SC - Translating cookbooks

[Robert Beaulieu]

Par Leijonhufvud wrote:
> 
> 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


	I have to agree totally. And add, (without necessity for any scholar, I
am sure, but for the benifice of novices), with as much references and
details as possible to be able to trace the original book (
author,scriptor/editor, edition,etc).


	Lord Robert de QuelQuePart
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