Kristen Doyle Highland's Books

The Spaces of Bookselling

Stores, Streets, and Pages

By: Kristen Doyle Highland

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The Spaces of Bookselling

Stores, Streets, and Pages

By: Kristen Doyle Highland

The spaces of bookselling have as many stories to tell as do the books for sale. More than static backgrounds for bookselling, these dynamic spaces both shape individual and collective behaviors and perceptions and are shaped by the values and practices of booksellers and book buyers. This Element focuses primarily on bookselling in the United States from the 19th through the 21st centuries and examines three key bookselling spaces-the store, the street, and the catalogue. Following an introduction, the second section considers how the material space of bookstores shapes social engagement in and cultural values associated with the bookstore. The third section turns to itinerant and sidewalk booksellers and the ways in which they use the physical, social, and legal space of the street to craft geographies of belonging. And the final section pages through bookseller catalogues, examining them as a significant genre that works to spatialize the bookstore.

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Page Count

181

Publisher

Cambridge University Press

Published Date

ISBN 10

1108911153

ISBN 13

9781108911153

Wiley Encyclopedia of Food Science and Technology, Volume 3

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

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Wiley Encyclopedia of Food Science and Technology, Volume 3

By: Frederick J. Francis,Christine M. Bruhn,Pavinee Chinachoti,Fergus M. Clydesdale,Michael P. Doyle,Kristen McNutt,William D. Powrie,Carl K. Winter

Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

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