Translation of a PDF document?
Aug 17th, 2005, 01:51 PM
#1
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Translation of a PDF document?
Hi, do people know of a translation engine that works on PDF documents?
I'm looking at a restaurant menu in Italian, and it'd be nice to get it translated into English.
Thanks.
I'm looking at a restaurant menu in Italian, and it'd be nice to get it translated into English.
Thanks.
Aug 17th, 2005, 03:33 PM
#2
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The best way is to copy the text out of the pdf doc, paste it in word, then translate it line by line using a translation tool. You can use something simple like google for phrases or words.
With Adobe reader 6, you can select the text you want to copy from a pdf doc. I believe with ver 5 or earlier, you can select the whole text.
This assumes that the text in the pdf doc was created from a text file (i.e. ms word), and isn't just a full page scan. If it's a full page scan, your best option may be to to scan a printout using OCR software. This usually works ok with clear, legible type with good contrast (black text on clean white background).
If you need help getting the text out of the pdf format, feel free to email the pdf to me and I'll give it a try.
[email protected]
With Adobe reader 6, you can select the text you want to copy from a pdf doc. I believe with ver 5 or earlier, you can select the whole text.
This assumes that the text in the pdf doc was created from a text file (i.e. ms word), and isn't just a full page scan. If it's a full page scan, your best option may be to to scan a printout using OCR software. This usually works ok with clear, legible type with good contrast (black text on clean white background).
If you need help getting the text out of the pdf format, feel free to email the pdf to me and I'll give it a try.
[email protected]
Aug 18th, 2005, 12:24 AM
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Of course, you could get the Fodor's foodies really excited, and copy and paste the menu here. then we can all have a good scrap about the intricate meaning of each dish.
Otherwise, I agree with J62. Copy and paste the text out of the pdf into an online translation tool.
Otherwise, I agree with J62. Copy and paste the text out of the pdf into an online translation tool.
Aug 18th, 2005, 03:08 AM
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Ok, I'm quite incompetent when it comes to these things, so I'll take Kate's offer and give a URL for the menu:
http://www.calandre.com/pdf/menu_calandre.pdf
It's the menu for Le Calandre. It's quite long. The restaurant is the outskirts of Padova and it has three Michelin stars.
I've not decided whether to go yet for sure. I'm leaning towards it, and I've already made a reservation. So if there're comments from people who've eaten there, I'd love to hear them too.
If someone would like to e-mail me a translation I'd greatly appreciate it.
My e-mail is op 111 op 111 @ hotmail.com (please take out all the spaces to reply).
Thanks very much.
http://www.calandre.com/pdf/menu_calandre.pdf
It's the menu for Le Calandre. It's quite long. The restaurant is the outskirts of Padova and it has three Michelin stars.
I've not decided whether to go yet for sure. I'm leaning towards it, and I've already made a reservation. So if there're comments from people who've eaten there, I'd love to hear them too.
If someone would like to e-mail me a translation I'd greatly appreciate it.
My e-mail is op 111 op 111 @ hotmail.com (please take out all the spaces to reply).
Thanks very much.
Aug 18th, 2005, 04:11 AM
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Aug 18th, 2005, 04:23 AM
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I'll make start...bear in mind that my italian lacks a great deal of finesse. Hardest thing about these Michelin star places is that half the ingredients wouldn't even make sense in English!
First tasting menu:
“Adesso”
Al Aimo (To Aimo)
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(tomato, olive oil, ricotta cheese, fave, which I think are beans?, bread, green beans, basil & chilli)
(dedicato ad Aimo Moroni)
(dedicated to some bloke called Aimo Moroni)
.
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe profumate con spezie
(I 'think' this is raw beef with an apple foam and herb salsa 'with aromatic spices. All very 'Michelin 3 star' LOL)
.
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
(Ravioli of mozarella with tomato, oregano with a black olive sauce.)
.
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
(Smoked tagliolini with butter, anchivies, speck ham and egg yolk!)
.
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
Lamb sandwich (doesn't sound so good in English does it!) with vegetables and some mint concoction.
.
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
(Pigeon with Marsala Wine and 'Sarawak' pepper with pureed potatoes)
.
Il carrello dei formaggi
(cheese trolley! Phew, that was easy!)
.
