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

[Elaine Koogler]

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!

Kiri

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
>


>
>