The trials and tribulations of the translator

Turning the poetry of Ricardo Reis into English.

In an article in this week's New Statesman, the translator Ollie Brock likens translation to the feat of “cooking the same meal twice with different ingredients”. This is especially true in poetry, where the nuances of language matter all the more – idiosyncratic turns of phrase, witty wordplay and rhyme are so easily lost in translation. In this sense, it is less about cooking the same meal than about reproducing the exact same flavours; in poetry, unlike prose, form often precedes content. And even with poets who are notable for their clarity of thought and expression – as is the case with Ricardo Reis, in my opinion the most intellectualised and philosophy-driven of Fernando Pessoa’s heteronyms  – it is easy to end up with a lesser, synthesised version of the original, that by virtue of having been translated almost word-for-word (without being literal), conveys meaning but not feeling.

I didn't study languages seriously, so my knowledge of translation techniques, such as it is, is entirely intuitive. So, to use the “hortatory subjunctive” held dear by Reis (a verb form that sounds rather clunky in English but has the unintended, and arguably enriching, side-effect of highlighting Reis’s belief in a fate-imposed imperative), let this article stand as a first-hand account of the difficulties of translation for a bilingual amateur.

Firstly, although I am familiar with Reis (his no frills approach to writing and general angst made him a high school literature class favourite), I took to rereading as much of his work as possible in order to internalise his main themes. This proved helpful in the second stage, in which I sought to translate what (I thought) he was trying to say, whilst remaining faithful to word choice and sentence structure. One of the most difficult aspects of translating Reis’s poetry was sifting through the shades of polysemy - so getting to know him, as it were, definitely helped. Lastly, I reread the translations and changed certain words or sentences that sounded less than poetic. This involved a heated internal debate as to whether Reis’s trademark usage of hyperbatons was worth preserving; while they work well in romantic languages, they often obscure meaning in English. Furthermore, pronouns are often implied in Portuguese, while in English, less so – adding pronouns, in my opinion, rendered his verse less elegant, yet it was entirely necessary to preserve meaning. This last point epitomises the struggle between aesthetics and meaning that makes translators’ lives that much more difficult. Consequently, I found that toying with punctuation – sprinkling dashes here and there (I have a bit of a penchant for them, if you’ve noticed) – was a good way to clarify my interpretation of what he was conveying, without necessarily changing words.

At the risk of bastardising the work of one the greatest of all poets, here goes:

 

1)

 

Not only hatred and envy

Limit and oppress; those who love us,

Do not limit us less.

Let the gods concede me - stripped of affection - the cold freedom

Of fruitless stems.

Who little wants, all has; who nothing wants

Is free; who does not have, nor desires -

Man, like the gods.

 

 

2)

 

I prefer roses, my love, to the fatherland,

And love magnolias

Over glory and virtue.

 

So that life does not tire me, I let

It pass me by

So that I remain same.

 

What does it matter, to he for whom nothing matters anymore,

That one loses and another wins,

If dawn always breaks,

 

If every year with Spring,

Leaves grow

And with Autumn they perish?

 

And the rest – the other things that humans add to life,

What do they add to my soul?
Nothing but the desire for indifference,

And a flimsy confidence

In the hour of flight.

 

3)

 

I suffer, Lidia, from fear of destiny.

The light stone that in one moment raises

The smooth wheels of my car, drowns

My heart.

 

Everything that threatens to change me,

Even for better, I hate and flee from.

Let the gods leave my life

Without renovation

 

My days, let them each pass,

Leaving me always the same; trudging

To elderliness like day

Enters night.

 

4)

 

Come sit with me, Lidia, by the river.

Let us quietly watch it run its course and learn

That life passes, and our fingers are not intertwined.

(Let us hold hands)

 

Then let us – adult children – think that life

Passes and does not stay, nothing leaves and never returns.

That it goes to a distant sea near Fate,

Farther than the gods.

 

Let us unlace our fingers, because it is not worth tiring ourselves.

Whether we enjoy it or not, we pass like the river.

It is better to know how to pass silently

And without great disquiet.

 

Without loves, or hatreds, or passions that amplify the voice,

Nor envies that excite the eyes,

Nor worries - because if I had them, the river would still run,

And would always meet the sea.

 

Let us love each other placidly, thinking that we could,

If we wanted to, exchange kisses and hugs and caresses,

But that we may as well sit next to each other,

Listening to and watching the river pass.

 

Let us pick flowers; you collect them and leave them

On your lap, so that their perfume abates the moment –

This moment in which we quietly believe in nothing,

Innocent pagans of decadence.

 

At least if I become a shadow first, you will remember me afterwards

Without it stinging or hurting or moving you,

Because we never held hands, nor kissed

Nor were more than children.

 

And if you, before I, pay the shady ferryman an obol,

There will be nothing for me to suffer when I think of you.

Remembering you like this – by the river,

Sad pagan with flowers on her lap,

Will be a gentle memory.

 

5)

Wise is he who is satisfied with the spectacle of life,

And when drinking does not remember

That he has drunk before,

For whom all is novel

And ever perennial.

 

Crown him with ivy or strung roses,

He knows that life

By him passes and

Atropos’ shears

Cut both the flowers and him.

 

But he knows to make the colour of wine obscure this,

So that its orgiastic flavour

Subdues the tang of hours

Like to a voice lamenting

The passing of bacchantes.

 

And he waits, an almost content and tranquil drinker,

Simply wishing

In a wish ill had

That the abominable wave

Does not, so promptly, soak him.

Fernando Pessoa's favourite café in Lisbon (Photograph: Getty Images)
NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times