[Sca-cooks] Redaction

[Elaine Koogler]

Actually, given the discussion, I think I prefer Doc's "Interpretation" to
"adaptation."  The former connotes someone taking the recipe and using
modern cooking terms and measurements so that it can be prepared in a modern
kitchen.  The latter means to me that we are adapting using different
methods, ingredients, etc.

Kiri

On Mon, Jan 24, 2011 at 12:05 PM, Deborah Hammons
<mistressaldyth at gmail.com>wrote:

> Thank you for all the input.  I couldn't get the flori to search at all
> this
> weekend.  And I was pretty sure it had come up.
>
> I think I would rather use adapted than redacted for the class.  It is
> going
> to be two hours long, with the pre requisite that you need to know how to
> cook.  :-))
>
> Do you think that Platina would be too ambitious to start out the workbook?
>  Ultimately I want the class to graduate from the list of ingredients to
> writing out a workable recipe by the end.
>
> Aldyth
>
> On Mon, Jan 24, 2011 at 8:00 AM, Daniel Myers <dmyers at medievalcookery.com
> >wrote:
>
> >
> > > -------- Original Message --------
> > > From: Deborah Hammons <mistressaldyth at gmail.com>
> > > Date: Mon, January 24, 2011 12:02 am
> > >
> > > I have been looking up just "when" we the SCA started using the word
> > > redaction for our "version" of a recipe.  I have to say some of the
> > > dictionary definitions have me wondering if we really should be using
> it.
> >
> > After the last time this was discussed on the list, I spent some time
> > thinking about this.
> >
> > I decided that while our use of "redacting" and "redaction" are
> > technically correct, they don't really fit with the overall gist of the
> > term as it is currently used by the general public - which usually
> > involves removing words from a text before publishing (e.g. what the CIA
> > usually does before releasing old files to the public).  This puts our
> > use into the category of jargon, and it unnecessarily makes our work
> > just that much more opaque to the average reader.
> >
> > Since then I've been removing it from my website when I come across it,
> > and usually use "interpret" and "interpretation" instead.
> >
> > - Doc
> > MedievalCookery.com
> >
> >
> > _______________________________________________
> > Sca-cooks mailing list
> > Sca-cooks at lists.ansteorra.org
> > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
> >
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince