[Sca-cooks] Redaction (Was: Some recipes that I have redacted)
t.d.decker at worldnet.att.net
Mon Sep 15 16:56:13 PDT 2008
> As a general question, do most cooks on this list actually do formal
> redaction when working from period resources? Or do some people just keep
> the period source and wing it?
> Antonia di Benedetto Calvo
It depends on whether I'm experimenting or putting together a formal
presentation of my recipe adaption.
I want a copy of the original recipe, transcription or facsimile. That will
be the final arbiter for any disputed points. Next I want a translation, if
necessary. From this, I may produce an ingredient list and experiment on
quantities or just play around from the translation. If I'm playing, I may
leave the recipe in this state. If I am preparing it for publication, my
adaptation of the recipe will be put in a modern format with a transcription
of the original and any translation.
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