HDTenEightyP/NetNews huggingface dataset:
From: binkley@boulder.colorado.edu (Jon Binkley)
Subject: Guinness
Reply-To: binkley@boulder.colorado.edu (Jon Binkley)
Organization: University of Colorado, Boulder
Date: Tue, 15 Sep 1992 14:50:07 GMT


Greetings.

The time has come once again to remind the newbies that
"Guinness" is spelled with two Ns and two Ss.  Those of
us who are religiously devoted to the stuff are deeply
pained to see such atrocities as "Guiness" or "Guinnes".
It's kind of like spelling God with two Ds.

Thank you for your consideration and attention to this
most pressing of matters.

Jon Binkley
From: ufe@dlva.dl.ac.uk
Newsgroups: alt.beer
Subject: Re: Of Whatney's and Blue.
Date: 9 Sep 92 14:49:18 GMT
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.

-- Unfortunately, Red Barrel is still alive and kicking - but only for
export ! Greenalls here in Warrington were packaging for Watneys until
recently (and may still be doing so). However, since Courage (aka
Fosters) have taken over Watney's brewing interests it is possible
that the brand is finally due to bite the dust. Who cares anyway ?
Cheers,
	Mark
========================================================================
Mark Enderby			   JANET - ENDERBY@UK.AC.DARESBURY
Systems Manager		  	   EARN/Bitnet - ENDERBY@DARESBURY.AC.UK
SERC Daresbury Laboratory
Keckwick Lane						
Daresbury
Warrington	tel:   0925-603353
WA4 4AD		Int:+44-925-603353
UK		fax:   0925-603174
From: martini@cloud9.in-berlin.de (Martin P. Ibert)
Newsgroups: alt.beer
Organization: The Seventh Heaven, Berlin, Germany
Subject: Re: Favorite beer
	<1992Sep6.010055.4172@rosedale.uucp>
	<1992Sep6.230432.26339@sserve.cc.adfa.oz.au>
Reply-To: martini@cloud9.in-berlin.de
X-Software: HERMES GUS 1.04 Rev. Sep  5 1992
Date: Wed, 09 Sep 1992 22:53:56 MEST
X-Charset: iso-8859-1

In <1992Sep6.230432.26339@sserve.cc.adfa.oz.au>, Bjorn Arne Berge writes:
| Lysholmer Special Beer, from E.C.Dahls, Norway - the ultimate beer!
| ^^^^^^^^^^^^^^^^^^^^^^^

But isn't that a "light" beer? I think I'd rather have a Mack ...

-- 
Martin Ibert, Westendallee 100d, 1000 Berlin 19, martini@cloud9.in-berlin.de
----------------------------------------------------------------------------
| Jeder Popel fhrt 'nen Opel, jeder Affe fhrt 'nen Ford,            o    |
| Jeder Bldmann fhrt 'nen Porsche, jeder Arsch 'nen Audi Sport,    ./\   |
| Jeder Spinner fhrt 'nen Manta, jeder Ddel Jaguar,               _//|_. |
| Nur Genieer fahren Fahrrad und sind immer schneller da -- SK/TK (_)`(_) |
Newsgroups: alt.beer
From: dcb@rosedale.uucp (Dave Breneman)
Subject: Re: Favorite beer
Organization: The Spud Goodman Show
Date: Sun, 6 Sep 1992 01:13:54 GMT

>>parsons@osiris.cso.uiuc.edu (Mark Parsons) writes:
>>>	I once had Grant's Scottish Ale (a microbrew from somewhere around
>>>the middle of the US)


>bradley@reed.edu (Ben Bradley) writes:
>>Yakima, Washington the center of the US?  Hmmm...


In article <BtyxIK.D3n@news.cso.uiuc.edu> parsons@osiris.cso.uiuc.edu (Mark Parsons) writes:
>	Dear me, I've been having a hard time locating my microbrews of
>late.  A thousand pardons to any easily offended Washingtonians.
>

Think nothing of it!  Actually, Yakima *is* pretty much in the center
of the US...  The part that *matters* anyway!    ;-)


I have heard that Grant's has a very good brewery tour, but I've
never been on it.  Off the beaten path, I'm sure it's a little
more personal and a little less packaged than Rainier or Olympia.
Thomas Kemper in Poulsbo is supposed to have a good tour, too.
As far as I know, the smallest brewery in Washington offering
tours is the Rosalyn Brewery (you know, the TV show with the moose...)
but they're only open on, I believe, Saturdays.  Still, the
brewery would fit on the back of a good sized flatbed truck, so if
you can't come to the brewery to take the tour, maybe...

