[COMPLETE-SCIENCE] The Chemistry of Cookery by W. Mattieu Williams-ans

Solo or group recordings that are finished and fully available for listeners
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annise
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Post by annise »

Thanks Michael - you are now DPL with MW access

Anne
GillH
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Post by GillH »

Hi. I'm finishing up Section 12 but wanted to check if there is a preference for i.e.

Should I say "i.e." or "that is"?

Thanks.
G
mokka
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Post by mokka »

GillH wrote: April 13th, 2020, 12:51 pm Hi. I'm finishing up Section 12 but wanted to check if there is a preference for i.e.

Should I say "i.e." or "that is"?

Thanks.
G
Heya! The other readers in this project have mostly read "i.e." and "viz." as "that is", but I assume that either works fine c:

Regards,
Michael
annise
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Post by annise »

I wouldn't flag either as an error but I would prefer what is written in general.

Anne
GillH
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Post by GillH »

annise
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Post by annise »

Thank you :D

Anne
LightNDark
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Post by LightNDark »

Hello,

I would love to read section 14 regarding Vegetable Casien. I'm assuming that this is okay and hopefully I will have a file up today.

****Make that tomorrow, I got tired of deleting my breathing....

<<<<Also, I'm a former chef (now disabled) and a graduate of the Culinary Institute of America and would love to participate in future food writings. So if you know of other opportunities, please let me know.>>>>
LightNDark
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Post by LightNDark »

Section 13: Vegetable Casein

https://librivox.org/uploads/annise/chemistrycookery_14_williams_128kb.mp3

~Charlie

Edit: time is 30:04 (original time was under 30 minutes so it only went over 30 with the 5 seconds of silence added to the end, therefore I did just the 5 seconds, not 10... )
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file name edited to correct number
Last edited by LightNDark on May 4th, 2020, 7:58 pm, edited 1 time in total.
KevinS
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Post by KevinS »

mokka wrote: February 10th, 2020, 7:50 am
Hello! I took the liberty of PL'ing your upload c:

All good, except for one small thing:
At ca. 04:05 you read "...in the same forms have different rates of diffusion...", the text says "...have similar rates of diffusion..."

Regards,
Michael
Here is the correction.

https://librivox.org/uploads/annise/chemistrycookery_08_williams_128kb.mp3 (new time 30:09)
Availle
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Post by Availle »

Here comes section 17, wine part 1 at 31:09:

https://librivox.org/uploads/annise/chemistrycookery_17_williams_128kb.mp3

This is not what I expected at all! It really is chemistry and should be classified as such.
And it needs a better summary that tells you that it has nothing to do with cookery and recipes and is probably less interesting to cooks as it is to nerds of all sorts. :mrgreen:
Cheers, Ava.
Resident witch of LibriVox, channelling
Granny Weatherwax: "I ain't Nice."

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AvailleAudio.com
annise
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Post by annise »

Thank Ava
It was a Solo so I haven't really checked those things but it sounds a good idea

Anne
annise
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Post by annise »

LightNDark wrote: May 4th, 2020, 4:10 pm Section 13: Vegetable Casein

https://librivox.org/uploads/annise/chemistrycookery_13_williams_128kb.mp3

~Charlie

Edit: time is 30:04 (original time was under 30 minutes so it only went over 30 with the 5 seconds of silence added to the end, therefore I did just the 5 seconds, not 10... )
It is always safer to wait till someone accepts your claim but it's OK , you did use the wrong file name - the file nmaes are very very important as it will overwrite any other files with the same name - but I've rescued things and someone will PL it soon.

Anne
sdelgermaine
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Post by sdelgermaine »

Hello!

I would like to claim section 16 "Count Rumford’s Substitute for Tea and Coffee".

Thank you. :)
annise
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Post by annise »

Welcome aboard. All yours :D
The first post in the thread tells you about things like file names and disclaimers, if you have any questions just ask.

Anne
sdelgermaine
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Post by sdelgermaine »

annise wrote: June 11th, 2020, 2:34 am Welcome aboard. All yours :D
The first post in the thread tells you about things like file names and disclaimers, if you have any questions just ask.

Anne
Thanks, Anne!

I have begun the recording process and I have a question.

I read through the entire text to familiarize myself with the material and came across this:

Image

I'm new to this, and I am unclear on how the part I outlined in RED is to be read aloud.

Please, bestow upon me your experienced wisdom!

Any guidance would be appreciated.

Thanks again. :)

— Steven
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