[Sca-cooks] Redact?

[Phil Troy/ G. Tacitus Adamantius]

Also sprach rose at got.net:
>So are we really redacting when we take a period recipe and write it out in a
>familiar, modern format?  It's not really editing -- the new recipe is an
>original work, isn't it?  My version is almost never going to be identical to
>anyone else's.  Is translate a better word?  What else is there?
>
>Rose

This question comes up fairly frequently on this list. I prefer
"adapt" or "rework" [for the modern kitchen].

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER