Tillverkningsteknik

Prepare to be dazzled by this contemporary guide to the art of crystalline glazing.Crystalline glazes are known for producing exciting works reminiscent of floating galaxies, frosty windows, rare gemstones and delicate flowers. Until recently, however, few potters worked with this elusive medium. Now, with new advancements in materials and digital processors, the method has become simplified and amazing results can be achieved without the problems usually associated with these glazes, such as excessive glaze run-off and unpredictable crystal growth. In this book, Diane Creber explores the history of this process, beginning with the most suitable clays, the different types of crystalline glazes, how they can be grown under controlled conditions, and how different ingredients react with each other. Through a survey of several well-known crystalline glaze potters, she reveals their secrets and shows examples of their unique work. From clay and glaze recipes to an in-depth look at firing aids and types of kilns, Exploring Crystalline Glazes has everything a potter needs to make their own glazes and create their own stunning works of art.

******Recently Published!******Unit Operations of Chemical Engineering, 7th edition continues its lengthy, successful tradition of being one of McGraw-Hill's oldest texts in the Chemical Engineering Series. Since 1956, this text has been the most comprehensive of the introductory, undergraduate, chemical engineering titles available. Separate chapters are devoted to each of the principle unit operations, grouped into four sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids.

Now in its seventh edition, the text still contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples included. Almost 30% of the problems have been revised or are new, some of which cover modern topics such as food processing and biotechnology. Other unique topics of this text include diafiltration, adsorption and membrane operations.

Felder's Elementary Principles of Chemical Processes prepares students to formulate and solve material and energy balances in chemical process systems and lays the foundation for subsequent courses in chemical engineering. The text provides a realistic, informative, and positive introduction to the practice of chemical engineering. This classic text has provided generations of aspiring chemical engineers with a solid foundation in the discipline – engineering problem analysis, material balances and energy balances.Richard Felder is a recognized global leader in the field of engineering education and this text embodies a lifetime of study and practice in effective teaching techniques.The text is in use at more than 4 out of 5 chemical engineering programs in the US.

Livsmedelsvetenskap är ett tvärvetenskapligt ämne som belyser mat ur olika vetenskapliga perspektiv. Det omfattar livsmedelskedjan, från råvarans ursprung och kemiska sammansättning till förädling, tillagning och konsumtion. Vårt livsmedelssystem står inför en nödvändig omställning. För att möta framtidens utmaningar måste vi främja hälsa, klimat och miljö. Dessutom måste systemet kunna försörja befolkningen med tillräcklig mat och näring även under kriser.Livsmedelsvetenskap ger svar på aktuella frågor som rör hela kedjan från odling och uppfödning till den ätfärdiga maträtten med målet att sträva mot en hälsosammare och mer hållbar livsmedelsproduktion och konsumtion. I denna utgåva har de uppdaterade Nordiska näringsrekommendationerna och ett kapitel om växtbaserade livsmedel inkluderats.Denna bok inleds med övergripande kapitel om livsmedelskvalitet, konserveringsmetoder och matlagningstekniker. Därefter följer kapitel om respektive livsmedelsgrupp från råvarans ursprung, via kemisk sammansättning, till vad som händer under tillagning. Närings-, hälso- och miljöaspekter behandlas på respektive råvara.Genomgående innehåller kapitlen fakta om:• råvarans ursprung, uppbyggnad och sammansättning• kvalitetskriterier• industriell tillverkning• förvaring, beredning och tillagningsmetoder• miljö och hälsa.Boken vänder sig i första hand till studenter på högskola/universitetet samt även andra matintresserade personer. Boken är tänkt att användas på utbildningar inom livsmedelsvetenskap för dietister, gastronomer, kostekonomer, kostvetare, lärare i hem- och konsumentkunskap, livsmedelsagronomer och nutritionister.

There is not just one story of silk. In silk is science, history and mythology. In silk is the future. Aarathi Prasad’s Silk is a gorgeous new history weaving together the story of a unique material that has fascinated the world for millennia. Through the scientists who have studied silk, and the biology of the animals from which it has been drawn, Prasad explores the global history, natural history, and future of a unique material that has fascinated the world for millennia.For silk, prized for its lightness, luminosity, and beauty is also one of the strongest biological materials ever known. More than a century ago, it was used to make the first bulletproof vest, and yet science has barely even begun to tap its potential. As the technologies it has inspired – from sutures to pharmaceuticals, replacement body parts to holograms – continue to be developed in laboratories around the world, they are now also beginning to offer a desperately needed, sustainable alternative to the plastics choking our planet.Prasad's Silk is a cultural and biological history from the origins and ancient routes of silk to the biologists who learned the secrets of silk-producing animals, manipulating the habitats and physiologies of moths, spiders and molluscs. Because there is more than one silk, there is more than one story of silk. More than one road, more than one people who discovered it, and wove its threads.From the moths of China, Indonesia and India to the spiders of South America and Madagascar, to the silk-producing molluscs of the Mediterranean, Silk is a book rich in the passionate connections made by women and men of science to the diversity of the animal world. It is an intoxicating mix of biography, intellectual history and science writing that brings to life the human obsession with silk.

