The Greek and Hebrew that is translated in English as “grain” (or: “corn”) is translated in Kui as “(unthreshed) rice.” Helen Evans (in The Bible Translator 1954, p. 40ff. ) explains: “Padddy [unthreshed rice] is the main crop of the country and rice the staple diet of the people, besides which [grain] is unknown and there is no word for it, and it seemed to us that paddy and rice in the mind of the Kui people stood for all that corn meant to the Jews.” “Paddy” is also the translation in Pa’o Karen (source: Gordon Luce in The Bible Translator 1950, p. 153f. ).
Other translations include: “wheat” (Teutila Cuicatec), “corn” (Lalana Chinantec), “things to eat” (Morelos Nahuatl), “grass corn” (wheat) (Chichimeca-Jonaz) (source: Viola Waterhouse in Notes on Translation August 1966, p. 86ff.), “millet” (Lambya) (source: project-specific notes in Paratext), “food” (Nyamwezi) (source: Pioneer Bible Translators, project-specific notes in Paratext)or ntimumma lujia / “seeds for food” (Lokạạ — “since Lokạạ does not have specific terms for maize and rice that can be described as grains”) (source: J.A. Naudé, C.L. Miller Naudé, J.O. Obono in Acta Theologica 43/2, 2023, p. 129ff. )
“Sheep are known throughout most of the world, even though, as in Central Africa, they are a far cry from the fleecy wool-producing animals of colder climates. Where such animals are known, even by seemingly strange names, e.g. ‘cotton deer’ (Yucateco) or ‘woolly goat’ (Inupiaq), such names should be used. In some instances, one may wish to borrow a name and use a classifier, e.g. ‘an animal called sheep’. In still other instances translators have used ‘animal which produces wool’, for though people are not acquainted with the animals they are familiar with wool.” (Source: Bratcher / Nida)
In Dëne Súline, it is usually translated as “an evil little caribou.” To avoid the negative connotation, a loan word from the neighboring South Slavey was used. (Source: NCEM, p. 70)
Note that the often-alleged Inuktitut translation of “sheep” with “seal” is an urban myth (source Nida 1947, p. 136).
The Hebrew and Greek that is translated in English as “frankincense” is translated in Lokạạ as ebạạm yạ insẹnsii or “sap of incense.” (Source: J.A. Naudé, C.L. Miller Naudé, J.O. Obono in Acta Theologica 43/2, 2023, p. 129ff. )
Frankincense Boswellia sacra is a yellow or reddish gum produced by one of the fifteen aromatic species of Boswellia. It was probably imported into Israel from Arabia, Africa, or Asia. Egyptian pictorial records indicate that Queen Hatshepsut travelled to a place called “Punt” (possibly Somalia or even India) and brought back specimens that look like Boswellia trees, planting them in her palace garden. Some people call frankincense olibanum (a Middle Eastern word meaning “incense”), but it is possible that olibanum may properly refer only to Boswellia serrata from India, which has a lemon/lime smell as opposed to the orange smell of true frankincense.
Today the best frankincense is reputed to come from Oman, but Yemen and Somalia also produce a lot of it. The name olibanum may come from the Arabic al-lubán (milk) or from the equivalent of “oil of Lebanon.” The Hebrew word levonah can mean either “white” or “Lebanese.”
Boswellia trees are actually shrubs reaching 3 meters (10 feet) in height, with multiple trunks coming from the ground. They have pinnate leaves and small greenish or white flowers. The gum of Boswellia trees comes out by itself in little drops from the branches and twigs, but it can also be extracted by cutting through the bark of the trunk. The resin appears in globs and hardens.
Frankincense was an ingredient of the incense burned in the Tabernacle of ancient Israel, and it was prescribed as part of their cereal offerings.
A classifier will be useful if available (for example, “resin of”). Transliterations of the word for frankincense from Hebrew (labona, lebonahi), Greek (libano), French (bosweli, olibán), or Arabic (akor, mager, mogar) will be more readable than those from English (firankinsensi).
The Greek and Hebrew that is translated as “myrrh” in English is translated as “bitter medicine” in Michoacán Nahuatl and as “myrrh perfume” in Tzotzil (source: Ronald D. Olson in Notes on Translation January, 1968, p. 15ff.).
In Mark 15:23, Usila Chinantec translates it as “the herb myrrh which is useful so that one not feel pain in his body.” (Source: B. Moore / G. Turner in Notes on Translation 1967, p. 1ff.)
