SC - Boiling Water

[Christine A Seelye-King]

> >" A revised version of a written work that brings it into 
>> conformity with  some standardized format.">> 

> This is exactly what I mean when I use the word redaction.  I do not 
> change the original, or if I do it is only minimally due to
unavailability 
> of period ingredients.  I do however attempt to put the recipe into a
>more modern format (i.e. I use modern measurements, and I add >cooking
times when appropriate.)  I also often add an ingredients list >because
that is the recipe format most modern cooks recognize.
> 
> Mordonna

This is my idea of the correct usage of 'redaction' as well.  If I change
something, (for example, the lamb sausage I made using the recipie from
"A Drizzle of Honey" as a basis, but I didn't have all of the same
ingredients on site) then I call it an adaptation.  The word
'interpretation' takes it even farther away from the original, IMO, and
has its own meaning and usefulness, but not what we strive for when
utilizing a period recipie.  So, call a spade a spade, and use the
correct terminology for the project at hand, but I still think using
'redaction' for working up a recipie in modern terminology is ok.  But
then, I still prefer Feastcrat, too.  (not Feast - o - crat)
	Christianna
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