The story of humanity is the story of textiles-as old as civilization itself. Textiles created empires and powered invention. They established trade routes and drew nations' borders. Since the first thread was spun, fabric has driven technology, business, politics, and culture. In The Fabric of Civilization, Virginia Postrel traces this surprising history, exposing the hidden ways textiles have made our world. The origins of chemistry lie in the coloring and finishing of cloth. The beginning of binary code-and perhaps all of mathematics-is found in weaving. Selective breeding to produce fibers heralded the birth of agriculture. The belt drive came from silk production. So did microbiology. The textile business funded the Italian Renaissance and the Mughal Empire; it left us double-entry bookkeeping and letters of credit, the David and the Taj Mahal. From the Minoans who exported woolen cloth colored with precious purple dye to Egypt, to the Romans who wore wildly expensive Chinese silk, the trade and production of textiles paved the economic and cultural crossroads of the ancient world. As much as spices or gold, the quest for fabrics and dyes drew sailors across strange seas, creating an ever-more connected global economy. Synthesizing groundbreaking research from economics, archaeology, and anthropology, Postrel weaves a rich tapestry of human cultural development.

Once solely the domain of engineers, quality control has become a vital business operation used to increase productivity and secure competitive advantage. Introduction to Statistical Quality Control offers a detailed presentation of the modern statistical methods for quality control and improvement. Thorough coverage of statistical process control (SPC) demonstrates the efficacy of statistically-oriented experiments in the context of process characterization, optimization, and acceptance sampling, while examination of the implementation process provides context to real-world applications. Emphasis on Six Sigma DMAIC (Define, Measure, Analyze, Improve and Control) provides a strategic problem-solving framework that can be applied across a variety of disciplines.Adopting a balanced approach to traditional and modern methods, this text includes coverage of SQC techniques in both industrial and non-manufacturing settings, providing fundamental knowledge to students of engineering, statistics, business, and management sciences.A strong pedagogical toolset, including multiple practice problems, real-world data sets and examples, provides students with a solid base of conceptual and practical knowledge.

A manual full of recipes for artists to create their own pigments, paints, and pastels from botanical sources.Natalie Stopka is an artist and educator known for her explorations of handmade, homegrown pigments. In From Plant to Pigment she invites us into her studio, sharing the ways she has divested her practice of non-renewable synthetics in favour of the craft of handmade, homegrown, local colour.Learn the fundamental technique of how to make a lake pigment, transforming botanical dye into lasting, vivid pigment. This book will give you the tools to make the most vibrant natural colours that are perfect for your own artistic endeavours.Sections include:Botanical sources (cultivating, foraging, harvesting and storing dye plants).The studio larder (essential equipment and ingredients).Lake pigments (including Natalie’s master lake pigment recipe).Other plant pigmentsArtists’ materials (using your botanical pigments to make an array of artists’ materials).

Re-wild your art practice, by transforming foraged and found materials into vibrant, sustainable drawing media, from richly pigmented pastels and smoke-black charcoal to deep, lightfast inks.‘If you love culture, but know in your bones you are also part of nature, like me, you’ll want to make your art practice more ecologically sound and sustainable.’ - Caroline RossThis stunning, practical book, sequel to the best-selling Found and Ground, contains both ancient and modern techniques for ‘rewilding’ your art practice. With hands-on advice and simple, step-by-step instruction, artist and author Caroline Ross shows you how to create beautiful, useful art supplies from wild and ancient materials – whether those materials are foraged, natural, discarded or repurposed.Inside the book you’ll discover:Advice on how to forage safely and ethically, as well as tips on scavenging in the urban environment and rewilding your art practice gradually;Practical, step-by-step instructions for using lump media, preparing pigments, and creating hard and soft pastels;A complete guide to creating charcoal, from assessing different wood types, refining your sticks and then a guide to burning;A guide to creating tannin, iron gall and botanical inks, plus instructions for making your own quill pen and brush;Surfaces on which to work, from found paper, leather and bark, to making your own sewn sketchbook;A final section on more permanent and long-lasting materials, such as metalpoint.Expansive, inclusive and ethically-aware, Caroline illustrates the book with her own inspirational artwork alongside that of other artistic contributors from different cultures and different parts of the world, with their own distinctive materials, approaches and uses of the same core techniques.