Myrrh is probably the most precious spice in the Bible. It was worth more than its weight in gold. Our experts agree that the Hebrew word mor refers to the resin of one of the Commiphora genus, either myrrha, abyssinica or schimperi, all of which grew in what is now Yemen, Ethiopia, Somalia, and Madagascar. Other kinds of myrrh may have come from India (Commiphora erythraea, Commiphora opobalsamum). A more difficult question is the meaning of the word deror in Exodus 30:23. In the other places where it occurs it means “freedom” or “liberty.” This is the basis for the word “liquid” in some versions, but there is no certainty that “free” means “liquid.” The fact that myrrh was sometimes mixed with wine may suggest that deror means “liquid” here, but on the other hand, the weight of the myrrh is given in dry measure rather than liquid measure, which argues against it.
The myrrh plant is a bush or shrub with thick thorny branches that project and bend at odd angles. The leaves come in sets of three. The fruit is oval like a plum. The wood and bark have a pleasant smell. The gum oozes naturally from the branches, though some harvesters incise the branches to increase the flow. The sap or gum is clear or yellowish brown when it comes out, but gets darker as it dries. The taste of the gum is bitter (note the similarity of mor to the Hebrew word mar meaning “bitter”). In markets the gum is often found mixed with that of the kataf bush (bisabol).
God prescribed myrrh as an ingredient of the holy anointing oil (Exodus 30:23), and it is used as perfume in Esther, Psalms, Proverbs, and eight times in Song of Songs. It was brought as an expensive gift by the Magi to the new King (Matthew 2:11). As Jesus was dying on the cross, sympathetic bystanders may have offered it to him mixed with wine (Mark 15:23; see the parallel account in Matthew 27:34). Joseph of Arimathea and Nicodemus brought a mixture of myrrh and aloes to prepare Jesus’ body for burial (John 19:39). In ancient Egypt myrrh was burned on the altars of the sun god, and in Persia it was attached to the crowns of kings when they appeared in public. Romans burned myrrh at funerals and cremations, which helps to explain its inclusion in the list of spices in Revelation 18:13. Today it is used in perfumes, lotions, and even in toothpaste.
Varieties of myrrh grow in the Horn of Africa and Madagascar, so people from those areas should have no difficulty finding words for it. As to whether the myrrh in Exodus 30:23 was liquid or solid, there seems to be no consensus, and the translator may be forgiven for simply ignoring the Hebrew word deror . Possible transliterations are Hebrew mor, Arabic mar, French mireh, and Spanish/Portuguese mirra.
The different Hebrew and Greek terms that are translated as “(olive) oil” and “(animal) fat” in English are translated in Kwere with only one term: mavuta. (Pioneer Bible Translators, project-specific translation notes in Paratext)
The Hebrew, Latin and Greek that is translated into English as “chariot” is translated into Anuak as “canoe pulled by horse.” “Canoe” is the general term for “vehicle” (source: Loren Bliese). Similarly it is translated in Lokạạ as ukwaa wạ nyanyang ntuuli or “canoe that is driven by horses.” (Source: J.A. Naudé, C.L. Miller Naudé, J.O. Obono in Acta Theologica 43/2, 2023, p. 129ff. )
Other translations include:
Chichicapan Zapotec: “ox cart” (in Acts 8) (ox carts are common vehicles for travel) (source: Loren Bliese)
Chichimeca-Jonaz, it is translated as “little house with two feet pulled by two horses” (source: Viola Waterhouse in Notes on Translation August 1966, p. 86ff.)
HausaCommon Language Bible as keken-doki or “cart of donkey” (source: Andy Warren-Rothlin)
The Hebrew, Aramaic, and Greek that are translated as “wine” in English is translated into Pass Valley Yali as “grape juice pressed long ago (= fermented)” or “strong water” (source: Daud Soesilo). In Guhu-Samane it is also translated as “strong water” (source: Ernest L. Richert in The Bible Translator 1965, p. 198ff. ), in Noongar as “liquor” (verbatim: “strong water”) (source: Warda-Kwabba Luke-Ang), in Hausa as ruwan inabi or “water of grapes” (with no indication whether it’s alcoholic or not — source: Mark A. Gaddis), in sar as kasə nduú or “grape drink” (source: Andy Warren-Rothlin), or in Papantla Totonac and Coyutla Totonac as “a drink like Pulque” (for “Pulque,” see here ) (source: Jacob Loewen in The Bible Translator 1971, p. 169ff. ).
