SC - Platina lunch (15th c Italian, too)

[UnruhBays, Melanie A]

Having attended her classes at CooksCon, I think Dr. Milham's translation is
as good as one of these things can be. I have two translations, and Milham's
is by far the better of the two. I was impressed by her description of the
research process (traveling all over Europe looking at multiple
manuscripts), and by her knowledge of the political environment and the
source of Platina's recipes. 

Not having compared the hardback and paperback copies, I cannot tell you
what the differences are. I have the paperback, which I find to be very
useful and entertaining to read. This is more than a cookbook - it includes
a lot of historical information about Platina's social circles, political
situations, and the habits of eating in Renaissance Italy.

Maredudd

> -----Original Message-----
> From: Daniel Phelps [mailto:phelpsd at gate.net]
> Sent: Saturday, March 18, 2000 10:28 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Platina lunch (15th c Italian, too)
> 
> 
> Was written:
> 
> >Many of us use the new translation by Mary Ella Milham which 
> is still in
> >print in hardbound for about $40 and in an abridged trade 
> paperback for
> >under $20.
> 
> How much different is the paperback from the hard cover?  I 
> just ordered the
> paperback from B&N as it was cheaper and I didn't know that 
> there was a
> difference in the two editions.  Is her translation the best 
> of the bunch or
> do people on the list recommend a different one?
> 
> Daniel Raoul
> 
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