[Sca-cooks] Redaction? (was: Looking for a period cheese filledpasta/lassagna dish served cold (long))
david friedman
ddfr at daviddfriedman.com
Sat Sep 20 19:46:10 PDT 2003
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/
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