This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

American Exceptionalism provokes intense debates culturally, economically, politically, and socially. This collection, edited by Charles W. Dunn of Regent University's Robertson School of Government, brings together analysis of the idea's origins, history and future. Contributors include: Hadley Arkes, Michael Barone, James W. Ceasar, Charles W. Dunn, Daniel L. Dreisbach, T. David Gordon, Steven F. Hayward, Hugh Heclo, Marvin J. Folkertsma, William Kristol, and George H. Nash. While many now argue against the policies and ideology of American Exceptionalism as antiquated and expired, the authors collected here make the bold claim that a closer reading of our own history reveals that there is still an exceptional aspect of American thought, identity and government worth advancing and protecting. It will be the challenge of the coming American generations to both refine and examine what we mean when we call America "exceptional," and this book provides readers a first step towards a necessary understanding of the exceptional purpose, progress and promise of the United States of America.

In The New Americans, Michael Barone, senior writer at U.S. News & World Report, says that now, more than ever, the melting pot must be used to keep America great. Barone attacks multiculturalism and anti-American apologists--but he also rejects proposals for building a wall to keep immigrants out, or rounding up millions of illegals to send back home. Rather, the melting pot must be allowed to work (as it has for centuries) to teach new Americans the values, history, and unique spirit of America so they, too, can enjoy the American dream.

William Wordsworth (1770-1850) needs little introduction as the central figure in Romantic poetry and a crucial influence in the development of poetry generally. This broad-ranging survey redefines the variety of his writing by showing how it incorporates contemporary concepts of language difference and the ways in which popular and serious literature were compared and distinguished during this period. It discusses many of Wordsworth's later poems, comparing his work with that of his regional contemporaries as well as major writers such as Scott. The key theme of relationship, both between characters within poems and between poet and reader, is explored through Wordsworth's construction of community and his use of power relationships. A serious discussion of the place of sexual feeling in his writing is also included.

William Wordsworth (1770-1850) needs little introduction as the central figure in Romantic poetry and a crucial influence in the development of poetry generally. This broad-ranging survey redefines the variety of his writing by showing how it incorporates contemporary concepts of language difference and the ways in which popular and serious literature were compared and distinguished during this period. It discusses many of Wordsworth's later poems, comparing his work with that of his regional contemporaries as well as major writers such as Scott. The key theme of relationship, both between characters within poems and between poet and reader, is explored through Wordsworth's construction of community and his use of power relationships. A serious discussion of the place of sexual feeling in his writing is also included.

Where's the Fab Five? At a pride parade? Remodeling a house? At a thrift shop? Find all five members of the cast of Queer Eye-plus Neon the dog and additional hidden items-in more than a dozen unique settings within this original and officially licensed search-and-find activity book. Search for the beloved cast of Queer Eye-plus Antoni's adorable pooch, Neon-in more than a dozen fun settings within this original officially licensed search-and-find activity book inspired by the Fab Five and their unique areas of expertise. This book also invites you to look for additional items and accessories within each fully illustrated scene. Can you spot JVN's missing heel? How about Antoni's bandana? Good luck, queen! © 2023 Scout Productions, Inc. All Rights Reserved.

Including poems from Emily Dickinson, John Clare, D.H. Lawrence, Stevie Smith, Seamus Heaney and many more, this collection of poems about bats is a source of inspiration and mythology, flitting in and out of human experience in some unexpected ways.

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called 'survival curves' can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.

Praise for the Second Edition: "The author has done his homework on the statistical tools needed for the particular challenges computer scientists encounter... [He] has taken great care to select examples that are interesting and practical for computer scientists. ... The content is illustrated with numerous figures, and concludes with appendices and an index. The book is erudite and ... could work well as a required text for an advanced undergraduate or graduate course." ---Computing Reviews Probability and Statistics for Computer Scientists, Third Edition helps students understand fundamental concepts of Probability and Statistics, general methods of stochastic modeling, simulation, queuing, and statistical data analysis; make optimal decisions under uncertainty; model and evaluate computer systems; and prepare for advanced probability-based courses. Written in a lively style with simple language and now including R as well as MATLAB, this classroom-tested book can be used for one- or two-semester courses. Features: Axiomatic introduction of probability Expanded coverage of statistical inference and data analysis, including estimation and testing, Bayesian approach, multivariate regression, chi-square tests for independence and goodness of fit, nonparametric statistics, and bootstrap Numerous motivating examples and exercises including computer projects Fully annotated R codes in parallel to MATLAB Applications in computer science, software engineering, telecommunications, and related areas In-Depth yet Accessible Treatment of Computer Science-Related Topics Starting with the fundamentals of probability, the text takes students through topics heavily featured in modern computer science, computer engineering, software engineering, and associated fields, such as computer simulations, Monte Carlo methods, stochastic processes, Markov chains, queuing theory, statistical inference, and regression. It also meets the requirements of the Accreditation Board for Engineering and Technology (ABET). About the Author Michael Baron is David Carroll Professor of Mathematics and Statistics at American University in Washington D. C. He conducts research in sequential analysis and optimal stopping, change-point detection, Bayesian inference, and applications of statistics in epidemiology, clinical trials, semiconductor manufacturing, and other fields. M. Baron is a Fellow of the American Statistical Association and a recipient of the Abraham Wald Prize for the best paper in Sequential Analysis and the Regents Outstanding Teaching Award. M. Baron holds a Ph.D. in statistics from the University of Maryland. In his turn, he supervised twelve doctoral students, mostly employed on academic and research positions.

This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products. Grass pea has very interesting nutritional qualities, including an abundance of proteins and peculiar organoleptic properties. As the crop also shows an enhanced resistance to adverse conditions, it is used in many geographical areas as the main ingredient of certain traditional foods. On the other hand, grass pea is questionable as a source of human and animal nutrition because it contains a neurotoxin - -N-oxalyl-L- , -diaminopropionic acid - that is known for its neurological effects. The related disease is referred to as 'neurolathyrism' and occurs when grass pea-based foods are consumed in large quantities. The book is divided into five chapters, the first of which summarizes the chemical and biochemical properties of grass pea and provides nutritional evaluations. The second chapter provides an overview of foods containing Lathyrus sativus around the world, while the third describes Italian foods in detail. The fourth chapter focuses on the problem of neurolathyrism in connection with human nutrition and health. In closing, the fifth chapter sheds light on the historical and traditional food products sector from a food traceability and authenticity standpoint.

This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists. At present, the food market clearly shows the predominance of fast-food operators in many Western countries. However, the concomitant presence of the traditional lifestyle model known as the Mediterranean Diet in Europe has also been increasingly adopted in many countries, in some cases with unforeseen effects such as offering Mediterranean-like foods for out-of-home consumption. This commercial strategy also includes the so-called Street Food, which is marketed as a variation on Mediterranean foods. One of the best known versions of Street Food products can be found in Sicily, Italy, and particularly in its largest city, Palermo. Because of certain authenticity issues, the Italian National Council of Research Chemists has issued four procedural guidelines for various Palermo specialties with the aim of attaining the traditional specialty guaranteed status in accordance with European Regulation (EU) No 1151/2012. The first chapter of the book provides a brief introduction to the general concept of Street Foods. The remaining four chapters describe four food specialties - Arancina, Sfincionello, Pane ca meusa, and Pane e panelle - typically produced in Palermo, with particular reference to their chemical composition, identification of raw materials from a chemical viewpoint, permissible cooking and preparation procedures (with chemical explanations), preservation, and storage. The book offers a unique guide to Street Food authenticity, and can also serve as a reference work for other traditional/historical products.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.