Alan Kelly – författare

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.

The transmission of information transcends time. Since the beginning of humanity, people have shared stories, dreams, wishes, and findings. Within a scientific context, the delivery of information is especially important. Researchers have been sharing their ideas and building on the work of others for as long as we have studied our world. How can a researcher ensure their ideas will be shared most effectively with the next generation, though? In How Scientists Communicate, Alan Kelly accompanies readers through the many processes of scholarly communication within the field of science. The chapters include an analysis of modern scientific communication, an overview of the historical development of such communication, the nature and goals of a scientific research paper, as well as practical and applicable information for researchers. He explores scientific communication from various perspectives, including the writing process, stages of writing, evaluation through peer review, publication, and what happens afterwards. This exploration into scientific writing emphasizes the importance of readability and writing for the intended audience. Kelly engages with landmark historical papers, but he doesn't shy away from his own experiences and opinions. This treatise on the art of scientific communication is interesting for readers with various levels of experience, making this book a go-to resource for anyone trying to share their ideas within the scientific community, or interested in how the outputs of science impact our world.

The transmission of information transcends time. Since the beginning of humanity, people have shared stories, dreams, wishes, and findings. Within a scientific context, the delivery of information is especially important. Researchers have been sharing their ideas and building on the work of others for as long as we have studied our world. How can a researcher ensure their ideas will be shared most effectively with the next generation, though?In How Scientists Communicate, Alan Kelly accompanies readers through the many processes of scholarly communication within the field of science. The chapters include an analysis of modern scientific communication, an overview of the historical development of such communication, the nature and goals of a scientific research paper, as well as practical and applicable information for researchers. He explores scientific communication from various perspectives, including the writing process, stages of writing, evaluation through peer review, publication, and what happens afterwards.This exploration into scientific writing emphasizes the importance of readability and writing for the intended audience. Kelly engages with landmark historical papers, but he doesn''t shy away from his own experiences and opinions. This treatise on the art of scientific communication is interesting for readers with various levels of experience, making this book a go-to resource for anyone trying to share their ideas within the scientific community, or interested in how the outputs of science impact our world.

The transmission of information transcends time. Since the beginning of humanity, people have shared stories, dreams, wishes, and findings. Within a scientific context, the delivery of information is especially important. Researchers have been sharing their ideas and building on the work of others for as long as we have studied our world. How can a researcher ensure their ideas will be shared most effectively with the next generation, though?In How Scientists Communicate, Alan Kelly accompanies readers through the many processes of scholarly communication within the field of science. The chapters include an analysis of modern scientific communication, an overview of the historical development of such communication, the nature and goals of a scientific research paper, as well as practical and applicable information for researchers. He explores scientific communication from various perspectives, including the writing process, stages of writing, evaluation through peer review, publication, and what happens afterwards.This exploration into scientific writing emphasizes the importance of readability and writing for the intended audience. Kelly engages with landmark historical papers, but he doesn''t shy away from his own experiences and opinions. This treatise on the art of scientific communication is interesting for readers with various levels of experience, making this book a go-to resource for anyone trying to share their ideas within the scientific community, or interested in how the outputs of science impact our world.

The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.

This discography provides, for perhaps the first time, a complete numerical catalogue of Italian gramophone recordings made by the Gramophone Company Ltd. Kelly has effectively used the archives and registers of EMI Limited (The Gramophone Company) to offer a richly detailed picture of recording activity during the years 1898 to 1929.The Gramophone Company was established in London in 1898 and by 1899 six branches had been set up in Europe, among them Milan, Italy. In each branch, matrixes were numbered serially and coded to indicate recorder, making it possible to identify not only the first Gramophone record to be made in Italy--Bice Adami singing Voi lo sapete with piano accompaniment--but to follow the course of the company's activities. The main catalogue is divided into three sections: recordings issued on the Gramophone label; recordings issued on the Zonophone label, including the Trento-Trieste Supplement; and recordings issued on the Gramophone Green label. Most entries include the following information: the original catalogue number; the matrix (serial) number of the recording in its correct form; the date of recording; the name of the artist(s) involved in making the recording, including the accompaniast where known; the title of the piece; and alternate issue numbers. Kelly's introduction gives an overview of the company's history and cataloging practices. Kelly not only examines the history of the Italian Gramophone Company, but added to the discographical record of the Victor Talking Machine Company, of which Gramophone was the European, Asian, and African partner. His discography will be welcomed by anyone interested in the international history of recorded music. Record collectors will also find it a valuable resource.

This is a companion volume to the Italian catalogue, La Voce del Padrone, already published by Greenwood Press. This new volume provides a complete catalogue of French gramophone recordings made by the Gramophone Company Ltd. between 1898 and 1929. During this period the Compagnie Francaise du Gramophone was the continental European, African, and Asian end of a powerful partnership between the Victor Talking Machine Company and the Gramophone Company Ltd.The volume includes details of Victor recordings issued outside the Americas and hence is a useful adjunct to the series The Encyclopedic Discography of Victor Recordings, also published by Greenwood Press. The first three sections conform to the previously established pattern of listing Gramophone black and celebrity labels followed by the Zonophone green labels and the Gramophone green labels. In 1920, it was decided to issue records specifically for the Belgian/Flemish market; these are detailed in the fourth section. The contents of each section are listed in numerical order following the pattern of the early printed catalogues, that is, bands followed by orchestras followed by talking, etc. A list of the series actually used precedes each section and acts as a table of contents for the section. Each catalogue entry comprises as much as possible of the following information: the original numerical catalogue number; the matrix (serial) number; the date of the recording; the name of the artist(s) involved; the title of the piece; alternative issue numbers; and occasional notes. The introduction provides an overview of the company's recording practices and cataloging systems. This volume provides much-needed guidance for the serious collector and will be a valuable resource for the music historian.

