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  1. Xref: sparky rec.arts.books:23754 rec.arts.sf.written:16912
  2. Newsgroups: rec.arts.books,rec.arts.sf.written
  3. Path: sparky!uunet!cs.utexas.edu!torn!watserv2.uwaterloo.ca!watsci.UWaterloo.ca!msmorris
  4. From: msmorris@watsci.UWaterloo.ca (Mike Morris)
  5. Subject: Re: SF + PC
  6. Message-ID: <C0B8My.HBG@watserv2.uwaterloo.ca>
  7. Sender: news@watserv2.uwaterloo.ca
  8. Organization: University of Waterloo
  9. References: <1i3bmhINN8rn@agate.berkeley.edu> <C08G8v.GJK@watserv2.uwaterloo.ca> <1i8837INN6i4@agate.berkeley.edu>
  10. Date: Mon, 4 Jan 1993 03:35:22 GMT
  11. Lines: 16
  12.  
  13.                                    Sunday, the 3rd of January, 1993
  14.  
  15. Curtis Yarvin writes:
  16.   If taste were knowledge, chefs would be savants.
  17.  
  18. Oh, but I have no problem at all with your asserting that
  19. the agreement which might be possible among a community
  20. of experts will not necessarily be to your or my taste.
  21. My own experience is that my taste changes, sometimes
  22. dramatically, with increasing knowledge. It seems natural
  23. to me, then, that people who know more about an art form than
  24. I do will have a different taste for it.
  25.  
  26.                Mike Morris
  27.           (msmorris@watsci.uwaterloo.ca)
  28.  
  29.