[Sca-cooks] Redaction

[David Friedman]

I think "adaptation" would imply that we have changed the recipe to 
fit our modern purposes, rather than that we have filled out 
information that was missing in the original.

>Why do we use the word redaction instead of Adaptation?
>Aelina
>
>Sent via BlackBerry by AT&T
>
>-----Original Message-----
>From: Alexander Clark <alexbclark at pennswoods.net>
>Sender: 
>sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Mon, 
>24 Jan 2011 18:08:37
>To: <sca-cooks at lists.ansteorra.org>
>Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: [Sca-cooks]  Redaction
>
>On Sun, 23 Jan 2011 22:02:09 -0700, Deborah Hammons
><mistressaldyth at gmail.com> wrote:
>>  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.
>>   So, I am throwing it out to the list.
>>
>>  I was hoping to teach a class on "redacting" recipes at a collegium.  I
>>  welcome any and all comment.
>
>My understanding of the verb "to redact" is that it refers mainly to
>the framing of some content in written form. This can involve
>omissions, either by selecting some parts of one's collected content
>in preference to other parts, or (in frequent recent usage) by
>deleting words or phrases that refer to sensitive or classified
>information. It is related to the verb "to reduce".
>
>One noteworthy form of redaction is the writing down of collected oral
>traditions, such as common law. In such redactions, the written
>redaction is supposed to report faithfully the content that the writer
>received, to the extent of coverage that the writer chooses to give.
>That is to say, the writer may include some information, and leave
>some out, but should not make up any of it nor systematically alter it
>by omission.
>
>As an SCA cook, I say that I have "redacted" period recipes if I have
>compared several versions to try to figure out what features of these
>recipes might be part of the identity of the dish and what the options
>are, or if I have reorganized information from a recipe into a
>different form. When I do this, it is an intermediate stage, after
>which I either write up a working recipe/interpretation, or start
>cooking.
>
>--
>Henry/Alex
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-- 
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/