SC - Platina

[Mary Morman]

I managed to get the mallinckrodt book through a dealer for about $100
nearly two years ago.  I was ecstatic when I received it.

Then, almost immediately, the Milham Platina came out, and it is far, far
superior.  The Mallinckrodt has virtually no background, introductory, or
other material.  It is typed (yes typed, on typewriter, one key at a time)
and it looks it.  The Milham has a variety of excellent introductory
material, puts the Platina documents in historical perspective, and
closely examines and explains the different manuscripts used in her
edition.

Neither book has redacted recipes.  However I find the Milham translation
superior in both content and readability.  

Both books have the original Latin on facing pages with the translation.
the Mallinckrodt is not typeset.  The Milham is.

When nothing else was available, the Mallinckrodt was a God-send.  With
the Milham available at a reasonable price, the Mallinckrodt returns to
the shelf as a curiousity for the completist book-collector.

Elaina

And is anyone planning on coming to the cooking conference to meet Dr.
Milham in January?  Let me know!

On Tue, 12 Oct 1999, Angie Malone wrote:

> Someone gave me a copy of 
> 
> Platina, De honesta Voluptate
> 
> Which is VOlumbe 5 from the mallinckrodt collection of food classics which
> was published in 1967 and comes in a black box.
> 
> It has it translated on the left and the  untranslated on the right.
> 
> The person paid a king's ransom for it.  As much as it would've cost for
> the Milham version.
> 
> I was thinking of returning it and getting the Milham version.
> 
> Does anyone have an opinion of the Milham version or if you know of the
> version that I have opinions on that would be welcome.
> 
> 	Angeline
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