Edward Gregson's Books

In contrast to each other, Volume 5 is a sociological portrait of mostly little people in their tragic and comic efforts to achieve fame on the London stage during the Restoration and eighteenth century, whereas Volume 6 is dominated by the glamour of David Garrick, Nell Gwyn, and Joseph Grimaldi, the celebrated clown. Some 250 portraits individualize the great and small of the theatres of London.

Reprint of the original, first published in 1867.

‘Definitive, critical and engaging, this is a superb introduction to the sociology of work.’ Leo McCann Now in a fully updated third edition, The Sociology of Work draws on the work of classic and contemporary theorists, to provide readers with a thorough exploration of all aspects of work and employment, including paid and unpaid work, standard and non-standard employment, and unemployment. The new edition includes: Two new chapters on "Work, Skill and the Labour Process" and "Managing Culture at Work". Expanded coverage of the rise and decline of trade unions; emotional labour, misbehaviour, and resistance at work. Further discussion of the gig economy and precarious work; automation and the end of work; globalization and human rights. For Sociology and Business students, taking modules in work, employment and society.

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Reprint of the original, first published in 1838.

The Book Of The Greyhound" will appeal to experienced fanciers and newcomers alike, covering all aspects if greyhound management from selection and breeding to racing and exhibiting. Also included are chapters on puppy care, training, health and ailments, adopting an ex-racer, history, notable kennels and dogs, and much more. This volume will be of considerable utility to all owners of greyhounds, and it is not to be missed by the discerning collector of related literature. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in a modern, high-quality edition complete with the original artwork and text.

Book's by Edward Gregson

A Biographical Dictionary of Actors, Volume 6, Garrick to Gyngell

A Biographical Dictionary of Actors, Volume 6, Garrick to Gyngell

Zoologist: a Monthly Journal of Natural History

Zoologist: a Monthly Journal of Natural History

The Sociology of Work

The Sociology of Work

Principles of Sensory Evaluation of Food

Principles of Sensory Evaluation of Food

History of the Colony of New Haven, Before and After the Union with Connecticut

History of the Colony of New Haven, Before and After the Union with Connecticut

The Book of the Greyhound

The Book of the Greyhound

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