Silent Interviews


Book Description

Collected interviews featuring the Nebula Award–winning author and his thoughts on topics like literary criticism, comic books, race, and sexuality. For nearly three decades, Samuel R. Delany’s science fiction has transported millions of readers to the fringes of time, technology, and outer space. Now Delany surveys the realms of his own experience as a writer, critic, theorist, and gay Black man in this collection of written interviews, a type of guided essay. Because the written interview avoids the “mutual presence positioned at the semantic core” of traditional interview, Delany explains, “a kind of cut remains between the participants—a fissure in which the truths there may be more malleable, less rigid.” Within that fissure Delany pursues the breadth and depth of his ideas on language and theory, the politics of literary composition, the experience of marginality, and the philosophical, commercial, and personal contexts of writing today. Gathered from sources as diverse as Diacritics and The Comics Journal, these interviews reveal the broad range of Delany’s thought and interests. “Delany has a unique place in late twentieth century letters. A lifelong inhabitant of the margins, both social and literary, he has used his marginalized status as a lens to focus his astute observations of American literature and society. From these interviews his voice emerges, provocative, precise, and engaging.” —Kathleen Spencer, University of Nebraska “Samuel R. Delany never shies away from contestable positions or provocative opinions. In his fiction, Delany can write like quicksilver, and in lectures or panel discussions, he is easily SF’s most articulate spokesperson in academia. . . . There is much here that is not covered in Delany’s critical or autobiographical writings, and much that anyone seriously interested in SF—or many of Delany’s other favorite topics—ought to consider.” —Locus “Delany is fascinating whether discussing SF, comics, or his experiences as a Black American, and this collection . . . is as entertaining as it is informative.” —Science Fiction Chronicle “Yevgeny Zamyatin? Stanislaw Lem? Forget it! Delany is both, with a lot of Borges and Bruno Schultz thrown in.” —Village Voice




Postsingular


Book Description

The Singularity has happened, and life afterward proves to be more bizarre than we thought. "SF book of the year" (Interzone).




Crucibles


Book Description

Classic popular account of the great chemists Trevisan, Paracelsus, Avogadro, Mendeléeff, the Curies, Thomson, Lavoisier, and others, up to A-bomb research and recent work with subatomic particles. 20 illustrations.




Handbook of Poultry Science and Technology, Secondary Processing


Book Description

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




Lawrie's Meat Science


Book Description

Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry




The Science of Clays


Book Description

This book is an attempt to provide a comprehensive and coherent description of three widely separated aspects of clays: the science of clays; the industrial uses of clays; and the role of clays in the environment. Most of the existing literature lacks such an integrated study and this work endeavours to fill that gap. An exhaustive account of the science of clays is presented in Part I of the book, which includes the classification, origin and evolution, composition and internal structure, chemical and physical properties of clays; soil mechanics; and analytical techniques for determining clay constituents. Part II provides a comprehensive description of the applications of clays and their derivatives in various industries, while Part III describes the role of clays in the environment; the pollution caused by clay minerals; and the application of clays in order to prevent environmental hazards. A principal feature of the book is its explanation of how the structure and composition of particular clay types facilitate their specific industrial or environmental applications, thus describing the interrelationship between three widely varying aspects of clay. A number of thought-provoking questions are raised at the end of the work in order to leave readers with a better insight in this regard.




Food Emulsifiers and Their Applications


Book Description

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.




Complete Stories


Book Description

Collected together in one ebook: every single one of Rudy Rucker's science-fiction stories, a trove of gnarl and wonder, dating over more than forty years. This, the updated 2021 edition of Complete Stories, includes stories from 1976 through 2021 Along with Rucker's solo stories, we have collaborations with Bruce Sterling, Marc Laidlaw, Paul Di Filippo, John Shirley, Terry Bisson, and Eileen Gunn.




A Textbook of Agronomy


Book Description




The Concept of Water


Book Description

Water is commonly taken for granted and treated with contempt, yet it is the very foundation of human existence. Assuming countless forms, it is deeply associated both with life and death, body and soul, purity and pollution, creation and destruction. "The Concept of Water" seeks to bring together the various aspects of our deeply ambiguous relationship with water, providing a systematic account of its symbolic and philosophical significance. This involves looking at how water has been conceived and the role it has played in everyday thought, mythology, literature, religion, philosophy, politics and science, both across cultures and through history. R. D. V. Glasgow was born in Sheffield and currently lives in Zaragoza. His previous books are "Madness, Masks and Laughter" (1995), "Split Down the Sides" (1997), and "The Comedy of Mind" (1999).