[Sca-cooks] Medivall bilingual culinary dictionary

[ranvaig at columbus.rr.com]

>
>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?
>Suey

I've been working on a translation of Rumpolt's Ein New Kochbuch.  I know it's flawed, and when I re-read older sections, I wince and realize how bad I was when I started.  I hope to redo those sections and finish the rest  ...  someday.   Or better yet, that someone who was really qualified publishes a translation.

BUT... right now, for many recipes, without my translation there would be nothing.  Mistress Gwen Cat translated quite a few of the recipes and that got me started, but no one has published a translation of most of the recipes  Anything I do is better than nothing, and perhaps will get someone else to work on it too.

If you don't want to work on it yourself, share it, there bound to be someone out there that will be interested.  If your dictionary brings even one person to study Spanish culinary history, teaches them one new fact, or defines just one word that wasn't understood before, then your work was worth while.  Even if your work is flawed, it is still better than nothing.   I'm sure that it its probably much better than you think.

Ranvaig