> -----Original Message----- > From: Resource Description and Access / Resource Description and Access
> [mailto:rd...@listserv.lac-bac.gc.ca] On Behalf Of Weinheimer Jim > Sent: November 28, 2010 6:45 AM > To: RDA-L@LISTSERV.LAC-BAC.GC.CA > Subject: Re: [RDA-L] Statement Naming More Than One Person, Etc.: Mark of > omission before supplied information > ..... > Although I am a fervent believer in consistency, I believe that the future of > bibliographic standards will come to resemble other standards, e.g. standards > for food. As an example, you can look at the standards of the Codex > Alimentarius and how they work: > http://www.codexalimentarius.net/web/standard_list.jsp > > If you look at almost any standard, for example, the following is taken from > the one for honey, we see standards such as: > 3.4 MOISTURE CONTENT > (a) Honeys not listed below - not more than 20% > (b) Heather honey (Calluna) - not more than 23% > > or > > 3.5.2 Sucrose Content > (a) Honey not listed below - not > more than 5 g/100g > (b) Alfalfa (Medicago sativa), Citrus spp., False - not more than > 10 g/100g > Acacia (Robinia pseudoacacia), French > Honeysuckle (Hedysarum), Menzies Banksia > (Banksia menziesii),Red Gum (Eucalyptus > camaldulensis), Leatherwood (Eucryphia > lucida), Eucryphia milligani > > (c) Lavender (Lavandula spp),Borage (Borago - not more than 15 > g/100g > officinalis) > .... > > So, I think that as future bibliographic standards evolve, they will become > guidelines for minimums, and not how they are now: "thou shalt transcribe the > statement of responsibility from precisely these sources of information using > precisely these methods". > Perhaps it would have been better to use an example from Codex Alimentarius that resembled the textual properties displayed on bibliographic resources which catalogers must take into account in assisting people in identifying those resources. The General Standard for the Labelling of Prepackaged Foods (http://www.codexalimentarius.net/download/standards/32/CXS_001e.pdf) prescribes a series of instructions for recording the the name of the food that is no less onerous than the rules for bibliographic description in libraries: 4.1 The name of the food 4.1.1 The name shall indicate the true nature of the food and normally be specific and not generic: 4.1.1.1 Where a name or names have been established for a food in a Codex standard, at least one of these names shall be used. 4.1.1.2 In other cases, the name prescribed by national legislation shall be used. 4.1.1.3 In the absence of any such name, either a common or usual name existing by common usage as an appropriate descriptive term which was not misleading or confusing to the consumer shall be used. 4.1.1.4 A "coined", "fanciful", "brand" name, or "trade mark" may be used provided it accompanies one of the names provided in Subsections 4.1.1.1 to 4.1.1.3. 4.1.2 There shall appear on the label either in conjunction with, or in close proximity to, the name of the food, such additional words or phrases as necessary to avoid misleading or confusing the consumer in regard to the true nature and physical condition of the food including but not limited to the type of packing medium, style, and the condition or type of treatment it has undergone; for example: dried, concentrated, reconstituted, smoked. Thomas Brenndorfer Guelph Public Library