Pesca all’olio delicato con sorbetto di basilico e menta, pane
alle mandorle e salsa di yogurt
(Peach with a basil and mint sorbet, almond biscuits I think and yoghurt sauce.)
.
Il “Gioccolato” - gioco al cioccolato 2005
(It definately says chocolate game (as in play, rather than wild birds!) sounds fun...)
Phew. I need to take a rest before I tackle the next bit...
First tasting menu:
“Adesso”
Al Aimo (To Aimo)
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(tomato, olive oil, ricotta cheese, fave, which I think are beans?, bread, green beans, basil & chilli)
(dedicato ad Aimo Moroni)
(dedicated to some bloke called Aimo Moroni)
.
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe profumate con spezie
(I 'think' this is raw beef with an apple foam and herb salsa 'with aromatic spices. All very 'Michelin 3 star' LOL)
.
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
(Ravioli of mozarella with tomato, oregano with a black olive sauce.)
.
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
(Smoked tagliolini with butter, anchivies, speck ham and egg yolk!)
.
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
Lamb sandwich (doesn't sound so good in English does it!) with vegetables and some mint concoction.
.
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
(Pigeon with Marsala Wine and 'Sarawak' pepper with pureed potatoes)
.
Il carrello dei formaggi
(cheese trolley! Phew, that was easy!)
.
Pesca all’olio delicato con sorbetto di basilico e menta, pane
alle mandorle e salsa di yogurt
(Peach with a basil and mint sorbet, almond biscuits I think and yoghurt sauce.)
.
Il “Gioccolato” - gioco al cioccolato 2005
(It definately says chocolate game (as in play, rather than wild birds!) sounds fun...)
Phew. I need to take a rest before I tackle the next bit...
Aug 18th, 2005, 04:29 AM
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Yum. Thanks Kate (definitely not eating the raw beef here 
).
I don't see what the big deal with foam is. I swear that most of the restaurants I've been to lately have a dish with some foam in it. Even the "cheap" Gordon Ramsay set lunch had a dessert with walnut foam (which didn't look foamy).
A Madrid dinner last year had a dish with "licorice air." That really got me laughing.
).I don't see what the big deal with foam is. I swear that most of the restaurants I've been to lately have a dish with some foam in it. Even the "cheap" Gordon Ramsay set lunch had a dessert with walnut foam (which didn't look foamy).
A Madrid dinner last year had a dish with "licorice air." That really got me laughing.
Aug 18th, 2005, 04:30 AM
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I guess the actual menu could be different, but it's nice getting a preview. I'm thinking that they should have an English version, but I shouldn't take my chances, especially if I'm thinking of splurging.
Thanks again.
Thanks again.
Aug 18th, 2005, 04:41 AM
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In any event, I will start this ball rolling by cutting and pasting the text here (that's rather the easy part).
Translating a menu inherently requires taking at least a little bit of poetic license from one language to another...
I may try some of the easy lines (say, the headers... to start...) in a follow-on post.
===========================
[Starts with a graphic of the phrase Menu degustazione] - - this will not cut and paste...
“Adesso”
Al Aimo
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(dedicato ad Aimo Moroni)
.
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe
profumate con spezie
.
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
.
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
.
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
.
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
.
Il carrello dei formaggi
.
Pesca all’olio delicato con sorbetto di basilico e menta, pane
alle mandorle e salsa di yogurt
.
Il “Gioccolato” - gioco al cioccolato 2005
150.00
Il menù “adesso” viene realizzato per un tavolo completo
[Repeats a graphic of the phrase
"Menu degustazione" - - the "subtitles" name each of these two set menu choices]
I grandi classici delle “Calandre”
Involtini di scampi fritti su salsa di lattuga
.
Cappuccino di seppie al nero
.
Cannellone croccante di ricotta e mozzarella di bufala con passata di pomodoro
.
Cappelli di rape rosse, salsa di gorgonzola e verde di Montegalda
.
Risotto allo zafferano con polvere di liquirizia
.
Maialino da latte al forno con salsa di senape e polvere di caffé
.
Il carrello dei formaggi
.
Zuppetta di fragole con meringa di lambrusco
.
