SC -Primary source

[MAGGIE SECARA]

It seems to me that working from anyone else's redaction would be "using a
secondary source." Using the original (transcribed or not) to create your
own is working from the primary source. Not knowing the judges, perhaps it's
too harsh for me to say that it sounds like the someone didn't know what
"Cury on Inglysch" _is_ and perhaps thought you were referring to "To the
King's Taste" or "Pleyn Delight" or something. 

Aren't contests fun?

MaggiRos

> -----Original Message-----
> From:	Wade Hutchison [SMTP:whutchis at bucknell.edu]
> Sent:	Thursday, May 13, 1999 11:09 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	RE: SC -Primary source
> 
> 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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