Metadata
Name: Xiaomeng Liu
Date and Time:
2017.February.07-08
Location:Home, Butler Library
Subject: Filling the Metadata Template (Folios p074r-p079v)
Filling the template for the metadata doesn't goes as easy as expected. The informations in the recipes do not always perfectly fit for the categories in the template.
1. The first technical problem is Google Sheet only allow one hyperlink per cell. When the text of a recipe appears across tow folios, I need to type both of the url into one cell. The two links then merge as one by default, which could not work when click to browse the page. When figures for the recipe is specifically added into the transcription, should we just add the link of the whole page which includes the figure or add the link of the figure separately? (as in the case p077r_a2)
2. The main problem I encountered is the ingredients of the recipe. In the folios in Google Drive, the materials in the recipes just marked by the “<m>...</m>” code which I assume to be materials. The instruments in the recipe are not marked as the same. However, some marked materials seems ambiguous concerning its status in the recipes. They are not ingredients, and also can not count into instruments. For example the water for soaking (p074v_2), marble used to put materials on when burnishing (p075r_2, p078v_1,p078v_4), charcoal or manual or dung used for heating (p074r_3, p076r_1, p078r_3), paper or cards used when crushing (p077r_a4), wood or tooth used for burnishing (p074v_3, p078v_1, p078v_2).
3. Concerning the problem above, is it necessary to change the ingredients to materials, or add another category as instruments?
4. When the ingredients in the recipe mention an alternative (e.g.:p075v_1, currier water or rainwater), should we count it as one or two?
5. Standard subcategories for the activity need to be developed and followed.
6. How specificity should the final products be described, the titles of the recipes sometimes indicate the final products as yellow varnish, red gum, green wood, etc. Should we just categorize them as varnish, or should we make the final products as specific as possible?
7. The end products of some medical recipes is hard to describe, like the case in p077r_a1 (wearing a lead cap or mask), p079v_2 (having something in front when working with hazardous metals).
8. Should the annotation of a recipe just include those used it as a main text for analysis, or should it include those just mentioned it as a reference in the text or just in a footnote?
Name: (Also the name of your working partner)
Date and Time:
2016.[Month].[Day], [hh]:[mm][am/pm]
Location:
Subject:
Name: (Also the name of your working partner)
Date and Time:
2016.[Month].[Day], [hh]:[mm][am/pm]
Location:
Subject:
ASPECTS TO KEEP IN MIND WHEN MAKING FIELD NOTES
- note time
- note (changing) conditions in the room
- note temperature of ingredients to be processed (e.g. cold from fridge, room temperature etc.)
- document materials, equipment, and processes in writing and with photographs
- notes on ingredients and equipment (where did you get them? issues of authenticity)
- note precisely the scales and temperatures you used (please indicate how you interpreted imprecise recipe instruction)
- see also our informal template for recipe reconstructions