Re: colormanagement Primer, part 1
Re: colormanagement Primer, part 1
- Subject: Re: colormanagement Primer, part 1
- From: Igor Asselbergs <email@hidden>
- Date: Fri, 28 Sep 2007 22:13:05 +0200
Tom Schroeder wrote:
If the recipe were indeed *specific*, shouldn't you expect to get the same
cake, within the bounds of a small tolerance for difference? If, however,
the recipe was *not* specific and only called for flour, eggs and butter
(leaving the rest of the directions up to the cooks), it would be a fair
assumption that the pictures would be fitting.
At the risk of going off topic....
I was born in a room right above of the stove of a top class restaurant
owned by my father. He taught me that cooking is an art, not a science.
Each dish is a work of art, and its character depends on the cook and
the quality of the ingredients.
But then again, my explanation was about color, and if the analogy
doesn't come across I should perhaps reconsider.....
Thanks for your comment.
Igor Asselbergs
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