SC - RE: sca-cooks V1 #240

[kat]

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Anne-Marie writes:

> 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.

> <snip>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.


Long ago, before I was interested in actual period recipes; I liked the =
modern recipe and instructions at the front and all the other "stuff" =
afterwards.

Once I got more interested in the medieval aspects of things, esp. now I =
am learning how to redact, etc.; I like to see it this way:  1) =
Original, sourced;  2) Translation (if included);   3) Recipe and =
instructions, footnoted;   4) footnotes (OED says crnsxhtp is chicken, =
not parsnip; I ran out of cubebs so used, etc.)

Glossaries are cool, but that's a lot of work for you.. and might not be =
as necessary to someone more advanced than I.=20

Source list and where to find the sources would be quite cool... =20

Just my U.S.$.02....

	- kat  (who, because she is not at Pennsic, is laying facedown on the =
carpet, beating her fists against the floor and screaming "IT'S NOT =
FAIR!" between sobs...)  <grin>


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