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Record Nr. |
UNINA9910777726903321 |
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Autore |
Chace William M |
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Titolo |
100 semesters : my adventures as student, professor, and university president, and what I learned along the way / / William M. Chace |
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Pubbl/distr/stampa |
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Princeton, N.J. : , : Princeton University Press, , 2006 |
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ISBN |
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1-282-12965-1 |
9786612129650 |
1-4008-2730-2 |
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Descrizione fisica |
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1 online resource (viii, 354 pages) |
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Collana |
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The William G. Bowen Series ; ; 47 |
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Disciplina |
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Soggetti |
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Education, Higher - United States |
Universities and colleges - United States |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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I knew exactly what I was doing -- Haverford: the guilty reminder -- And all will be well -- The readiness is all -- Berkeley: thoroughly unready -- The discipline of literature -- A new kind of proletariat -- Going south -- Reading in jail -- Poetry and politics -- The storehouse of knowledge -- Unfolding the origami of teaching -- Tenure and its discontents -- Tenure tested -- Teaching and its discontents -- The English department in disarray -- Why join the administration? -- Exchanging reflection for action -- Diversity university -- Marching to a different drummer -- The puzzle of leadership -- Looking at success; looking at failure -- Learning and then leaving -- A school with aspirations -- Being a proprietor -- Real power and imaginary power -- "A king of infinite space." |
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Sommario/riassunto |
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In One Hundred Semesters, William Chace mixes incisive analysis with memoir to create an illuminating picture of the evolution of American higher education over the past half century. Chace follows his own journey from undergraduate education at Haverford College to teaching at Stillman, a traditionally African-American college in Alabama, in the 1960's, to his days as a professor at Stanford and his appointment as president of two very different institutions--Wesleyan University and Emory University. Chace takes us with him through his decades in |
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education--his expulsion from college, his boredom and confusion as a graduate student during the Free Speech movement at Berkeley, and his involvement in three contentious cases at Stanford: on tenure, curriculum, and academic freedom. When readers follow Chace on his trip to jail after he joins Stillman students in a civil rights protest, it is clear that the ideas he presents are born of experience, not preached from an ivory tower. The book brings the reader into both the classroom and the administrative office, portraying the unique importance of the former and the peculiar rituals, rewards, and difficulties of the latter. Although Chace sees much to lament about American higher education--spiraling costs, increased consumerism, overly aggressive institutional self-promotion and marketing, the corruption of intercollegiate sports, and the melancholy state of the humanities--he finds more to praise. He points in particular to its strength and vitality, suggesting that this can be sustained if higher education remains true to its purpose: providing a humane and necessary education, inside the classroom and out, for America's future generations. |
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2. |
Record Nr. |
UNINA9910166634903321 |
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Autore |
Grainger Keith |
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Titolo |
Wine production and quality / / Keith Grainger, Hazel Tattersall |
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Pubbl/distr/stampa |
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West Sussex, England : , : Wiley Blackwell, , 2016 |
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©2016 |
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ISBN |
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1-78785-084-6 |
1-118-93458-X |
1-118-93457-1 |
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Edizione |
[Second edition.] |
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Descrizione fisica |
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1 online resource (369 p.) |
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Collana |
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Disciplina |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Revised edition of: Wine production / Keith Grainger and Hazel Tattersall. Oxford ; Ames, Iowa : Blackwell Pub., 2005. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Title Page; Table of Contents; Preface; Acknowledgements; PART 1: Introduction to Part 1 - Wine Production; CHAPTER 1: Viticulture - the basics; 1.1 The grape vine; 1.2 Grape varieties; 1.3 The structure of the grape berry; 1.4 Crossings, hybrids, clonal and massal selection; 1.5 Grafting; 1.6 Phylloxera vastatrix; 1.7 Rootstocks; 1.8 The life of the vine; CHAPTER 2: Climate; 2.1 World climate classifications; 2.2 Climatic requirements of the grape vine; 2.3 Climatic enemies of the grape vine; 2.4 Mesoclimate and microclimate; 2.5 The concept of degree days; 2.6 Impact of climate; 2.7 Weather |
2.8 Climate changeCHAPTER 3: Soil; 3.1 Soil requirements of the grape vine; 3.2 Influence of soils upon wine style and quality; 3.3 Soil types suitable for viticulture; 3.4 Soil compatibility; 3.5 Terroir; CHAPTER 4: The vineyard; 4.1 Vineyard location and site selection; 4.2 Density of planting of vines; 4.3 Training systems; 4.4 Pruning methods and canopy management; 4.5 Irrigation; 4.6 The vineyard cycle and work in the vineyard; 4.7 Grape-berry development; CHAPTER 5: Pests and diseases; 5.1 Important vineyard pests; 5.2 Diseases; 5.3 Prevention and treatments |
CHAPTER 6: Environmentally sensitive vineyard practices6.1 Conventional viticulture; 6.2 IPM; 6.3 Organic viticulture; 6.4 Biodynamic viticulture; 6.5 Natural wine; CHAPTER 7: The harvest; 7.1 Grape ripeness and the timing of picking; 7.2 Harvesting methods; 7.3 Style and quality; CHAPTER 8: Vinification and winery design; 8.1 Basic principles of vinification; 8.2 Winery location and design; 8.3 Winery equipment; CHAPTER 9: Red winemaking; 9.1 Sorting, destemming and crushing; 9.2 Must analysis; 9.3 Must preparation; 9.4 Fermentation, temperature control and extraction; 9.5 Maceration |
9.6 Racking9.7 Pressing; 9.8 Malolactic fermentation; 9.9 Blending; 9.10 Maturation; CHAPTER 10: Dry white winemaking; 10.1 Crushing and pressing; 10.2 Must preparation; 10.3 Fermentation; 10.4 MLF; 10.5 Lees ageing; 10.6 Maturation; CHAPTER 11: Red and white winemaking - detailed processes; 11.1 Must concentration; 11.2 Methods of extraction; 11.3 Macro-, micro- and hyper-oxygenation; 11.4 Removal of excess alcohol; 11.5 The choice of natural or cultured yeasts; 11.6 Destemming; 11.7 Fermenting high-density musts to dryness; 11.8 Wine presses and pressing |
11.9 Technology and the return to traditionCHAPTER 12: Barrel maturation and oak treatments; 12.1 History of barrel usage; 12.2 Oak and oaking; 12.3 The influence of the barrel; 12.4 Oak treatments; CHAPTER 13: Preparing wine for bottling; 13.1 Fining; 13.2 Filtration; 13.3 Stabilisation; 13.4 Adjustment of sulfur dioxide levels; 13.5 Choice of bottle closures; CHAPTER 14: Making other types of still wine; 14.1 Medium-sweet and sweet wines; 14.2 Rosé wines; 14.3 Fortified (liqueur) wines; CHAPTER 15: Sparkling wines; 15.1 Fermentation in a sealed tank; 15.2 Second fermentation in bottle |
15.3 Traditional method |
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