Nah.

-- 
David Breneman            #################          Historical revisionism:
The Spud Goodman Show      ####### #######           Elvis Presley was a joke
dcb@rosedale.uucp           #####   #####            A washed-up has-been.
 ..uunet!camco!rosedale!dcb      (_)  - - - Ciao.    Then he died... The King!
From: dwv@cs.brown.edu (David W. Vorbrich)
Newsgroups: alt.beer
Subject: Re: What is it ?
Date: 12 Sep 1992 20:07:08 GMT
Organization: Brown Computer Science Dept.
Distribution: world
NNTP-Posting-Host: hector.cs.brown.edu

The animal on the Kirin bottle is out of Japanese mythology.  It is called
a "Ki Rin" I think... they are kind of dragon-like, and live in the clouds
mostly if I remember correctly.  I'm no expert on this at all, and my own
knowledge comes from my past experience playing Dungeons and Dragons, which
listed the Ki Rin in the Monster Manual.  There may be different types of
Ki Rins, like different types of Giants (Fire, Cloud, Earth, etc), but I 
don't really remember.

Basically the Ki Rin was a magical beast (like the unicorn) who could cast
spells and such, and also possesed incredible speed (hense living in the
clouds).

Don't know how accurate this is with either D&D rules (been 8 years since
I played last), or with actual Japanese myths (never having read them), but
it's a start :-)

-David V.
 dwv@cs.brown.edu
From: ahaley@eoe.co.uk (Andrew Haley)
Newsgroups: alt.beer
Subject: Re: Jap Crap!!! (DEFINED)
Date: 9 Sep 92 16:09:34 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: Tin 1.1 PL5

Ernest Crvich (crvich@csugrad.cs.vt.edu) wrote:

:    Seriously, though...has anyone here tried Sapporo Black?  I'm looking
: for a beer similar to Guinness with not *quite* as much a 'burnt' after-
: taste.  Negra Modelo is good, but just a tad weak.  Any suggestions?

I suggest you try Murphy's, if you can get it where you live.  Another
Irish stout, very good indeed...

Andrew.
From: marzari@sissa.it
Newsgroups: alt.beer
Subject: FAQ & jaegermeister
Date: 5 Sep 92 18:54:19 GMT
Organization: Intnl School for Adv Studies



I've read the draft of the FAQ; just a minor point: Jfgermeister
is not a German herbal liquor, but an Italian one, as it is made near
Bolzano, in Northern Italy (very northern, but still Italy).

My .00002 cents....


				nicola marzari

e-mail  marzari@sissa.it
Newsgroups: alt.beer
From: dbayer@magnus.acs.ohio-state.edu (Daniel L Bayer)
Subject: Re: Miller reserve???
Organization: The Ohio State University
Date: Mon, 14 Sep 1992 02:51:13 GMT

A local carryout had it last weekend and I tried it too...extremely grainy, 
with a distinct wet cardboard aftertaste--like Sharp's.  I imagine it's 
supposed to compete in the range of Michelob, since Lowenbrau never really 
caught on like Mich.  Reminiscent of Stroh's Special Reserve (or whatever it 
was called) from a few years back.  All marketing--evidenced by its euro-label.

*******************************************************************************
Daniel Bayer                                  dbayer@magnus.acs.ohio-state.edu
Department of Slavic & East European Languages & Literatures
The Ohio State University                            70724.3350@compuserve.com
******************************************************************************
Newsgroups: alt.beer,rec.food.drink
From: ufe@dlva.dl.ac.uk
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Re: Coors & High-Gravity Brewing (long)
Date: 11 Sep 92 15:30:26 GMT
Reply-To: ufe@dlva.dl.ac.uk ()
Organization: SERC Daresbury Lab., Warrington, U.K.

