-
Cookbooks–a translator’s best friend
Maybe I just tend to translate books full of food, even elaborate meals (the Virgin’s Jubilee breakfast in La Virgen Pipona/The Potbellied Virgin being a favorite example) but I have found, mostly by chance, that international cookbooks provide a wealth of information for the translator. Plenty of ingredients–herbs, spices, cuts of meat–have straightforward parallels across…
-
Variations on a steamed-cake theme
On Sunday, I made quimbolitos for a dinner party. Quimbolitos are one of my all-time favorite Ecuadorian delicacies, a rich (eggs, cheese, lard), not-too-sweet cornflour cake steamed in achira leaves. Getting the flavor right brings an instant memory burst of family adventures (and misadventures), close friends, afternoon sunlight, possibility. . . all worth, to…