SC - prices in 1520

[Elysant@aol.com]

Philip & Susan Troy wrote:

> April Abbott wrote:
> >
> > Well, I've just been attempting to get rid of books I don't need so I went
> > over to my nearby used bookshop to sell a few books and as usual came home
> > with more books. :-)  One of today's finds was The Roman Cookery of Apicius:
> > A Treasury of Gourmet Recipes & Herbal Cookery Translated and Adapted for
> > the Modern Kitchen by John Edwards.   Have others had experience with this
> > particular translation?  Comments?
> >
> > -Sofonisba
>
> Other than the fact that Edwards doesn't seem to consider it really
> significant that he's advising, for example, people to brown things in
> butter, it's still a better book than Vehling's. The changes Edwards
> makes are usually identified as changes made for a reason, whereas
> Vehling changes things because he knows more about food than Apicius, or
> thinks he does, but he doesn't always bother to state that he's
> deviating from the original.
>
>

o.k. after all this reading about Vehling, I feel compelled to burn my copy.
- --
Badger

I am Homer of Borg. Prepare to be... ooooohh, doughnuts!


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

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".

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