SC - Questions

[Kathleen M Everitt]

I would have to say the Flowers book is the best one (as translation). I
also use Edwards book and Giacosa's book to verify translation and
consistent ingredients in the recipes.  
Flowers/Rosenbaum were Latinists.. therefore, I think there translation
is the best one.  
Vehling, IMHO, is not very useful at all.  I don't find his recipes
translated as well as those in Flowers/Rosenbaum or Giacosa.  I have a
copy, just to have it. I don't use it for any of my Roman cooking.

meadhbh

Uduido at aol.com wrote:
> 
> In a message dated 97-09-04 13:02:46 EDT, you write:
> 
> << I believe it's somewhere in the Flower/Rosenbuam Apicius
>  translation.  >>
> 
> This is the translation that I have owned for the last 15 years and the one I
> am most familiar with. I also bought the Vehling translation at War this
> year. My question is which of the 2 translations is most valuable to a
> student of cookery?
> 
> Lord Ras
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================