshop\, dinner and ceilidh £135 / Dinner/Ceilidh only £35\n\nITI (but not ScotNet) members: Workshop only £110 / Workshop\, d inner and ceilidh £145 / Dinner/Ceilidh only £35\n\nNon-members: Worksho p only £120 / Workshop\, dinner and ceilidh £155 / Dinner/Ceilidh only £35\n\nFriday evening meal £22.95 (payable with registration) plus drink s\n\nRegistration\n\nRegistration_summer_workshop_2023-formfinal\n\nTransp ort and car sharing\n\nAs our venue is not easily reached by public transp ort\, we will try to organise lifts from those with cars for those without . We will also organise lifts to/from the Friday evening meal venue in Bre chin and to/from the Sunday morning walk starting at the Blue Door.\n\nIf you plan to travel to Edzell by public transport\, the nearest station is Montrose (on the Edinburgh – Dundee – Aberdeen line) with a number of trains per day (but be aware of potential strike action). There is also a bus service from Dundee to Aberdeen\, which stops at Montrose. Montrose – Edzell is about 13 miles and taxis are available.\n\nWhen you fill in the registration form\, please indicate whether you can offer a lift to Ed zell or whether you will need a lift. Also please indicate if you can offe r any lifts on the Friday evening (Edzell – Brechin – Edzell) and the Sunday morning (Edzell – start of walk – Edzell).\n\nCall notice PDF\n \nCallNotice_summer2023_final CATEGORIES:Summer workshop END:VEVENT BEGIN:VTIMEZONE TZID:Europe/London X-LIC-LOCATION:Europe/London BEGIN:DAYLIGHT DTSTART:20230326T020000 TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:BST END:DAYLIGHT END:VTIMEZONE END:VCALENDAR