Witnesses to History
Witnesses to History

Author: Lyndel V. Prott

Publisher: UNESCO

Published: 2009-01-01

Total Pages: 465

ISBN-13: 9231041282

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This Compendium gives an outline of the historical, philosophical and ethical aspects of the return of cultural objects (e.g. cultural objects displaced during war or in colonial contexts), cites past and present cases (Maya Temple Facade, Nigerian Bronzes, United States of America v. Schultz, Parthenon Marbles and many more) and analyses legal issues (bona fide, relevant UNESCO and UNIDROIT Conventions, Supreme Court Decisions, procedure for requests etc.). It is a landmark publication that bears testament to the ways in which peoples have lost their entire cultural heritage and analyses the issue of its return and restitution by providing a wide range of perspectives on this subject. Essential reading for students, specialists, scholars and decision-makers as well as those interested in these topics.

Trading Paintings and Painters' Materials
Trading Paintings and Painters' Materials

Author: Anne Haack Christensen

Publisher:

Published: 2019-07-08

Total Pages: 170

ISBN-13: 9781909492714

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The papers in this volume were presented at the CATS international technical art history conference Trading Paintings and Painters' Materials 1550-1800 which explored international markets for paintings and artists' materials in the early modern period and their implications for artistic production. Questions central to these papers include: did preferences exist for artists' materials and paintings from specific geographical areas in particular places and if so why? How did the import of painting materials and artworks impact local production, connoisseurship and art theory? In what conditions were these artists' materials and finished artworks produced and traded in early modern Europe and beyond? The lavishly illustrated contributions in this volume deal with the above questions and shed light on different trades, products, countries and timeframes by combining a large variety of methods and sources, including visual analyses, written sources, pigment analyses and archaeological excavations. This fourth CATS Proceedings will be of interest to scholars and students, museum professionals, curators, conservators, art historians and conservation scientists.

UNESCO General History of Africa, Vol. I, Abridged Edition
UNESCO General History of Africa, Vol. I, Abridged Edition

Author: Jacqueline Ki-Zerbo

Publisher: Univ of California Press

Published: 1990

Total Pages: 372

ISBN-13: 9780520066960

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"This volume covers the period from the end of the Neolithic era to the beginning of the seventh century of our era. This lengthy period includes the civilization of Ancient Egypt, the history of Nubia, Ethiopia, North Africa and the Sahara, as well as of the other regions of the continent and its islands."--Publisher's description

Handbook of Poultry Science and Technology, Secondary Processing
Handbook of Poultry Science and Technology, Secondary Processing

Author: Isabel Guerrero-Legarreta

Publisher: John Wiley and Sons

Published: 2010-03-30

Total Pages: 632

ISBN-13: 0470504463

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A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms