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Subject:RE: On recipe translation From:jgarison -at- ide -dot- com To:"TECHWR-L" <techwr-l -at- lists -dot- raycomm -dot- com> Date:Mon, 30 Dec 2002 09:50:54 -0500
My mother collected a lot of old cookbooks, many dating from the 1880s.
Almost all are of southern origin (as am I). Reading through them, much is
very familiar, and some of the older recipes are the better ones. Others
call for ingredients using names I have never heard of and have no idea of
how to track down. Some refer to procedures which are unclear. It's a good
topic for research one of these days!
Good cookin' to all y'all!
John G
>>-----Original Message-----
>>From: Matthew Bin [mailto:mattbin -at- hotmail -dot- com]
>>But there is definitely an element of translation in there. They have
>>different names for some foods (e.g. vegetables) and give all measurements
>>in metric (which is fine by me, because I use metric too), which would
>>require some translation. There are also times when the strategy is just
>>different; for example, flour is measured by weight rather than volume,
>>which is complete craziness in my book. But then so is calling arugula
>>"rocket". (Kidding, of course, even about the flour. But most cookbooks in
>>North America call for flour by the cup, not by the gram.
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