Former freelance Spanish-to-English medical/culinary translator now working in-house • Bilingual copy editor • ATA-certified | she/her
Madrid, Spain
Joined August 2016
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Update: I'm silly and forgot to record points from #ATA62, which now puts me at 25. But now that I got the idea of Miami in my head...
Just realized my ATA certification renewal is due in less than a year and I have a sizable gap before reaching my 20 points. Any continuing education recommendations? 🙃 Also, maybe see you at #ATA64?! @vero_demi @mszampaulo
Just realized my ATA certification renewal is due in less than a year and I have a sizable gap before reaching my 20 points. Any continuing education recommendations? 🙃 Also, maybe see you at #ATA64?! @vero_demi @mszampaulo
Llevo los últimos 10 años con tremendas ganas de Madrid y después de mudarme aquí para quedarme, sigo teniendo tremendas ganas todos los días que me despierto en ella.
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The broken-record phrase of translators and editors alike, indeed.
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Wow, what an honor that the episode @ebodeux and I recorded is at the top of this list!
I’m presenting on the same topic for @VCKTranslation’s Editing in Translation students at NYU next month. What would you want to hear about?
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Translators and interpreters: Looking for ways to ramp up business? If you’re in LA this week, check out this fantastic new resource in person and go home with concrete ways to gain confidence and routine in your marketing. 👏🏻 @mszampaulo and @acalvindesign! #ATA63
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And if, like me, you’re following #ATA63 from afar, you can get your copy on Amazon. Mine arrived in Madrid in a matter of days! 📖
amazon.com/Online-Presence-R…
It’s here! Translators and interpreters, you can now get your copy of @mszampaulo’s book on online marketing for T&I on Amazon or at #ATA63.
It was a joy to take part in getting this fantastic resource to print. One of the most rewarding moments is holding it in my hands! 📖🤲🏻
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Couldn’t agree more! My limit is 4–5 hours before my work suffers. Even if I’m willing to expedite a project by working overtime (and I’ve tried), there’s a limit to the hours I can edit or translate. I’d say 4 hours is my ideal, in two rounds of 50 min. on, 20 off, 50 on.
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Emily Safrin retweeted
Happy Intl. Translation Day: Not all work that matters is well paid and not all well-paid work matters. The trick is having enough well-paid work to feed your stomach and enough work that matters to feed your soul. Happy is the soul that does work that matters and is well paid.
When you make the perfect team… 🥹 Thank you, Madalena.
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Happy #ITD2022 and congrats, Madalena! Having had the honor of editing this wonderful guide, I can assure you that it holds treasure that translators & interpreters will revisit again and again to spark inspiration and build a successful, profitable business doing what they love.
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There’s nothing like collaborating with a talented, receptive, and dedicated writer who makes editing enjoyable! I can’t wait for this book to be in the hands of eager readers; you’re in for a treat.
Thank you, @mszampaulo, for trusting me with such an important project! 🖍
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Dear memoQ users and colleagues: Help! Does anyone know how to export a memoQ QA report as an Excel file (.xls) instead of as HTML? I can't seem to find any information about how to export to Excel and need to submit by tomorrow AM. Any help would be very appreciated!
Emily Safrin retweeted
I once translated a menu into EN. It was no small feat, let me tell you. – at Montréal, Québec
Last month I published an article about food translation in which I reflected that there are "degrees of contortion (and distortion) when it comes to fitting a dish into a hole shaped like another language and culture." modernrestaurantmanagement.c…
Last month I published an article about food translation in which I reflected that there are "degrees of contortion (and distortion) when it comes to fitting a dish into a hole shaped like another language and culture." modernrestaurantmanagement.c…
From @Eater: "[Ripert's] dish labeled as pho did not appear to include the fundamentals of its namesake, and was lacking any context explaining what pho is, its significance to Vietnam, and why the chef made the changes that he did in constructing his own version of the dish."
Author of "The Pho Cookbook" @aqnguyen says via Eater, "I bear the responsibility in presenting the food of my culture in a very thoughtful manner — and [Ripert] does, too.”
One crucial way of doing this is to include cultural and historical details (first on my list).