Squid Game: why you shouldn’t be too hard on translators

Oct 15, 2021

5 min


By David Orrego-Carmona


Squid Game has recently become Netflix’s biggest debut ever, but the show has sparked controversy due to its English subtitles. This occurred after a Korean-speaking viewer took to Twitter and TikTok to criticise the subtitles for providing a “botched” translation, claiming: “If you don’t understand Korean you didn’t really watch the same show.”


Only this year, Squid Game, Lupin, and Money Heist – all non-English originals – have consistently been at the top of Netflix’s most-watched shows globally. This growing popularity of productions in languages other than English and streaming platforms investing more in them has led to an increase in the visibility of the work of translators.


When it comes to translating films and series, subtitling and dubbing are the most common forms of translation. Subtitles show the dialogue translated into text displayed at the bottom of the screen; while in dubbing, the original voices of the characters are replaced with voices in a new language.


Translation is not new to viewers, but the instant, almost frictionless access to different language versions of the same film or show definitely is. Streaming platforms allow viewers to swiftly change from watching a film with subtitles to listening to the dubbed version or the original. This creates an opportunity for viewers to compare the different versions.


Why do originals and translations differ?


Just because the translation doesn’t say exactly the same as the original, it doesn’t mean it’s wrong. Films and TV series are packed with cultural references, wordplay and jokes that require changes and adaptation to make sure what’s said and seen on screen makes sense across languages.


Making allowances and adapting what’s said are common practices in translation because, otherwise, the translators would need to include detailed notes to explain cultural differences.


Consider the representations of washoku (traditional Japanese cuisine) which are so beautifully embedded in Studio Ghibli films. While additional explanations about the significance of harmony, kinship and care represented in the bowls of ramen in Ponyo or the soft steaming red bean buns in Spirited Away could be interesting, they might get in the way of a viewer who just wants to enjoy the production.



Professional translators analyse the source content, understand the context, and consider the needs of the variety of viewers who will be watching. They then look for translation solutions that create an immersive experience for viewers who cannot fully access the original. Translators, similarly to screenwriters and filmmakers, need to make sure they provide good, engaging storytelling; sometimes that implies compromises.


For instance, some original dialogue from season two of Money Heist uses the expression “somanta de hostias”. Literally, “hostia” means host – as in the sacramental bread which is taken during communion at a church service. But it is also Spanish religious slang used as an expletive.


Original: Alberto, como baje del coche, te voy a dar una somanta de hostias que no te vas ni a mantener en pie.


Literal translation: Alberto, if I get out the car, I’m going to give you such a hell (hostia) of a beating that you won’t be able to stay on your feet.


Dubbed version: If I have to get out of the car, I’m gonna beat you so hard you don’t know what day it is.


Subtitles: Alberto, if I get out of the car, I’ll beat you senseless.


The dubbed version of the dialogue adopts the English expression “to beat someone”. The subtitled version uses the same expression but offers a shorter sentence. The difference between the two renderings reflects the constraints of each form of translation.


In dubbing, if the lip movements don’t match the sound, viewers often feel disconnected from the content. Equally, if subtitles are too wordy or poorly timed, viewers could become frustrated when reading them.


Dubbing needs to match the duration of the original dialogue, follow the same delivery to fit the gesticulations of the characters, and adjust to the lip movements of the actors on the screen. Subtitles, on the other hand, need to be read quickly to keep up with the pace of the film. We talk faster than we can read, so subtitles rarely include all the spoken words. The longer the subtitle, the longer the viewer will take to read it and the less time they will have to watch. According to Netflix policies, for example, subtitles can’t have more than two lines and 42 characters, and shouldn’t stay on the screen for longer than seven seconds.



Additionally, in the above example, the translations do not reflect the reference to religious slang, typical of Spanish culture. Rather than fixating on this reference and assuming it is an essential part of the dialogue, a good translator would consider what an English-speaking character would say in this context and find a suitable alternative that will sound natural and make sense to the viewer.


New rules of engagement


It is encouraging to see that some viewers are so devoted to the content they watch: foreign films and TV shows help promote cultural understanding and empathy. But not all viewers act in the same way and the solutions provided by the translators need to cater to everyone who decides to watch the show.



This leads to different viewing experiences, but it only reflects the reality of watching any culturally charged product, even in our own languages. In English, for instance, consider all the references and nuances that a British viewer could miss when watching an English-language film produced in South Africa, Jamaica or Pakistan.


Translators do not blindly look for literal translations. On the contrary, in the translation profession, hints of literal translation often signal low-quality work. Translators focus on meaning and, in the case of films and series, will endeavour to provide viewers with a product that will create a similar experience to the original.


The case of Squid Game has been instrumental in bringing discussions about translation to the fore. Of course there are good and bad translations, but the main gain here is the opportunity to debate what determines this. Through such discussions, viewers are becoming more aware of the role and complexities of translation.

You might also like...

Check out some other posts from Aston University

1 min

Lab grown meat could be on sale in UK within two years - but what is lab-grown meat?

