[Sca-cooks] When is it Plagiarism and When is it a Redaction?
johnnae at mac.com
Fri Feb 5 08:08:15 PST 2010
There are a number of these Wortes recipes. Have they looked at the
other versions and talked about those?
This is an excerpt from A Noble Boke off Cookry
The original source can be found at MedievalCookery.com
To mak buttered wortes tak good erbes and pik them and wesche them and
shred them and boile them in watur put ther to clarified buttur a good
quantite and when they be boiled salt them and let none otemele cum
ther in then cutt whit bred thyn in dysshes and pour on the wort.
This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website
To make buttyrd Wortys. Take all maner of gode herbys that ye may
gette pyke them washe them and hacke them and boyle them vp in fayre
water and put ther to butture clarefied A grete quantite And when they
be boylde enowgh salt them but let non Ote mele come ther yn And dyse
brede in small gobbetts & do hit in dyshys and powre the wortes A pon
and serue hit furth.
The question is what did this author bring to the table or provide in
terms of research? I don't think changing butter to oil is enough
to call a recipe one's own. It's so easy to research a recipe like
this these days too. I suppose the question is what did they intend to
do with it??? Publish or just bring the dish to a potluck?
> On Feb 5, 2010, at 10:23 AM, Elise Fleming wrote:
>> Would the second person be said have plagiarized the first recipe?
>> Or are the few changes enough to make the recipe "their own"?
>> Alys K.
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