SC - Translating cookbooks

[DELTAYLOR@aol.com]

I agree with this.  I think that this may be part of the reason redactions
of extant material become so difficult.  The translator might be familiar
with a certain way something is done (it is always done that way in the
translator's country) and so may leave out that portion of the text thinking
that everyone knows that a certain thing is done a certain way (think of the
recent discussion on those Cusky thingies).  Better to have an exact word
for word translation if possible including footnotes, sidebars and penciled
in notes (my grandmother used to do this all the time when she made a
substitution to a recipie including a note on how the substitution worked
out).  This can be a huge amount of work to translate but IMHO is well worth
the trouble

Dragonfyr

- -----Original Message-----
From: Par Leijonhufvud <pkl at absaroka.obgyn.ks.se>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Monday, November 17, 1997 7:25 AM
Subject: Re: SC - Translating cookbooks


>On Mon, 17 Nov 1997, Gerard Heusden van wrote:
>
>> Also I'm interested in knowing what you, other none dutch reading
>> cooks, want to read. Do you want a "direct" translation of the original
>> text, or are you satisfied with my (most humble) interperation.... Would
>> you like to see the original text with each recipy? etc.
>
>In the best of all worlds all historical cookbooks would contain:
>
>1. The original text.
>2. Translation (word for word) into modern English (assuming an
> English translation).
>3. An interpretation ("redaction") of the recipie.
>
>If one of these have to be omitted it is #3. The original text is vital,
>since it is the only thing that allows us to make certain that we agree
>with the editor/translator. No matter how great our respect for the
>competence/integrity of this person.
>
>My humble opinion.
>
>/UlfR
>
>--
>Par Leijonhufvud                  par.leijonhufvud at labtek.ki.se
>PGP fingerprint = 76 3B 11 28 79 39 87 C0  DC 4C 1F 4C C0 1F 1E 89
>Tum pultus sicissentem ur ne lus sem ittibus profugnatreius.
>
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