Meat, dairy and sugar grown in a lab could be on sale in the UK for human consumption for the first time within two years, sooner than expected. The Food Standards Agency (FSA) is looking at how it can speed up the approval process for lab-grown foods. Such products are grown from cells in small chemical plants. UK firms have led the way in the field scientifically but feel they have been held back by the current regulations. Aston University has been working on cultivated meat - find out more about what lab-made meat is  made of and how it is created in the podcast Breaking Down Barriers on Spotify   https://open.spotify.com/episode/7bFy1gr2LJCwiRLPAT9Hml For further details contact Nicola Jones, Press and Communications Manager, on (+44) 7825 342091 or email: n.jones6@aston.ac.uk

4 min

Aston University collaboration to develop injectable paste which could treat bone cancer

A £110k grant from Orthopaedic Research UK is to help to conduct the work Study is a collaboration with The Royal Orthopaedic Hospital Researchers to use gallium-doped bioglass to produce a substance with anticancer and bone regenerative properties. Professor Richard Martin Aston University is collaborating in research to develop an injectable paste which could treat bone cancer. The Royal Orthopaedic Hospital has secured a £110,000 grant from Orthopaedic Research UK to conduct the work. The project will see researchers at the hospital and the University use gallium-doped bioglass to produce a substance with anticancer and bone regenerative properties. If proved effective it could be used to treat patients with primary and metastatic cancer. Gallium is a metallic element that when combined with bioactive glass can kill cancerous cells that remain when a tumour is removed. It also accelerates the regeneration of the bone and prevents bacterial contamination. A recent study led by Aston University found that bioactive glasses doped with the metal have a 99 percent success rate of eliminating cancerous cells. Dr Lucas Souza, research lab manager at the hospital’s Dubrowsky Lab is leading the project. He said : “Advances in treatment of bone cancer have reached a plateau over the past 40 years, in part due to a lack of research studies into treatments and the complexity and challenges that come with treating bone tumours. Innovative and effective therapeutic approaches are needed, and this grant provides vital funds for us to continue our research into the use of gallium-doped bioglass in the treatment of bone cancer.” Professor Richard Martin who is based in Aston University’s College of Engineering and Physical Sciences added: “The injectable paste will function as a drug delivery system for localised delivery of anticancer gallium ions and bisphosphonates whilst regenerating bone. Our hypothesis is that this will promote rapid bone formation and will prevent cancer recurrence by killing residual cancer cells and regulating local osteoclastic activity.” It is hoped the new approach will be particularly useful in reducing cancer recurrence and implant site infections. It is also thought that it will reduce implant failure rates in cases of bone tumours where large resections for complete tumour removal is either not possible, or not recommended. This could include incidents when growths are located too close to vital organs or when major surgery will inflict more harm than benefit. It could also be used in combination with minimally invasive treatments such as cryoablation or radiofrequency ablation to manage metastatic bone lesions. Dr Souza added: “The proposed biomaterial has the potential to drastically improve treatment outcomes of bone tumour patients by reducing cancer recurrence, implant-site infection rates, and implant failure rates leading to reduced time in hospital beds, less use of antibiotics, and fewer revision surgeries. Taken together, these benefits could improve survival rates, functionality and quality of life of bone cancer patients.” Other members of the team include the hospital’s Professor Adrian Gardner, director of research and development and Mr Jonathan Stevenson, orthopaedic oncology and arthroplasty consultant, Dr Eirini Theodosiou from Aston University and Professor Joao Lopes from the Brazilian Aeronautics Institute of Technology. ENDS About the Royal Orthopaedic Hospital NHS Foundation Trust The Royal Orthopaedic Hospital NHS Foundation Trust is one of the largest specialist orthopaedic units in Europe, offering planned orthopaedic surgery to people locally, nationally, and internationally. The Trust is an accredited Veteran Aware organisation and a Disability Confident Leader. Ranked 8th in the 2024 UK Inclusive Top 50 Employers list, the Royal Orthopaedic Hospital is the highest-ranking NHS organisation for its commitment to diversity and inclusion. The Royal Orthopaedic Hospital has a vibrant research portfolio of clinical trials, observational studies and laboratory studies exploring new treatment options, new approaches in rehabilitation and therapy, and new medical devices. This research is delivered by our researchers and clinicians spread across the Knowledge Hub, our home for education and research, and the Dubrowsky Regenerative Medicine Laboratory, a state-of-the-art lab opened in 2019. About Aston University For over a century, Aston University’s enduring purpose has been to make our world a better place through education, research and innovation, by enabling our students to succeed in work and life, and by supporting our communities to thrive economically, socially and culturally. Aston University’s history has been intertwined with the history of Birmingham, a remarkable city that once was the heartland of the Industrial Revolution and the manufacturing powerhouse of the world. Born out of the First Industrial Revolution, Aston University has a proud and distinct heritage dating back to our formation as the School of Metallurgy in 1875, the first UK College of Technology in 1951, gaining university status by Royal Charter in 1966, and becoming The Guardian University of the Year in 2020. Building on our outstanding past, we are now defining our place and role in the Fourth Industrial Revolution (and beyond) within a rapidly changing world. For media inquiries in relation to this release, contact Nicola Jones, Press & Communications Manager on 07941194168 or email: n.jones6@aston.ac.uk

