[Sca-cooks] Sent Sovi Translation

[Susan Lord Williams]

lilinah wrote:

> 
> Clearly you continue to misunderstand.
> 
> 1. Joan Santanach did not "endorse" the book. He WROTE the book. Robin Vogelzang just translated his work into English.
> 
> 2. Those weren't my words. I quoted Paul Freedman.
> 
> 3. You continue to complain:
>> they claim 91 recipes but show 72 in a different order
>> 30 recipes listed in the Index do not figure in the book
>> 14 recipes at the end of the Llibre that do not appear in the Index
>> - false to assume that the Index represents a guide to an ur-text
> 
> THE ORIGINAL MANUSCRIPT SAYS THOSE THINGS.
> 
> The translator/editor Santanach didn't mess up, he just translated the original which is confused.
> 
> Vogelsang didn't mess up, just translated what Santanach wrote.
> 
> Suey, your problem is with the 14th c. manuscript, not the modern translation and publication of it. It's the 14th c. manuscript that is disappointing you.
> 
> And, finally, THERE IS NO UR-TEXT. One can only be invented by scholars from a multitude of closely related manuscripts, and to the best of my knowledge, there aren't enough surviving of this to do that. Again, to quote Freedman, quoting Santanach:
> "As Santanach shows in his introductory orientation, it is tempting but false to assume that the Index represents a guide to an ur-text."
> 
> Maybe if you buy the edition in Spanish you will understand.
> 
> Urtatim
> 
> 
My problem is that there is no edition in Castellano. I have Grewe’s edition in old Catalan so one cannot really use automatic translators on internet. Its heavy going to try to give a good translation if one is not Catalan with knowledge of old Catalan, which I am not. Its a bit like having to translate the original Shakespeare to another language. 

Lets take a Sent Sovi case in hand: 

Sent Sovi’s CXXXXII. 160-161 - Qui parla con ffarets en altra manera Almedroc a porcel qui va en ast ab muyols d’ous

Barbara Santich’s edition of  Mediterranean Cuisine, pg 60 shows the recipe in the old Catalan as per my copy of Grewe’s edition and she translates it:

"GARLIC AND CHEESE SAUCE
 
“If you want to make almedroc, have two or three cloves of garlic, and as much cheese as you need, and pound them together well, and also two or three egg yolks cooked in water.  And when they are well pounded blend them with good broth and with fat, and if you don’t have fat, add a dash of oil, and good spices. And make it so that is it very thick, and doesn’t need to be boiled. And serve it with spit-roast sucking pig.  And you should not stir in the broth, as it will curdle, but pound it in.

“In the same way you can make anys, but you need to add more garlic. And don’t add any spices, so that the sauce is white and thick, and doesn’t need boiling. And serve it hot like almedroc.”

Then Santich goes on to make her own recipe for this in modern terms with measurements as I do in my blogs. 

The  Santanach/Vogelzang edition, on the other hand, numbers this recipe as XVIII on page 79. It states in English:

“Garlic and Cheese

“I you want to make garlic cheese, take dry white cheese and grind it together with garlic. When it is well ground, put in a little oil or mix it with lukewarm water that has not boiled.

“If you put in four or five egg yolks, it will be even better, especially if it is served with meat.”

The original Catalan from Grewe’s edition in my possession reads:

"Si vols ffer almedroc, vos aurets II o III grans d’ayls, e aurets fformatge segons que volrets ffer aledroc; e piquar-ho ets tot be; e piquats-hi II o III muyols d’ous cuyts en aygua. E quantsia be piquat, exetats-ho ab de bon brou e ab mantegua; e si no avets mantenga, metets [232r.]-hi un raig d’oli e de bones espicies. E ffets per guissa que tot sia espes, que no ffa a bolir. E done’s ab porcel qui vaya en ast. E no l deu hom destrempar manant, que destries, mas quax piquant sa he la.

“Axi matex se ffan ayna esquesos, mas ffa-n’l ha metre mes ays. E no y met hom salsa ne nagunes espicies, mas solament que sin blanch y espés, que no ffan a bolir. E ffa a donar calent, axi co almedroch. “

This concurs with the Catlan version Stantich publishes.   

 Now the Santanach/Vogelzang edition pubishes the recipe in Catalan on pg 78 as follows:

“Allos Quesos

“Si vols fer allos quesos, hages formatge magre blanc y pica’l ab alls ensems. E quan sera ben picat, mit-hi un poc d’oli e destrempa-ho ab aigua tebea que no haja bullit.

Si hi mits dedins quatre o cinc mujols d’ous, ja sera molt millor majorment si els dones ab carne.”

So now I understand that you are saying Santanach wrote the book based on Volgelzang’s translation. Where does Volgelzang’s Catalan text come from? Certainly, Santich and I do not have his version.

An easy contradiction to spot is that Grewe’s Catalan version states “II o III muyols d’ous” (egg yolks) while the S/V edition states "quatre y cinc mujols d’ous" (four or five egg yolks). 




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