Duolingo Autor de la hebra: Nuno Rosalino
|
|---|
Nuno Rosalino
Reino Unido
Local time: 21:47
Miembro 2012
inglés al portugués
+ ...
(I'm not really sure under which subforum this thread would fit, so if a moderator could move it to the appropriate subforum if this isn't the right one, that'd be swell)
I just saw this TED Talk:
http://www.youtube.com/watch?v=-Ht4qiDRZE8&
And I was really curious to find out what you guys think about it, how it could impact the translation business in t... See more (I'm not really sure under which subforum this thread would fit, so if a moderator could move it to the appropriate subforum if this isn't the right one, that'd be swell)
I just saw this TED Talk:
http://www.youtube.com/watch?v=-Ht4qiDRZE8&
And I was really curious to find out what you guys think about it, how it could impact the translation business in the future, general opinions, etc etc.
Regards,
Nuno. ▲ Collapse
| | | |
Thayenga 
Alemania
Local time: 22:47
Miembro 2009
inglés al alemán
+ ...
| Smiles before the blow | Dec 8, 2011 |
The video starts out funny, but when he comes to his model of having the web translated for free, the smile vanished. Based on his philosophy, anybody can translate as well as a professional translator. I believe that we have seen more than enough examples of "wanna-be" translators.
| | | |
Attila Piróth
Francia
Local time: 22:47
Miembro
inglés al húngaro
+ ...
|
Michele Fauble
Estados Unidos
Local time: 13:47
Miembro 2006
noruego al inglés
+ ...
Luis von Ahn is a good example of how a person can become highly proficient in a second language and yet not have a clue about either translation or language learning.
| | |
|
|
|
| The same thread... | Dec 9, 2011 |
...opened by Nuno elsewhere can be found here.
Just for info...
| | | |
Nuno Rosalino
Reino Unido
Local time: 21:47
Miembro 2012
inglés al portugués
+ ...
PERSONA QUE INICIÓ LA HEBRA
Stanislav Pokorny wrote: ...opened by Nuno elsewhere can be found here. Just for info...
Yup, I also crossposted it to TC, I wanted opinions of people all around the community, not just Proz. I hope that's ok?
[Edited at 2011-12-09 14:58 GMT]
| | | |
Nuno Rosalino wrote: Stanislav Pokorny wrote: ...opened by Nuno elsewhere can be found here. Just for info... Yup, I also crossposted it to TC, I wanted opinions of people all around the community, not just Proz. I hope that's ok?
Hi Nuno,
IMO, it's perfectly okay. I just wanted to let other fellow ProZians know that some opinions on this topic already exist.
| | | |
Elke Fehling
Local time: 22:47
Miembro 2005
inglés al alemán
+ ...
| Too many cooks spoil the broth | Dec 9, 2011 |
I enjoyed watching the video and I find the idea really intersting.
But why doesn't this guy know that a text isn't just a bunch of random lines or paragraphs that can each be translated by a separate translator (or student, doesn't matter). The problem isn't the quality of the work of the single translators but the fact that it's not possible to produce a good and readable text like that.
Too many cooks spoil the broth.
| | |
|
|
|
Nuno Rosalino
Reino Unido
Local time: 21:47
Miembro 2012
inglés al portugués
+ ...
PERSONA QUE INICIÓ LA HEBRA
Elke Fehling wrote:
I enjoyed watching the video and I find the idea really intersting.
But why doesn't this guy know that a text isn't just a bunch of random lines or paragraphs that can each be translated by a separate translator (or student, doesn't matter). The problem isn't the quality of the work of the single translators but the fact that it's not possible to produce a good and readable text like that.
Too many cooks spoil the broth.
I think the real crux of the question is how their system 'creates' the "professional" translation from the patchwork of simple translations. Keeping the cooking analogy going, if their 'secret sauce' is good enough, this could be really interesting; if not, well, they'll surely tank. But right now we can only wait and see, I suppose; Until then all we can do is take what the presentation said at face value.
[Edited at 2011-12-09 16:03 GMT]
[Edited at 2011-12-09 16:06 GMT]
| | | |
Login to reply/comment 
