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There's a really good set of cookbooks (in that they're very colorful and
quite inexpensive, and even have some good recipes!) by Australian Women's
Weekly (I think! it's something like that anyhow). I have a few of their
cookbooks, and I've learned a whole new food lexicon thanks to them.
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. So it's weird, all
right?)
Incidentally, on what Owen mentioned--recipes are very common in middle
English, so in a way they predate _our_ formalised language. However, the
recipes are not very easy to use--they assume a certain understanding of
technique that's not known now, and there's some debate among scholars about
how to make a lot of the recipes. But that's the case right through the
nineteenth century, I suppose.
Finally! My middle English courses have provided useful knowledge in a
day-to-day activity! About freakin' time.
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