Joyce Tang – författare

This book critically examines the career development of female scientific pioneers. Drawing from existing biographical and ethnographical data, author Joyce Tang analyzes the life and career histories of ten extraordinary female scientists—Marie Curie, Irene Joliot-Curie, Margaret Mead, Barbara McClintock, Maria Goeppert-Meyer, Rachel Carson, Rita Levi-Montalcini, Dorothy Hodgkin, Rosalyn Yalow, and Fay Ajzenberg-Selove. The author explores the personal, political, cultural, and economic factors that led to the success of these women. Scientific Pioneers proposes that for a woman to be successful in science not only requires perseverance and talent, but also structural opportunities, institutional support, and conscious decision making.Scientific Pioneers is an important addition to the growing literature about women in science, the sociology of science, and the dynamics of discrimination. This analysis of female scientific pioneers is an invaluable resource for both public policy debates and research on inequality.

The first to systematically compare Caucasians, African Americans, and Asian Americans in engineering, this study of the career attainment and mobility of engineers in the United States tells how these three groups fare in the American engineering labor market and what they can look forward to in the future. The numbers of black and Asian engineers recently have grown at a much faster rate than the number of Caucasian engineers. With a projected steady increase in engineering jobs and demographic shifts, this trend should continue. Yet, recent writings on the engineering profession have said little about career mobility beyond graduation. This book identifies and explores key issues determining whether minorities in the US will attain occupational equality with their Caucasian counterparts. Highlighting implications for theory, policy making, and the future of the profession, Doing Engineering offers important insights into labor, race and ethnicity that will be of interest to anyone studying stratification in a wide range of professional occupations.

A stunningly photographed ode to pan-Asian flavors, this mouthwatering collection of over 75 sweet recipes and drinks from Oakland’s Bake Sum Bakery demystifies the techniques and flavors behind all your favorite desserts. Organized by level of difficulty, the book guides readers through classic Asian puddings & jellies like Almond Jello, Mango Pudding, and Taho (sweet silken tofu), before moving on to the bakery’s famous sesame-studded and matcha scented cookies, beautiful layer cakes, tarts and pies of all kinds—from an Egg Custard Tart to Miso Apple Turnovers–and eventually lands in bread, then laminated pastry. Learn the secrets of the bakery’s NYT-lauded Croissubi, a spam musubi-croissant hybrid, how to make a perfect milk bread, and how to work with ingredients and flavors like yuzu, black aesame, ube, pandan, and hojicha.   Peppered amongst the desserts, snacks, and drinks are essays on the migration of culture and taste through food. Learn how the concha traveled from North America in the Gold Rush era to Hong Kong and became what’s now known as a Chinese pineapple bun, plus recipes to make hybrid versions full of ube pastry cream and red beans that burst off the page.   Whether you come to Bake Sum with a deep nostalgia for its flavors, are curious to try a mooncake for the first time, or want to learn how to laminate a croissant at home, this is the book for you.