The aim of contemporary mental health policy is to enable people who have had a severe mental illness to lead relatively independent lives in the community, rather than be sequestered permanently in the large mental hospitals. In recent years plans to hasten the closure of many of these hospitals have become controversial and generated sharp debate about community care. From the Mental Patient to the Person contributes to this debate through an exploration of the experiences of a group of people with a history of schizophrenic illness, who are living in the community.

If proposals for the social integration of people with mental illness are to be taken seriously, then a reshaping of society's attitudes is essential. This volume traces the experiences of a group of people, with a history of schizophrenic illness, across a number of themes which include housing, poverty, stigma, medication, psychiatric services in the community and the meaning of madness. The text aims to address in detail the contemporary debate about the community care of people who are mentally ill, and analyze the impact of current policies on the people who are their direct recipients.

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Strong praise from the reviewers -

"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE

"This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle." - FINANCIAL TIMES WEEKEND

"This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST

"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and souffles. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

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A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.

Kennen Sie neben suss, sauer, bitter und salzig die funfte Geschmacksrichtung? Moechten Sie verstehen, warum Ihnen Soufflees immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehoeren Sie zu den 40% Mannern oder 25% Frauen, die Truffel nicht riechen koennen? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verstandnis der Chemie und Physik des Kochens wird unausweichlich dazu fuhren, dass sich auch Ihre eigenen Kochkunste wesentlich verbessern. Fur jedermann leicht verstandlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklart Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und - viel wichtiger - warum andere standig misslingen. Auf diese Weise werden Schritt fur Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusatzlich beschreibt der Autor interessante Kuchenexperimente fur die ganze Familie.

Although the shell-shocked British soldier of World War I has been a favored subject in both fiction and nonfiction, focus has been on the stories of officers, and the history of the rank-and-file servicemen who were psychiatric casualties has never been told. This profoundly moving book recounts the poignant, sometimes ribald histories of this neglected group for the first time.

Peter Barham draws on reports from the front lines, case histories, personal letters, and war pensions files to trace the lives and fortunes of a large cast of ex-servicemen who suffered mental breakdowns. He describes their confinements to asylums, the reactions of families to their relatives' plight, the turmoil of the soldiers when they returned home--and the uphill struggle they faced trying to secure justice from the bureaucratic labyrinth that was the Ministry of Pensions. His book gives a new perspective to the impact of the Great War and to current controversies about disputed postwar maladies.

A few years after packing for London, teenager Debbie Barham was writing the funniest lines for the top names in British comedy. But her genius belied a darker, destructive side that slowly span out of control. By 26 she had died of anorexia. This powerful memoir is her father's search to understand his daughter and make sense of her troubled end. In this poignant memoir of his daughter's short life, Peter Barham sets out to discover the powerful force that drove Debbie to anorexia, whilst inspiring her to write some of the best lines in British comedy. Drawing on her copious e-mails and scripts, and featuring contributions from some of the UK's most famous comedians, including Rory Bremner, Clive Anderson, Ned Sherrin and Bob Monkhouse, Peter takes you from the heady excitement of Debbie's mid-teen years to her troubled, solitary end. 'The Invisible Girl' is a father's remarkable journey to discover what went wrong in the mysterious and very private world of his daughter. It is a powerful and moving story that will make you laugh and cry in equal measure.