Tuesday, March 27, 2012

Good Old Books: Home Power!

When you figure out your personal wealth, you usually start by adding the value of your bank accounts, stocks, bonds, insurance policies, equity in your home and other real estate, and end up by counting the change in your pocket or purse.

Then you deduct your debts, The mortgage on your home is usually the big one, plus other loans. What's left after you subtract the total of your liabilities from your assets indicates very well how much strength and security you have, in a financial sense.

Or does it?

Things and services created in the home have an enormous impact on the quality of our lives.

Much of the basic productive work of our society is carried out in the home. Yet current economic thining overlooks most home production. The food you grow in your garden and the bread you bake in your kitchen are not counted as part of the Gross National Product.

by the editors of Organic Gardening and Farming
Rodale Press, 1976

Saturday, March 17, 2012

Good Old Books: Streamlined Bandaging

How to use Streamlined Bandaging:

Note the area which is to be bandaged.

Turn to Index and select proper bandage from types shown.

Turn to page number indicated in circle.

Each page contains:
Name of bandage.
Size to be used.
Position of patient and dresser.

Simplified, Pictorial Handbook for Doctors, Nurses, First Aid Instructors, and Medical Military Personnel
by Kenneth M. Manning
Herald Printers & Publishers, 1953

Friday, March 16, 2012

Science Book List Addition: Neurogastronomy

Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the “human brain flavor system,” laying the foundations for a new scientific field: neurogastronomy.

Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed.

How the Brain Creates Flavor and Why It Matters
by Gordon M. Shepherd
Columbia University Press, 2011

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Science Writing

Nature Writing and Natural Histories
The Nature Pages 

Tuesday, March 13, 2012

Science Book List Addition: The Kitchen as Laboratory

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking.

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food.

Reflections on the Science of Food and Cooking
by Cesar Vega, Job Ubbink, Erik van van der Linden
Columbia University Press, 2012

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Science Writing

Nature Writing and Natural Histories
The Nature Pages

Saturday, March 3, 2012

Review: Food and Faith in Christian Culture

The way to man's heart is through his stomach, and to his soul as well. The remarkable success of the Christian faith can be largely attributed to an evangelism of food and meals.

This collection of essays on Christian eating and fasting demonstrates how food has shaped, affirmed and spread the faith throughout the world. Exploring topics ranging from the culinary life of 14th Italian monks to 19th Presbyterian missionaries in New Zealand proselytizing with food among native peoples to contemporary Christian weight loss programs, the chapters proceed chronologically and conclude with quiet meals at a 21st century Benedictine monastery in England.

Continued in ...
The Book Stall

by Ken Albala and Trudy Eden
Columbia University Press, 2011