[Sca-cooks] Sent Sovi Translation
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Tue Apr 15 18:21:56 PDT 2014
I'm sure all kinds of arguments can be made for different terms. The word
itself does not refer to pork; it's "salted meat". Once you begin to be
interpretive, all kinds of possibilities arise, including simply using the
modern term:
"it's called cansalada in Catalonia and it refers to this very old form of
salted pork fatback"
"But the petit salé of the Provençaux, the cansalada of the Catalans, and
the salt meat of the Ligurians"
"Cansalada would have been salted, dried preserved beef, but salt pork is
a lot easier to find ..." [the same writer suggests beef jerky as another
alternative]
"cansalada bacon"
"Les boudins et la cansalada sont des charcuteries traditionnelles
catalanes réalisées avec de la viande de porc"
"cansalada (bacon)"
https://www.google.com/search?num=100&tbm=bks&q=cansalada&spell=1&sa=X&ei=1t
dNU8ihGKGU2gWSuYHADQ&ved=0CC4QBSgA&biw=1280&bih=856&dpr=1
But the important thing isn't the exact translation choice which, as you
can see above, different writers make differently. It's having some idea of
what the word means in its cultural context. Simply translating it as
"salted meat" doesn't really give a sense of that.
Jim Chevallier
www.chezjim.com
Beyond the peacocks: what most Medieval eaters actually ate
http://leslefts.blogspot.com/2014/04/beyond-peacocks-what-most-medieval.html
In a message dated 4/15/2014 6:04:57 P.M. Pacific Daylight Time,
dama.antonia at gmail.com writes:
So, what's wrong with "salt pork"?
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