Many clock repairers carry out excellent work but avoid cutting their own wheels and pinions, fearing it is too complicated and involved. This book, written by an experienced clock and tool maker, dispels those fears and gives a step-by-step guide to an extremely satisfying aspect of horology.This book is written for both the amateur and professional involved in the making and restoring of clocks, and for anyone who intends to start building up a workshop and requires a guide to the equipment and how to use it.

‘Natural’, ‘no waste’ and ‘plastic-free’. If this is how you want to live your creative life, you will find a greener, more natural path with this book.Found and Ground details a more sustainable and fulfilling approach to painting. Readers will learn to create professional-quality paints using colour from the earth itself: the rocks, clay and soil in their locale. The palette created will be unique to the individual's local area, their eye and their tastes. Foraging for pigments and creating paints from scratch is both life-affirming and fascinating, and this book teaches new skills while also introducing the reader to the land outside their door.Starting with a foreword by award-winning author and environmentalist Paul Kingsnorth, this book covers every aspect of making natural paints, from finding the raw materials to the techniques needed to refine it into a pigment. Suitable for the complete beginner as well as those with some experience in art, Found and Ground will also appeal to those with experience in drawing and painting, but who until now have only used shop-bought materials to make their work.Found and Ground is the ideal reference book for artists and crafters wishing to move away from plastics (such as those found in acrylic paints), and use natural paints in their place. The book covers how to make a series of simple natural paints such as watercolour, gouache, tempera, and glair. It also includes innovative vegan ‘egg paint’ alternatives.Aimed at a general readership, all specialist art terminology is clearly and simply explained, and all the techniques demonstrated through step-by-step instructions. The book will also give fresh ideas to those stuck in a rut with their use of watercolours, and introduce readers to try new 'old ideas'. Most importantly, it will teach readers how to forage and gather successfully and safely.

Around the year 1885, Alfred Barnard was secretary of Harper's Weekly Gazette, a journal which featured facets of the wine and spirit trade. In order to provide his readers with the history and detailed descriptions of the whisky-making process, Barnard was determined to visit all the distilleries in Scotland, England and Ireland. The results of his tour were written up in Harper's Weekly Gazette, and then published in this book, which includes entries on names which still inspire the whisky connoisseur to this day – Bowmore, Glenlivet, Highland Park, Macallan and Talisker – as well as others which, though popular at the end of the nineteenth century, have not stood the test of time. The appeal of Barnard's book lies not only in his descriptions of the technical properties of each distillery, comparing equipment and differences in the distillation procedure, but also in the colourful descriptions of his journeys. Filled with historical references and anecdotes as well as details of how Barnard and his companions actually got to distilleries in some of the remotest parts of Britain, the book is also a lively picture of life and travel in the Victorian age. This facsimile edition is a valuable companion to all those with an interest in Scotland's national drink, and is superbly illustrated with over 200 engravings which show both the distilleries themselves as well as key parts of the distillation process. Includes five additional publications by Alfred Barnard, as well as entries on distilleries which still inspire the whisky connoisseur today, including Bowmore, Glenlivet, Highland Park, Macallan and Talisker.

**As seen on Channel 4’s What Not to Eat**‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey MosleyFrom the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites – from homemade kombucha and kefir, to sourdough, miso and coffee.He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts – and reveals why fermenting is the key to good food and good health.Ferment is the ultimate gift for anyone who wants to eat better and feel better.Praise for Tim Spector:‘One of the visionaries leading the way. His writing is illuminating and so incredibly timely.’ Yotam Ottolenghi‘No fads, no nonsense, just practical, science-based advice on how to eat well’ DAILY MAIL‘Tim Spector has been exploding the myths around food and health for years’ THE TIMES‘The man changing how we eat’ TELEGRAPH

A comprehensive reference that explores the history, evolution, creation and, application of pigment in the world of art and painting.The history and science are riveting; the recipes and techniques are alchemy; the added vision that can be added to an artist’s statement is unparalleledJoin artist and pigment maker Lucy Mayes at work on location and in her studio with this vibrant, dynamic book: a tribute to her passion for the subject and desire to share its stories, riches, and recipesDiscover the techniques and recipes to create colorful shades from everyday waste and even the rocks from your back yardPerfect for the growing trend of eco art materials and learning how to make paint to add greater narrative, purpose and meaning to your artworkWelcome to the ancient and modern world of art and painting media.