High-gravity brewing is fairly common in the UK. The main reason is that
it is cheaper to add fermenting capacity that actual brewing capacity,
hence beers are brewed at a high original gravity and then watered
down, before fermentation, to the required original gravity. They
are then fermented in the normal way. Of course, this means that
certain brewers cut costs (and effort) by having a single wort
and then watering it down for different beers. While some of the
majors do this (eg Courage) it is not unknown for the well-respected
regionals to do it as well !
eg Taylors of Keighley produce 
Landlord (1043)
Ram Tam (1043) - Landlord with added caramel
Best Bitter (1037)
Golden Best (1033)
Dark Mild (1033) - Golden Best with caramel
all from the same mash ! 
They end up with 5 decent beers so its not high gravity brewing
thats a problem (it may be a bit of a con when brews aren't
genuinely different) but the ingredients in the first place !
Cheers,
	Mark
========================================================================
Mark Enderby			   JANET - ENDERBY@UK.AC.DARESBURY
Systems Manager		  	   EARN/Bitnet - ENDERBY@DARESBURY.AC.UK
SERC Daresbury Laboratory
Keckwick Lane						
Daresbury
Warrington	tel:   0925-603353
WA4 4AD		Int:+44-925-603353
UK		fax:   0925-603174
From: batchiso@gmuvax.gmu.edu
Newsgroups: alt.beer
Subject: Re: Jap Crap!!! (DEFINED)
Date: 12 Sep 92 05:03:50 GMT
Organization: George Mason University, Fairfax, VA.

In article <1402@eouk9.eoe.co.uk>, ahaley@eoe.co.uk (Andrew Haley) writes:
> Ernest Crvich (crvich@csugrad.cs.vt.edu) wrote:
> 
> :    Seriously, though...has anyone here tried Sapporo Black?  I'm looking
> : for a beer similar to Guinness with not *quite* as much a 'burnt' after-
> : taste.  Negra Modelo is good, but just a tad weak.  Any suggestions?
> 
> I suggest you try Murphy's, if you can get it where you live.  Another
> Irish stout, very good indeed...
> 
> Andrew.
From: crvich@csugrad.cs.vt.edu (Ernest Crvich)
Newsgroups: alt.beer
Subject: Guinness-like recommendation thanks
Date: 9 Sep 92 13:39:56 GMT
Distribution: usa
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA


   I'd like to waste a little bandwidth to thank the people who recommended
some Guinness-like beers (re:the Jap Crap article)...I appreciate your
comments!  I will be trying some of them out soon...
   Thanks! (you know who you are! :)

-- 
Ernest Crvich                          A vomit-like substance
crvich@csugrad.cs.vt.edu               Is formed from its innards, 
general@vtvm1.cc.vt.edu                A festering slime         
ernest.crvich@bbs.oit.unc.edu          That revels inside.       
Newsgroups: alt.beer
From: rkb6116@sigma.tamu.edu (Mr. Weather)
Subject: Re: Chili Beer
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: Tue, 8 Sep 1992 01:52:00 GMT

In article <1992Sep7.155734.21923@spider.co.uk>, peterw@spider.co.uk (Peter Woodhouse) writes...
>Was in a pub last night which had some bottles of chili beer (it has a chilli
>in the bottom of the bottle but I'm not sure if that is the only thing
>that adds the chilli taste to the beer).  So after bracing my taste buds,
>I bought a bottle....

[rest of message deleted]

After many weeks, I finally bought a bottle of this a couple of days ago.
The particular brew I picked up was brewed by "Crazy Ed", I believe.

Because the heat sensation causing chemicals are soluble in alcohol,
I'd bet that they just season the beer with the chili that's floating
in the top of the bottle.  I also noticed that the chili had a small
slit in the side, presumable to keep it from swelling up, or perhaps to
let the juice inside get to the beer.

It was average on the "hot" scale, and would be good with a plate of
nachos or a pizza.  This is a novelty beer, and worth one try if you
have the money to spare.

Mr. Weather <> aka Ken Blair <> rkb6116@zeus.tamu.edu <> Aggieland USA
From: tgrupe@watnxt11.ucr.edu (Todd Grupe)
Newsgroups: alt.beer
Subject: Re: recarbonating beer?
Date: 10 Sep 92 00:01:38 GMT

In article <1992Sep3.180549.18167@mmm.serc.3m.com> us267384@mmm.serc.3m.com  
(Steven M. Anastasi) writes:
> From article <357.707.uupcb@freddy.ersys.edmonton.ab.ca>, by  
david.hales@freddy.ersys.edmonton.ab.ca (David Hales) :
> > CP>I have a question for any homebrewers out there.
> > CP>Have any of you tried recarbonating beers by openeing them up
> > CP>and re-sugaring them?
> > CP>My problem is that I brewed an oatmeal stout, and am
> > CP>not happy with the carbonation.  I was thinking of trying to add  more
> > CP>sugar and letting it sit another week.
> > CP>Any input would be appreciated.  Thanks

	I actually had to do this for a batch last year.  It will work; what  
you have to be careful of is adding too _much_ sugar, as the yeast is still  
very alive and hungry.  Add the same amount to each bottle, wait a week (or  
less), and open one to see if it is overcarbonated.  If it is, you can open and  
recap them all to relieve the pressure without ruining the batch -- but  
definitely as a last resort, as quality will be affected.

