- With that many recipes translated, may want to consider publishing them. Could start by finding someone to review or edit your translations, as aMessage 1 of 6 , Jun 6, 2013View SourceWith that many recipes translated, may want to consider publishing them. Could start by finding someone to review or edit your translations, as a validation. Perhaps consider a Creative Anachronist booklet as a publication option - they would be willing to help you with the details if this is your first 'book'let.
Congrats and good luck, Hillary
--- In AandS50ChallengeCommunity@yahoogroups.com, lilinah@... wrote:
> While it was not originally my stated challenge, i have managed to translate into English 50+ recipes from a mid-15th c. Ottoman cookbook. These were the 85 recipes added by Muhammed bin Mahmud Shirvani, a physician to Sultan Murad II, to his translation of al-Baghdadi's cookbook into Eski Osmanli - note that Shirvani altered many of Baghdadi's recipes, for example, adding details about technique and changing some ingredients.
> I translated them from a translation into modern Turkish because i have not been able to find anyone to help me with the mid-15th c. Eski Osmanli which is VERY different from modern Turkish, and apparently close to 12th c. Seljuk. I realize translating a translation can create potential problems. But none of these recipes was available in English before i translated the ones included in a book in French, Stephane Yerasimos's A la table du Grand Turc, which i translated in its entirety around 2004 - he included about 2 dozen of Shirvani's recipes and i have wanted to know what they all were. I will admit that some of my translations are a bit rough, but i continue to work to refine them. I figure it is better to have imperfect translations then none at all.
> I didn't know Turkish when i started, but i've been learning some during this challenge. I enjoy translation projects. I have done several others, involving both European and Middle Eastern recipes.
> My stated challenge was to cook 50 recipes i hadn't cooked before. I'm about halfway through that one.
> Urtatim (that's oor-tah-TEEM)
> the persona formerly known as Anahita
- I thank everyone for their encouragement and suggestions. Publishing (on my website or in a Compleat Anachronist) could be a little tricky, since theMessage 2 of 6 , Jun 6, 2013View SourceI thank everyone for their encouragement and suggestions.
Publishing (on my website or in a Compleat Anachronist) could be a little tricky, since the translations into modern Turkish are under copyright. If only i cold find someone who knows Eski Osmanli! Because i'm sure the original manuscript is not copyright protected and i have a CD of the original manuscript, thanks to Charles Perry. I can transliterate it - it's in the Ottoman form of the Persian form of the Arabic alif-ba - but i can't read it.
Still, it may not be as problematic as my translation of Yerasimos's book. I tried to contact the French publisher multiple times to see if i could get permission to publish. I still believe the information in it would be of interest to speakers of English and i have no desire to violate copyright. To me, while the 2 dozen or so Ottoman recipes were great to have - and i have taught multiple classes cooking from them and did a whole Ottoman feast several years ago - the information in the book - about what different classes of Palace inhabitants ate, about the kitchens in the palace, about what was served at feasts and celebrations, and more - would be of interest to food historians. I have taught classes on the subject, using Yerasimos and a number of other books.
I won't be at Pennsic this year or next; i'm saving my money for a trip to Bali in 2014 to perform with Gamelan Sekar Jaya. But i will test cook some my recently translated recipes in the Cooks camp at the West-An Tir War this year; i will likely teach some at the West Coast Culinary Symposium in Caid next year; and i'll probably at Pennsic in 2015, although i will be less ambitious than i was in 2012 - 4 hands-on cooking classes was quite a logistical challenge - so i'll limit it to 2 hands-on cooking classes and 2 lecture classes.
Urtatim (that's oor-tah-TEEM)
the personal formerly known as Anahita