1689Re: [cooking_rumpolt] Welcome
- Apr 30, 2012Thank you :-)
A little introduction to who I am:
My name is Coco Uhl, or Robyn of Rye in the SCA, I am cooking apprentice of Master Giano Balestriere)
I am cooking within the SCA since about eight years I think, starting off with "smaller" feasts (about 30 people) into "bigger ones". You might smile about that in the states, but around 110 people IS definitely a "big" event here in Germany ;-) (but we do have real castles :-P)
My modern background is my Mom and Dad both being professional cooks. My dad tols me all his secrets about calculating, and my Mom schooled my taste from very early.
I also have been translating german/english in my Job, and am now doing it for the SCA if I have time (like important BoD messages for my friends who do not speak english too well).
I wasnt too much of a researcher, but my Master makes sure I do and intrduced to me the fun of research.
Whats the best: I can do it on the couch ;-)
I once thought about translating the cookbook of Sabina Welserin, but fortunately found out that it has been translated already before I started on the project. At this time I was very much into the german late medieval cooking field, and of course came across Rumpolt, who is definitely, from what I can tell, the most popular original cookbook used here in germany.
It was quite a surprise to me that Welserin was translated yet, but Rumpolt wasnt.
Even though I moved on to another time and place in my cooking (I am currently in Romes fine Kitchen after exploring the early period Arabs) I would love to help this translation a bit and maybe also to learn more about translatig such old texts.
Robyn (will take some time to go through the translation now ;-) )
Seit ich das Wort "Dings" kenne kann ich ALLES erklären!
Von: Sharon Palmer <ranvaig@...>
Gesendet: 17:22 Montag, 30.April 2012
Betreff: Re: [cooking_rumpolt] Welcome
>Welcome to Cooking Rumpolt, We have a couple of new members. TheAnd more new members. Welcome Selene and Robin of Rye.
>translations are in the File section for download. Feel free to ask
>questions. Mostly I talk about translation issues, but I *love* to
>hear about people using the recipes, or even just reading them.
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