Re: colormanagement Primer, part 1
Re: colormanagement Primer, part 1
- Subject: Re: colormanagement Primer, part 1
- From: Rob Griffith <email@hidden>
- Date: Sun, 30 Sep 2007 08:00:43 +0100
- Thread-topic: colormanagement Primer, part 1
> 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.....
Hi Igor
I use the recipe analogy in my own presentations and the audience usually
gets it. I talk about the quantity of each ingredient being the same but the
quality can differ. Is it the best organic flour, full fat butter and free
range eggs - or the supermarket own brand cheapest ingredients? The quantity
can be the same but if the quality is different the sensation of taste
changes. Just like the quantity of C, M, Y, or K can be the same but if the
inks are different then the colour changes.
Regards
Rob Griffith
P.S. I've recently posted a series of PDFs on our www.nativedigital.co.uk
website and would welcome any comments as well.
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