- Vid vilken temperatur ska kött och fisk tillagas för bästa resultat? - Går det att förvandla rött vin till vitt? - Hur undviker man att bearnaisesås skär sig? - Hur gör man gammalt bröd färskt igen?

DEN TEKNISKE KOCKEN 2 är en faktaspäckad kokbok där författarna, livsmedelsprofessor Per-Olof Hegg och kocken Rikard Nilsson, förklarar vad som händer när vi lagar mat. Denna bok följer upp och kompletterar tekniken som beskrivs i författarnas förra bok, DEN TEKNISKE KOCKEN.

Här införs molekylbegreppet och ges nya fakta om livsmedelsstrukturer. Kokboken ger kunskaper om de kemiska aspekterna på matlagning och därmed en mer komplett bild av kökets tekniska mysterier – vi talar om molekylär gastronomi. Båda böckerna kan tillsammans användas som ett praktiskt livsmedelstekniskt uppslagsverk.

DEN TEKNISKE KOCKEN 2 är både en hemmakokbok och en handbok i livsmedelsteknologi. Grundtanken är att på ett begripligt sätt förmedla en kombination av livsmedelskunskap och matlagningskonst. Här ges massor av praktiska råd och tips för att lyckas i köket. Boken innehåller allt från enkla recept till avancerade gourmetrecept.

PER-OLOF HEGG är docent i Mejeriteknologi vid Lunds universitet och tidigare professor i Livsmedelsteknologi vid Norges Lantbrukshögskola. Författaren har lång erfarenhet som forsknings- och utvecklingschef inom livsmedelsindustrin och föreläser flitigt över hela landet.

RIKARD NILSSON är en av våra första och mest folkkära TV-kockar. Han blev utnämnd till årets kock 1991 och har även varit medlem i kocklandslaget. Rikard Nilsson har även gjort experiment och övningar på NASA i Houston och undervisat på Lunds Tekniska Högskola.

PER-ANDERS JÖRGENSEN är prisbelönt stillbildsfotograf inom områden som mat, porträtt och reklam. Han har gedigen kunskap inom matområdet och har fotograferat nästan alla stilbildande kockar och deras kreationer.

"...kul läsning med idel aha-upplevelser." Agneta Ullenius, Svenska Dagbladet

"Om inte detta blir årets julklapp för oss hemkockar lovar jag att bära kockmössa hela januari månad" Kari Ruokonen Andersson, Receptomaten

"...riktigt roligt för den som trivs i köket..." Karin Liliedahl, Helsingborgs Dagblad

Varför är det en sådan underbar känsla att måla med äkta linoljefärg? Är det doften? Är det vetskapen om att du målar med en ren naturprodukt? Inga mystiska lösningsmedel, inga konstigheter. Bara linolja och naturliga pigment. Eller är det för att vi vet att samma typ av färg använts och fungerat på och i våra hus i flera hundra år? Eller är det kanske för att den äkta linoljefärgen är så följsam, täckande och ger en så vacker yta? Den här boken handlar om konstnären Gunnar Ottosson som för ett 30-tal år sedan startade en färgfabrik i Genarp. Om bakslag och framgångar. Om kärleken till det ursprungliga, vackra och hållbara. Allt du vill veta om linoljefärg hittar du i boken. Plus massor av inspiration, tips och idéer.

Skogen, hästen, barbacka och ett par tageltyglar ... back to nature ... hur mycket mera äkta kan det bli? I denna bok ges en samlad bild av ett material som har använts så länge häst och människa har hängt ihop. Taglet har nyttjats för dess unika egenskaper - från att fånga mat för dagen, till de praktiska vardagsföremålen, i arbete och till lyx och flärd. Här kan du ta del av gammal kunskap, udda tekniker och redskap, egna erfarenheter och besök hos några av de som arbetar med tagel idag. Tydliga bilder och beskrivningar för den som vill prova på att slöjda med detta fantastiska material, t.ex spinna tagel och fläta till tyglar, tillverka sin egen ryktborste, en brödborste till baket, brickväva ett armband, sno en metrev eller sy en madrass ... Detta är ett resultat av hur det kan bli när tre intressen snärjer in sig i varandra - den första boken om tagel.

