An innovative account of prisoners of war and internment camps around the Pacific basin during the Second World War. In this comparative and global study, Anoma Pieris and Lynne Horiuchi offer an architectural and urban understanding of the Pacific War approached through spatial, physical and material analyses of incarceration camp environments.
The Encyclopedia of Twentieth-Century Photography explores the vast international scope of twentieth-century photography and explains that history with a wide-ranging, interdisciplinary manner. This unique approach covers the aesthetic history of photography as an evolving art and documentary form, while also recognizing it as a developing technology and cultural force. This Encyclopedia presents the important developments, movements, photographers, photographic institutions, and theoretical aspects of the field along with information about equipment, techniques, and practical applications of photography. To bring this history alive for the reader, the set is illustrated in black and white throughout, and each volume contains a color plate section. A useful glossary of terms is also included.
Imagine a world in which words have colors and sounds have tastes. In his autobiography, Vladimir Nabokov described this neurological phenomenon, which helped inspire David Hockney's sets for the Metropolitan Opera. Richard Feynman experienced it while formulating the quantum theory that won him a Nobel Prize. Sometimes described as a blending of perceptions, synesthesia occurs when only one of the fives senses is aroused but two respond. Journalist Patricia Lynne Duffy draws from her own struggles and breakthroughs with synesthesia to help us better understand the condition, while describing some of the major theories surrounding it. An illuminating examination of the world of synesthetes, Blue Cats and Chartreuse Kittens is a must-read for science and health buffs, as well as for artists, writers, and creative thinkers-or anyone generally intrigued by the brain, the senses, and perception.
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
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