[Sca-cooks] Wanted: Italian cookbook that hasn't been translated

[David Friedman]

>...



>As far as the Epulario, the loss of information between all the 
>translations and retranslations makes it an interesting case to 
>study.
>Version 1 - Martino in Italian
>Version 2 - Martino recipe translated by Platina into Latin (loss of 
>information 1)
>Version 3 - Martinos recipes from Platina translated into Italian 
>from Latin (Loss of information #2)
>Version 4 - the 16th century translation (The Italian Banquet) into 
>English from Italian (loss of infromation #3).
>I took a class at Pennsic one year that compared a single recipe 
>from Martino through Platina and then showed how it was given in the 
>Italian Banquet, it was quite an interesting loss of information, 
>from specifics about time, measurements and so on.

What we noticed long ago was a string of recipes in the same order in 
Martino, Platina, and the English Epulario--all of them with the same 
scribal error/typo (a pound of ginger instead of an ounce of ginger).
-- 
David/Cariadoc
www.daviddfriedman.com