[Sca-cooks] Redaction (Was: Some recipes that I have redacted)
Ron Carnegie
r.carnegie at verizon.net
Mon Sep 15 19:56:44 PDT 2008
I work from the original receipt, and do not bother with a "redaction"
or translation.
Ranald de Balinhard
"I'm your huckleberry"
Ron Carnegie
r.carnegie at verizon.net
-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Terry Decker
Sent: Monday, September 15, 2008 7:56 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Redaction (Was: Some recipes that I have redacted)
>
> 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.
Bear
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