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Ulrica Hydman Vallien
Summary: Style sometimes turns into a trademark. For half a century now Ulrica Hydman Vallien has been supplying us with her images and symbols. Serpents have wriggled over paintings, glass and textile fabrics. Eyes have gazed out from dishes and vases. Fantasy beasts and human figures have been united in a longing for Paradise. Uniquely among Swedish designers and artists, Ulrica Hydman Vallien has prospered by her supremely personal style. Her commercial success is enormous. In the book Ulrica Hydman Vallien A Paradise Attack we step into this idiosyncratic pictorial world through the medium of the ceramics, the painting and the glass.
Tourism Interventions
This book brings together in one volume, the various types of interventions that can steer tourism towards positive impacts (and/or prevent negative impacts) on the destinations where tourism is taking place. Interventions in tourism studies have been viewed primarily as ‘public interventions’ and mainly in the sphere of public policies, planning, and development. This book, however, adopts a larger viewpoint by considering the concept of intervention in areas other than the public sector. The purpose, therefore, is to look into different meanings and uses of the notion of intervention which might involve the initiatives of a variety of actors or agents across locales, borders or scales,...
Pattern Recognition
This book constitutes the refereed proceedings of the 44th DAGM German Conference on Pattern Recognition, DAGM GCPR 2022, which was held during September 27 – 30, 2022. The 37 papers presented in this volume were carefully reviewed and selected from 78 submissions. They were organized in topical sections as follows: machine learning methods; unsupervised, semi-supervised and transfer learning; interpretable machine learning; low-level vision and computational photography; motion, pose estimation and tracking; 3D vision and stereo; detection and recognition; language and vision; scene understanding; photogrammetry and remote sensing; pattern recognition in the life and natural sciences; systems and applications.
Food Colloids and Polymers
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
75 Years of Chromatography
75 Years of Chromatography
Das Schweigen der Dünen
Emotional, fesselnd, atmosphärisch: ein Nordseekrimi mit Tiefgang. Nach einem schweren Schicksalsschlag ist Kriminaloberkommissarin Serafine Küster stark traumatisiert. Um sich langsam wieder an die Arbeit heranzutasten, reist sie nach Spiekeroog und hilft als Sommerverstärkung bei der dortigen Dienststelle aus. Doch statt der erhofften Ruhe erwartet sie ein rätselhafter Mordfall: Ein Skelett wurde in den Dünen entdeckt, niemand scheint zu wissen, wer das Opfer ist, niemand scheint es zu vermissen. Serafine gräbt tiefer und kommt der Wahrheit Stück für Stück näher – und mit ihr dem Täter.
Food Emulsifiers and Their Applications
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies...
Tourism Paradoxes
At a time when COVID-19 is transforming the tourism industry, this book presents a collection of some of the many contemporary contradictions and inconsistencies apparent in tourism contexts and tourism studies. Increasingly, tourism is regarded as an agent of social and cultural change, in ways which inevitably throw up new and inescapable paradoxes. The chapters draw attention to paradoxes (such as Anglo-Western-centrism/Non-Western imperatives, continued colonisation/decolonisation, political apparatus/people’s empowerment, global standards/local dynamics) and their prominence in the tourism field as well as in other disciplines. The volume offers a reconsideration of what may be needed, conceptually and methodologically, in order to equip researchers and practitioners in tourism and related social science fields to better interpret and manage the future of tourism.
Special Publication
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