[Sca-cooks] Adaptation and Redaction

[Johnna Holloway]

While shopping at the local grocery store today I was thinking about  
the choice of ingredients for our feasts and the terminology of  
adaptation versus redaction, etc.
What about about modern ingredients and their use?
How many cooks create their feasts using only organic stone ground  
flours, heirloom organic meats, and organic vegetables, fruits,  
butters, imported cheeses, etc.?
Can one justify that expense which can easily be triple or more? Does  
that make the recipe an adaptation?

Johnnae

On Jan 24, 2011, at 11:30 PM, David Friedman wrote:

> I think "adaptation" would imply that we have changed the recipe to  
> fit our modern purposes,