SC - I'M NEW HERE
Brenna
sunnie at exis.net
Tue Sep 1 04:07:02 PDT 1998
Papa,
How difficult is it to tell what original she is using? You probably
have a lot of the sources, and if you don't, one of us will.
What's your opinion of how faithfully Maggie Black does redactions? I
realize it's a commercial project and not a solely scholarly one.
Regards,
Allison
allilyn at juno.com
On Mon, 31 Aug 1998 09:28:17 -0500 mfgunter at fnc.fujitsu.com (Michael F.
Gunter) writes:
>> I recently got another medieval cookbook that I'd like some
>opinions on.
>> The tile is 'A Taste Of History. 10,000 years of food in Britain.'
>The
>> Author is Maggie Black.
>
>> -Sianan
>
>My lady brought this book back from her studies in England and Alys D.
>and
>I fought over it all the time. I love this book. The one problem with
>it is
>that it doesn't give the original translation for many of the recipes
>but it
>does a good job of breaking the recipes down historically.
>
>Plus, it's a gorgeous book.
>
>Gunthar
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