& remember to tip each bottle a few times when you add the sugar.

TG
--
tgrupe@watserv.ucr.edu

generic .sig
generic .sig
generic .sig

What are you reading this for?
Newsgroups: alt.beer
From: casey@morale.lexmark.lex.usa.na (Patrick Casey)
Subject: Miller reserve???
X-Disclaimer: These views are the poster's and not necessarily those of Lexmark
Reply-To: pacasey@lexmark.com
Organization: Lexmark International, Lexington KY
Date: Sun, 13 Sep 1992 07:04:04 GMT


I was in a liquor store this weekend and saw a stand with Miller Reserve.
"Hmmm...", I think to myself.  It says it's an all barley beer -- interesting
concept.  It's got a cool bottle -- a cross-section through its mid-section
(:-) would reaveal that that part of the bottle is a polygon rather than a 
circle.  The label has stuff like "brewed according to XXX Miller's original
lager recipe, yadda yadda yadda" or something like that.

Since I've become a beer-snob, I don't pay attention to Budmilloors.  So is
this stuff any good?  

Patrick
--
Patrick A. Casey      pacasey@lexmark.com         Hi, I.S. big brothers!
Newsgroups: alt.beer
From: us267384@mmm.serc.3m.com (Steven M. Anastasi)
Subject: Re: Coors & High-Gravity Brewing (long)
Organization: 3M - St. Paul, MN  55144-1000 US
Date: Wed, 9 Sep 92 17:22:25 GMT

From article <BuBIoq.L2C@wrs.com>, by gak@wrs.com (Richard Stueven):
> In a fit of pique, I wrote:
> 
>>"Finished" Coors Light has a SG of, what, maybe 1004?  So if the
>>"high-gravity" brew is diluted 1:1 with pure water, the high-gravity
>>brew's SG is around 1008.  That's high-gravity, all right...
> 
> I must apologize for posting misleading, inaccurate information.
> According to Eckhardt, here are the numbers for Coors Light:
> 
> 		OG	%v/v	FG	IBU	color (on a scale of 10)
> Coors Light	1035	4.4	1001	9	1.5
> 
> So what I should have said was:
> 
> "Finished" Coors Light has a SG of 1001, so if the "high-gravity" brew
> is diluted 1:1 with pure water, the high-gravity brew's SG is around
> 1002.  That's high-gravity, all right...

Diluting a beer with a FG of 1.002 with 1:1 water would indeed result in
a beer with 1.001 but the effective starting gravity would have been
1.0175, not 1.035.  Thus if Coors started at 1.035 and ended at 1.002
and was then shipped and diluted 1:1 water, the resultant beer would
be extremely thin in taste (like it isn't already) and would have only
1/2 the alcohol (by volume).  

-- 
Steve Anastasi	
smanastasi@mmm.com
St. Paul, Minnesota
From: yamauchi@ces.cwru.edu (Brian Yamauchi)
Newsgroups: alt.postmodern
Subject: Post-postmodernism?
Date: 7 Sep 92 11:02:26
Organization: Case Western Reserve University
Distribution: world
NNTP-Posting-Host: sartre.caisr.cwru.edu

As each aesthetic movement becomes familiar and tired, it is
inevitably replaced by something new.  Postmodernism seems to be
moving in that direction, so... what comes next?

Neofuturism?  Retrotraditionalism?  Cyberomanticism?  Econihilism?
--
_______________________________________________________________________________

Brian Yamauchi			Case Western Reserve University
yamauchi@alpha.ces.cwru.edu	Department of Computer Engineering and Science
_______________________________________________________________________________
From: kbrooks@ut-emx.uucp (kevin brooks)
Newsgroups: alt.postmodern
Subject: Re: Debil Postmoderns Cyberpunk
Summary: did you get your kicks, Gordon Fitch?
Date: 6 Sep 92 05:00:11 GMT
Organization: The University of Texas at Austin, Austin, Texas

In article <1992Sep2.134005.18841@panix.com>, gcf@panix.com (Gordon Fitch) writes:
> In article <78739@ut-emx.uucp> kbrooks@ut-emx.uucp (kevin brooks) writes:
> | ...
[deleted my stuff]
> 
> I'm not sure what you mean here -- but Modernism seems highly
> reflective to me; at least, "High Modernism" does.  Earlier
> Modernism has many of the qualities of what we now call Post-
> Modernism.

