[Sca-cooks] How to cite SCA cooks messages

[Johnna Holloway]

Ok, the point of any citation is that it allows the reader to identify 
and later locate
the source of the quotation or set of facts or recipe or whatever...

One relatively easy way to do this today is to use Easybib.
(It's being used in colleges now; there was just an article in the Chronicle
of Higher Education endorsing it.)

http://www.easybib.com/

Once one is in EasyBib, choose your source and click. That puts you into
a fill in the blanks form. Fill that out and it formats the citation 
automatically.

I think I would use the Newsgroup formatting myself.

Playing around with it one can end up easily with something like this:

Suey. "[Sca-cooks] How to cite SCA cooks messages." Online posting. 3 
Dec. 2008. [Sca-cooks]. 3 Dec. 2008 
<http://lists.ansteorra.org/pipermail/sca-cooks-ansteorra.org/2008-december/022173.html>.

You can of course pay a modest fee and EasyBib will even keep your 
bibliography for you.
If you need something complicated there are student and professional 
programs that handle notes
and citations too.


Johnnae

Suey wrote:
> Henceforth Terry Decker and Kingstaste prefer their names while 
> Antonia Calvo wants to be asked.  Now if a message is 10 years old, 
> the sender has changed his email address and is no longer an SCA 
> member then what? Total I submitted this question to simplify my life 
> not to complicate it. When I cite a book I do not have to write to the 
> author to ask him what name to be used. If I have to contact every 
> electronic source I may publish in the year 3,000 or not at all. Nay. 
> There should be a rule in thumb such as if signed "Bear" then the text 
> should be cited as from "Bear" . . . or if from Terry Decker then 
> cited as Decker, Terry - one way or the other - . . . but I think it 
> impossible to satisfy every whim.
> Suey