In this week’s Translation Tuesday, Guram Rcheulishvili tells the story of Vaja Jandieri, alone, in an unfamiliar environment, as he attempts to ski in Bakuriani, Georgia. Excitement and then ennui set in amongst the snowy slopes where the people speak Ossetian, and are from another world unlike Vaja’s . . .
Vaja Jandieri was now sitting in a small, warm room. He could hardly ever find such a room. This year, Bakuriani was extremely cold. Thin walls were unable to stop these freezing chills. Vaja was sitting, pleased that he had found such a warm room. The housekeeper set the tea to boil as a small boy memorized his algebra formulas. The door suddenly flew open, as a woman, his Ossetian neighbor, burst in.
“This year is so cold,” she said.
“Yes, woman, the walls aren’t able to stop it,” said the housekeeper.
“Mom,” said the boy as he closed his work, “in school it’s so cold, tha-”
“At least here, it’s warm,” said Vaja.
Tensions in the family bubble and boil over in this excerpt from The Lobster by the award-winning Monique Proulx, translated by Frances Pope. What happens when Marceau brings home a lobster he can’t afford? Read on to find out.
“Are you mad? What d’you expect me to do with those? How d’you even eat them?”
As always, Laura’s first words were recriminations. It has to be said that the creatures were no less threatening for being quite dead; amongst the tangle of legs, claws, and feelers which now filled the sink, you could make out here and there the glimmer of a small, black, malevolent eye—more alive than the others, you’d swear—peeking at you with belligerent hate. Marceau had stopped twice on his way home, hearing the wind flap against the big plastic bag, worriedly checking to make sure that the contents weren’t still wriggling, and that his hand wasn’t about to be sliced clean off by a claw.
Featuring work from twenty-three languages and a record-breaking thirty-five countries, there’s plenty to choose from in Asymptote’s Winter 2019 issue! Today, our three blog editors share their favorite pieces, from Icelandic, Slovak and Latvian poetry to Brazilian Portuguese social commentary and Bengali short stories.
From the Fiction section, the ever-intensifying “The Meat Market,” translated from the Bengali, takes one unexpected turn after another in a thrilling prose adventure. Set a week before Eid, what should be a celebratory, communal affair quickly turns sour in East Rajabazar. This is a city where transactions are tainted by the potential for danger, just as the meat sold is tainted by false advertising. Aminul Islam faces the full consequences of these circumstances that he fails to fully understand, culminating in a shocking conclusion carefully set up by Mashiul Alam’s artful prose, switching deftly between first- and third-person at crucial moments in the narrative.
If you are looking for exciting poetry freshly translated into English, don’t miss out on Steinn Steinarr’s “Time and Water.” Hailed as Iceland’s greatest modernist poet, Steinarr’s ethereal poetry combines Icelandic poetics with modernist free verse and imagism to create gems like:
And the sorrow I hid
nearly found your own,
like a fjord-blue sea.
In this sequence on a failed and flawed relationship, the distance between the speaker and the other is quite nearly but not quite ever bridged. Equally impressive are the complex rhythms of Monta Kroma’s extract from Lips. You. Lips. Me., a larger collection of experimental modernist poems. The Latvian poet plays on the use of refrains and repetition to create a circular, almost obsessive monologue. These poems are ones that I’ve been returning to, and ones you might love too! READ MORE…
Welcome to the fifth installment of A World with a Thousand Doors, a showcase of contemporary Indonesian literature brought to you in partnership with the Ubud Writers and Readers Festival. This week it gives us great pleasure to present a story by the award-winning author Nukila Amal, translated by internationally published writer, InterSastra founder, and past Asymptote contributor Eliza Vitri Handayani.
If you’ve just discovered A World with a Thousand Doors, you can find an introduction and the first installment here. And we invite you to read the second, third, and fourth works in the series as well.
Batara—or Bunny Battery to his pals—likes to hold a festive and meticulously prepared smokol (a.k.a. brunch) once or twice a month, depending on how often the Brunch Fairy has graced him with her visits.
According to Batara, this Manadonese fairy is the ruler and protector of brunches, brunch cookers (like Batara), and brunch fanatics (like Batara’s pals Syam, and the twins Anya and Ale). However, his three pals suspect that this fairy is really Batara’s own invention. All Ale can report after actually visiting Manado is that the locals do indeed eat brunches, which consist of tinutuan, a kind of porridge, accompanied by banana fritters and fried anchovies dipped into dabu-dabu, a chili paste so hot that it makes their eyes weep, their ears ring, and, if prone, their minds hallucinate.
