SC - Okay, my life just got interesting...

[david friedman]

In a message dated 1/17/00 6:34:30 AM Eastern Standard Time, troy at asan.com 
writes:

<< Nice job on the rendering, though, Mistress Christianna! But did the
 cracklin's go into the French Toast? >>

I understand your humor here but this is exactly why I feel that special 
'jargon,' as you put it, is not only necessary but desirable when a group of 
enthusiast are discussing their specific enthusiasm. New people will learn 
the terms and the terms are specific when used within the discipline they are 
being applied to. 

And I am in complete disagreement that 'redaction' is inappropriate or 
'nonspecific' in the way we use it. Certainly, it is inaccurate if you pull 
out any single meaning as they are currently found in the dictionary but when 
viewed in the total concept it is very accurate and correct. Within the field 
of cookery there is no need to find a period term for either the formatting 
of period recipe into a modern style or for a kitchen steward since neither 
activities were done by anyone in the middle ages so far as I know. 

As I stated in a previous post, the word 'redaction' has been used by enough 
people for a sufficient amount of time to mean what we do to period recipes 
that a far better course would be to point out to the writers of dictionaries 
their error of omission in not documenting this usage of the word. Arguments 
for 'purity' of language are, IMO, totally irrelevant. How many people use 
the word 'nice' or 'fool' in their original meanings? 

Redaction is a fine word for what we do and I, for one will continue to use 
it.

Ras
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================