Anne Chotzinoff Grossman
Anne Chotzinoff Grossman (Born: February 21, 1930), is a translator of grand opera and author of a culinary guide to Patrick O'Brian's popular seafaring tales.
A sailor herself, Mrs. Grossman was born in Manhattan, New York, and grew up multingual in a musical family.
After graduating from the Katharine Gibbs School in 1948, Mrs. Grossman worked as an associate producer for her father's television opera venture and as a translator for NBC.
Over the years she assisted in the writing and editing of memoirs by S. N. Behrman, Irene Mayer Selznick and Kitty Carlisle Hart and in archiving the Wanda and Vladimir Horowitz papers.
She translated opera for English-language productions, starting with a new version of Puccini's "Gianni Schicchi." She supplied translations on commission for operas like "Tosca," "Madama Butterfly" and "Falstaff," as well as German lieder by Schubert, Schumann and Beethoven and songs from other countries for the "Juilliard Repertory Library."
Like many a reader, Mrs. Grossman became fascinated with Mr. O'Brian's rousing stories of Capt. Jack Aubrey and Stephen Maturin, ship surgeon, characters who delighted in sailing, words and music. They also shared a passion for food.
Mrs. Grossman and her daughter set out to recreate 18th-century cooking, a feat akin to reproducing the orchestral sound of the period. They went in scholarly pursuit of food sources and in their Long Island kitchen prepared meals totally unacceptable to today's dietary wonts.
The results were chronicled in "Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels" (Norton, 1997). It served up the flavor of life before the main in the Royal Navy and the recipes for dishes a hungry sailor might enjoy.