Awkwardness offers an overview of the psychology and philosophy of awkwardness, addressing questions like, Why do social interactions become awkward, and why does it matter? What can awkwardness teach us about the gaps in our understanding of the world and of each other? Drawing on the psychology of emotion and social norms, Alexandra Plakias posits a theory of awkwardness and explains how it differs from other self-conscious emotions like embarassment. Plakias explores the reasons why we find awkwardness so unpleasant, and shows how our desire to avoid it leads to negative moral and social consequences. Along the way, this book touches on topics like awkward pauses, cringe comedy, and the question of whether some people are more awkward than others.
This book offers a wide-ranging yet concise introduction to the many philosophical issues surrounding food production and consumption. It begins with discussions of the metaphysics, epistemology, and aesthetics of food, then moves on to debates about the ethics of eating animals, the environmental impacts of food production, and the role of technology in our food supply, before concluding with discussions of food access, health, and justice. Throughout, the author draws on cross-disciplinary research to engage with historical debates and current events.
Awkwardness offers an overview of the psychology and philosophy of awkwardness, addressing questions like, Why do social interactions become awkward, and why does it matter? What can awkwardness teach us about the gaps in our understanding of the world and of each other? Drawing on the psychology of emotion and social norms, Alexandra Plakias posits a theory of awkwardness and explains how it differs from other self-conscious emotions like embarassment. Plakias explores the reasons why we find awkwardness so unpleasant, and shows how our desire to avoid it leads to negative moral and social consequences. Along the way, this book touches on topics like awkward pauses, cringe comedy, and the question of whether some people are more awkward than others.
This book offers a wide-ranging yet concise introduction to the many philosophical issues surrounding food production and consumption. It begins with discussions of the metaphysics, epistemology, and aesthetics of food, then moves on to debates about the ethics of eating animals, the environmental impacts of food production, and the role of technology in our food supply, before concluding with discussions of food access, health, and justice. Throughout, the author draws on cross-disciplinary research to engage with historical debates and current events.
EVOLUTION OF ISLAND MAMMALS Evolution on islands differs in a number of important ways from evolution on mainland areas. Over millions of years of isolation, exceptional and sometimes bizarre mammals evolved on islands, such as pig-sized elephants and hippos, giant rats and gorilla-sized lemurs that would have been formidable to their mainland ancestors. Evolution of Island Mammals, Second Edition, provides an updated and expanded overview of the current knowledge on fossil island mammals worldwide, ranging from the Oligocene to the onset of the Holocene. The book addresses evolutionary processes and key aspects of insular mammal biology, exemplified by a variety of fossil species. Readers familiar with the first edition will find here a host of updated and enhanced material, including: An entirely new chapter on the island rule Updated and expanded theoretical chapters Updated and improved taxonomic information Extensive coverage of new discoveries Body masses or body size indices for most extinct island mammals New figures visualizing the richness of the fossil record This accessible and richly illustrated textbook is written for graduate level students and professional researchers in evolutionary biology, palaeontology, biogeography, zoology, and ecology.
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