[Sca-cooks] what's a tisana?

Ian Kusz sprucebranch at gmail.com
Tue Oct 19 10:13:32 PDT 2010


Both the translation and the number are from off of Gutenberg.

On Mon, Oct 18, 2010 at 5:23 PM, David Walddon <david at vastrepast.com> wrote:

> Although the Vehling translation has errors and the biggest is that the
> Latin is not next to it the F&R (Flowers and Rosenbaum) also has some major
> issues and the Latin, while next to the English translation has some
> transcription errors.
> Best to look at an original Latin and use the MANY different translations
> (and your own knowledge of food) to get an idea of what is possibly going
> on.
> Didn't Milham do a translation as well?
> I will see if I can dig up my Ancient Roman materials (I have three or
> maybe even four translations plus at least one microfilm of the original
> manuscript).
> I am assuming the number you list below is for the Vehling edition?
> Eduardo
> ________________________________________________________
>
> Food is life. May the plenty that graces your table truly be a VAST REPAST.
>
> David Walddon
> david at vastrepast.com
> www.vastrepast.com
> web.mac.com/dwalddon
>
>
> On Oct 18, 2010, at 3:28 PM, Terry Decker wrote:
>
> > If cereal is actually called for, it is likely either barley or wheat,
> the preferred grains of Rome.  Since you are using the Vehling translation,
> you don't have the original text and my copy of the F&R translation has gone
> walkabout.  Given the Latin definitions I have, I would say the name of the
> dish is related to the crushing rather than to the cereal used.
> >
> > Bear
> >
> >
> >> Okay, then the cereal being used is, what, here?  If this is pre- the
> time
> >> period where tisana refers to barley.....?
> >>
> --
> Ian of Oertha
>



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