|
Showing 1 - 4 of
4 matches in All Departments
This volume is the first to assemble the writings that Kant published to popularize, summarize, amplify and defend the doctrines of his masterwork, the 1781 Critique of Pure Reason. The Prolegomena is often recommended to students, but the other texts are also important representatives of Kant's intellectual development. The series includes copious linguistic notes and a glossary of key terms. The editorial introductions and explanatory notes reveal much about the critical reception given Kant by the metaphysicians of his day as well as his own efforts to derail his opponents.
This book combines the essentials of both flavor chemistry and
flavor technology. Flavor chemistry is a relatively new area of
study which became significant in the 1960s with the availability
of gas chromatog raphy and mass spectrometry. Prior to this
instrumentation, flavor chemistry focused on only the most abundant
chemical constituents. It is a well-documented fact that often the
trace constituents of flavors are the most important components.
Flavor chemistry flourished in the late 1960s and early 1970s.
Since money was readily available for flavor research great strides
were made in understanding the biosynthetic pathways of flavor
formation and the chemical constituents that are important to
flavor. But the 1970s and early 1980s have not been good years for
flavor research, especially in the United States. Since funding
agencies have chosen to support re search in nutrition and
toxicology, many of the research leaders in the flavor area have
had to change their research emphasis in order to obtain funding.
Today, European researchers turn out the majority of pub lished
work in flavor chemistry. While all of the flavor houses conduct
some basic flavor research, it is confidential and seldom becomes
pub lished. Therefore, the reader will note that a lot of the
references are from the late 1960s and early 1970s; and also that
European authors dominate the flavor literature in recent years.
Flavor technology is an ancient area of study. Man has searched for
a means of making food more pleasurable or palatable since time
began."
This volume, originally published in 2002, assembles the historical
sequence of writings that Kant published between 1783 and 1796 to
popularize, summarize, amplify and defend the doctrines of his
masterpiece, the Critique of Pure Reason of 1781. The best known of
them, the Prolegomena, is often recommended to beginning students,
but the other texts are also vintage Kant and are important sources
for a fully rounded picture of Kant's intellectual development. As
with other volumes in the series there are copious linguistic notes
and a glossary of key terms. The editorial introductions and
explanatory notes shed light on the critical reception accorded
Kant by the metaphysicians of his day and on Kant's own efforts to
derail his opponents.
|
You may like...
Hampstead
Diane Keaton, Brendan Gleeson, …
DVD
R66
Discovery Miles 660
Southpaw
Jake Gyllenhaal, Forest Whitaker, …
DVD
R99
R24
Discovery Miles 240
|