Taste PDF Download

Author: Lloyd M. Beidler
Publisher:
ISBN:
Category : Taste
Languages : en
Pages : 426

View

Book Description

Author: Jostein Gaarder
Publisher: Farrar, Straus and Giroux
ISBN: 1466804270
Category : Fiction
Languages : en
Pages : 599

View

Book Description
A page-turning novel that is also an exploration of the great philosophical concepts of Western thought, Jostein Gaarder's Sophie's World has fired the imagination of readers all over the world, with more than twenty million copies in print. One day fourteen-year-old Sophie Amundsen comes home from school to find in her mailbox two notes, with one question on each: "Who are you?" and "Where does the world come from?" From that irresistible beginning, Sophie becomes obsessed with questions that take her far beyond what she knows of her Norwegian village. Through those letters, she enrolls in a kind of correspondence course, covering Socrates to Sartre, with a mysterious philosopher, while receiving letters addressed to another girl. Who is Hilde? And why does her mail keep turning up? To unravel this riddle, Sophie must use the philosophy she is learning—but the truth turns out to be far more complicated than she could have imagined.

Author: James Jerome Gibson
Publisher:
ISBN:
Category : Perception
Languages : en
Pages : 360

View

Book Description

Author: Joseph R. Geraci
Publisher: National Aquarium in Baltimore
ISBN: 0977460908
Category : Marine mammals
Languages : en
Pages : 386

View

Book Description
Comprehensive manual for understanding and carrying out marine mammal rescue activities for stranded seals, manatees, dolphins, whales, or sea otters.

Author: National Research Council
Publisher: National Academies Press
ISBN: 030916785X
Category : Science
Languages : en
Pages : 223

View

Book Description
Expanding on the National Research Council's Guide for the Care and Use of Laboratory Animals, this book deals specifically with mammals in neuroscience and behavioral research laboratories. It offers flexible guidelines for the care of these animals, and guidance on adapting these guidelines to various situations without hindering the research process. Guidelines for the Care and Use of Mammals in Neuroscience and Behavioral Research offers a more in-depth treatment of concerns specific to these disciplines than any previous guide on animal care and use. It treats on such important subjects as: The important role that the researcher and veterinarian play in developing animal protocols. Methods for assessing and ensuring an animal's well-being. General animal-care elements as they apply to neuroscience and behavioral research, and common animal welfare challenges this research can pose. The use of professional judgment and careful interpretation of regulations and guidelines to develop performance standards ensuring animal well-being and high-quality research. Guidelines for the Care and Use of Mammals in Neuroscience and Behavioral Research treats the development and evaluation of animal-use protocols as a decision-making process, not just a decision. To this end, it presents the most current, in-depth information about the best practices for animal care and use, as they pertain to the intricacies of neuroscience and behavioral research.

Author: GERHARD. SCHLOSSER
Publisher: CRC Press
ISBN: 9780367748531
Category :
Languages : en
Pages : 752

View

Book Description
Most of the cranial sense organs of vertebrates arise from embryonic structures known as cranial placodes. Such placodes also give rise to sensory neurons that transmit information to the brain as well as to many neurosecretory cells. This book focuses on the development of sensory and neurosecretory cell types from cranial placodes by introducing the vertebrate head with its sense organs and neurosecretory organs and providing an overview of the various cranial placodes and their derivatives, including evidence of common embryonic primordia. Schlosser discusses how these primordia are established in the early embryo and how individual placodes develop. The latter chapters explain how various placodally derived sensory and neurosecretory cell types differentiate into discrete structures.

Author: Arianne Faber Kolb
Publisher: Getty Publications
ISBN: 0892367709
Category : Art
Languages : en
Pages : 106

View

Book Description
Kolb has produced a thoroughly researched essay on this painting, which is in the Getty Museum. The study focuses on Brueghel's depiction of nature, especially his exacting representation of identifiable species of animals and birds, the names of which are listed. Brueghel's collaboration with other painters, his and other painters' re-use of the same theme and composition, and the history and practice of natural history collection and representation are central themes. The volume, which is printed in a horizontal format (it's 11x8") and heavily illustrated, is written for a general audience, though art historians will also find much of interest.

Author: Murray Fowler
Publisher: John Wiley & Sons
ISBN: 0470344113
Category : Medical
Languages : en
Pages : 597

View

Book Description
Elephants are possibly the most well-known members of the animal kingdom. The enormous size, unusual anatomy, and longevity of elephants have fascinated humans for millenia. Biology, Medicine, and Surgery of Elephants serves as a comprehensive text on elephant medicine and surgery. Based on the expertise of 36 scientists and clinical veterinarians, this volume covers biology, husbandry, veterinary medicine and surgery of the elephant as known today. Written by the foremost experts in the field Comprehensively covers both Asian and African elephants Complete with taxonomy, behavioral, geographical and systemic information Well-illustrated and organized for easy reference

Author: Gregory Bateson
Publisher: University of Chicago Press
ISBN: 9780226039053
Category : Medical
Languages : en
Pages : 572

View

Book Description
Gregory Bateson was a philosopher, anthropologist, photographer, naturalist, and poet, as well as the husband and collaborator of Margaret Mead. This classic anthology of his major work includes a new Foreword by his daughter, Mary Katherine Bateson. 5 line drawings.

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898

View

Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.