Для участия в Международном конкурсе перевода «Живое слово»
Министерство образования и науки ЛУГАНСкой Народной Республики
Государственное образовательное учреждение высшего профессионального образования
«Донбасский Государственный технический университет»
ИНФОРМАЦИОННОЕ ПИСЬМО
Уважаемые коллеги!
Кафедра теории и практики перевода и общего языкознания ГОУ ВПО «Донбасский государственный технический университет» приглашает студентов образовательных организаций высшего профессионального образования принять участие во II Международном студенческом конкурсе художественного и технического перевода «Живое слово».
Цель конкурса: выявление талантливых молодых людей, желающих осуществлять профессиональную переводческую деятельность; воспитание постоянного стремления к совершенствованию и осознанию важности качественно проделанной работы, а также уважительного отношения к языку, другой культуре, народу страны изучаемого языка.
Языки конкурса: английский, немецкий, французский.
Форма участия: заочная.
Конкурс проводится с 15.02.18 по 30.03.18.
Заявки и конкурсные переводы принимаются оргкомитетом конкурса до 15 марта 2018 г.
16.03.18 – 30.03.18 –Работа жюри.
02.04.18.- Подведение итогов и публикация результатов на сайте организатора конкурса dstu.education/ru.
Победители будут награждены дипломами. С переводами победителей конкурса можно будет также ознакомиться на сайте.
К участию в конкурсе приглашаются:
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· студенты языковых вузов;
· студенты неязыковых вузов и факультетов, в т. ч. обучающиеся по специальности «Переводчик в сфере профессиональной коммуникации»;
· студенты, интересующиеся иностранными языками и желающие попробовать свои силы в переводе.
Для перевода на русский язык предлагаются конкурсные тексты на английском, немецком и французском языках (Приложение 2) по следующим номинациям:
- перевод художественного текста (проза и поэзия) с иностранного языка на русский;
- перевод инструктивного текста (кулинарный рецепт, инструкция к медицинскому препарату, инструкция по эксплуатации и т. п.) с иностранного языка на русский;
- перевод текста специальной сферы (научно-популярный, контракт, реклама) с иностранного языка на русский.
Участники могут выбрать любое(ые) из предложенных заданий и прислать неограниченное количество переводов в любой из указанных номинаций.
Победители будут определены в каждой номинации отдельно по каждому языку.
Заявки и конкурсные переводы принимаются оргкомитетом конкурса до 15 марта 2018 г. по адресу: kafedrampf@mail.ru. В теме письма указать: На конкурс переводов «Живое слово».
Требования к оформлению переводов
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На конкурс принимаются переводы, выполненные самостоятельно.
Конкурсные работы должны быть оформлены в соответствии со следующими требованиями:
- Формат страницы: А 4, поля: 20 мм
- Шрифт Times New Roman, 14 кегль, интервал 1,5, выравнивание по ширине
- Нумерация страниц (внизу справа)
-Указание Ф.И.О. в колонтитулах
Оргкомитет оставляет за собой право не допускать к участию в конкурсе работы, оформленные с нарушением требований.
Файл с заявкой оформляется следующим образом:
Фамилия_И.О._ВУЗ_заявка (например, Иванова_И.И._ДонГТУ_заявка) Образец оформления заявки участника в Приложении 1.
ВНИМАНИЕ!!! Работы, переводы которых имеют аналоги в Интернете, приниматься на конкурс и рассматриваться жюри не будут. Все работы, присланные на конкурс будут проверяться системой «Антиплагиат»!!!
Файл с конкурсной работой должен быть оформлен следующим образом: Фамилия_И.О._номинация_ИЯ (например, Иванова_И.И._худож.текст_АЯ)
Координаторы конкурса
Кандидат филологических наук, доцент кафедры теории и практики перевода и общего языкознания ГОУ ВПО «ДонГТУ» Сулейманова Наталья Валерьевна.
Кандидат филологических наук, доцент кафедры кафедры теории и практики перевода и общего языкознания ГОУ ВПО «ДонГТУ» Фомина Светлана Борисовна.
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Приложение 1
Образец заявки
Заявка
для участия в Международном конкурсе перевода «Живое слово»
| Фамилия, имя, отчество | |
| Наименование образовательной организации | |
| Курс | |
| Руководитель/консультант (при наличии) | |
| Направление | |
| Язык текста оригинала | |
| Телефон | |
| е-mail |
Приложение 2
АНГЛИЙСКИЙ ЯЗЫК
Художественные тексты
Beginner’s Luck
James Milner’s hands were shaking as he sat down at his desk. The man sitting at the computer terminal next to him laughed.
“First time on one of these machines, is it?”
“No!” lied James, as convincingly as he could. “I could use one of these things in my sleep!” James looked at the computer screen in front of him with its mysterious programme, and hoped that he was a convincing liar.
“That’s a good job then” laughed his new colleague, “because I often do!” They both laughed again. James hoped that his laugh would cover up how nervous he was. His new colleague sitting next to him turned back to his computer screen and started typing furiously, then shouting lots of instructions into the telephone headset he had. James put on the telephone headset he had by the side of his desk. “At least if I put this on I’ll look like I know what I’m doing”, he thought. Then he stared at the computer screen in front of him with the mysterious programme. There were hundreds of numbers and dates and names of cities written on it, as well as lots of strange names like “NYSE” and “CAC40” and other things. He had no idea what any of it meant.
