[Sca-cooks] what's a tisana?

[emilio szabo]

<< Although the Vehling translation has errors and the biggest is that the Latin 
is not next to it >>

Perhaps it would be more prudent to say: "no version of the Latin text". 
Hummelberg, Lister, Schuch, Vollmer, Milham, almost 500 years of editing 
Apicius.

<< the F&R (Flowers and Rosenbaum) also has some major issues and the Latin, 
while next to the English translation has some transcription errors.  >>

Could you please give examples and comment on them? Thanks!

<< 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.  
>>

I'd say too: this is the way to go!

<< Didn't Milham do a translation as well?  >>

I don't think so.

<< ... plus at least one microfilm of the original manuscript >>

There are more than one "original manuscripts", as far as I can say.


Didn't we discuss the tisana/ptisana-topic way back in 2007? I remember only 
vaguely ...

E.