SC - Re Gerard's Herbal

[LrdRas@aol.com]

In a message dated 4/5/00 9:54:39 AM Eastern Daylight Time, 
toby.cobb at comdial.com writes:

<< Hey, Cooks!  How do y'all run your redaction groups?
 
   Yours in Service
 Toby of Isenfir >>

Personally, I just go to the kitchen and roll up my sleeves, open the 
translated document and cook. :-)

I do a redaction class at Pennsic though that is very basic. I bring a copy 
of Caraidoc's cookbook collection and separate it into the individual 
manuscripts. I let the group divide itself up into manageable groups. Each 
group chooses a cookbook and then among them selves picks out a page then a 
recipe randomly. Each group then brain storms the recipe and presents their 
redaction to the whole after a set time period. (I remain available to answer 
any questions and wander among the groups as they work. Those that do not 
have any primary sources are invited to take one of the manuscript sections 
with them when they leave.

I don't know if this is that effective or not but it appears to get people 
comfortable with working from period sources or there translations rather. 
The class was very well attended last year. Unfortunately, I will not be 
teaching it again until 2001 at Pennsic.

Many of those on the list attended. Perhaps it would be better if they 
commented on the class and whether they thought it was worth the effort.

Ras