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The telephone headset was ok though. At least he knew what that was. His only other job ever had been in a fast food restaurant in London. They used the telephone headsets there too. But in the fast food restaurant it was easy. The instructions he heard through his telephone headset in the fast food restaurant were nothing more complicated than “two cheeseburgers without ketchup!”, “extra french fries now!”, “triple special burger with extra cheese!”. All he had had to do was listen to the instructions, put the pieces of frozen food in the microwave oven, then pull them out again after a few seconds, put them in a little box and give them to the person next to him. That had been easy. This job, his new job, his first “real” job, he now realised, was going to be a lot more difficult.
Chris Rose
Chain Reaction
Everyone was enjoying the cruise. The weather was warm and sunny, the sea was calm, and the passengers hadn’t complained about anything, which was unusual. Even the chief engineer wasn’t bad-tempered, which was very unusual. Until, one morning, the ship suddenly stopped.
‘What’s going on?’ roared the captain from the bridge. The jolt had spilled his morning coffee all over his uniform.
‘Don’t know, sir!’ the third mate shouted back. ‘But I think we’ve snagged our propeller on something!’
The chief engineer hastily shut down the engines (which did make him badtempered), and the trouble was investigated. The propeller was snagged, all right. An enormous chain was wrapped around it, and if the engineer had not acted so quickly the blades would have been mashed beyond repair.
‘What idiot left a thundering great chain drifting around in the sea?’ the captain growled.
‘Don’t know, sir,’ the third mate said again, gloomily. ‘But it’s going to take some clearing.’
The captain sighed and looked around. It could have been worse, he supposed. The sea was dotted with small islands fringed by white beaches on which waves broke gently. The sun shone from a cloudless sky. If the purser organised a few deck games, then with any luck the crew could free the propeller before the passengers started grumbling.They set to work, and by lunchtime they had untangled the propeller. But the captain was curious. The freed chain disappeared down into the sea, with no end in sight. Who on earth had put it there, and why? He wanted to find out, and another hour wouldn’t hurt.
‘Haul it in,’ he ordered the second mate (the third mate was off duty by now).
‘Let’s find out if it’s attached to anything. If it isn’t, I’ll complain to the local coastguards—it’s a hazard to shipping!’
The crew started to heave the chain aboard. It came easily enough, but there was a lot of it. Half an hour passed, and they were still hauling. Then suddenly the chain became harder to winch in.
‘I think we’re nearly there, sir!’ the second mate panted.
The captain did not reply. He was staring at the nearest island. Strange… the beach looked much bigger than before. And the low cliffs weren’t low any more, but seemed to have grown.
‘Sir!’ bawled the second mate. ‘Come and look at this!’
The captain hurried to the winch. The crew had reached the end of the chain. Attached to it, bumping and clanging against the ship’s side as it was heaved up, was a circular object about five metres across. The captain frowned. It reminded him of something. In fact he had a thing just like it, though much, much smaller, in the bath in his private cabin. It was…
A plug?
He looked at the islands again. The beaches were getting bigger. The cliffs were getting higher. As if the sea level was dropping…
‘Oops…’ said the captain.
Louise Cooper
Инструкция
What Is Gluten?
Gluten refers to the proteins in cereal grains, such as wheat, barley and rye. Gluten is found in the endosperm (a type of tissue produced in seeds that are ground to make flour) and nourishes plant embryos during germination. Later on, gluten affects the elasticity of dough, acting as a glue to hold the food together, which in turn affects the chewiness of baked products.
Gluten is a mixture of hundreds of distinct proteins within the same family, although it is primarily made up of two different classes of proteins: gliadin, which gives bread the ability to rise during baking, and glutenin, which is responsible for dough's elasticity.
Not all grains contain gluten. Some examples of gluten-free grains are sorghum, millet, brown rice, buckwheat, wild rice, amaranth, quinoa, corn (polenta) and teff. Oats are also gluten-free, but can be contaminated during processing, said Lori Chong, a registered dietitian.
Is gluten bad?
Gluten is only bad for certain people. These people are gluten-sensitive or gluten-intolerant, which means their bodies produce an abnormal immune response when breaking down gluten during digestion. About 18 million Americans have gluten sensitivity, according to the National Foundation for Celiac Awareness.
The most well-known form of gluten intolerance is celiac disease, which affects one in every 141 people in the United States, according to the U.S. Department of Health and Human Services. When someone with celiac disease consumes gluten, it triggers an immune response that damages their intestines, preventing them from absorbing vital nutrients.
The chronic gastrointestinal disorder called irritable bowel syndrome (IBS) is another condition that is affected by gluten. IBS affects 7 to 20 percent of adults in the United States, according to a paper published in the journal Gastroenterology & Hepatology. Chong explained that gluten grains are high in starches and sugars that can be easily fermented by intestinal bacteria. This can cause bloating, cramping and/or diarrhea.
Кулинарный рецепт
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