[Sca-cooks] originals and redactions, was "All the King's Cooks"

[Sue Clemenger]

I'll chime in here, and agree with Jadwiga.  I judge a number of
categories besides cooking, and in all of these categories, there is
definitely a spot for the redaction or description of the process used
to make the item.  It's the documentation equivalent of the entrant and
I being able to sit down and shoot the breeze about why we did what, and
in what order.  I'm not, after all, judging the original (recipe, gown,
illumination), I'm judging _yours_, so I need to see _your_ work.
It's also helpful because a judge may have a good overall knowledge of
(general) medieval cuisine, but not the specific cuisine your entry
comes from--what may seem "logical" to you may not seem so to others,
which makes your redaction a great tool, both for judging the entry, and
learning more in general.  And, of course, there's always the "just
because it makes sense to us to do it this way _doesn't_ mean it would
have made sense for _them_ to do it this way" thing....
--maire, going back to lurking and unpacking....

jenne at fiedlerfamily.net quoted Ron and wrote:
> 
> >     This is a sore spot for me, which is the only reason I have delurked
> > here.  I have been marked down in competitions for not including my
> > redactions.
> 
> Yup. and if I was judging your work, I'd still mark you down. If I don't
> know what you did in detail, how can I know whether you reasonably
> followed the recipe? The same is true of any other, non-cooking
> competition entry-- people write down what they did in recreating the
> piece. If you don't want to write down the process you followed, then you
> will get marked down on your documentation.