SC - Apicius references

[chuck_diters@mail.fws.gov]

Hi, Katerine here.  Lord Ras asked which of the Flower/Rosenbaum and
the Vehling translations of Apicius is more valuable.  If your interest
is historical, Flower/Rosenbaum is the clear winner.  Vehling was
probably a better cook, and his recipes read more like what one would
find in a cookbook by a fine modern chef.  Unfortunately, what they
don't read much like is the recipes Apicius wrote.  Some are transformed
pretty well beyond recognition.

There's a longish discussion of the Vehling translation on my web site;
start at http://www.cottagesoft.com/~jtn, follow the link for culinary
history, and from there, follow the link for sources and reviews.

Cheers,

- -- Katerine/Terry

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