[Sca-cooks] roman feast / Apicius
emilio_szabo at yahoo.it
Wed Mar 19 16:23:39 PDT 2008
<< Going from memory here, ISTR that Vehling was using a very
redacted (in the true sense) manuscript from the 15th? 16th? century.
In other words, he was not using the oldest available source, but one
which had undergone many changes over the centuries. >>
Could you please try to recall or to look up where you got this?
<< his translation of an already flawed source >>
Just in case there are the changes you mentioned, are
all of them "flaws"? I mean, in the field of cookbooks, there
is much change, deletion, addition, change of sequence etc., which
is not at all unusual.
<< The original manuscript is not in Classical Latin >>
Which manuscript are you speaking about? Which one do you
consider the "original" one. The one
in the New York Academy of Medicine (ninth century), the
one in the Vatican library (ninth century) or the one in
Paris (eighth century). Certainly, there must have been
older manuscripts now lost.
<< in which words might look familiar but would have
different meanings from the Classical, as well as new words
whose meanings would not be in one's standard Classical
Latin dictionary. >>
Could you please provide a few examples?
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