The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, "Meathead" Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beerand nowhere close to the bestway to cook a bird. Lavishly designed with hundreds of illustrations and full-colour photos by the author, this book contains all the sure-fire recipes for traditional American favourites and many more outside-the-box creations.

Longlisted for the André Simon Award for Food Books for 2024“Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes.”—David Zilber, chef and food scientist; coauthor of The Noma Guide to FermentationWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high-quality results and perfect flavors for every season.Cheese is milk’s destiny. In Milk Into Cheese, cheesemakers at every scale will learn to produce a broad range of traditional cheeses, entirely naturally. Experienced educator, activist, and celebrated natural cheesemaker David Asher introduces the reader to the cultures and practices of cheesemakers, the role our agricultural practices play in making cheese, the biological evolution of cheese, and the transformation of milk into cheese through fermentation.A perfect companion to David’s The Art of Natural Cheesemaking, Milk Into Cheese expands the cheesemaker’s tool kit through an exploration of cheesemaking styles from around the world. These natural cheesemaking processes are made simple, in contrast to the complicated, controversial, and confusing world of industrial cheesemaking, with its reliance on freeze-dried cultures, chemical additives, and ever-expanding use of expensive technology.Milk Into Cheese also celebrates the world’s most delicious seasonal hand-made cheeses, including alpine, blue, and milled cheeses. Through gorgeous photography and detailed recipes, David prepares the reader for their own journey into traditional natural cheesemaking. He also shares simple recipes for fermented foods that complement and help us understand cheesemaking better, including pickles, sourdough bread, butter, and salami.For home, small-scale, and larger-scale cheesemakers, Milk Into Cheese delivers a sophisticated look at the biological science that informs—and the ecological principles that guide—natural cheesemaking."An inspired how-to guide for the greatest of culinary transformations.”—Dan Barber, chef, Blue Hill“In detail and with great passion [Asher explains] the hows and whys of making cheese in traditional and simple ways, based on extensive and broad experience with the incredibly varied ways in which people have, do, and can work with milk.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers

Vad är det egentligen vi stoppar i oss? Frågan släpper inte taget om de tiotusentals svenskar som läst Den hemlige kocken - det okända fusket med maten på din tallrik, en bok som skakat livsmedelsindustrin i dess grundvalar. Runt middagsbord, i fikarum, på bloggar och i TV-kanalernas debattsoffor talas det som aldrig förr om den fejkade mat som vi varje dag lägger i kundvagnen. Vi konsumenter inser plötsligt att vi är grundlurade av de stora livsmedelskedjornas utbud, rikt på tillsatser men fattigt på råvaror. Men vad ska man då äta, är den givna följdfrågan från den omskakade matkunden. Och hur hittar man de genuina och oförfalskade livsmedlen? Är majskycklingen verkligen bättre? Finns det någon skinka värd namnet? Varifrån får laxen sin färg och vad innehåller egentligen fiskpinnarna? Svaren på dessa frågor och många fler ger Mats-Eric Nilsson i sin nya bok Äkta vara. Här bjuder han på fler avslöjanden av det utbredda matfusket och tipsar samtidigt om mängder av goda alternativ. Denna shoppingguide är en detaljerad genomgång av 200 livsmedel och förhoppningen är att den ska få följa med sina läsare ända in i butiken.

'Gripping and essential reading' - TIM SPECTOR'A compelling true crime story' - THE NEW YORK TIMES'Strips away the lies to show what's really happening in the world' - OLIVER BULLOUGH'Totally compelling' - ELIZABETH KOLBERTPlastic is everywhere in our daily lives. But the companies making it - oil and petrochemical giants like ExxonMobil and INEOS - are hiding in plain sight. Because for all the vivid coverage of where plastic ends up, there is remarkably little discussion of where it comes from. In a shocking investigative deep dive, packed with character-driven storytelling, award-winning journalist Beth Gardiner exposes the truth of the vast, rapacious industry flooding our world with plastic - and now preparing to make more than ever.From the Gulf Coast of Texas to the narrow streets of Antwerp and the glitz and bling of Dubai, Gardiner gives us an up-close look at the plastic industry's relentless growth, its extraordinary profits, its toxic pollution, and its hidden role in exacerbating climate change. Today, the industry is pouring billions of dollars into plans to double, and eventually triple, the amount of plastic it churns out, even as so many of us -aghast at this material's out-of-control proliferation - try to use less. As Big Oil stares down a future of diminishing demand for fossil fuels, plastic has become its financial lifeline.Plastic Inc is full of stunning revelations, including how Big Oil pushed plastic into our lives and then sold us myths about recycling to ease our worries; how companies funded litter campaigns to blame us for the waste they were creating; and how they've poured cash and political muscle into fighting bans on single-use plastics. Gardiner also uncovers the hidden health crisis caused by chemicals in the items we use every day, and scientists' growing fear that microplastics may pose even greater dangers.Plastic Inc is an extraordinary exposé of an industry that will stop at nothing to feed its voracious hunger for profit.

