Media Servers for Lighting Programmers, Second Edition, is the reference guide for lighting programmers working with media servers – the digital media devices used to control and manipulate video, audio, lighting, and projection content that have become the industry standard for live events, broadcast, and theatre performances. This book contains all the information you need to begin working with these devices, with topics ranging from common video terminology and equipment to the workflows for setup, patching, programming, and operating a media server from a lighting console via DMX. It also features a brief history of where this unique market originated from and offers a look at the current trends in media server technology and the growing digital media industry. This second edition also includes more information on alternative methods of programming and operating a server beyond using DMX, along with new information on projection mapping workflows, content creation software, and media management techniques. Media Servers for Lighting Programmers, Second Edition, is a valuable resource for the lighting programmer working in live entertainment venues. The book includes access to additional online support material and links to industry sites and articles.
Media Servers for Lighting Programmers is the reference guide for lighting programmers working with media servers – the show control devices that control and manipulate video, audio, lighting, and projection content that have exploded onto the scene, becoming the industry standard for live event productions, TV, and theatre performances. This book contains all the information you need to know to work effectively with these devices, beginning with coverage of the most common video equipment a lighting programmer encounters when using a media server - including terminology and descriptions - and continuing on with more advanced topics that include patching a media server on a lighting console, setting up the lighting console for use with a media server, and accessing the features of the media server via a lighting console. The book also features a look at the newest types of digital lighting servers and products. This book contains: Never-before-published information grounded in author Vickie Claiborne’s extensive knowledge and experience Covers newest types of digital lighting servers and products including media servers, software, and LED products designed to be used with video Companion website with additional resources and links to additional articles on PLSN
Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches, fruits and vegetables, eggs, dairy, meat, poultry and fish, fats and oils, sweeteners, and baked goods. Part III features information on microwave cooking, and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives, exercises, recipes, summary questions, and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines, Food Equivalents, Portions, Food Allergens, Food Additives, Legislation, Foodborne Illness, Cooking Terms, Herbs and Spices, and Plant Proteins.
The sixth edition of Dimensions of Food explores the relationship between good nutrition and optimum heatlh, as well as the connection between careful food preparation and wholesome eating. It allows for the exploration and understanding of the multidimensional nature of food and how to maximize the culinary experience. The first part of the book explores the economic, nutritional, palatability, sanitation, chemical, and processing aspects of food. The demonstrations and exercises in the second part of the book provide basic understanding of the functional and structural properties of various food groups, including starches, fruits and vegetables, eggs, dairy, meat, poultry, and fish. The third part features microwave cookery, focusing on effective procedures for foods such as heating and defrosting, while the fourth part discusses creative meal planning and preparation. The book also includes extensive appendices covering timely topics such as current legislation governing food supply, recent dietary guidelines, meat and egg safe cooking regulations, cooking terms, cuisine terminology, as well as a buying guide and a spice and herb chart. What's New in the Sixth Edition: þ Includes a new section, Dietitian's Notes, that appears in numerous chapters and provides relevant health information þ Provides the latest American Dietary Guidelines and the updated Food Pyramid þ Offers expanded recipe selection, representing more cultural and geographic diversity þ Presents additional photos and figures to illustrate concepts þ Provides useful appendices and updated website addresses þ Contains perforated pages designed for ease of use
In the early 1800s, rugged and self-sufficient pioneers left their native homelands to tame the wild Ozark territory. These early settlers left their mark on history, as they settled Taney County, and became Missouri's first families. With family stories and photographs passed down from generation to generation, Ozark Pioneers shares the experiences of the first residents of the area. Family names such as Allen, Coggburn, Smith, Whorton, Layton, Bollinger, Brittain, and Rittenhouse appear throughout the history of Taney County, demonstrating the roots and growth of the wild Ozark territory. From the bloody days of battle in the Civil War, to the continuous fight against the outlaws in the Bald Knobber era, these pages detail the courage, hardships, and strength of theses founding families in an untamed land.
Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation and palatability and wholesome eating. With a wealth
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