SC - it's too quiet!

[Sharon L. Harrett]

Hi all from Anne-Marie.

Since it's so quiet, I thought I'd stick my toe in the proverbial pool 
and ask a question of us non-Pennsic-goers out there.

I'm in the process of assembling several recipe collections, and would 
like some information on what people like to see. Kinda a People's Poll, 
if you will.

How do you like to see a reecipe formated? Me, I like the original text, 
and lots of specific citations and footnotes to bakc up any claims made 
by the author. Then would come the modern recipe, with explainations for 
any deviance from the original (ie we couldn't find isinglass, so we used 
gelatin).

Any other ideas out there? Do you liek to see the original first and then 
the modern vesion? Or the other way around? How important is a glossery 
and/or source list? Do you like the reference citatoins in the text, or 
as footnotes?

Any ideas are appreciated.
- --Anne-Marie, who, because she is NOT at Pennsic, has one TI article done 
and is now working on a 40-recipe pamphlet on late period English food.

- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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