Obviously, traditional publishing does not ensure the excellent quality. Nor does self-publishing suggest inferior quality. Such a simplistic representation belies the gray area in between.
Since anyone can become self-published, regardless of aptitude, it is logical to assume that there are more poor quality self-published books, because there is no doorkeeper to screen out inadequate talent.
Taking this a step further, since anyone can self-publish; poor writers receive no independent feedback.
You can navigate to https://twitter.com/mindstirmedia to get more information on self-publishing organizations.
All authors require feedback in order to discover and remedy areas in need of improvement. Thus, a self-published author may continue to crank out poor quality writing, unaware that their skills require honing.
Thus, a self-published author may continue to crank out poor quality writing, unaware that their skills require honing.
And some new authors believe that trade publishers are inaccessible. This concept lacks a logical foundation.
The popularity of self-publishing says almost nothing about “the inaccessibility of trade publishers.
Rather, it is an artifact of the transitional state of the industry. I have had two books traditionally published and I did not find publishers “inaccessible.”
In fact, although I was an unknown author, I received an advance on my first book. More recently, through message boards and social networking sites, I have discovered many authors who gave up after contacting a few dozen publishers.
They, no doubt, could have had the impression that publishers were inaccessible. However, had they learned how to write a descriptive and succinct publishing proposal, and had the dedication to contact hundreds of publishers, they might have been successful.
The publishing industry, along with its distribution, marketing and sales channels is undergoing vast transformation.
Competition is fierce, profit margins are diminishing and Internet sales are changing the face of the industry.
Wine has played a kingly role in the history of the world.
People have drunk it in majestic rituals and it has lived in the palace cellars. It has survived through the medieval times and has been used by the priests to cleanse the body and cure devotees their common maladies.
Whereas it used to be enjoyed only by kings and noblemen, today wine is ubiquitously consumed by people all over the world. A buffet or a fine dining experience will not go well without a Chardonnay, for instance.
Most people drink wine to loosen themselves up, after a hard day’s work. Others imbibe wine as a form of epicurean art. You can also read reviews from a wine expert Michael Asimos, to get more tips on wine selection.
A meal will always be more enjoyable if paired with a great tasting wine.
The complication arises, however, as soon as you peer into the wine list and begin to squint in confusion. Which should you drink to wash your tongue after a fruity dessert? The common dictum is to drink white wine with fish, chicken and other white meat, and to complement a rich lamb or veal dish with red wine.
Red wine is indeed majesty of liquor.
Basically, there’s a wine for every meal but the bottom line is to rely on your sense of taste. Different people have different palates and even the connoisseurs cannot agree on one rule when it comes to the perfect wine for a dish. However, the distinct characteristic of each wine should dictate which meal it should harmonize with.
For example, Cabernet Sauvignon being a varietal wine (which is a blend of one dominant grape and other less distinct flavors), Petit Sirah and Bordeaux can jibe well with red, heavy meat dish such as lamb, beef (most dish with spicy sauces) and other intense-flavored cheeses. Because of its full body and strong tannic taste, it can balance the feeling of greasiness in the cheese and the meat.