The fourth volume in the Greenwood series providing a near-definitive survey on the output of sound recordings made in Europe by The Gramophone Company (1900-1929), this work covers the Dutch area and includes a good deal of Belgian material as well. Included in the contents are examples of the work from serious artists in classical music together with popular and comic songs and social comment dealing with an era that has nearly passed out of the range of living memory. Of interest to record collectors, music archivists, reference librarians, and music and social historians.The Gramophone Company was the major producer of sound recordings from 1900 to 1929, besides having a virtual monopoly of the major talents. It was organized into ten geographical/ethnic divisions. Four of these areas have had discographies published on them; Kelly's previous Greenwood volumes cover Italy, France, and Germany. The fourth, on Scandinavia, was published by another company.

This is a companion volume to the Italian catalogue, La Voce del Padrone, already published by Greenwood Press. This new volume provides a complete catalogue of French gramophone recordings made by the Gramophone Company Ltd. between 1898 and 1929. During this period the Compagnie Francaise du Gramophone was the continental European, African, and Asian end of a powerful partnership between the Victor Talking Machine Company and the Gramophone Company Ltd.The volume includes details of Victor recordings issued outside the Americas and hence is a useful adjunct to the series The Encyclopedic Discography of Victor Recordings, also published by Greenwood Press. The first three sections conform to the previously established pattern of listing Gramophone black and celebrity labels followed by the Zonophone green labels and the Gramophone green labels. In 1920, it was decided to issue records specifically for the Belgian/Flemish market; these are detailed in the fourth section. The contents of each section are listed in numerical order following the pattern of the early printed catalogues, that is, bands followed by orchestras followed by talking, etc. A list of the series actually used precedes each section and acts as a table of contents for the section. Each catalogue entry comprises as much as possible of the following information: the original numerical catalogue number; the matrix (serial) number; the date of the recording; the name of the artist(s) involved; the title of the piece; alternative issue numbers; and occasional notes. The introduction provides an overview of the company's recording practices and cataloging systems. This volume provides much-needed guidance for the serious collector and will be a valuable resource for the music historian.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs.The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.

Features:

Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).

Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.

Contains a final section with unique recipes by famous chefs.

The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.

The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Gearoid Mor, 'the Great Earl of Kildare', or simply Gerald Fitzgerald, has been, historiographically speaking, a great deceiver: and has paid for his deception in similar currency. Over time regarded as 'the uncrowned King of Ireland', his was a reputation which he himself would not have recognised, or indeed have welcomed.He was the 8th earl of Kildare, the inheritor of a grand line of feudal dynastic succession, that had been, despite regular obstacles and set-backs, steadily expanding its power, and (in a term he would have embraced) its glory. As a ruling magnate in the name of the king and as head of Ireland's foremost aristocratic dynasty, his tenure marked the critical phase in what historians have termed the Kildare ascendancy. But for reasons other than those of the romantic narratives of the Great Earl 'reigning royally', Kildare's epithet is merited.This biography, which expands on established research, accounts for the myriad of factors behind the Great Earl's prominence, including his manraed, estate management and his vast distribution of patronage. His supremacy bridged the worlds of Gaelic Ireland, the English lordship of Ireland and the centre of crown authority at court. In an overview of his exceptional career, this book study highlights the Great Earl's varied, seemingly contradictory, facets. He was an English subject who served as frontier baron, yet also a governing aristocrat that transcended cultural divides. He was not merely a traditional, old colonial marcher lord but a renaissance prince. In appreciating the combination of each of these, given the challenging circumstances of his age and considering a legacy that has evolved over the centuries, the Great Earl's extraordinary exploits can truly be deemed, as Steven Ellis observes, the 'stuff of legend'.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs.The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.

Features:

Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).

Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.

Contains a final section with unique recipes by famous chefs.

The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.

The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

A reassessment of the rivalry between the two great Anglo-Norman magnate families in late medieval and early modern Ireland, putting forward a new interpretation of events.The Fitzgerald Earls of Kildare and the Butler Earls of Ormond were the foremost old colonial magnates in the late medieval Lordship of Ireland. Rivals for power and influence throughout the island but in particular for the post of chief governor, the principal representative of the English crown in Ireland, their struggle for mastery expressed itself in multiple ways ranging from competition for cultural hegemony to outright military confrontation. This book, based on extensive original research including hitherto unexplored evidence from literary sources and material culture, serves to counterbalance the anti-Kildare impression given by official documents such as the State Papers, which stressed that the objective of a military conquest of Gaelic Ireland was paramount. Instead, the book argues that the Kildare-Ormond rivalry was a more subtle and sophisticated conflict between two different concepts of what Ireland should be, the frequently dominant Fitzgeralds promoting the idea of Ireland as an integrated polity with the recognition and co-option of leading figures in Gaelic Ireland, the opposing Butlers embodying the traditional Cambro-Norman ideas of conquest. However, it is further argued that these opposing positions were not fundamental but conditional, dependent upon which great house held the chief governorship. The book elaborates on these alternating concepts of Ireland, showing how the political war between the two magnate families, and the accompanying culture war, played out over time.

Sonny Jim McConaughy is no stranger to trouble. He blackmails his lawyer, scams the insurance company, drinks, takes drugs and sleeps around. However, Sonny Jim has stumbled into more trouble than even he can handle, waking up to find himself accused of attempted murder with no memory of the previous drunken night. So his girlfriend Rhonda, determined to stop him destroying them both, pits herself against him in a desperate battle of attrition. A book to make you laugh and cringe throughout, filled with grit, realism, dark humour and a hilarious cast of misfits.