Forgotten Classics: Episode 60: Mouth Wide Open 4

11.06.2008

Episode 60: Mouth Wide Open 4

In which we look at fried rice and pasta with anchovies ... as only John Thorne can do it
EP 60: Mouth Wide Open, 4

Rating: G

This Book is Under Copyright
Produced with permission of John Thorne

For information about Mr. Thorne or for permissions please see his website, Simple Cooking.

I am indebted to John Thorne for his gracious permission to podcast this novel.

Podcast Highlight
Quick and Dirty Tips: Nutrition Diva

No comments:

Shameless Self Promotion

The Onion's A.V. Club says:
If you’ve ever thought of listening to audiobooks but don’t want to pay for them or can’t decide what to listen to, this podcast is for you.

Read it all here.

========

John Whitbourne, author of The Binscombe Tales says:

A friend has belatedly alerted me to your reading of my ‘The Binscombe Tales – Another Place’ last year.

Having listened twice now I accordingly wanted to contact you and, firstly, say thank you for your kind words re my series. And secondly, to congratulate on both your wonderful reading voice and your particular reading of my humble tale, which, if I may say so, showed remarkable… understanding.

I’ll confess I’ve rarely revisited that particular (first in the long sequence) story, although for no clear reason, and haven’t ever thought of it as any particular favourite. However, after now hearing your version I’ll concede it might have some small merit…

========

I've Read That says:
If you didn't know better, you'd think you were listening to a professionally produced audiobook. (Actually, I prefer her reading style to that of many of the professional audiobook narrators I've come across.)

A Podcast ...

... featuring great authors and stories that should be better known. A little about the authors and their writing, with samples. Yes, forgotten classic literature in audiobook format.

What the heck is a Podcast?

Think of a podcast as a radio show. Each show consists of a series of individual episodes that you can listen in a variety of ways — on your computer, with an iPod, or with just a web browser.

This podcast is free, with certain qualifications noted
(scroll down to the bottom of the sidebar to see them).

What the heck is a Forgotten Classic?

Listen to my promo and I'll tell you (Just click here)

This Podcast is Free With These Qualifications

There is no charge for listening to Forgotten Classics.
Simply download and enjoy.

If a work is in the public domain, it is licensed under
under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License, as is any commentary of mine.

If it is a copyrighted work, then that is noted in the show
notes and you must obtain permission from the copyright holder or exercise judgment on Fair Use (see below).

It is my sincere intention to respect all copyrights. If an
author or publisher finds that I am in error, please notify me and I will set things to rights immediately.

Fair Use

Notwithstanding the provisions of sections 106 and 106A, the fair use of a copyrighted work, including such use by reproduction in copies or phonorecords or by any other means specified by that section, for purposes such as criticism, comment, news reporting, teaching (including multiple copies for classroom use), scholarship, or research, is not an infringement of copyright. In determining whether the use made of a work in any particular case is a fair use the factors to be considered shall include—

(1) the purpose and character of the use, including
whether such use is of a commercial nature or is for nonprofit educational purposes;

(2) the nature of the copyrighted work;

(3) the amount and substantiality of the portion used
in relation to the copyrighted work as a whole; and

(4) the effect of the use upon the potential market
for or value of the copyrighted work.

The fact that a work is unpublished shall not itself
bar a finding of fair use if such finding is made upon consideration of all the above factors.

Source

Pages

11.06.2008

Episode 60: Mouth Wide Open 4

No comments:

Post a Comment