[Sca-cooks] JSTOR was Period Cookbooks and Period to modern glosseries
Johnna Holloway
johnnae at mac.com
Sat Apr 19 17:01:51 PDT 2008
It's important at times to remind people that journal articles are more
available these days through JSTOR and other services and that in fact
libraries are making
these services available to more and more people. If not locally, then
regionally or through
state library services. For instance-- (where Kiri lives)
The State of Maryland now runs a service called
AskUsNow http://askusnow.info/about/ where citizens of the state can
ask for reference
help. Through this e mail service you could in fact ask about this
article and ask about
getting a copy. They do in fact provide articles and their database
carries this info:
"Please note that during your session the librarian may send you web
pages and electronic documents from a variety of sources. These may
include sources found in proprietary databases. All current database
licenses apply. Please notice that material may be protected by
copyright law (Title 17, U.S. Code <http://www.copyright.gov/title17/>)
and the Digital Millennium Copyright Act (1998)
<http://www.copyright.gov/laws/>. Further reproduction may not be
authorized. Responsibility for any possible copyright infringement lies
solely with the user."
So do ask at your local public library or check out what services are
available through your state libraries.
You may be pleasantly surprised to find that services such as JSTOR are
already available.
Johnnae (playing librarian again)
>
>
> On Sat, Apr 19, 2008 at 5:02 PM, Johnna wrote:
>
> That Hieatt and Jones article is from Speculum and is in JSTOR.
> It is not at all hard to come by these days and in fact for a fee
> it can be purchased here
> http://www.jstor.org/pss/2853971
>
> Freely distributing it would be a major copyright violation and
> violation of
> the licensing agreements. What is done privately is one thing but
> a public list ought not to be soliciting articles
> in violation of copyright.
>
> Johnnae
>
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