In Swahili, Bible translations try to avoid local words for alcoholic drinks, because “drinking of any alcohol at all was one of the sins most denounced by early missionaries. Hence translators are uncomfortable by the occurrences of wine in the Bible. Some of the established churches which use wine prefer to see church wine as holy, and would not refer to it by the local names used for alcoholic drinks. Instead church wine is often referred to by terms borrowed from other languages, divai (from German, der Wein) or vini/mvinyo (from ltalian/Latin vino/vinum). Several translations done by Protestants have adapted the Swahili divai for ‘wine,’ while those done by Catholics use vini or mvinyo.” (Source: Rachel Konyoro in The Bible Translator 1985, p. 221ff. )
The Swahili divai was in turn borrowed by Sabaot and was turned into tifaayiik and is used as such in the Bible. Kupsabiny, on the other hand, borrowed mvinyo from Swahili and turned it into Finyonik. (Source: Iver Larsen)
In Nyamwezi, two terms are used. Malwa ga muzabibu is a kind of alcohol that people specifically use to get drunk (such as in Genesis 9:21) and ki’neneko is used for a wine made from grapes (source: Pioneer Bible Translators, project-specific translation notes in Paratext).
In some Hindi translations (such as the Common Language version, publ. 2015 ), one term (dākharasa दाखरस — grape juice) is used when that particular drink is in the focus (such as in John 2) and another term (madirā मदिरा — “alcohol” or “liquor”) when drunkenness is in the focus (such as in Eph. 5:18).
In Mandarin Chinese, the generic term jiǔ (酒) or “alcohol(ic drink)” is typically used. Exceptions are Leviticus 10:9, Numbers 6:3, Deuteronomy 29:6, Judges 13:4 et al., 1 Samuel 1:15, and Luke 1:15 where a differentiation between weak and strong alcohol is needed. The Mandarin Chinese Union Version (2010) translates that as qīngjiǔ lièjiǔ (清酒烈酒) and dànjiǔ lièjiǔ (淡酒烈酒), both in the form of a Chinese proverb and meaning “light alcohol and strong drink.” (Source: Zetzsche)
Click or tap here to see a short video clip about wine in biblical times (source: Bible Lands 2012)
True cinnamon Cinnamomum verum (or Cinnamomum zeylanicum) is a tree found mostly in Sri Lanka, India, and Burma. The Hebrew word qinnamon may ultimately derive from an early form of the Malaysian/Indonesian expression kayu manis, meaning “sweet wood.” As in the case of cassia, there is debate about whether the cinnamon mentioned in the Old Testament could have been imported from the Far East or whether there was perhaps a spice from Arabia or Africa that was named qinnamon, because this name was known at the time of writing. Some scholars believe that there was trade between India and Egypt as early as the second millennium B.C. In fact, the renowned Egyptian queen Hatshepsut is thought to have brought myrrh or frankincense trees from “Punt,” which could have been Somalia or even India, in 1490 B.C. However, she apparently did not bring cinnamon trees, nor are cinnamon and cassia among the spices found in the tombs of Egypt. So the true identity of the biblical cinnamon is still in question.
The true cinnamon tree grows to 10 meters (33 feet) in height. The stem branches plentifully. The leathery leaves are 10-15 centimeters (4-6 inches) in length and have three light-colored, radiating veins. The spongy outer bark is scraped off, revealing a fragrant pale brown inner bark. This inner bark carries the cinnamon flavor. It is cut off and dried, and the bark curls to form little scrolls. The small flowers have an unpleasant smell.
According to Exodus 30:23, cinnamon was an ingredient of the holy oil used to anoint the Tabernacle, ark, and priests. The temptress of Proverbs 7:17 perfumes her bed with it, together with myrrh and aloes. Today the bark of cinnamon is ground into powder and used as a spice for food and as an ingredient in incense and perfume. Even the leaves and unripe berries (“buds”) are marketed as condiments.
Translators in Asia will be able to use their own word for cinnamon. They will even be able to distinguish between cassia and cinnamon. In other areas it is best to transliterate from Hebrew qinnamon or a major language. Since the bark was ground into powder, the words “bark” or “powder” may be useful as classifiers. In Exodus 30:23 and 24 translators will need two words for the closely related cassia and cinnamon.
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