[Sca-cooks] Trying again: introduction and questions

[Julia Szent-Gyorgyi]

When I last checked the list archives, the most recent update was Sep.
11. Granted, that was a few days ago.

Gmail keeps filing posts to this list as spam -- something about
coming from Yahoo but failing Yahoo's verifications. (I have my Gmail
interface set to Hungarian. The technojargon doesn't improve on
translation.) I wonder if that has anything to do with my
apparently-lost-in-the-ether first post.

So back to topic: one of my questions in said post was about literal
versus functional translations.

The example at hand is _nádméz_, which is literally 'cane-honey', but
means 'sugar'. The "honey" in the name only refers to the sweetening
properties; it doesn't say anything about the consistency. Imported
cane sugar in Hungary was exactly the same as in the rest of Europe: a
solid (often in a cone-shaped loaf). Recipes often call for scraping
it on.

I can bypass most of this discursion by simply translating the word as
"sugar", with a footnote about the literal-by-parts meaning for the
recipe where it says "but the regular kind of honey is good, too."

Any thoughts or input on this decision? Which would you rather have in
a translated recipe: "cane-honey" (plus a footnote/glossary entry) or
"sugar"?

Julia
/\ /\
>*.*<

2017-09-28 14:26 GMT-04:00 Johnna Holloway <johnnae at mac.com>:
> Greetings Julia
>
> I don't believe the original post ever posted. I checked the archives and this was the first post I saw on the topic. Just as a word of warning, if you don't see your post or get replies within a reasonable period of time, you might want to repost. Sometimes there's a hiccup and posts never appear or appear days later.
>
> The archives are here: http://lists.ansteorra.org/pipermail/sca-cooks-ansteorra.org/2017-September/date.html
>
> It's so cool to have more works posted. I'll be back to you about my thoughts later.
>
> Johnnae
>
> Sent from my iPad
>
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