SC - Fwd: Article from the globeandmail.com Web Centre

[helen]

Ras writes:

> 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.
>  

Speaking from a non-SCA point of view, I think Ras has a point.  I think he 
is wrong, however, when he says: "Certainly, it is inaccurate if you pull out 
any single meaning as they are currently found in the dictionary . . ."  In 
fact, the Random House College Dictionary's first definition for "redact" is: 
"To put into suitable literary form; revise; edit."  This is exactly what is 
done when a medieval primary source recipe is rewritten in modern English and 
in modern recipe form.  The written recipes we come up with are, literaly, 
"redactions".  

It's meaning is limited.  A redaction is merely the literary form; the 
written recipe, not the process of turning the recipe into a prepared dish in 
an attempt to recreate medieval cuisine; the actual preparing of the food. 
Correct usage would be: "This potage you are being served was prepared from 
my own redaction of a recipe in Harleian MS 279."  Incorrect usage: "This 
potage you are being served is my own redaction of a recipe in Harleian MS 
279." 

In the mundane world, I have observed the term that seems to be used most is 
"adaptation", or "modern adaptation", and, when speaking to or writing for a 
non-SCA audience, those are the terms I use. I feel that "adaptation" speaks 
to the process of food preparation as well as the rewriting of the source 
material.  Using "redaction" in these contexts feels overly academic; a 
scholarly affectation.  

However, as insider jargon, it's great; it's not only an accurate 
description, but it's a nice word, too.   I hope that it is retained. 

Rudd Rayfield


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