SC - Definition needed: primary, secondary, tertiary sources ??

[david friedman]

>If I have a recipe written in a period source (i.e. Harlan manuscript)
>is that primary or secondary?

Primary.

>What if the recipe was middle eastern but written by an Englishman?

A primary source for what Englishman of the time thought middle eastern
cooking was like, but a secondary source for what middle eastern cooking
was really like. Three real examples:

_Epulario_ is a 16th c. English translation of an Italian cookbook,
probably 15th c. In that case we can compare to two Italian cookbooks which
are very closely related to the source.

_Manuscrito Anonimo_ has a recipe described as (I think) slavic.

There is a "Moorish Chicken" in a period Portuguese cookbook--with bacon as
one ingredient!

>Is a facsimile of that manuscript in a modern book (i.e. Falconwood
>Press) primary or secondary?

Primary as we use the term.

>Is a reprint (where all words and spelling are kept but the recipe is
>retyped) P or S

Primary as we use the term--but remember that there may be ambiguous
readings in the original that are not obvious in the retyped version.

>What about if the spelling is modernized ??

Given that most SCA "medieval" cooking is made up, that is still good, but
getting a little short of a primary source.

>Is a translation of that recipe into another language P, S or T ??

Could be described as primary or secondary, depending on context. It might
be best to describe it as a translation of a primary source.

>Is a redaction of that recipe S or T ??

I would call it S, but I don't normally worry about distinctions between
secondary and tertiary. But don't use it unless you have the original for
comparison.

>What if Cariadoc does the redaction ??

It is secondary even if Constance Hieatt or Charles Perry or Terence Scully
did the redaction.


David/Cariadoc
http://www.best.com/~ddfr/


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