Tuesday, August 27, 2019

The #ThatTranslatorCanCook Recipe Translation and Cooking Challenge


I’m thrilled to take part in the #ThatTranslatorCanCook challenge. Thanks to Hannah Lawrence for organizing and publicizing this endeavor. Our numbers are growing as word gets out and you can follow most of us on Twitter and others on Facebook and Instagram. The general idea is to translate recipes from one of our working languages to another. I’ll be translating from French into English (US).
After a five-year hiatus, I’m reviving my blog, K-Rae Nelson’s Toast 2 Taste. The first recipe will be a Burgundian specialty, Œufs en meurette, or eggs poached in wine sauce. Translation challenges will include a discussion on porcine anatomy, measurements, and oven temperature conventions. Cooking topics will include kneading butter (as opposed to needing butter which goes without saying), how much wine to use, and the challenge of, as Geneviève Fromageot puts it, “keeping eggs soft in a hot sauce”.
À très bientôt !


K-Rae



References
Child, Julia, Bertholle, Louisette, Beck, Simone (1961). Œufs à la Bourguingnonne [Eggs Poached in Red Wine]. In Mastering the Art of French Cooking. New York, New York: Alfred A. Knopf.

Norman, Jill, ed. (1998). Œufs en Matelote. In South Wind Through the Kitchen: The Best of Elizabeth David. New York, New York: North Point Press.

Fromageot, Geneviève C. (1995). Œufs en Meurette. In Les recettes Bourguignonnes de tante Margot. Rennes, France: Editions Ouest-France.

Tiano, Myrette (1993). Les œufs pochés en meurette. In Les Grands Classiques de la Cuisine française. Paris, France: Editions Solar.


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