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Evaluation of Human Work, 3rd Edition
Completely revised and updated, Evaluation of Human Work is a compendium of ergonomics methods and techniques that is both broad and deep. The editors have once again brought together a team of world-renowned experts and created a forum for them to introduce their most valued techniques and methods. Almost every chapter has been revised and several new chapters have been added. See what’s new in the Third Edition: Sociotechnical design of work systems Team design and evaluation Learning from failures through a joint cognitive systems perspective The Analysis of organizational processes Techniques in user-centered design Increased understanding of the nature of knowledge and knowledge manag...
Bodyspace
This edition has been revised to bring fresh insights into the principles and practice of anthropometrics, workspace design, sitting and seating, hands and handles, ergonomics in the office, ergonomics in the home, and health and safety at work.
Evaluation of Human Work, 2nd Edition
Comprising a compendium of ergonomics methods and techniques, this text covers every aspect of human work. This edition provides a reworking of existing chapters on the framework and context of methodology, the observation of performance, task analysis, experimental and study design, data collection, product assessment, environmental assessments, measurement of work and the evaluation of work systems. New chapters cover topics including: the human-computer interface; computer-aided design; work stress; psychophysiological function; risk evaluation; fieldwork; and participatory work design.
Anthropometry and Biomechanics
Assessment of the physical dimensions of the human body and application of this knowledge to the design of tools, equip ment, and work are certainly among the oldest arts and sciences. It would be an easy task if all anthropometric dimensions, of all people, would follow a general rule. Thus, philosophers and artists embedded their ideas about the most aesthetic proportions into ideal schemes of perfect proportions. "Golden sections" were developed in ancient India, China, Egypt, and Greece, and more recently by Leonardo DaVinci, or Albrecht Durer. However, such canons are fictive since actual human dimensions and proportions vary greatly among individuals. The different physical appearances...
The Sportsman
Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics. From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.
Profiles, Probabilities, and Stereotypes
This book employs a careful, rigorous, yet lively approach to the timely question of whether we can justly generalize about members of a group on the basis of statistical tendencies of that group. For instance, should a military academy exclude women because, on average, women are more sensitive to hazing than men? Should airlines force all pilots to retire at age sixty, even though most pilots at that age have excellent vision? Can all pit bulls be banned because of the aggressive characteristics of the breed? And, most controversially, should government and law enforcement use racial and ethnic profiling as a tool to fight crime and terrorism? Frederick Schauer strives to analyze and resol...
Ring the Hill
'Always engaging, charming, funny and often moving . . . It made me want to pull on my stoutest boots and follow in his footsteps' Stephen Fry 'Beautiful, funny, fascinating, impossible-to-categorise . . . Like going on a great ramble with a knowledgeable, witty, engaging friend. Tom Cox brings magic to the most mundane of subjects' Marian Keyes 'Sheer bloody genius . . . I loved it. Then I loved it more' John Lewis-Stempel, author of Meadowland A hill is not a mountain. You climb it for you, then you put it quietly inside you, in a cupboard marked ‘Quite A Lot Of Hills’ where it makes its infinitesimal mark on who you are. Ring the Hill is a book written around, and about, hills: it inc...
Pheasant, Quail, Cottontail
"Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more ... You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds."--Publisher
