Re: Colorsync-users Digest, Vol 4, Issue 354 (Out of the Office through 10/8)
Re: Colorsync-users Digest, Vol 4, Issue 354 (Out of the Office through 10/8)
- Subject: Re: Colorsync-users Digest, Vol 4, Issue 354 (Out of the Office through 10/8)
- From: "Jeffrey Reed" <email@hidden>
- Date: Mon, 01 Oct 2007 00:06:04 -0400
If you have an immediate photo reformatting need, please contact Steve
Puglia at 301.837.3706, or if you need an event photographer please
contact Earl McDonald at 202.357.5957.
>>> colorsync-users 09/30/07 15:02 >>>
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Today's Topics:
1. Re: colormanagement Primer, part 1 (Rob Griffith)
----------------------------------------------------------------------
Message: 1
Date: Sun, 30 Sep 2007 08:00:43 +0100
From: Rob Griffith <email@hidden>
Subject: Re: colormanagement Primer, part 1
To: <email@hidden>, ColorSync Users Mailing List
<email@hidden>
Message-ID: <C325082B.1058C%email@hidden>
Content-Type: text/plain; charset="US-ASCII"
> 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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