Do you get your kicks out of only quoting part of my comment and then
inserting your comment without taking into account the rest of my original
post?
> 
> It seems to me that Modernism was the last effort to hold an
> artistic ideology together, to keep the Parthenon and Les
> Demoiselles d'Avignon in one bag and run their price up.  You
> can't, apparently, get Warhol, grafitti artists, and van
> painters into the bag without ripping it; hence, the _post_
> Modern era; not a movement or an ideology, but the lack of one.
> -- 
>  )*(    Gordon Fitch    )*(    gcf@panix.com    )*(
> ( 1238 Blg. Grn. Sta.,  NY NY 10274 * 718.273.5556 )

I will respond to your statement with a story derived from personal experience:
 One time when I was commenting on a book that deals
theoretically with cezanne's work, theory, and interpretation 
 a friend asked me if I thought it out of place to have a book like that
when cezanne, of all people, constantly expressed his resistance to theory. 

Another thing: Postmodernists, for all the stuff published by them on the
"end of knowledge," they sure seem to know a lot about modernism -- not.:)

kevin brooks
From: kbrooks@ut-emx.uucp (kevin brooks)
Newsgroups: alt.postmodern
Subject: Re: Debil Postmoderns Cyberpunk
Summary: Her majesty, Fitch
Date: 8 Sep 92 18:52:23 GMT
Organization: The University of Texas at Austin, Austin, Texas



The reason I objected to you cutting up my text and then commenting on part
of it was that your comments would have been addressed by the part you cut!

by the way, the expression: X is Y -- not! imitates madonna.  since    
imitation is repetition and repetition necessarily produces an ironic
condition, i was ironing.  obviously you can't recognize irony.

sincerely,

kevin brooks
From: klein@frith.egr.msu.edu (Jeffrey Klein)
Newsgroups: alt.postmodern
Subject: NOT! is postmodern -- NOT!
Date: 12 Sep 92 15:54:40 GMT
Organization: Michigan State University College of Stunt Piloting

In response to Gordon Fitch's guess that "NOT!" is more postmodern
than he is...NOT!

For more info, check out the article "...NOT! Again" on alt.usage.english,
or the "Fit to Print" column in the Comics Buyer's Guide.  

Cat Yronwode has traced the elusive "NOT!" to turn-of-the-century
Irish-AMerican dialect, for instance, in the 1905 short story
"Pigs is Pigs" by Ellis Parker Butler.

Of course, everyone uses it nowadays because of its use in the 
"Wayne's World" skit and movie.  "Wayne's World" may or may not be
postmodern ("Pigs is Pigs" might be postmodern, for all I know.  I
thought "postmodern" was an architectural style.)
-- 
Jeff Klein             | "Happily, Ral doffs his outer clothing for a
Browsing Boy of the LNH|  refreshing dip in one of the dangerous 
klein@kira.egr.msu.edu |  chemical vats." - Ty Templeton
From: gcf@panix.com (Gordon Fitch)
Newsgroups: alt.postmodern
Subject: Re: Debil Postmoderns Cyberpunk
Date: 9 Sep 92 02:01:53 GMT
Organization: mydog in exile

In article <79360@ut-emx.uucp> kbrooks@ut-emx.uucp (kevin brooks) writes:
| The reason I objected to you cutting up my text and then commenting on part
| of it was that your comments would have been addressed by the part you cut!

Exactly.  I was addressing the powerful _shadow_ of your
comments.

| by the way, the expression: X is Y -- not! imitates madonna.  since    
| imitation is repetition and repetition necessarily produces an ironic
| condition, i was ironing.  obviously you can't recognize irony.

Of course not.  In view of your Summary: line ("Her majesty,
Fitch") I think we have to regard my obtuseness as a case of
more or less permanent PMS.  I've never been very good at
menstruating, so I'm more or less stuck with it.  

