Saudi Hajj ministry investigating how gift to pilgrims was wrongly labelled ‘anthrax’ 

Sheikh Yusuf Estes says the wrong translation has possible repercussions and that those responsible have to be disciplined. (SPA)
Updated 19 August 2019
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Saudi Hajj ministry investigating how gift to pilgrims was wrongly labelled ‘anthrax’ 

  • The Arabic word “jamarat" was inaccurately translated to “anthrax",  a dangerous infectious disease
  • Citing possible repercussions of the mistranslation, scholars want a probe to pinpoint responsibility

RIYADH: The Hajj and Umrah Ministry is investigating the inaccurate translation of the word “jamarat” into “anthrax,” which led to Sheikh Yusuf Estes making a video warning pilgrims of the mistake and its possible repercussions.

The translation concerned a bag that was a gift to pilgrims, containing small pebbles to use for the “stoning of the devil” upon their return from Muzdalifah. The bag had the correct original Arabic description, which roughly translates as “jamarat pebble bag,” whereas the English version of “jamarat” was translated into “anthrax,” a dangerous infectious disease.

According to SPA, the Ministry of Hajj and Umrah was notified and opened an investigation with the contractor and translator on August 10, before handing them to authorities to take the necessary disciplinary action.

“Anthrax, where did they get that? They get it from Google, it’s not Google’s fault. Google allows people to tell the meaning of the different languages of words,” Sheikh Yusuf said in the video.

Google Translate, the free multilingual machine translator, relies on comparing large quantities of content between pairs of languages to establish patterns and, in most cases, determine the probability that certain words in one language will correspond with a set of words in another. 

HIGHLIGHT

The contractor and translator are being investigated for the inaccurate translation of the word ‘jamarat’ into ‘anthrax.’

Putting Google Translate to the test, Arab News used the platform to translate a name of a type of fish known in the region as “sha’oor” from Arabic to English. The scientific term for the fish is Lethrinus nebulosus, a type of emperor fish most commonly known as the green snapper or sand snapper.  

Google Translate’s translation was “thickness of feeling.”

Though it yields imperfect results, the service can be used at a pinch, though real human translators rather than artificial intelligence are far more likely to lead to more accurate translations.  

Speaking to Arab News, Dr. Gisele Riachy, director of the Center for Languages and Translation at the Lebanese University in Beirut, explained how the mistranslation of “jamarat” could have happened.

“We have two possibilities, it was either translated by Google Translate or the translator was provided with a single sentence and therefore didn’t understand the meaning of “jamarat,” she said.

“The translator may have not taken into consideration the general context of the word, which has certain religious connotations, therefore it should have been borrowed, translated by the “Stoning of the Devil” or even left as it is.”

Dr. Riachy said that the word anthrax cannot be translated without an accompanying adjective for a better explanation of the term.

“What surprised me is that when translating the word “jamarat” from Arabic to English, the word should have been accompanied with the adjective “khabitha,” or malignant in Arabic, for it to be translated to “anthrax” in English. That is why I am confused and I do not think Google Translate would have translated it into “anthrax” if the Arabic version didn’t include the word “khabitha.”

Sheikh Yusuf Estes’ video was intended for those who would like to take the small bags home as a souvenir or gift, sending a message that the mistranslation could cause the traveler trouble with customs in their own countries.


Saudi hospitality boom sparks innovation beyond the plate

Chefs at Julien prepare meals to pair with Diageo drinks. (AN photo by Basmah Albasrawi)
Updated 24 min 45 sec ago
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Saudi hospitality boom sparks innovation beyond the plate

  • At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien
  • Dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0

RIYADH: As restaurants and hotels in Saudi Arabia refine their culinary identities, beverages are increasingly being treated as crafted experiences in their own right, shaped by technique and intention.

At the Four Seasons Riyadh, Diageo hosted a private tasting at Tonic Bar followed by a 10-course dinner at Julien, offering a snapshot of how this evolution is beginning to take shape, as international players and local venues test new approaches to pairing and presentation. 

Speaking to Arab News, Nick Rees, marketing director of Diageo MENA, pointed to the rapid growth of the nonalcoholic segment globally and in the region: “There’s a far faster growing percentage of it (the industry) is non-alcohol … There (are) trends globally … A lot of it will be pointed to wellness, mindful drinking.”

Rees said that Saudi Arabia’s fast-developing culinary and hospitality scene calls for beverages that match the level of excellence seen in kitchens across the Kingdom.

“It’s kind of the lack of choices and that’s where we want to be able to provide people the option, and people here absolutely have the same kind of talent and desire as their counterparts behind the kitchen,” he said.

“That’s where our role is to give people the kind of core ingredients for them to be able to work with … we have many more brands that we would love to introduce to the Kingdom.”

The dinner at Julien paired dishes with drinks made using Tanqueray 0.0, Captain Morgan 0.0, and Guinness 0.0, offering a glimpse into the range of styles Diageo is bringing to the market.

Flavor profiles ranged from light and refreshing combinations with cucumber and capers brine to richer, malt-forward blends, each designed to complement the accompanying dishes, from ravioli to black cod. 

Rees emphasized that pairing food with thoughtfully crafted beverages is becoming an essential part of the hospitality experience. 

“In the Kingdom, we’re looking at giving people the experience that currently is not available to them because I know for sure that the kind of quality and expertise and craftsmanship that can go into creating some of these drinks is absolutely as exciting as the work that the chefs would do with their food,” he said.

Anthony Abou Haider, head of Gulf at Diageo, said the company sees long-term potential in Saudi Arabia’s hospitality sector. 

“It’s such an opportunity to be a part of this transformation journey,” he told Arab News. “We’re not looking for a short-term gain, we’re looking at a very long-term gain here because whatever we do now is building for the future.”