This four volume set covers the entire spectrum of pulp and paper chemistry and technology from starting material to processes and products including market demands. This work is essential for all students of wood science and a useful reference for those working in the pulp and paper industry or on the chemistry of renewable resources.Volume 3 provides an overview of paper production and the ways in which the chemistry of starting materials and processes influence its quality and properties. The work treats fundamental properties of the fibre wall and the consolidation of fibres during pressing and drying, surface chemistry of fibres and their influence on the interaction between fibres/paper and other materials, mechanisms behind the adsorption of polyelectrolytes to fibres and fillers, acid and alkaline sizing of paper, basic fluid mechanical behavior of fibre suspensions, web forming, web pressing and web drying in a modern paper machine, calandering and coating of paper.

A 2024 CHOICE OUTSTANDING ACADEMIC TITLEPROSE AWARDS MEDIA AND CULTURAL STUDIES FINALIST 2024The Gutenberg Parenthesis traces the epoch of print from its fateful beginnings to our digital present – and draws out lessons for the age to come.The age of print is a grand exception in history. For five centuries it fostered what some call print culture – a worldview shaped by the completeness, permanence, and authority of the printed word. As a technology, print at its birth was as disruptive as the digital migration of today. Now, as the internet ushers us past print culture, journalist Jeff Jarvis offers important lessons from the era we leave behind.To understand our transition out of the Gutenberg Age, Jarvis first examines the transition into it. Tracking Western industrialized print to its origins, he explores its invention, spread, and evolution, as well as the bureaucracy and censorship that followed. He also reveals how print gave rise to the idea of the mass – mass media, mass market, mass culture, mass politics, and so on – that came to dominate the public sphere. What can we glean from the captivating, profound, and challenging history of our devotion to print? Could it be that we are returning to a time before mass media, to a society built on conversation, and that we are relearning how to hold that conversation with ourselves? Brimming with broader implications for today’s debates over communication, authorship, and ownership, Jarvis’ exploration of print on a grand scale is also a complex, compelling history of technology and power.

Följ med ut i de svenska rapsmarkerna och titta in i de böljande raps¬fältens hemliga vrår. Du får veta det mesta om fröer, pålrötter och träffa en och annan rapsbagge. Du kan både se och läsa om hur raps odlas, förädlas och hur det går till att pressa olja.1:a pris!Vinnare i kategorin råvara när Måltidsakademin utsåg "Årets svenska måltidslitteratur 2016"Boken Rapsolja med smak från svenska gårdar är den första boken i Sverige om kulturväxten raps och kallpressad rapsolja. Den tar dig med på en resa i gränslandet mellan skön fakta och konkret underhållning, kantad med vackra och viktiga bilder. Vi guidar dig genom en oljeprovning och avslöjar några av rapsens bästa smakkompisar. För nu är det så att ingen kallpressad rapsolja är den andra smaklik. Du kan förnimma allt från blommiga och nötiga dofter till milda gräsiga och ljuvligt smaksatta smaker. Enkla recept och några oväntade tips finns också med. Och med tanke på det lilla som skrivits i ämnet hittills vi vet att du kommer att få fler än en aha-upplevelse.Vi besöker tio av Sveriges småskaliga rapsbönder och mathantverkare, från tidig februari till tid för höstsådd. Vi besöker gården där allting började och gläntar på dörren till vad som egentligen hände i ladugården på Julita Gård tidigt 1990-tal. Du får möta bonden som tar jaktlicens mellan amningarna, för att kunna försvara sina rapsåkrar mot vildsvin. Du får veta vems rapsolja som hamnade i råvarukorgen i tävlingen Årets kock och vem som menar att Rapsen är som räntan, den arbetar året om.

This is one of the classic books on craftsmanship and design. In it, David Pye explores the meaning of skill and its relationship to design and manufacture. Cutting through a century of fuzzy thinking, he proposes a new theory of making based on the concept of good workmanship and shows how it imparts all-important diversity to our visual environment.