SC - Inexpensive Spices re:Personal recipes

[Shari Burnham]

I don't believe this is correct.  The primary _written_ source
is the manuscript.  What is published in "Cury on Inglysch" is 
a _transcription_, that is a word-for-word re-writing of the 
original source.  In my mind, it is still a primary source.  If we
were talking about Platina or Chiquart, where the original is in
another language, then you would be dealing with a translation
of a primary source.  In my understanding a secondary literary
source is a commentary on the primary source, like Scully's 
"Art of Medieval Cooking," where he discusses the themes and
similarities of a variety of primary sources.  A tertiary source
would be something like an SCA publication that references 
the Scully book.

Personally, for cooking I feel these distinctions are pretty
artificial.  If you can trace your recipe back to an original
period source, and you explain your process (and any substitutions
you made) you've done a good job for an A&S competition.


At 11:11 AM 5/13/99 -0500, you wrote:
>>     I have a question  -- having entered my Kingdom's A&S with
>> Gyngerbrede,
>> I stated in my documentation that I found the recipe in Curye On Inglysch,
>> Part V: Goud Kokery  #19.  Then at the end cited the page, (#154) and a
>> couple other sources that helped me in the redaction.  A judge criticized
>> that I  had used only a secondary source.  What would be the primary
>> source?
>> 
>The primary source would have been the cook that prepared the dish
>(unobtainable).  The secondary source would have been the manuscript recipe
>(open to question as to which level of source, as we do not know how many
>times it was copied and passed on).  Curye On Inglysch is a tertiary source
>(IIRC), but thoroughly acceptable, as most people can not even view the
>manuscript recipe.  Even shifting this over so that the manuscript is the
>primary source, access to the primary is normally open only to qualified
>scholars. 
>
>

	
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