[Sca-cooks] Comparison for Perspective (was: Cookery book at Longleat House?)

Elaine Koogler kiridono at gmail.com
Sun Nov 8 11:36:27 PST 2009

I guess what I was trying to say is that I really don't understand why they,
particularly the cookbooks that are not really facsimiles, but rather
transliterations with, perhaps, redactions of the recipes, are so
expensive.  A facsimile of the Book of Kells at that price is way too
expensive for what it is as well.  One precept of marketing is that you sell
more copies of a thing if you price it down where folks can afford it.

The only reason I can see for these high prices is snob appeal.  In this day
and age, a facsimile copy of the Book of Kells shouldn't be that expensive
to reproduce...unless they have a bunch of people hand copying the book.

I just annoys me to see books that could be of so much help in what we do
priced beyond what we can afford!


On Sun, Nov 8, 2009 at 11:39 AM, Mairi Ceilidh <jjterlouw at earthlink.net>wrote:

> The cost of many historical facsimiles, translations, or books based on
> historical texts is all over the boards.

> Just a bit of food for thought when we're thinking of buying a slice of
> history.  Makes the $200 I spent for Soup for the Qan seem like a crop in
> the ocean.
> Mairi Ceilidh
> Actually there may be a need for that price.
> <snip>

> At perhaps 200 copies at 600 or 700 dollars, will Longleat's
> investment be repaid?
> Will they produce a great book with a digital facsimile plus the volume
> of adapted recipes? I hope that it is absolutely marvelous and worth
> the money.
> Johnnae


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