I'm glad you recognized my aristocratic demeanor, however.  In
the future, when you talk of this -- and you will talk of it --
be kind, or something like that.  I don't want to go upstairs
and look it up.  By the way, can I use that Summary: line in my 
.signature file?
-- 
 )*(    Gordon Fitch    )*(    gcf@panix.com    )*(
( 1238 Blg. Grn. Sta.,  NY NY 10274 * 718.273.5556 )
Organization: Penn State University
Date: Sun, 6 Sep 1992 02:00:55 EDT
From: <JAL137@psuvm.psu.edu>
Newsgroups: alt.postmodern
Subject: Re: Definition of PMism

Heh....In an age where signs ain't matching their signifiers,  your diatribe
fits right in their,  babe.  You see,  a part of the Post Modern bullshit is
hyper-awareness.  In this case you've made a statement concerning the nature of
middle aged academics, and in doing so, by defining them and vomiting your own
view of reality on us,  you join 'em dude.  Be aware that you can't escape from
systems.  You could easily become Jesus in Max Weber's sense.  With this hyper-
awareness,  don't you think its rather silly to banter about old men. Your as
ancient as they,  and so am I.
3
qquit
qquit
qquit
From: dliebman@terapin.com (David Liebman)
Newsgroups: alt.postmodern
Subject: Re: Debil Postmoderns Cyberpunk
Date: 9 Sep 92 09:32:32 GMT
Organization: BBS

In article <79360@ut-emx.uucp>, kbrooks@ut-emx.uucp (kevin brooks) writes:
>
>imitation is repetition and repetition necessarily produces an ironic
>condition [...]

an _irritated_ condition.
Newsgroups: alt.postmodern
From: j1moody@darwin.cc.nd.edu (Humpty Dumpty)
Subject: I was a post-modern egg
Followup-To: alt.postmodern
Organization: The Wall
Date: Wed, 9 Sep 1992 04:57:11 GMT

I'm after the omelet but before the Chick.
From: gcf@panix.com (Gordon Fitch)
Newsgroups: alt.postmodern
Subject: Re: Definition of PMism
Date: 8 Sep 92 22:29:33 GMT
Organization: Her majesty, Fitch

In article <aaiken.715967013@bronze.ucs.indiana.edu> aaiken@bronze.ucs.indiana.edu (Andrew C. Aiken) writes:
| In <1992Sep2.133155.18382@panix.com> gcf@panix.com (Gordon Fitch) writes:
| 
| >Please notice that "pomo" has become "PM".  It's shrinking....
| 
| Soon there will be nothing left but its smile.




                            (




-- 
 )*(    Gordon Fitch    )*(    gcf@panix.com    )*(
( 1238 Blg. Grn. Sta.,  NY NY 10274 * 718.273.5556 )
From: gcf@panix.com (Gordon Fitch)
Newsgroups: alt.postmodern
Subject: Re: Post-postmodernism?
Date: 8 Sep 92 14:59:05 GMT
Organization: mydog in exile

In article <YAMAUCHI.92Sep7110226@sartre.ces.cwru.edu> yamauchi@ces.cwru.edu (Brian Yamauchi) writes:
| As each aesthetic movement becomes familiar and tired, it is
| inevitably replaced by something new.  Postmodernism seems to be
| moving in that direction, so... what comes next?
| 
| Neofuturism?  Retrotraditionalism?  Cyberomanticism?  Econihilism?

You're assuming there has to be a "movement."  This is itself
an ideology called "movementism."  It's my theory that movementism
is dead, and that postmodernism is the absence of a movement.  Of
course, many people, especially academics and art dealers, want to 
make it out to be a movement so they can make money off it, but
whether this constitutes the kind of movement people used to
believe in is pretty dubious.
-- 
 )*(    Gordon Fitch    )*(    gcf@panix.com    )*(
( 1238 Blg. Grn. Sta.,  NY NY 10274 * 718.273.5556 )
Newsgroups: alt.postmodern,talk.bizarre
From: kibo@world.std.com (James "Kibo" Parry)
Subject: Re: I was a post-modern egg
Followup-To: alt.postmodern,misc.test,alt.sex,alt.fan.warlord,alt.slack,talk.bizarre
Organization: Two rooms filled with typography, in downtown Boston
Date: Thu, 10 Sep 1992 08:17:43 GMT

In article <j1moody-080992235536@lafmacconsultant.lafortune.lab.nd.edu> j1moody@darwin.cc.nd.edu (Humpty Dumpty) writes:
>I'm after the omelet but before the Chick.

You forgot to set Followup-To: misc.test, so I think you must be
cracked.  The yolk's on you!

					I am NOT the eggman,
					-- K.

BIFF SEZ: HAY EVERYBUDDY LETS ALL P0ST EGG J0EKS 2 ALT.P0STM0DERN !!!!!!1