tag:blogger.com,1999:blog-6041372841965747408.post3668243207183581593..comments2010-06-06T18:00:15.615+10:00Comments on Suth Gild Heall Kitchen: Return to High GermanySuth Gild Heallhttp://www.blogger.com/profile/15050021434250094119noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6041372841965747408.post-38192734608483263002007-09-04T00:18:00.000+10:002007-09-04T00:18:00.000+10:00The German is wonderfully modern and easy to read ...The German is wonderfully modern and easy to read the gist of for me, but I'm thinking others might appreciate a literal translation of the original text. Did you do a 2 stage translation (ie here's what it said, then here's how I turn it into a recipe) or just do both in one stage? I think if you did a 2 stage translation, it would be worth adding to the recipes.<BR/><BR/>And of course, I'm happy to help with future translating. I'm not as fast as a native speaker would be, but I've failed German classes at a very high level.<BR/><BR/>My favourite translation resources:<BR/>*<A HREF="http://mhdbdb.sbg.ac.at:8000/index.en.html" REL="nofollow">Middle high german wordlist</A> - gives 12-14th C german words into modern german<BR/>*<A HREF="http://dict.leo.org/?lang=en" REL="nofollow">LEO german-english dictionary</A> - a modern german dictionary, better than my fat paper one.<BR/><BR/>Neither is really easy to use, but both are of a very precise and high standard. I haven't heard of any pre 16thC German recipie books, but middle high german (and even old german) is much easier to read than English of the similar time periods. The language seems to have changed less than english, although it may simply be that the medieval/renaisance versions are closer to english too.Teffaniahttps://www.blogger.com/profile/03522672704171478236noreply@blogger.com