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- To: BOOK_ARTS-L@xxxxxxxxxxxxxxxx
- Subject: Re: starchpaste
- From: Sam Lanham <slanham@xxxxxxxx>
- Date: Tue, 31 Mar 1998 18:06:50 -0500
- In-reply-to: <199803312215.QAA20183@austin.aus.sig.net>
- Message-id: <199803312306.PAA10376@SUL-Server-2.Stanford.edu>
- Sender: "Book_Arts-L: The list for all the book arts!" <BOOK_ARTS-L@xxxxxxxxxxxxxxxx>
A source for the Japanese paste practice may be found on pp. 22ff. of
JAPANESE BOOKBINDING, by Kojiro Ikegami, translated by Barbara B. Stephan,
NY/Tokyo (Weatherhill), 1986. The aged paste was used primarily for
restoration and its name in Japanese tranlates to "foul paste." Not hard
to imagine why.
At 05:17 PM 3/31/98 -0500, you wrote:
>at some time i heard that the japanese used to cook their paste and
>bury/keep it in a cool place for a long period until needed.
>supposedly while stored the paste underwent a change to the effect that
>when brought out to be used, it would not spoil anymore?
>i have been unable to locate a source for this information. i would
>Wahington State University
>Pullman, WA 99164-5610
Sam Lanham (slanham@xxxxxxxx)