[Sca-cooks] Medieval bilingual culinary dictionary
emilio_szabo at yahoo.it
Sun Apr 12 13:57:53 PDT 2009
It seems to me, that the project looks good and is well worth the while to work on it.
Not having seen a line of your work, It is difficult, however, to say something about your manuscript and its merits. Perhaps it would be a good thing, to send the whole manuscript to some people of this list, who have some experience with this kind of project and with the languages involved (Cindy Renfrow, Louise Smithson, Robin Caroll-Mann; who else?). If you don't mind, please include myself in the list of addressees?
Otherwise you could send assorted articles to this list, in order to have some discussion about it.
As for the alternative "selling" or "throwing out". Please consider making it available for free public access on some website.
Which spanisch sources were you working with?
Date: Sat, 11 Apr 2009 21:04:20 -0400
From: Suey <lordhunt at gmail.com>
Subject: [Sca-cooks] Medivall bilingual culinary dictionary
To: sca-cooks at lists.ansteorra.org
Before I had two vertebrates elevated with coral on 31 Mar I had my 400+
page manuscript printed out to correct it. It is horrible. It consists
of Spanish words like 'urogallo' then the English translation
'capertcaillie' and an explanation of this bird in English with
citations such as the 13th C anonymous Andalusian MS or whatever Spanish
medieval text (in general) so when you go to my cited texts you can
understand it in English - what the author is talking about.
Then I look more - tocino, tocino de caja, tocino de espinazo, tocino de
jamon etc etc. I explain and cite each item.
Why did I do this? Is it sellable or perhaps I should throw it out???
Its an Old Spanish/English historical culinary dictionary essentially.
Perhaps my text is not so terrible. Perhaps I am so well that that I am
totally bored with myself, my restrictions, no driving etc, make me
damn my work. Could it be meaningful?. Is this possible or is it a
bunch of junk?
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