To Batara, however, brunches aren’t that simple. With surplus imagination and a passion for perfection, Batara comes up with odd themes and dishes for his brunches. His three pals can never guess what will appear on his table.
Playing with food imagery and writing in a jazzy rhythm, this metafictional musing on the economic reality of being a writer gives the reader a glimpse at the rationale behind microfiction. The sprinkling of French terms places us in a specific context, but the endeavor feels universal as the narrator works to eat. For more microfiction, head over to the brand new Winter 2018 issue of Asymptote!
Business is much too slack these days to imagine treating oneself to a simple sherbet dip after a day spent scribbling in the light of the desk lamp, and going off, just like that, to lick the liquorice stick while daydreaming under the moonlight. It’s drummed into me from all sides that one must breathe frugally and through clenched lips, measure my steps parsimoniously, mind the tallow on the end of the candle and above all cut down on my extravagances. Times are for cutting the kipper in quarters, you see, my wife said to me just yesterday and as we sat down to eat, and I won’t even go into how much your ciggies are costing us. I blushed slightly. Soon we’ll have to go up the stairs two by two to protect the steps, I thought in petto, not wanting to be outdone.
Some words for foods are easily translatable. The word’s functional meaning shifts effortlessly between tongues. Tomato and pomodoro both indicate Solanum lycopersicum, member of the nightshade family. Poulet, pollo, and chicken look the same rubbed with oil and garlic roasting in a hot oven. In these cases, there is little room for deliberation: oil, butter, wine. Rice, wheat, corn. Their translations are patently accessible. Learning the words for foods in other languages is particularly satisfying. There’s immediate sensory recognition: the words indicate familiar tastes, smells, textures, and sights. The intimacy with what we eat follows. In learning to say tomato in another language, we begin to feel in it also.
But this question of feeling is where it gets finicky. While most anything carries a “literal” meaning in another language, its usage and implication remain awkward in translation. A New York bakery and a Parisian boulangerie operate in different ways. In both places flour is mixed with yeast and water, let to rise and baked. Yet we do not eat bread in the same ways, and the bread we eat is not the same.
Take, for example, the French word tomme. My first day of work at the cheese shop a colleague asked me what kind of cheese I liked. Tomme, I said. He was quick to call me out.
“Tomme is not a kind of cheese. Be more specific.” READ MORE…
I have never been able to cook from Madeline Kamman’s When French Women Cook. I read the recipes and my mouth waters: noisettes de porc au pruneaux from Claire in Touraine and tarte à l’orange from Magaly in Provence. Yet I cannot convince myself to cook them. The lists of ingredients appear too systematic for food that has more to do with familiarity and wisdom than measurement.
The herbs in my fridge have spent too long away from the earth, the red ocean perch far too many hours out-of-water. The stage is wrong: a railroad apartment in West Harlem with dusty windowsills and dreamed-of copper pots could never measure up to a grandmother’s worn-in kitchen. I dream of meeting these women, listening to them, absorbing their habits and tricks. More than their food, I want their knowledge. READ MORE…
Runners zipped down the bike lane, out to beat the rising temperatures. We arrived at Skillman Avenue, just west of 43rd Street, a little after 7am. The sun was rising, the sky still lit with the glow reserved for early-risers and weekend revelers. It was opening weekend at the Greenmarket in Sunnyside, Queens. Ron parked the truck with a jolt and I almost spilled my coffee. The cider, oversized apple turnover, and apple farmers had not arrived yet. Patrick pulled up behind us, honking. He would unload crates of integrated pest management apples and tomatoes, challenging the expectations of seasonal produce. He works with Jesus and together they take home thousands, I’m sure. READ MORE…
There is a way a room full of people drinking cocktails feels. It is distinct from the stale fog that spills from a fridge packed with six packs, and it is altogether different from the rosy-cheeked stupor induced by a case of wine. There is a severe and attentive atmosphere to the room. The alchemy of balancing sweetness, bitterness, and bite in a few ounces is mysterious and tempting. There is a self-awareness that comes with drinking an old fashioned, an edge to the precarious glass that a Manhattan arrives in. There is also enormous satisfaction in drinking a good one. The pleasure doesn’t last long—the drinks are always short and expensive. READ MORE…