ABSTRACT
This collection examines how translated books come into being and circulate across languages, cultures, and book markets.
Using Dutch as a case study of a source language at the margins of the world literary system, the volume sets out an innovative conceptual framework for understanding the making of translated literature, covering discovery, selection, acquisition, translation, production, marketing, and reception. It brings together fifteen accounts of recent literary works translated from Dutch, spanning five genres and fourteen different target languages. This comparative approach, keeping the focus on the same source language at the periphery of the world literary system across examples, allows for a deeper look into the numerous agents involved in the lifecycle of a translated book, including translators, editors, agents, rights managers, marketing staff, and government representatives. Chapters explore the connections between production-side decisions and how translated books were ultimately received in the market, from success stories and breakthroughs to works that faced delays, setbacks, or limited uptake, thereby illustrating a variety of trajectories within the global translation system. Taken together, the collection provides a comprehensive picture of the circulation of Dutch literature in translation and contributes to broader discussions on the translation of less widely studied languages.
This book will appeal to scholars in translation studies and world literature, particularly those interested in literary translation, the sociology of translation, and translation publishing.
The Open Access version of this book, available at https://www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives (CC BY-NC-ND) 4.0 license.
TABLE OF CONTENTS
part I|106 pages
Mediating Taste: Discovery, Selection, and Acquisition
chapter 1|19 pages
Connecting Multiple Mediatorships and Literary Awards
chapter 2|18 pages
An Acquired Taste? The Selection and Translation Process of Herman Koch's Bestseller Het diner in Estonian
chapter 4|24 pages
The Translator as a Cultural Tastemaker
chapter 5|26 pages
From Manuscript to Memory
part II|104 pages
Transforming Texts: Translation and Production
chapter 6|21 pages
Translating a meisjesboek
chapter 7|22 pages
Translating “A Noble Stranger”
chapter 8|22 pages
Why the French Market Melted for Lize Spit's Het smelt
chapter 9|16 pages
Selecting and Publishing Dutch Literature in Turkey
chapter 10|21 pages
The Making of the German Translation of Louis Paul Boon's Mieke Maaike's obscene jeugd and Its Last-Minute Retraction
part III|113 pages
Circulating Translations: Marketing and Reception
