Re: Basic: Diferrence between XSL and XSLT

maybe RDF would help here ? as now i understand why we were talking about
ducks...

     -------
    |animals|
     -------
     |         |
-----         -----
|cow|        |bird|
-----         -----
   |
-----
|milk|
-----
    |
 -------
|cheese|
 -------

cheers ,jim fuller

----- Original Message -----
From: "Wendell Piez" <wapiez@xxxxxxxxxxxxxxxx>
To: <xsl-list@xxxxxxxxxxxxxxxxxxxxxx>
Sent: Tuesday, October 09, 2001 5:10 PM
Subject: RE:  Basic: Diferrence between XSL and XSLT


> At 08:23 PM 10/8/01, Tim wrote:
> >Also XSL as a spec of w3c has XSLT and xsl-fo as sub classes.  (Like
> >different classes of cheese - although a strange choice of subject!) Just
as
> >'Birds' discribes a group, and pigeons and sea gulls are types of birds -
> >XSL has XSLT and xsl-fo
>
> While this analogy does possibly capture the "subclass/superclass"
> relationship of the specifications, it is still somewhat forced. XSL is to
> XSLT as cheese is to Cheddar fails because XSLT is not really a "type" of
> XSL. Nor does the recipe for cheese (the Cheese Specification) include the
> recipe for Cheddar (Cheddar 1.0).
>
> Rather, I'd say XSL is to XSLT as cheese is to milk. One generally needs
> milk to make cheese. A definition of what constitutes milk (source,
> butterfat content etc.) has to be included in the Cheese Specification. A
> cheese-eating society might well see milk as mainly significant or
> interesting as a primary ingredient in cheese.
>
> Yet milk is, while an ingredient in cheese, also much more
general-purpose.
> In fact, most users of milk don't make cheese out of it. (Just so, many
> people write XSLT transforms without writing "XSL stylesheets" in the
> fullest sense implied by the XSL specification, since they're not
> targetting XSL formatting objects.)
>
> Since, however, the only normative definition of what constitutes milk, is
> in the Cheese Specification (albeit published separately as Milk 1.0 in
the
> knowledge that milk is also good for other things), naturally much of the
> discussion on the Cheese-makers listserv, is about milk. It becomes, de
> facto, a discussion not only about cheese, but also about cheese-related
> products and other things made of milk, other things Cheese-makers (and
> others) do with milk, the properties of milk (boiling, curdling,
controlled
> spoilage), various kinds of milk and milk additives, etc. In fact, if
> anyone wants to know about milk, they ultimately have to come to the
> Cheese-makers, since "milk" is defined only as a part of "cheese".
>
> What we don't talk about is that "Cheese Food Product" stuff that is
> actually made out of soy protein, and is only (falsely) called "cheese" by
> its marketers.
>
> Confused enough yet?
> Cheese,
> Wendell
>
>
> ======================================================================
> Wendell Piez                            mailto:wapiez@xxxxxxxxxxxxxxxx
> Mulberry Technologies, Inc.                http://www.mulberrytech.com
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