SC - fresh lutefish?

[Stefan li Rous]

Dunno about the rest of you, but my feeling is that if you're a specialist
in some field, in this case, SCA Cooking, you're going to run into words in
that field which are specific to that field, and used exclusively that way.

Granted, we're trying for more authenticity in language, so we're dropping
words like "remove" for course, and feastocrat for ah, er, half a dozen
other terms, but considering the defititions given, I think redaction is
perfectly valid in context of our cooking. We all know what it means, in
this context, and if we don't, listening to us for a few days makes it
pretty obvious. It's like "garb"- in the rest of the world, garb means
general clothing- in SCA, it refers specificly to the clothes we wear at
events.

Why not give it a break, and rather than spending our time on semantics,
let's get back to a REAL adult activity, playing with food.


Phlip

Nolo disputare, volo somniare et contendere, et iterum somniare.

phlip at morganco.net

Philippa Farrour
Caer Frig
Southeastern Ohio

The World's Need

So many Gods, so many creeds,
So many paths that wind and wind,
When just the art of being kind
Is all this sad world needs.

- - Ella Wheeler Wilcox

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