[Sca-cooks] Sent Sovi Translation

[JIMCHEVAL at aol.com]

Oh, and Google Translate simply renders it as "bacon". Wikipedia matches  
the Catalan entry on it:
 
http://ca.wikipedia.org/wiki/Cansalada
 
to "bacon" in English as well.
 
Jim  Chevallier
_www.chezjim.com_ (http://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 6:22:01 P.M. Pacific Daylight Time,  
JIMCHEVAL at aol.com writes:

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"?   

_______________________________________________
Sca-cooks mailing  list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org