[Sca-cooks] Trying again: introduction and questions

[Richenda du Jardin]

I disagree. That is a modern aesthetic to cooking - but not necessarily a
period one. If you are trying to translate a period cookbook - then keep to
the period aesthetic.

Yes, it is a little harder to understand, but that is part and parcel of
what we do. We try to understand how a recipe to roast butter on a spit
would work. We try to sort out what faire water and wastel bread are. That
is part of our jobs as food scholars.

Richenda

On Thu, Feb 15, 2018 at 2:20 PM Sǫlveig Þrándardóttir <nostrand at acm.org>
wrote:

>
> Why not be more direct and sound more like cooking instructions.  For
> example, start out with “Roast the peacock. For the sauce, mix together
> mashed currants and almonds and add wine, cinnamon, ...”. Yes, it looses
> the suggestive nature of the original, but almost nobody cares about that.
>
> Include the original Hungarian to make those who like to look at the
> original version happy. I suggesting making the English translation direct
> and to the point without introducing a redaction. As always with English,
> stick verbs as close to the beginning of each sentence as you can get away
> with.
>
> Your Humble Servant
> Sǫlveig Þrándardóttir
> Amateur Scholar
>
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