SC - RE: Foreign language posts

[Elaine Koogler]

To be honest, I have to agree.  I definitely don't speak German...or Catalan...or
whatever, just a little French, enough to get myself into serious trouble.  However,
if a recipe looks exciting enough, I can usually manage to find someone to translate
it for me, if needs be.  Also, having the recipe in the original language allows me,
when documenting a feast, to supply the primary source, which is always a good thing!

Kiri

Philip & Susan Troy wrote:

> "Decker, Terry D." wrote:
> >
> > Gunthar, I'll second Eden on this.  The untranslated material which comes
> > across this list is often from sources to which most of us have no access.
> > An English translation would be nice, but the quote from the original source
> > is the real meat of researching historical recipes.  I file these away with
> > appropriate notes for future reference.  If I believe I need the
> > information, it will get translated.
> >
> > Bear
>
> Um, me too. While I sympathize with the many English-only-speakers on
> this list (and I might well be considered one of them, being not
> especially fluent in anything but English, but having small smatterings
> of a few languages), I would venture to suggest that the total amount of
> bandwidth that's been spent on such posts is comparatively little
> considering the possible benefit to those who _do_ understand other languages.
>
> Besides, on those occasions when someone has posted an untranslated bit
> of "foreign" material, translations have usually been pretty quickly forthcoming.
>
> I'd rather be made aware of untranslated material than be allowed to
> think there simply is no material in English (and therefore, by extended
> error, no material at all) on a given topic.
>
> Of course, Gunthar, this is your living room, and all, but you might
> reconsider the possible benefits versus the possible inconvenience.
>
> Just don't kick me out before dessert is served, okay?
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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