Two Lectures on the Science of Language

Two Lectures on the Science of Language

Author: James Hope Moulton

Publisher: Cambridge University Press

Published: 2014-05-29

Total Pages: 81

ISBN-13: 1107660955

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Originally published in 1903, this book presents two lectures delivered by James Hope Moulson to students of the University Extension at Cambridge.


William Dwight Whitney and the Science of Language

William Dwight Whitney and the Science of Language

Author: Stephen G. Alter

Publisher: JHU Press

Published: 2021-06-22

Total Pages: 354

ISBN-13: 142142911X

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Linguistics, or the science of language, emerged as an independent field of study in the nineteenth century, amid the religious and scientific ferment of the Victorian era. William Dwight Whitney, one of that period's most eminent language scholars, argued that his field should be classed among the social sciences, thus laying a theoretical foundation for modern sociolinguistics. William Dwight Whitney and the Science of Language offers a full-length study of America's pioneer professional linguist, the founder and first president of the American Philological Association and a renowned Orientalist. In recounting Whitney's remarkable career, Stephen G. Alter examines the intricate linguistic debates of that period as well as the politics of establishing language study as a full-fledged science. Whitney's influence, Alter argues, extended to the German Neogrammarian movement and the semiotic theory of Ferdinand de Saussure. This exploration of an early phase of scientific language study provides readers with a unique perspective on Victorian intellectual life as well as on the transatlantic roots of modern linguistic theory.


The Science of Language

The Science of Language

Author: Muller

Publisher: Obscure Press

Published: 2006-02

Total Pages: 624

ISBN-13: 1846646812

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Originally published in 1899. Author: F. Max Muller, K.M. Language: English Keywords: Language Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Obscure Press are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.


The Language of God

The Language of God

Author: Francis Collins

Publisher: Simon and Schuster

Published: 2008-09-04

Total Pages: 227

ISBN-13: 1847396151

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Dr Francis S. Collins, head of the Human Genome Project, is one of the world's leading scientists, working at the cutting edge of the study of DNA, the code of life. Yet he is also a man of unshakable faith in God. How does he reconcile the seemingly unreconcilable? In THE LANGUAGE OF GOD he explains his own journey from atheism to faith, and then takes the reader on a stunning tour of modern science to show that physics, chemistry and biology -- indeed, reason itself -- are not incompatible with belief. His book is essential reading for anyone who wonders about the deepest questions of all: why are we here? How did we get here? And what does life mean?


The Two Cultures

The Two Cultures

Author: C. P. Snow

Publisher: Cambridge University Press

Published: 2012-03-26

Total Pages: 193

ISBN-13: 1107606144

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The importance of science and technology and future of education and research are just some of the subjects discussed here.


Lectures on Language Performance

Lectures on Language Performance

Author: C.E. Osgood

Publisher: Springer Science & Business Media

Published: 2013-03-08

Total Pages: 286

ISBN-13: 3642872891

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Titling this book Lectures on Language Performance was not done to be cleverly "eye-catching"-the title is quite literally appropriate. With minor adaptations for a general reading audience, the eight chapters in this volume are the actual lectures I gave as the Linguistic Society of America Professor for its Summer Institute held at the University of Illinois in 1978. The eight lectures are an "anticipation" of my magnum opus-I guess when one has passed into his sixties he can be forgiven for saying this! a much larger volume (or volumes) to be titled Toward an Abstract Performance Grammar. The book in your hands is an anticipation of this work in at least three senses: for one thing, it doesn't pretend to cover the burgeoning literature relevant to the comparatively new field of psycholinguistics (my study at home is literally overflowing with reference materials, aU coded for various sections of the planned vol ume(s»; for another, both the style and the content of these Lectures were tailored to a very broad social science audience -including students and teachers in anthropology, linguistics, philosophy and psychology (as well as in various applied fields like second language learning and bilingualism); and for yet another thing, many sections of the planned magnum opus are hardly even touched on here-for example, these lectures do not "anticipate" major sections to be devoted to Efficiency vs.


Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Author: Michael Brenner

Publisher: W. W. Norton & Company

Published: 2020-10-20

Total Pages: 376

ISBN-13: 0393634930

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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.