Quote:
Originally Posted by BeaucoupFish
Fret, I am somewhat surprised that you think it is impossible to write something that is free from significant misinterpretation. I'm not sure if you have revealed your academic / professional background before but I just don't remember it, so what about something fairly universal instead: a recipe. I don't think it would be difficult to produce a recipe that could be translated into local languages and measurements, and could be followed by anyone that could read, no matter where (or when) they lived. Regardless of whether they had the skills to create the dish, they would all be able to understand the recipe. And isn't the Bible really just a broad recipe book for how best humans should be living?
If the "Word of God" is indistinguishable from something written by people, this does not inspire confidence that the Bible's origin is divine - unless scripture is not meant to be accessible to everyone.
PhD student in OT studies at a german University.
Well, for one I didn't say "significant" or "misinterpretation" (I don't think). Unless I'm mistaken I've used ambiguity and irreducible.
And yeah, taking your recipe as an example is actually a good way to make exactly that point. So I start translating that - and since we're taking it as an analogy for the "bible as recipe"*** there are a couple of problems, as a precise and faithful translation is key:
- It mentions an ingredient named Wrutzenputz. Neither I nor my colleagues have ever heard from it. We've checked all historical accounts of the time - no mentioning of that term in any of them. So, perhaps an error in transmission, perhaps a fruit gone extinct, perhaps it's not an ingredient and I misread the entire section as being about a culinary work process, not an ingredient. Further research into the matter reveals a number of more likely vs. less likely hypotheses, but no slam dunk.
- It also says "stirr gently" at one point. What is meant by that, exactly? Stirr slowly? With care? Is the "gently" just ancient redundancy? If I find further evidence of the latter, what (if any) does that imply about the other such terms "let boil up shortly", "sear resolutely", "add pepper as needed"?
- One section reads "chop onions, peppers and apricots" - is the order of these important? Would I be sinning if I chopped peppers first? Thus, assuming I translate into a language that sees a clear difference between "chop first the onions, then the peppers, finally the apricots" and "chop three things in whatever order: onions, peppers, apricots) - which is a more faithful rendering of the original? And once again - further research into how the ancients phrase ordered items and such reveals no entirely conclusive answer.
- One of the more bizzare ingredients is "fermented milk". That leads to a long debate whether I really need to add sour milk or whether it's just due to the lack of facilities that the ancients couldn't use cheese proper. Indeed, ancient recipes never seem to mention cheese, which would indicate that it either didn't exist or wasn't seperated conceptually from fermenting milk. Otoh, the verb used with fermented milk is not "cut", so it apparently wasn'T a solid substance. But cheese IS fermented milk - so can I basically translate as I want and chose whatever when I cook? Or do I have to stay as historically accurate as possible? In particular since simply writing "fermented milk" runs the risk of contemporaries (who can't tell Roquefort from Leerdamer anyways) not even knowing what that is. What if they understand "fermented" as "seasoned" and use, say, cinnamon milk?
- Overall a dispute has been dividing the culinary world over whether the recipe is actually intended to be read as a recipie at all. Citing both the relevant untastiness of the resulting dish and some examples of contemporary poetry (the reference to Pablo Nerudas
Oda al Caldillo de Congrio has all but revolutionized the scholarship of ancient recipie translation), the argument is being made that what seems to be a recipe is to be read as poetry, not a cooking instruction.
- Opponents argue that the text is clearly a recipe, i.e. belonging to a certain literary
genre. Hence it is to be interpreted - and tranlsated - according to the rules of that genre.
Etc. You see where I'm going with this. No text is ever entirely unambiguous. That is not a deficiency of the text, but a simple characterstic of it. What happens if you try to eliminate that ambiguity can be seen in law: Relatively simple intuitions about justice are attempted to be applied to an ever-changing world. Words are intended to have precise and unequivocal meanings. That leads to texts that are both hard to read, to the extend that they actually
lose their understandability to laypersons and eventually are
still ambiguous - which is why there are legal commentaries about laws, why courts actually grapple with how to apply laws to real-life scenarios etc.
And the underlying argument of all of this is, of course, that
if texts are inherently ambiguous, then most of the more naive arguments against biblical interpretation (i.e. that it often differs in opinion, that the text is rarely simply taken at face value etc.) lose their sting and seem like statements about what-texts-really-never-CAN-be.
***regardless of how fitting I find that analogy in itself.
Last edited by fretelöo; 06-23-2013 at 03:27 AM.