SC - Translating cookbooks

[Charles McCN]

"me too..."
Charles

On Mon, 17 Nov 1997, Philip & Susan Troy wrote:

> Par Leijonhufvud wrote:
> 
> > 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.
> 
> Me, too! (Sorry, Gunthar!) In general I agree with the above, but wish
> to point out that sometimes (SOMETIMES) a literal, word-for-word
> translation, can lead to all kinds of trouble. Possibly a mostly
> literal, partly idiomatic translation might be better. Including the
> literal translation after the idiomatic one for a given phrase, in
> parentheses, might be a Good Thing. I believe this is essentially the
> method Cariadoc uses, and I've found it to be a big help. 
> 
> Adamantius 
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
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