SC - Re: Redacting ?
RuddR at aol.com
RuddR at aol.com
Tue Jan 18 14:43:43 PST 2000
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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