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The Heirloomist
A warm, inviting celebration of beloved keepsakes and the stories they hold. A set of old apartment keys, a pair of worn running shoes, a declaration of love scribbled on a restaurant receipt. Beautiful stories that celebrate the power an object can hold are at the heart of The Heirloomist by photographer Shana Novak, creator of the project of the same name dedicated to documenting keepsakes and transforming them into uniquely meaningful works of art. The 100 objects featured here range from the everyday to the extraordinary. Treasured heirlooms to their owners, ordinary folks and cultural figures alike, they hold remarkable stories such as: Nora McInerny on the fork that began her relations...
What Is Going to Happen Next
Intro -- Title Page -- Copyright Page -- Dedication -- Contents -- Before 1979 -- 1. It Could Always Be Worse -- 2. Aloft -- 3. Acquisition -- 4. Nature -- 5. Climbing -- 6. The Prodigals -- 7. The Golden Gates -- 8. Merger -- 9. An Education -- 10. Letdown -- 11. Afloat -- 12. Jam -- 13. Falling for You -- 14. Wreck -- 15. Black Ops -- 16. The Knuckleheads -- 17. Caught -- 18. Salmon Returning -- 19. Deal -- 20. No Deal -- 21. Latitude -- After -- Acknowledgements
Nursing Informatics
Like the three editions that preceded it, this new edition targets markets in health care practice and educational settings. It addresses practicing nurses and nursing students, together with nursing leadership and nursing faculty. It speaks to nursing informatics specialists and—in a departure from earlier editions of this title—to all nurses, regardless of their specialty, extending its usefulness as a text as noted below. In recognition of the evolving electronic health information environment and of interdisciplinary health care teams, the book is designed to be of interest to members of other health care professions (quality officers, administrators, etc.) as well as health informat...
Food Industry Design, Technology and Innovation
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporatio...
Bitterness
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of th...
Accelerating New Food Product Design and Development
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition feature...
The Blind Assassin
Winner of the Man Booker Prize By the author of The Handmaid's Tale and Alias Grace Laura Chase's older sister Iris, married at eighteen to a politically prominent industrialist but now poor and eighty-two, is living in Port Ticonderoga, a town dominated by their once-prosperous family before the First War. While coping with her unreliable body, Iris reflects on her far from exemplary life, in particular the events surrounding her sister's tragic death. Chief among these was the publication of The Blind Assassin, a novel which earned the dead Laura Chase not only notoriety but also a devoted cult following. Sexually explicit for its time, The Blind Assassin describes a risky affair in the turbulent thirties between a wealthy young woman and a man on the run. During their secret meetings in rented rooms, the lovers concoct a pulp fantasy set on Planet Zycron. As the invented story twists through love and sacrifice and betrayal, so does the real one; while events in both move closer to war and catastrophe. By turns lyrical, outrageous, formidable, compelling and funny, this is a novel filled with deep humour and dark drama.
Airman
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Dietary Polyphenols
Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolit...
Food Carotenoids
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