Sfoglia allo zafferano e vaniglia tahiti con latte di mandorle di Noto
150.00
Il menù “grandi classici” viene realizzato per un tavolo completo
[Graphic of the word "Antipasti"]
Involtini di scampi fritti su salsa di lattuga
38,00
Baccalà mantecato con infusione di crostacei, cardamomo e croccante di riso
30,00
Cappuccino di seppie al nero
22,00
Al Aimo
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(dedicato ad Aimo Moroni)
22,00
Fegato grasso d’anatra caramellato, salsa di albicocche e curry,
polvere di grano tostato e menta
35,00
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe profumate con spezie
24,00
Gazpacho di verdure
22,00
[Graphic of the phrase "Primi Piatti"]
Il “Maccherone” di mare
40,00
Spaghetti con fegati di seppie, olio e peperoncino
28,00
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
28,00
Cappelli di rape rosse, salsa di gorgonzola e verde di Montegalda
28,00
Cannelloni croccanti di ricotta e mozzarella di bufala con passata di pomodoro
22,00
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
26,00
Risotto allo zafferano con polvere di liquirizia (min 2 porz)
24,00
[Graphic of the phrase "Secondi Piatti"]
La “tecia” di seppie, gamberi rossi e primizie all’aceto tradizionale,
olio e pancetta di Cormons
45,00
Filetto di Baccalà di fresca salatura al vapore, salsa profumata di mandorle tostate, pomodori e olio siciliano
45,00
“Soaso” al forno con succo di fiori e tegola di riso nero
45,00
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
46,00
Maialino da latte al forno con salsa di senape e polvere di caffé
40,00
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
40,00
Scottata di filetto di manzo alle spezie con salsa d’uovo alle erbette, millefoglie di rape rosse e croccanti di pane integrale
42,00
La tartara
40,00
Parmigiana di trippette di maialino
35,00
Fritto di verdure con crema gelata di peperone e citronella
32,00
Ortaggi ripieni gratinati
32,00
[Graphic of the phrase "I Formaggi"]
affinati da “ a Vittorio “ accompagnati dalle nostre confetture e mostarde
20,00
[Graphi of the phrase "I desserts"]
(per evitare lunghe attese si prega di ordinare il dessert insieme alle altre portate)
Pesca all’olio delicato con sorbetto di basilico e menta, pane alle mandorle e salsa di yogurt
18,00
Cassata di verdure al cacao
18,00
Zuppetta di fragole con meringa di lambrusco
18,00
Sorbetto frizzante di limone, mela, sedano e schiuma di frutto della passione
18,00
Passata di susine con crema gelata di gorgonzola e distillato di prugnolo gentile ... ... spray
18,00
Sfoglia allo zafferano e vaniglia tahiti con latte di mandorle di Noto
18,00
Scaloppa di pomodoro con gelato al basilico
18,00
Il “Gioccolato” - gioco al cioccolato 2005
30,00
Cioccolato, nocciola e caffè in tazza
18,00
E per gli amanti del dolce.....
[Graphic of the phrase "Degusazione desserts"]
un piacevole trionfo di 6 piccole porzioni di alcuni desserts della nostra carta.
30,00
[footnote: in lighter type]
Vi preghiamo di non utilizzare telefoni cellulari al tavolo
ma in caso di necessità di accomodarsi nei salotti all’ingresso.
Vi ricordiamo inoltre che non è consentito fumare a norma della legge 16 gennaio 2003 n.°3 art 51
[And a final footnote, "boxed" at the bottom of the page]
Per i collezionisti di menù
Le Calandre insieme al raccoglie fondi su libera donazione attraverso la
vendita dei menù dipinti da Massimiliano a favore della Fondazione Città della Speranza, che si occupa della ricerca per la cura delle malattie oncoematologiche infantili presso la Clinica di Oncoematologia Pediatrica di Padova.
====================================
At a quick overview, because typing translation for all of this will e time-consuming (and I might get a hefty fraction of it wrong)...
... there are two tasting menus, with set courses at 150 euros each. I would submit that the first one is seasonal and changes... th second one is the "classic" specialties of the restaurant.
Then come the antipasti ("appetizers"
, the first courses, the second courses, the cheeses, the desserts, and finally a "tasting (menu) of six desserts.
This is clearly no ordinary restaurant!
more to follow (as time permits)!
Translating a menu inherently requires taking at least a little bit of poetic license from one language to another...
I may try some of the easy lines (say, the headers... to start...) in a follow-on post.
===========================
[Starts with a graphic of the phrase Menu degustazione] - - this will not cut and paste...
