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SUMMARY:Editing Non-Native English Scientific Writing
DESCRIPTION:“The manuscript is poorly written and has too many grammatical and syntax errors. The results are very interesting from a practical standpoint\, but the paper needs a thorough revision to make it suitable for publication in The Journal of Astounding Scientific Developments.” \nThis is your cue. You enter as the native English-speaking editor. The measure of your success will be that the text is accepted after you have worked on it. Even better\, the author sends you subsequent manuscripts before submission to avoid the painful rejection step for their next publication. You have become a trusted partner. Join presenter Karen Tkaczyk in this 60-minute webinar to learn what sets this work apart from editing texts written by native English speakers. Karen will use specific “before” and “after” examples of how to produce texts that look as if they have been written by a native speaker. \nWhat you will learn?\n\nSpecial editing considerations for non-native English authors\nEfficient editing using a structured system to find common errors\nRemaining culturally sensitive when working with these writers\nMaking non-native editing projects less painful and more profitable\nPricing translation and editing of non-native English scientific text\n\nAbout the presenter\nKaren M. Tkaczyk PhD\, CT is an ATA-certified freelance translator (French>English). After earning a PhD in Organic Chemistry from the University of Cambridge\, she worked in the pharmaceutical and cosmetics industries\, but changed careers after moving to the U.S. As a freelance translator\, she has been editing for non-native authors who want to publish in English since 2006. Karen currently holds the position of Secretary on the ATA Board of Directors. Listen to Episode 32 of The ATA Podcast to hear more of Karen’s story.
URL:https://www.atanet.org/event/editing-non-native-english-scientific-writing/
CATEGORIES:Specialization
ORGANIZER;CN="American Translators Association":MAILTO:ata@atanet.org
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