[Sca-cooks] Culinary Project - Request for Advice

[Johnna Holloway]

Greetings
Can you provide a sample entry and sample recipe? It's easier for readers to understand what you intend when they see examples. [Are you providing modern versions or redactions of the recipes? If so, Are you providing measurements in US measures and metric? Of use to Society cooks are sources or substitutions for hard to locate ingredients.] 

Are you self publishing or do you have a contract with a publisher? Formatting may be determined by the contract and you may have no choice in the formatting. The publisher may also want to determine how or if the book will be indexed. Indexes, references, etc are often being left out; publishers simply don't want to pay for those extra and perhaps little used pages. (I and many others would prefer extensive footnotes
and bibliography.) E editions often do not include any indexes these days; it is expected one will use and rely on the ereader search function. 
Also see below for one other concern.

Johnnae
Sent from my iPad

> On Apr 4, 2016, at 4:25 PM, Solveig Throndardottir <nostrand at acm.org> wrote 
> C) A more or less accurate translation of the recipe.
> 
> Why only "a more or less accurate translation of the recipe"? What are the problems that you have encountered with your translation? Also you should provide the bibliographic background, sources, place in literature, history, food and culinary history for the original you are working with. Libraries, archives, museums, etc with copies or offering digital copies should be noted.