“Adesso”
Al Aimo
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(dedicato ad Aimo Moroni)
.
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe
profumate con spezie
.
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
.
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
.
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
.
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
.
Il carrello dei formaggi
.
Pesca all’olio delicato con sorbetto di basilico e menta, pane
alle mandorle e salsa di yogurt
.
Il “Gioccolato” - gioco al cioccolato 2005
150.00
Il menù “adesso” viene realizzato per un tavolo completo
[Repeats a graphic of the phrase
"Menu degustazione" - - the "subtitles" name each of these two set menu choices]
I grandi classici delle “Calandre”
Involtini di scampi fritti su salsa di lattuga
.
Cappuccino di seppie al nero
.
Cannellone croccante di ricotta e mozzarella di bufala con passata di pomodoro
.
Cappelli di rape rosse, salsa di gorgonzola e verde di Montegalda
.
Risotto allo zafferano con polvere di liquirizia
.
Maialino da latte al forno con salsa di senape e polvere di caffé
.
Il carrello dei formaggi
.
Zuppetta di fragole con meringa di lambrusco
.
Sfoglia allo zafferano e vaniglia tahiti con latte di mandorle di Noto
150.00
Il menù “grandi classici” viene realizzato per un tavolo completo
[Graphic of the word "Antipasti"]
Involtini di scampi fritti su salsa di lattuga
38,00
Baccalà mantecato con infusione di crostacei, cardamomo e croccante di riso
30,00
Cappuccino di seppie al nero
22,00
Al Aimo
pomodoro, olio, ricotta, fave, pane, fagiolini, basilico, peperoncino
(dedicato ad Aimo Moroni)
22,00
Fegato grasso d’anatra caramellato, salsa di albicocche e curry,
polvere di grano tostato e menta
35,00
Crudo di vacchetta piemontese con schiuma di mele all’aceto e salsa alle erbe profumate con spezie
24,00
Gazpacho di verdure
22,00
[Graphic of the phrase "Primi Piatti"]
Il “Maccherone” di mare
40,00
Spaghetti con fegati di seppie, olio e peperoncino
28,00
“Ravioli di mozzarella” al pomodoro e origano con zuppetta di olive nere
28,00
Cappelli di rape rosse, salsa di gorgonzola e verde di Montegalda
28,00
Cannelloni croccanti di ricotta e mozzarella di bufala con passata di pomodoro
22,00
Tagliolini al fumo con burro, acciughe, speck e sfoglie di tuorlo
26,00
Risotto allo zafferano con polvere di liquirizia (min 2 porz)
24,00
[Graphic of the phrase "Secondi Piatti"]
La “tecia” di seppie, gamberi rossi e primizie all’aceto tradizionale,
olio e pancetta di Cormons
45,00
Filetto di Baccalà di fresca salatura al vapore, salsa profumata di mandorle tostate, pomodori e olio siciliano
45,00
“Soaso” al forno con succo di fiori e tegola di riso nero
45,00
Piccione di Sante al marsala e pepe di Sarawak con purè soffice di patate
46,00
Maialino da latte al forno con salsa di senape e polvere di caffé
40,00
Sandwich d’agnello con caponata d’ortaggi e grattachecca di menta
40,00
Scottata di filetto di manzo alle spezie con salsa d’uovo alle erbette, millefoglie di rape rosse e croccanti di pane integrale
42,00
La tartara
40,00
Parmigiana di trippette di maialino
35,00
Fritto di verdure con crema gelata di peperone e citronella
32,00
Ortaggi ripieni gratinati
32,00
[Graphic of the phrase "I Formaggi"]
affinati da “ a Vittorio “ accompagnati dalle nostre confetture e mostarde
20,00
[Graphi of the phrase "I desserts"]
(per evitare lunghe attese si prega di ordinare il dessert insieme alle altre portate)
Pesca all’olio delicato con sorbetto di basilico e menta, pane alle mandorle e salsa di yogurt
18,00
Cassata di verdure al cacao
18,00
Zuppetta di fragole con meringa di lambrusco
18,00
Sorbetto frizzante di limone, mela, sedano e schiuma di frutto della passione
18,00
Passata di susine con crema gelata di gorgonzola e distillato di prugnolo gentile ... ... spray
18,00
Sfoglia allo zafferano e vaniglia tahiti con latte di mandorle di Noto
18,00
Scaloppa di pomodoro con gelato al basilico
18,00
Il “Gioccolato” - gioco al cioccolato 2005
30,00
Cioccolato, nocciola e caffè in tazza
18,00
E per gli amanti del dolce.....