4 min

Babies respond positively to smell of foods experienced in the womb according to study co-led at Aston University

Babies whose mothers took kale or carrot capsules when pregnant responded more favourably to these smells The research shows that the process of developing food preferences begins in the womb, much earlier than previously thought The research follows up on an earlier study Babies show positive responses to the smell of foods they were exposed to in the womb after they are born, according to a new study. The findings, led by Durham University, UK, could have implications for understanding how healthy eating habits might be established in babies during pregnancy. The research included scientists from Aston University, UK, and the Centre national de la recherche scientifique (CNRS) and University of Burgundy, France. It is published in the journal Appetite. Researchers analysed the facial expressions of babies who had been repeatedly exposed to either kale or carrot in the womb after birth. Newborns whose mothers had taken carrot powder capsules when pregnant were more likely to react favourably to the smell of carrot. Likewise, babies whose mothers had taken kale powder capsules while pregnant reacted more positively to the kale scent. Research co-lead author and supervisor Professor Nadja Reissland, of the Fetal and Neonatal Research Lab, Department of Psychology, Durham University, said: “Our analysis of the babies’ facial expressions suggests that they appear to react more favourably towards the smell of foods their mothers ate during the last months of pregnancy. Potentially this means we could encourage babies to react more positively towards green vegetables, for example, by exposing them to these foods during pregnancy. “In that respect, the memory of food the mother consumes during pregnancy appears to establish a preference for those smells and potentially could help to establish healthy eating habits at a young age.” This study is a follow-up to a 2022 research paper where the researchers used 4D ultrasound scans at 32 and 36 gestational weeks to study foetal facial expressions after their pregnant mothers had ingested a single dose of either 400mg of carrot or kale capsules. Foetuses exposed to carrot showed more “laughter-face” responses while those exposed to kale showed more “cry-face” responses. For the latest study, the researchers followed up 32 babies from the original research paper – 16 males and 16 females – from 36 weeks gestation until approximately three weeks after birth. Mothers consumed either carrot or kale capsules every day for three consecutive weeks until birth. When the babies were about three weeks old, the research team tested newborns’ reactions to kale, carrot, and a control odour. Separate wet cotton swabs dipped in either carrot or kale powders, or water as the control, were held under each infant’s nose and their reaction to the different smells was captured on video. The babies did not taste the swabs. Scientists then analysed the footage to see how the newborns reacted and compared these reactions with those seen before the babies were born to understand the effects of repeated flavour exposure in the last trimester of pregnancy. The research team found that, from the foetal to newborn period, there was an increased frequency in “laughter-face” responses and a decreased frequency in “cry-face” responses to the smell the babies had experienced before birth. Humans experience flavour through a combination of taste and smell. In foetuses, this happens through inhaling and swallowing the amniotic fluid in the womb. Research co-lead author Dr Beyza Ustun-Elayan carried out the research while doing her PhD at Durham University. Dr Ustun-Elayan, who is now based at the University of Cambridge, said: “Our research showed that foetuses can not only sense and distinguish different flavours in the womb but also start learning and establish memory for certain flavours if exposed to them repeatedly. This shows that the process of developing food preferences begins much earlier than we thought, right from the womb. By introducing these flavours early on, we might be able to shape healthier eating habits in children from the start.” The researchers stress that their findings are a baseline study only. They say that longer follow-up studies are needed to understand long-term impacts on child eating behaviour. They add that further research would also need to be carried out on a larger group of infants, at different points in time. They say that the absence of a control group not exposed to specific flavours makes it challenging to fully disentangle developmental changes in the babies from the effects of repeated flavour exposure. Future research should also factor in post-birth flavour experiences, such as some milk formulas known to have a bitter taste, which could impact babies’ responses to the smell of bitter and non-bitter vegetables. The research involved the children of white British mothers, and the researchers say that future studies should be widened to explore how different cultural dietary practices might influence foetal receptivity to a broader array of flavours. Research co-author Professor Jackie Blissett, at Aston University’s School of Psychology, said: “These findings add to the weight of evidence that suggests that flavours of foods eaten by mothers during late pregnancy are learnt by the foetus, preparing them for the flavours they are likely to experience in postnatal life.” Research co-author Professor Benoist Schaal, National Centre for Scientific Research (CNRS)-University of Burgundy, France said: “Foetuses not only detect minute amounts of all types of flavours the mothers ingest, but they overtly react to them and remember them while in the womb and then after birth for quite long times. In this way, mothers have an earlier than early teaching role, as the providers of the infant’s first odour or flavour memories.” Visit https://doi.org/10.1016/j.appet.2025.107891 to read the full research paper in Appetite.

View all posts