SC - How to subscribe to digest?

[Carla S. Tucker]

Hi Anne-Marie,
Good ideas. I am planning a cookbook of my own, and your questions prompted
me to realize that I too need this type of info.

On Sat, 9 Aug 1997, Anne-Marie Rousseau wrote:
> 
> 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).
	
	Yep , that sounds right to me. That includes all the info I so often
can't find in other books. Like "where did the author get THAT idea", or
"Why on earth...?"


> 
> 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?
> 
	Original first, then modern, footnoted, with glossary and
bibliography. The more annotated and informative any article is.., the more
easily it can be understood that the author is *not* asking the reader to
"believe it because I wrote it", but encouraging the reader to accept the
writing as having a basis in historical literature, and also giving the
reader the option to look it up and check it out themself if they feel the
need.

	Ceridwen

> 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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