[Graphic of the phrase "Degusazione desserts"]
un piacevole trionfo di 6 piccole porzioni di alcuni desserts della nostra carta.
30,00
[footnote: in lighter type]
Vi preghiamo di non utilizzare telefoni cellulari al tavolo
ma in caso di necessità di accomodarsi nei salotti all’ingresso.
Vi ricordiamo inoltre che non è consentito fumare a norma della legge 16 gennaio 2003 n.°3 art 51
[And a final footnote, "boxed" at the bottom of the page]
Per i collezionisti di menù
Le Calandre insieme al raccoglie fondi su libera donazione attraverso la
vendita dei menù dipinti da Massimiliano a favore della Fondazione Città della Speranza, che si occupa della ricerca per la cura delle malattie oncoematologiche infantili presso la Clinica di Oncoematologia Pediatrica di Padova.
====================================
At a quick overview, because typing translation for all of this will e time-consuming (and I might get a hefty fraction of it wrong)...
... there are two tasting menus, with set courses at 150 euros each. I would submit that the first one is seasonal and changes... th second one is the "classic" specialties of the restaurant.
Then come the antipasti ("appetizers"
, the first courses, the second courses, the cheeses, the desserts, and finally a "tasting (menu) of six desserts.This is clearly no ordinary restaurant!
more to follow (as time permits)!
Aug 18th, 2005, 04:51 AM
#11
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Il menù “adesso” viene realizzato per un tavolo completo
The tasting menu Adesso has to be taken/ordered by the whole table
(and I 'would' try the raw beef - I bet it's delicious. But then, I'm a true carnivore).
The tasting menu Adesso has to be taken/ordered by the whole table
(and I 'would' try the raw beef - I bet it's delicious. But then, I'm a true carnivore).
Aug 18th, 2005, 05:06 AM
#12
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rex: "This is clearly no ordinary restaurant!"
No, it has 3 Michelin *. For more info, check my blog entry here at
http://makeashorterlink.com/?D2A1163AB
The chef is supposed to be a wunderkind.
I was really surprised when I started researching restaurants that there's one of this stature in the outskirts of Padova. And the best restaurant in Venice is supposed to be Da Fiore? It just seems surprising.
Kate: "The tasting menu Adesso has to be taken/ordered by the whole table"
That won't be a problem. I'll be solo.
Maybe I should try the raw beef. I've a funny steak tartare story here:
http://makeashorterlink.com/?G6D1513AB
You guys are really great in helping me translate the menu. Hope it's fun.
I'm actually thinking of taking a bus to the restaurant (I'm cheap this way). Supposedly there's a bus #10 that will take me there, but I can't buy a Padova bus schedule anywhere. Maybe I'll ask the tourist office when I get there.
No, it has 3 Michelin *. For more info, check my blog entry here at
http://makeashorterlink.com/?D2A1163AB
The chef is supposed to be a wunderkind.
I was really surprised when I started researching restaurants that there's one of this stature in the outskirts of Padova. And the best restaurant in Venice is supposed to be Da Fiore? It just seems surprising.
Kate: "The tasting menu Adesso has to be taken/ordered by the whole table"
That won't be a problem. I'll be solo.
Maybe I should try the raw beef. I've a funny steak tartare story here:
http://makeashorterlink.com/?G6D1513AB
You guys are really great in helping me translate the menu. Hope it's fun.
I'm actually thinking of taking a bus to the restaurant (I'm cheap this way). Supposedly there's a bus #10 that will take me there, but I can't buy a Padova bus schedule anywhere. Maybe I'll ask the tourist office when I get there.
Aug 18th, 2005, 05:12 AM
#14
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By the way, rex, could you tell me how you copied the text from a PDF document?
I've only viewed documents -- I've never tried to manipulate one. I think that I may only have a PDF viewer (I don't know if something else from Adobe Acrobat is needed to copy the text).
Thanks again.
I've only viewed documents -- I've never tried to manipulate one. I think that I may only have a PDF viewer (I don't know if something else from Adobe Acrobat is needed to copy the text).
Thanks again.
