Periods of euphoria followed by sudden crashes are a familiar phenomenon in economics. Such events have become known as "bubbles". These volumes bring together writings on such phenomena - with works centering upon some of the more colourful examples.
Periods of euphoria followed by sudden crashes are a familiar phenomenon in economics. Such events have become known as "bubbles". These volumes bring together writings on such phenomena - with works centering upon some of the more colourful examples.
Periods of euphoria followed by sudden crashes are a familiar phenomenon in economics. Such events have become known as "bubbles". These volumes bring together writings on such phenomena - with works centering upon some of the more colourful examples.
The Great Exhibition of 1851 was the outstanding public event of the Victorian era. Housed in Joseph Paxton’s Crystal Palace, it presented a vast array of objects, technologies and works of art from around the world. The sources in this edition provide a depth of context for study into the Exhibition.
Robert Boyle (1627-1691) was one of the most influential scientific and theological thinkers of his time. This is the first edition of his correspondence, transcribed from the original manuscripts. It is fully annotated, with an introduction and general index. The four volumes cover the time periods of Volume 1: 1936-91, Volume 2: 1662-5, Volume 3: 1666-7 and finally Volume 4 1668 to 77.
Excerpt from Memoirs of Extraordinary Popular Delusions, Vol. 2 A forest huge of spears and thronging helms Appear'd, and serried shields, in thick array. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.