[Sca-cooks] Differing translations of Apicius

[Pat]

It didn't so much floor me that the Vehling translation was the only Apicius he took with him as that it was the only cook book he took with him.  When I moved from Arizona to Alabama, I had to cut my book collection to about a tenth of what I had.  The Vehling came with me, along with all my other Medieval authors.  What I sent to the yard sale were my fiction, and most of my modern cookbooks.
And, if I am not mistaken, His Grace did post the relevant Flowers and Rosenbaum sections.
 
Mordonna

Stefan li Rous <StefanliRous at austin.rr.com> wrote:
Mordonna asked:
> My question to you is why on earth, with a lot of good authors out
> there, you would choose Vehling as worth saving? He'd be the first I
> threw on the discard file.

Well, you work with what you have. Vehling may or may not be a good 
translation for these examples. I can't right now remember the strong 
and weak points of the various translations of Apicius we have 
discussed. Even knowing that Vehling sometimes makes errors in his 
translations doesn't mean his translation in this case should be 
uncritically discarded (or used). At this time, I have saved the 
message on the food adultering for a new Florilegium file.

I think though, that it would be very nice to have these same sections 
quoted from another of the Apicius translators. We are arguing about 
Vehling's quality of translation yet no one has looked up and posted, 
as far as I've seen so far, anybody else's translations of these same 
sections.

Pat Griffin
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Millbrook, AL