Aug 18th, 2005, 05:27 AM
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Neither babelfish nor freetranslation.com will work to translate this menu, but google translation does.
Go to google, click on language tools
Under "Translate a web page
quot; enter www.calandre.com, specifying Italian to English
When the page comes up, follow the links - choose a language (not German) and flash or html (I don't think it matters which), then restaurant la Calandre, then menu.
you should see a translation of the menu in the left hand window.
Note that you cannot enter the pdf URL directly - you have to start at the base URL and follow the links. This method does not work in freetranslation.com or altavista; it may work in google because google has the option of showing pdf files as html. But then you should be able to just enter your pdf URL and get a translation - but for some reason that won't work. Kinda odd.
There also seems to be a review of this restaurant (in Italian) at:
http://www.tigulliovino.it/rece/rece_0478.htm
I leave it to you to translate.
Go to google, click on language tools
Under "Translate a web page
quot; enter www.calandre.com, specifying Italian to EnglishWhen the page comes up, follow the links - choose a language (not German) and flash or html (I don't think it matters which), then restaurant la Calandre, then menu.
you should see a translation of the menu in the left hand window.
Note that you cannot enter the pdf URL directly - you have to start at the base URL and follow the links. This method does not work in freetranslation.com or altavista; it may work in google because google has the option of showing pdf files as html. But then you should be able to just enter your pdf URL and get a translation - but for some reason that won't work. Kinda odd.
There also seems to be a review of this restaurant (in Italian) at:
http://www.tigulliovino.it/rece/rece_0478.htm
I leave it to you to translate.
Aug 18th, 2005, 05:28 AM
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I, too, only have the Adobe Acrobat viewer (i.e., the free one).
There is a tool with a T on it. Text Select Tool. It says that when you slide your cursor over it. Once you click on that, you simply click and drag over th text you wanted to selct. I expected that the layout of the menu was making the task difficult for you, and I figured I would give it a try. So, it was a pleasan surprise that I was able to copy it all in one "drag". And add a LOT of carriage returns, for easier reading.
There is a tool with a T on it. Text Select Tool. It says that when you slide your cursor over it. Once you click on that, you simply click and drag over th text you wanted to selct. I expected that the layout of the menu was making the task difficult for you, and I figured I would give it a try. So, it was a pleasan surprise that I was able to copy it all in one "drag". And add a LOT of carriage returns, for easier reading.
Aug 18th, 2005, 05:39 AM
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Cool, thanks derek -- should have thought of it (actually there's a menu online and not on pdf, and I don't know why I didn't think of doing things that well -- stupid me -- and maybe some other translation engine would have worked for that version).
And thanks rex -- I'll try to see if I can copy the text that way.
Well, ncgrrl, the pigeons have been brought up on Bach and Beethoven. They're special pigeons -- very special ones.
And thanks rex -- I'll try to see if I can copy the text that way.
Well, ncgrrl, the pigeons have been brought up on Bach and Beethoven. They're special pigeons -- very special ones.
Aug 18th, 2005, 05:54 AM
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Ncgrrl, I think the culinary term used for pigeon in the US is "squab".
I've seen pigeon/squab on the menu in plenty of fancy restaurants.
Don't care for it myself (the meat is too rich and dark for my tastes) but it's certainly a delicacy in France, for example.
I've seen pigeon/squab on the menu in plenty of fancy restaurants.
Don't care for it myself (the meat is too rich and dark for my tastes) but it's certainly a delicacy in France, for example.
Aug 18th, 2005, 05:55 AM
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By the way, Google doesn't translate the PDF (I don't think). But it'll translate the version that's not PDF:
As Derek said, put in www.calandre.com as the page to be translated:
HTML (english)
"restaurant the Calandre"
Menu
The menu can be scrolled through in English.
But if you hit the PDF icon next to "Menu tasting," it's still a PDF file in Italian.
Are the two versions of the menu (the scrolled version and the PDF version) the same? Would someone be able to glance at it?
Thanks again.
As Derek said, put in www.calandre.com as the page to be translated:
HTML (english)
"restaurant the Calandre"
Menu
The menu can be scrolled through in English.
But if you hit the PDF icon next to "Menu tasting," it's still a PDF file in Italian.
Are the two versions of the menu (the scrolled version and the PDF version) the same? Would someone be able to glance at it?
Thanks again.
