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

[david friedman]

Martin G. Diehl wrote:

...

>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, ...

As I have seen the term used, and, I expect, occasinally use it, 
"redaction" refers to only the final thing in your list--the recipe 
with quantities, times, etc.--what I usually call a worked out 
version of the recipe. So your hypothetical A&S entry consists of the 
citation, the original text perhaps with translation, and the 
redaction done by the person submitting the entry.

I don't know if this is a variation in usage from place to place or 
among individuals or subgroups.
-- 
David/Cariadoc
http://www.daviddfriedman.com/