[Sca-cooks] Redaction

[David Walddon]

So to me "worked our recipe" sounds more SCA or amateurish than redaction. 
When I am including a modern recipe in a paper or in one of my newspaper or magazine articles I actually do not use either word. 
Since they either focus on the details surrounding a specific topic that is being explored in depth and the recipe is an "added piece" or it is more popular in tone and I am lucky if the original makes it through the editors knife! 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 25, 2011, at 10:30 AM, lilinah at earthlink.net wrote:

> I am comfortable using "redaction" within the SCA context. But i understand wanting some term that feels less SCA-specific.
> 
> I, too, have for the past couple years been using the phrase "worked out recipe", but it still feels awkward to me.
> 
> I would only use "adaptation" if i am making major changes, such as preparing a recipe without meat to suit vegetarians (such as burani without the meat balls, which i did at a feast that had plenty of meat in other dishes, or substituting a vegetarian protein for chicken in a tharida, which i did when cooking for a small group of friends at a camping event).
> 
> I think "reconstruction" would only be suitable in situations where there are no recipes, such as trying to reconstruct a dish based on a fairly detailed literary description (which i have done for a 16th c. Ottoman autumn and winter dish of bulgur with chestnuts) or based on a scientific analysis of the contents of an archaeologically discovered ancient pot or bowl.
> 
> I am getting to like "interpretation" for what we do with historical recipes. I think i will try to start using it. But, frankly, it can apply to using a modern style recipe for a modern dish if one is not slavishly following the directions. I often: reduce the amount of sugar when a chemical reaction is not dependent on it, because i prefer foods less sweet; alter the amounts of spices to suit my taste; increase the amount of garlic in timid American recipes from several decades ago (one clove for 6 to 8 people? are you kidding?); etc.
> -- 
> Someone sometimes called Urtatim
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org