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

[Martin G. Diehl]

Alex Clark wrote:
> 
> At 05:35 AM 9/16/2003 -0700, Helewyse de Birkestad wrote:
> >. . .  So it may be that the dish in question was just a 
> >sweet redaction of a savory dish, served cold instead of 
> >hot.
> 
> That's what I'm talking about. This sentence could be 
> translated into English by replacing "redaction" with either 
> "adaptation" or "interpretation". 

[snip]

> Alex Clark/Henry of Maldon
> 
> "Redaction" esse delendam. >:->

I thought it might be good to "go back to basics" for a 
moment ... 

>From the Merriam-Webster Online Dictionary http://www.m-w.com/ 

Main Entry: re·dac·tion 

Etymology: French rédaction, from Late Latin redaction-, 
redactio act of reducing, compressing, from Latin redigere 
to bring back, reduce, from re-, red- re- + agere to lead -- 
more at AGENT

Date: 1785

1 : an act or instance of redacting something

2 : a work that has been redacted : EDITION, VERSION - 
re·dac·tion·al  /-shn&l, -sh&-n&l/ adjective 

I see that the dictionary definition leads to concepts 
such as "edit", "edition", "version", "agent" ... 

I especially like the concept of "to bring back".  

Usually (within the SCA) I have understood that a proper 
redaction of a period food would be a written work that 
included: 

	the period source (citation), 
	the original recipe text, 
	a translation of the original text, 
	a recipe that recreates the original, and 
	the actual ingredients, prep, method, cooking time ... 

This form of documentation would accompany an A&S entry, 
period feast, ... 

By including both the original text and translation as well as 
the final worked out recipe, we would be able to see the modern 
substitutions.  

I am, 
Lord Vincenzo Martino Mazza, 
In Service to the Dream

-- 
Martin G. Diehl