LAW – författare

The letter-books of the Royal African Company of England form the most substantial and important source of material on English trade in West Africa in the late seventeenth century. The Royal African Company held a legal monopoly of English trade with West Africa, principally in gold and slaves for the American colonies. The correspondence among the Company's local agents is exceptionally detailed in its coverage of the day-to-day operation of their trade and their interactions with local African societies - especially on the Gold Coast (Ghana). The letter-books, never previously printed, cover the period 1681-1699. The original texts are being published in full, with extensive explanatory commentary, in three or four volumes. This first volume contains the letters for the years 1681-1683.

This revealing volume sheds new light on the Renaissance in Ireland, Wales and Scotland. A revealing look at the Renaissance in Ireland, Wales and Scotland.Written by leading scholars in the field.Covers a wide range of topics, such as the printing press and book trade in Reformation Scotland, and the debate between the "old" and the "new" in Welsh poetry.Shows that the Celtic countries were an integral part of the wider European Renaissance.Demonstrates how Celtic writers, scholars and patrons contributed to the cultural developments of the period.

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.