[Sca-cooks] Scappi

[Phlip]

Very good points, Brighid.

I'd also like to suggest getting a decent Latin dictionary, and learning at
least how the declensions and verb tenses work. This will give you a base
for the absolute original meaning of a word or phrase, and some insight into
how its variants might appear.

Phlip

----- Original Message -----
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, August 27, 2002 10:41 PM
Subject: Re: [Sca-cooks] Scappi


> On 27 Aug 2002, at 18:28, Terri Spencer wrote:
>
> > Since I've delurked...
> >
> > I recently got my copy of the new Scappi reprint (Thanks Devra) and
> > have just begun to look at it.  I don't know Italian other than
> > musical terms and a few art songs from college days, but I "interpret"
> > info & code for a living, and have some French and Latin.  Between
> > that, Babelfish (what an entertaining tool!)
>
> Be very, very wary of translation programs.  They can usually give
> the most common (and modern) meaning of a word, and cannot
> deal with archaic spellings.
>
> > and an Italian
> > dictionary, translating at least some of the hundreds of recipes is
> > doable, but slow. So this is going to be a...leisurely...project.  Is
> > anyone else on the list working on Scappi?    Any suggestions from the
> > experienced translators among us?
>
> Compile a list of common terms and the English equivalents which
> you are using.  As much as possible, be consistent in your choice
> of words.  Don't, for example, translate "gallo" as rooster in 2/3 of
> the recipes, and as cock in the remaining 1/3.
>
> If you can get hold of a pre-modern Italian dictionary, that will be an
> enormous help.  The meanings of words change.  A dictionary in
> Italian (not Italian-English) will be particularly helpful, since it will
> give more detailed definitions and descriptions.  A bilingual
> dictionary may define a certain term as "a kind of apple".  The
> monolingual dictionary may tell you that it is "a sour apple with
> very firm flesh, much used in baking."
>
> When looking up an unfamiliar word, check all possible spelling
> variations.
>
> I may be able to give you some help, although I don't read Italian.
> The _Libro del Arte de Cozina_ by Diego Granado (Spanish, 1599)
> plagiarized most, if not all of Scappi's recipes.  Someone once
> posted a translation of a filled roll-pastry from Scappi.  It was
> identical to a recipe that I had translated from Granado.  This is not
> proof that Granado made no changes in other recipes, but if you're
> stuck on a word or phrase, drop me an email.  I can see what the
> equivalent Spanish is, and perhaps that will shed some light on the
> problem.
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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