[Sca-cooks] Redaction? (was: Looking for a period cheese filled pasta/lassagna dish served cold (long))

[Alex Clark]

Sorry to make two replies to one letter, but this was really preying on my 
mind.

At 04:27 PM 9/16/2003 -0600, Mirhaxa wrote:
>. . . I think we resist both adaptation and interpretation as they
>have conotations of a broader leeway or artistic license than we are
>trying to encourage in the making of SCA food.

That sounds like the old bureaucratic method sometimes called the 
Rectification of Names. Decide what you want a thing to be, and then call 
it by that name until it changes its nature. I prefer to call things what 
they already are, to the best of my ability. Besides, I think that this 
point is far more relevant to "adaptation" than to "interpretation".

My father, when he was in the Air Force, once was transported by air and 
arrived considerably later than scheduled after several delays and route 
changes. The pilot wrote a report, mentioning the delays, etc., and 
concluding with "Mission completed as briefed." My father questioned this, 
pointing out some ways in which instructions in the briefing were not 
carried out. The pilot explained that nobody was going to notice the 
details in the middle, so he ended all of these reports with "Mission 
completed as briefed." It gave him a good reputation, even if it didn't get 
any missions completed as briefed.

Alex Clark/Henry of Maldon