[Sca-cooks] Question

[johnna holloway]

Also cite the date that you are accessing the
information on. Webpages change. If the recipe
is someone else's adaptation, credit that person.
If you also use the glossary or another part of the
website credit that part or section. If you are using
another adaptation for comparison purposes, then
cite that source, even it's Fanny Farmer (which
you might use to determine a baking time or for some
other information). Cite dictionaries, etc.
MOST IMPORTANT: Follow the directions
as required for your kingdom or region. Do not substitute
handwritten notecards when what is required are typewritten
or printed sheets of 8.5 x 11 inch paper.
Some of the contests require that
one cite information/sources consulted but not used;
this always seemed to me to be a check to make sure
that you actually went and did the research and didn't
just use one source and make the rest up.

Johnna Holloway  Johnnae llyn Lewis

"Decker, Terry D." wrote:>
> First use the full text of the recipe including the original, the
> translation (or instructions to find them as occurs on the site) and the
> adaptation.>
> Cite it as:  Matterer, James L., A Boke of Gode Cookery;
> http://www.godecookery.com/goderec/goderec.htm , 2002.>
> The URL should point to the recipe.  The one in the citation above points to
> the recipes in general.  The form of the citation is a general one which
> works for most URLs and can be used unless one is required to prepare the
> bibliography to a specific style.  Where the citation is separate from the
> text as in a bibliography, you can phrqase it, ' A Boke of Good Cookery,
> "recipe name;" ' for clarity.
> Bear
>
> > From: jemoore at firstam.com> >
> > I would like to enter one of the recipes from The Gode
> > Cookery website into
> > an A&S competition...how would I document that?  Would I
> > state that this is
> > from The Gode Cookery and was written as?> >
> > <newbie>