[Sca-cooks] Medieval bilingual culinary dictionary

[emilio szabo]

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?

E.



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?
Suey