An interesting tidbit at Nathan Hopson’s LLog post:
I recently received the following delightful question from Hilary Smith (University of Denver) about the origins of the term for protein in Chinese (dànbáizhì) and Japanese (tanpakushitsu). […] The hanzi/kanji used are identical (蛋白質), though in written Japanese the term is often タンパク質 or たんぱく質 because the 蛋 character is not one of the “regular use” kanji (常用漢字 jōyō kanji) selected by the officially announced by the Japanese education ministry for mastery during compulsory education.
Hilary wrote that she had circumstantial evidence from some extant texts that, like a lot of other technical vocabulary, this word was coined in Japan to translate a European term in the late nineteenth or early twentieth century. That language, she suspected, was German. In German, the word is Eiweiß, which breaks down to Ei (egg) weiß (white). This is a perfect match for the Sino-Japanese term’s first two characters; the third means “stuff” or “substance.”
Hilary asked if I could confirm the German origin and comment on the date of coinage in Japanese. […] The standard answer to the origins of 蛋白質 in Japanese is provided by the Nihongo daijiten (“Great Japanese Dictionary” 日本国語大辞典), last edited in 1995. The dictionary cites Shiba Ryōkai’s (司馬凌海 1839-1879) 1862 七新藥 (Shichi shin’yaku, “Seven new medicines”) as the oldest extant use of the term 蛋白質. […]
In digging just a little further I came across an article by Shiba Tetsuo (芝哲夫) that uncovers evidence of the term used a year earlier, in 1861, by Kawakami Kōmin (川本幸民 1810-1871). Kawakami was the translator to Japanese of Julius Adolph Stöckhardt’s (1809-1886) Die Schule der Chemie (“School of Chemistry”), a highly influential text first published in 1846. It went through over twenty editions and was widely translated. Thus far, the German origins hypothesis for 蛋白質 was holding up well, though the date of origin was pushed back far beyond not just the texts Hilary had access to, but even a year past its canonical coinage.
However, Kawakami was not working directly from German. Japan had centuries of skill and knowledge working from Dutch texts (via Rangaku 蘭学, or “Dutch learning”), and Kawakami was a veteran scholar of the Dutch learning. He therefore turned to an existing Dutch expanded translation by Jan Willem Gunning, De scheikunde van het onbewerktuigde en bewerktuigde rijk: bevattelijk voorgesteld en met eenvoudige proeven opgehelderd: derde Nederduitsche uitgave van Stöckhardt’s Schule der chemie (“The chemistry of the organized and unorganized kingdom… 3rd. ed. of Stöckhardt’s Die Schule der Chemie”). Kawakami’s multi-volume translation was published as 化学新書 (Kagaku shinsho, “New book of chemistry”). Therein, he used the term 蛋白質 to translate the Dutch “eiwit,” which is structurally identical to the German Eiweiß.
That Rangaku link was eye-opening; I hadn’t realized that the Japanese, like the Russians, borrowed so much from Dutch (though of course it’s not at all surprising when you think of the history of Western contacts with Japan). And it’s very satisfying to me to see examples of the benefits of dogged research; to quote Robert Caro’s Newsday boss Alan Hathway: “Just remember one thing: Turn every page. Never assume anything. Turn every goddamn page.”
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