[Sca-cooks] recipe redaction

[johnna holloway]

 Stefan wrote
> >No matter what you do, it is likely to be controversial. Look at the
> >different camps just on this list [....]
> >People will agree to disagree when it's just an article
> >saying it is just the author's opinion but with a CA, maybe because
> >it is somewhat official, they will be less happy with the author and
> >say so.
> Gaylin Walli wrote:>
> And while I agree with you in principle, the process of creating a
> recipe redaction can avoid those pitfalls that often result in
> religious wars, I think. Or barely skirt them. As long as you point
> out that there are a couple of "camps" on the issue, you can leave
> it at that. Just my opinion, of course. ;-)> Iasmin
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Actually a CA or some such publication might work very well
if it included the various points of views. We often see works
in history that are compilations that represent various viewpoints.
These collections of articles are often quite valuable as they
show how people approach a subject differently and work their way
through the maze of materials towards an end. Think about what
the authors of the commercial publications have said about coming
up with working versions. What has been published in various handouts
and SCA cookbooks over the years? There's been a number of approaches.
A collection might well represent the subject (and keep everyone happy).
Face it the turnover in the SCA means that there is always a new
audience
for such material, so it would be useful to document the approaches.
Of course you gotta toss in a good annotated up-to-date bibliography
to keep people like me happy....but... no matter

Johnnae llyn Lewis  Johnna Holloway