[Sca-cooks] 1604 French cookbook - Request for co-authors

[Patrick Levesque]

I'll be happy to double-check the translation and if possible find the
meaning of those elusive fifteen words!

Petru 'cel Paros' Voda

Ile du Dragon Dormant, EK (Montreal, Canada)



>
>--- James Prescott <prescotj at telusplanet.net> wrote:
>
>
>
>Greetings,
>
>I have, with the assistance of Jeremy Fletcher, completed the
>second draft of a translation into English of the 1604 French
>cookbook "Ouverture de Cuisine" by Lancelot de Casteau.
>
>It is in French, but is actually a Belgian cookbook, from the
>city of Liege.  It is primarily a cookbook in the French
>tradition, plus there are Dutch and Italian influences.
>
>There will be one more draft before it is ready for publication,
>whether that is to be in print (not yet investigated) or on the
>web (the project is currently in web readable form).
>
>I'm looking for volunteers with the time and inclination to
>assist with this project in any of a variety of significant ways,
>each with a different focus.
>
>The reward is in the joy of working on the project, your name as
>a co-author, and in the unlikely event of a print publication
>that earns royalties, a proportionate share in those royalties.
>
>- For those with little or no French, there is reading the English
>translation for style, for readability, for grammar, for good
>culinary sense, for English words or cooking terms which are not
>well known and which need to be in the glossary, for hard-to-use
>or ugly web design, and for broken web links.
>
>- For those with good knowledge of European Renaissance and other
>cuisines, there is an open-ended chance to add comparisons with
>similar recipes from other cuisines, to question assumptions that
>have been made, to add discussions of ingredients and cooking
>techniques, and otherwise to enrich the translation in whatever
>way they wish.
>
>- For those interested in cooking, there is an opportunity to create
>modern redactions for whichever of the recipes catch your fancy
>(there are already at least eight redactions from this cookbook on
>the web).
>
>- For those with a knowledge of French and access to university
>libraries that may have reference works that are not in my
>university library, there is research into the meaning of some
>15 words which are not yet adequately explained.
>
>- For those with a good knowledge of French, there is comparing
>the French and the English looking for stupid translation mistakes
>that may have escaped the eyes of both myself and Jeremy.
>
>- For anyone with connections to print publishers, leads on who
>might be interested in publishing this translation.
>
>
>Master Thorvald Grimsson (James Prescott)
>Coordinator, Ouverture translation project
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