SC - feast cleanup for the head cook

[Mordonna22@aol.com]

Thanks, Lord Frederich Holstein der Tollhase, for stressing the
importance of accurate translation. Of course, the process of
"redaction" seems more important and requires an experienced cook, but
if the translation is not accurate, the redaction will in any case not
be the redaction of that historical recipe.

Alas, we cannot assume that within 500 years meanings have not changed
drastically. They often have. Therefore, we must not use modern
dictionaries for our translations, but dictionaries that cover the usage
of say 15th and 16th century texts.

Here is a historical German dictionary in one volume that might be
helpful for someone working with 15th and 16th century German recipes
(most German culinary sources are 15th century onwards):

Christa Baufeld: Kleines fru"hneuhochdeutsches Wo"rterbuch. Lexik aus
Dichtung und Fachliteratur des Fru"hneuhochdeutschen. Tu"bingen 1996.
ISBN: 3-484-10268-3 (about 30 DM, ~ 15 or 20 $ or so; u" = u-Umlaut
etc.).
 
Best, 
Thomas

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