[duxuser] Re: A Transcribing Question

  • From: "Deborah Barnes" <dbarnes@xxxxxxxxxxxxxxxxxxxxxxx>
  • To: <duxuser@xxxxxxxxxxxxx>
  • Date: Tue, 16 Mar 2004 13:10:04 -0500

Thanks for the info on Abigail; sounds like something we need for a special
project.

Deb B.

-----Original Message-----
From: duxuser-bounce@xxxxxxxxxxxxx
[mailto:duxuser-bounce@xxxxxxxxxxxxx]On Behalf Of George Bell
Sent: Tuesday, March 16, 2004 12:23 PM
To: duxuser@xxxxxxxxxxxxx
Subject: [duxuser] Re: A Transcribing Question


Hi Karen,

I guess I may as well thrown my own 2 cents worth into the confusion.

My semi-educated guess is that an italic font has been used, simply because
it looks nice.  It could have been Courier, Times New Roman or Monty
Python's 15 point Script.

In fact I have just experimented with a Windows XP font called "Abigail"
which looks like joined up handwriting.  If I italicise it, it still looks
like joined up handwriting, it just leans a bit more to the right, that's
all.

It's a menu after all, and my guess is that the italics carry no meaning,
just visual effect.

On the other hand, if elsewhere was stated something like - "Menu items in
italics are suitable for vegetarians", then that is an entirely different
and serious matter.

George Bell.

> -----Original Message-----
> From: duxuser-bounce@xxxxxxxxxxxxx 
> [mailto:duxuser-bounce@xxxxxxxxxxxxx] On Behalf Of Karen Poulakos
> Sent: 16 March 2004 14:02
> To: duxuser@xxxxxxxxxxxxx
> Subject: [duxuser] A Transcribing Question
> 
> I have been asked to transcribe some menus.  Up to this point 
> my embossing has been for my own use, so I set things up the 
> way I like to read them.
> 
> When I emboss the files I was given for the menus, dots 4 and 
> 6 preceed each menu item.  I'm guessing that the print might 
> be italicized or something and that's why.
> 
> My question is, should I leave it that way, or remove the 
> dots 4,6.  If it were for my own use I would remove them.  To 
> me, they're just unnecessary extra dots.  I want to do this 
> correctly.  What do you recommend.
> 
> Thanks,
> 
> Karen Poulakos
> 
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