[Sca-cooks] Redaction

[Terry Decker]

To redact is to edit and prepare something written for publication. 
Redaction is the edited product.  Redacting is the act of preparing a 
redaction.  If I take a medieval recipe and put it into a form that is 
understandable by the general public to publish it in some manner, I am 
redacting a recipe.

If I take the redacted recipe and prepare a modern recipe from it (no matter 
how close it is to the original), am I redacting or am I adapting?  I tend 
to use the word adaptation to describe this particular product.

I believe the word redaction is commonly misused to describe adaptation, but 
I am not a fanatic about it  I believe your audience will understand either 
word to mean "a period recipe in modern form."

Bear


>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.
>
> Aldyth