[Sca-cooks] Re: 14th c Italian cookbook , answers

[Stefan li Rous]

> > Helewyse> Plus are you planning on webbing your translation? I hope
> > you are. If you need help I managed to web mine with little or no
> > experience with web pages. It isn't pretty but it is there for people
> > to use.
>
> Greetings,
>
> I would like to add "Pretty Please with Sugar on Top" to this request!
>
> Glad Tidings
> Serena da Riva

I currently have these translations in the FOOD-MANUSCRIPTS section of 
the Florilegium, and if folks have other period manuscripts which are 
looking for a home, I'd be happy to add them to the Florilegium. I will 
work with the translator to get them on the web in a form they are 
happy with. I have never asked for any exclusivity in articles added to 
the Florilegium, so a translation or article can be posted on a 
personal site or elsewhere as well.

I also take updates, so as you improve your translation through 
comments from readers or other research, I will be glad to update the 
online copy.

About-Cheese-art (12K) 3/ 4/05   "About Cheese" A tranlation by 
Aelianora de
                                      Wintringham of a 1556 letter on 
Swiss
                                      cheese and dairy products.
Guisados1-art   (220K) 5/28/01   A translation of Ruperto de Nola's
                                      1529 "Libre del Coch", part 1 of 2
                                      by Lady Brighid ni Chiarain.
Guisados2-art   (116K) 5/28/01   "Libre del Coch". part 2 of 2.
                                      Lenten recipes.
Romanian-ckbk-art (112K) 1/25/04   "A Translation of a 17th Century 
Romanian
                                      Cookbook" by Lord Petru cel paros 
Voda.

Thanks,
   Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****