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From Conflict to Peacebuilding
Today’s changing security landscape requires a radical shift in the way the international community engages in conflict management. This report by the United nations Environment Programme aims to review the latest knowledge and field experience on the linkages between environment, conflict and peacebuilding, and to discuss the ways in which these issues can be addressed and integrated in a more coherent and systematic way by the UN, Member States and other stakeholders involved in peacebuilding interventions and conflict prevention.
Inside Special Education: Two Decades in the Snake Pit
Teaching Special Education ought to be an immensely rewarding career, but more often than not it's just the opposite. Despite the fact that nationwide the median pay for a Special Ed. teacher is comparable to that of a police officer's, well over half of new Special Ed. teachers quit within three years. Why is that so? The answer isn't all that complicated. Some get burnt out, but the vast majority get driven out. Once you fail as a Special Ed. teacher, it's hard to get back up again and move on. Not only is your reputation shattered, but your confidence may be completely destroyed. The author spent 20 years in what he calls ""the snake pit"" and, as any good journalist would do, he documented everything that happened. Before you even THINK of becoming a Special Ed. teacher, or if you have a child in a Special Ed. program, you need to read this book.
The Kitchen as Laboratory
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
The Weak and the Powerful
Panama is a country whose geopolitical importance outweighs its size because of the volume of trade that passes the Central American isthmus through the canal. For nearly a century, the United States occupied and controlled the Panama Canal Zone and its shipping operations. In 1999, control was passed to Panama’s Canal Authority. This peaceful transfer was a result of the 1977 Torrijos-Carter Treaties. The Weak and the Powerful studies how a weak country negotiated the Cold War and how a strongman navigated between competing power blocs. Omar Torrijos took power in Panama through a 1968 coup d’état and ruled that country until his death in 1981. He committed his country to the Non-Aligned Movement (NAM), which purported to stand for noninterference and against imperialism. Jonathan C. Brown looks at how Torrijos and the NAM were able to mobilize world opinion of the weak against the powerful to pressure the United States to live up to its democratic and international ideals regarding sovereignty of the canal. The author also demonstrates how world opinion was unable to address the problems of ideologically motivated warfare in neighboring Central American states.
Chemistry in Your Kitchen
Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
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