Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

May 2003 is the 300th anniversary of the birth of John Wesley. This is a beautifully written biography intended for a general audience. While not at all hagiographical, the book leads one to admire Wesley immensely. He traveled throughout the British Isles more than anyone in history. Reviled early on during his plein air evangelical crusades, he became deeply loved in old age by all sectors of the population. While the book has a slightly British cast to it (which is unavoidable given the extent of Wesley's travels throughout Britain), it gives adequate coverage to his period in the American colonies.

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What's New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

This Prodigious New Six-Volume series presents the results of interdisciplinary research between New Testament, Jewish, and classical scholarship. Working to place the Book of Acts within its first-century setting, well-known historians and biblical scholars from Australia, the United States, Canada, Russia, and the United Kingdom have collaborated here to provide a stimulating new study that replaces The Beginnings of Christianity and other older studies on Acts. Starting with the understanding that the Book of Acts is rooted within the setting of the peoples and cultures of the Mediterranean in the first century A.D., this comprehensive series provides a multifaceted approach to the Acts of the Apostles in its literary, regional, cultural, ideological, and theological contexts. The composition of Acts is discussed beside the writing of ancient literary monographs and intellectual biographies. Recent epigraphic and papyrological discoveries also help illumine the text of Acts. Archaeological fieldwork, especially in Greece and Asia Minor, has yielded valuable information about the local setting of Acts and the religious life of urban communities in the Roman Empire. These volumes draw on the best of this research to elucidate the Book of Acts against the background of activity in which early Christianity was born. The Book of Acts in Its Ancient Literary Setting is the first volume in this groundbreaking series. The book includes fourteen chapters devoted to the literary framework that undergirds the Book of Acts. Topics include the text as an historical monograph, ancient rhetoric and speeches, the Pauline corpus, biblical history, subsequent ecclesiastical histories, and modernliterary method. All of these chapters arise out of a consultation by the project's scholars at Cambridge in March 1993.

Scholarly studies consider Paul's views on leadership tend to fall into one of three camps: 1) the historical development view, which in large measure identifies developments in church practice with developments in Pauline and deutero-Pauline ecclesiology; 2) the synchronic, historical reconstruction, typically making use of Graeco-Roman, social context sources, or social-scientific modelling, focusing on a single congregation, and sometimes distinguishing between the situation to which Paul was responding and the pattern he sought to impose; and 3) the theological/hermeneutical analysis, identifying Paul's particular approach to power and authority, often independently of any detailed reconstruction of the situations to which Paul was responding. Andrew Clarke has explored in an earlier work, Serve the Community of the Church (Eerdmans, 2000), the distinctive, local and historical situations in the various Pauline communities and concluded that there is no evidence that they organised themselves according to a common set of governmental structures which clearly developed with the passage of time. Rather each community was influenced by its own localized, social and cultural context. The present project builds on this, and necessarily focuses on leadership style rather than church order. It seeks to recover from Paul's critical responses, his generic ethos of church leadership, including the ideal qualities, characteristics and task of leaders and the nature of appropriate interaction and engagement with church members. In the light of current, theoretical discussions about power and gender, the study focuses particularly on Paul's attitude towards hierarchy, egalitarianism, authority, responsibility and privilege.

As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today's consumer, proceeding from a general and student-friendly discussion to an in-depth technical overview of the basic principles of food science. This authoritative textbook starts by addressing food issues in the news, from disease outbreaks to the health benefits and detriments associated with international trade. It then outlines the basic principles of food manufacturing and processing techniques with a strong emphasis on unit operations. With the aid of flowcharts, photographs, and thought-provoking questions, the text assesses the importance of labeling and nutritional information and describes the requirements for providing consumers with the wealth of food options available on grocery store shelves. The book then demonstrates the importance of regulations in ensuring a healthy and safe food supply and culminates with an introduction to the basic scientific underpinnings of food science. Introducing Food Science emphasizes the separation of what is known from what is unknown about food issues and then determines how those issues can be reformulated into testable hypotheses. Unlike other food science references, it conveys both commercial and scientific perspectives, providing a true flavor of food science. About the Author: Dr. Robert Shewfelt is the Josiah Meigs Distinguished Teaching Professor of Food Science and Technology at the University of Georgia. He advises more than 50 students and has taught 11 different courses in the past two years ranging from Freshman Seminars in Chocolate Science and Coffee Technology to graduate-level courses in Food Research & the Scientific Method. Dr. Shewfelt was also the 2006 recipient of the Cruess Award for Excellence in Teaching of IFT.

This volume explores the nature of leadership in the Christian community, especially as it was variously taught by Paul and practiced in the congregations of the first century. Exploring valuable ancient source material as well as the New Testament texts, Andrew Clarke describes the theories and practices of organization and leadership in key areas of first-century society-the city, the colony, associations, Jewish synagogues, the family-and discusses the extent to which these models influenced the first-century Christians as they sought to define the parameters and distinctives of their own communities.