This book is intended for use by engineers and scientists who have a need for an introduction to advanced topics in solid mechanics. It deals with modern concepts of continuum mechanics as well as with details of the classical theories of elasticity, thermal elasticity, viscous elasticity, and plasticity of solids. The book assumes no prior knowledge of the mechanics of solids and develops the subject entirely from first principles. Rigorous derivations of governing equations are also followed by applications to a number of basic and practical problems. Cartesian tensors are used throughout the book to express mathematical concepts in a clear and concise fashion. Chapter I, accordingly, provides a discussion of this topic for those readers not already familiar with it. This material is then followed by detailed discussions in Chapters 2 and 3 of the kinematics of continuum motion and the fundamental principles of mass conservation and momentum balance. Unlike traditional treatments, this material is first developed for the general large-deformation case and only then restricted to small deformations for use in the usual engineering appli cations. In this way the reader thus gets a fuller picture of the basic governing relations of solid mechanics."

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.The Age of Enlightenment profoundly enriched religious and philosophical understanding and continues to influence present-day thinking. Works collected here include masterpieces by David Hume, Immanuel Kant, and Jean-Jacques Rousseau, as well as religious sermons and moral debates on the issues of the day, such as the slave trade. The Age of Reason saw conflict between Protestantism and Catholicism transformed into one between faith and logic -- a debate that continues in the twenty-first century.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++British LibraryT135157Titlepage in red and black.London: printed for Henry Clements, 1714. 18],336p., plates: port.; 8

The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.The Age of Enlightenment profoundly enriched religious and philosophical understanding and continues to influence present-day thinking. Works collected here include masterpieces by David Hume, Immanuel Kant, and Jean-Jacques Rousseau, as well as religious sermons and moral debates on the issues of the day, such as the slave trade. The Age of Reason saw conflict between Protestantism and Catholicism transformed into one between faith and logic -- a debate that continues in the twenty-first century.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++<sourceLibrary>Cambridge University Library<ESTCID>N024469<Notes>Anonymous. By Thomas Dawson.<imprintFull>London: printed for Henry Clements, 1711. <collation> 2],141, 1]p.; 8

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

This scarce antiquarian book is included in our special Legacy Reprint Series. In the interest of creating a more extensive selection of rare historical book reprints, we have chosen to reproduce this title even though it may possibly have occasional imperfections such as missing and blurred pages, missing text, poor pictures, markings, dark backgrounds and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as a part of our commitment to protecting, preserving and promoting the world's literature.

Written for the growing middle classes in Elizabethan England and published in 1596/97, this is a sophisticated cookery book which includes many herbal treatments and applications. As a cookery writer, Thomas Dawson place is firmly between the late medieval tradition of the fourteen and fifteenth centuries and the more florid cookery books that came later. Nothing is known about the patrons for whom he worked or wrote this book for but they must have come from the growing middle class. This is good food of a very high order not over-decorated and not too fatty but cooked simply with an interesting variety of tastes.