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1. |
Record Nr. |
UNINA9910713847003321 |
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Autore |
Miller Kate M. |
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Titolo |
Ecological integrity of tree regeneration in Acadia National Park Spruce-fir forests / / Kate M. Miller, Evan K. Heck, Brian R. Mitchell |
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Pubbl/distr/stampa |
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Fort Collins, Colorado : , : U.S. Department of the Interior, National Park Service, Natural Resource Stewardship and Science, , 2013 |
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Descrizione fisica |
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1 online resource (vii, 27 pages) : color illustrations, color maps |
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Collana |
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Natural resource report ; ; NPS/ACAD/NRR--2013/660 |
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Soggetti |
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Ecological integrity - Maine - Acadia National Park |
Forest regeneration - Maine - Acadia National Park |
Spruce - Maine - Acadia National Park |
National parks and reserves - Environmental aspects - Maine - Acadia National Park |
Acadia National Park (Me.) |
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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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"NPS 123/120844, May 2013"--Page ii. |
"Experience You America"--Page 4 of cover. |
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Nota di bibliografia |
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Includes bibliographical references (pages 21-24). |
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2. |
Record Nr. |
UNINA9910786217903321 |
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Titolo |
Table settings : the material culture and social context of dining, AD 1700-1900 / / edited by James Symonds |
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Pubbl/distr/stampa |
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Oxford ; ; Oakville, Conn. : , : Oxbow Books, , 2010 |
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©2010 |
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ISBN |
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1-84217-752-4 |
1-299-48519-7 |
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Descrizione fisica |
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1 online resource (viii, 181 pages) : illustrations, maps, plans |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food habits - History - 18th century |
Food habits - History - 19th century |
Dinners and dining - Social aspects - History - 18th century |
Dinners and dining - Social aspects - History - 19th century |
Material culture - History - 18th century |
Material culture - History - 19th century |
Archaeology and history |
Social archaeology |
Social history - 18th century |
Social history - 19th century |
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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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Includes papers presented at a conference entitled "The table : the material culture and social context of dining in the historical periods," held at University of Sheffield, April 23-25, 2004. |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Cover; Acknowledgements; List of Contributors; 1. Introduction (James Symonds); 2. Producing for the Table: A View from the Staffordshire Potteries (David Barker); 3. Trade Catalogues: Elaborations and Virtual Collections (Christine Ball); 4. Chocolatada! Sensing the Past: Recreating a 17th-Century Chocolate Recipe (Annie Gray); 5. Conspicuous Consumption: How to Organize a Feast (Joan Unwin); 6. Dining at Endcliffe Hall (Julie Banham); 7. Privy to the Feast: Eighty to Supper Tonight (Mary C. Beaudry) |
8. Separating the Spheres in Early 19th-Century New York City: |
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Redefining Gender among the Middle Class (Diana diZerega Wall); 9. Domesticity and the Dresser: An Archaeological Perspective from Rural 19th-CenturyPembrokeshire (Harold Mytum); 10. 'We Lived Well at the Hagg': Foodways and Social Belonging in Working-ClassRural Cheshire (Darren Griffi n and Eleanor Conlin Casella); 11. The Material Manifestations of 19th-Century Irish America (Stephen A. Brighton); 12 The Ceramic Revolution in Iceland (Gavin Lucas) |
13. Gentility: A Historical Context for the Material Culture of the Table in the 'Long 19th Century',1780-1915 (Linda Young); 14. Feeding Workers: Food and Drink in Early Colonial Australia (Susan Lawrence); 15. A Not So Useless Beauty: Economy, Status, Function, and Meaning in the Interpretation of Transfer-Printed Tablewares (Alasdair Brookes); 16. Postcard from Te Awamutu: Eating and Drinking with the Troops in the New Zealand War Front(Alexy Simmons) |
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Sommario/riassunto |
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Fernand Braudel famously observed that the 'mere smell of cooking can evoke a whole civilization'. The way that food is prepared, served, and eaten reveals a great deal about the structure and workings of any society. It is therefore not surprising that food, and the culturally specific etiquettes and equipment that surround the act of eating have been studied by scholars from a wide range of disciplines. The papers in this volume consider the changes that occurred in Old and New World dining and related culinary activities between the 17th century and the early 20th century. |
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3. |
Record Nr. |
UNINA9910146109303321 |
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Titolo |
Critical thinking and learning / / edited by Mark Mason |
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Pubbl/distr/stampa |
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Malden, MA, : Blackwell Pub., 2008 |
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ISBN |
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9786612684302 |
9781282684300 |
1282684302 |
9781444306774 |
1444306774 |
9781444306781 |
1444306782 |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (146 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Critical thinking - Study and teaching |
Reflective learning |
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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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Description based upon print version of record. |
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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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Critical thinking and learning / Mark Mason -- Kinds of thinking, styles of reasoning / Michael A. Peters -- Culture, cognitive pluralism and rationality / Colin Evers -- Is there a geography of thought for East-West differences? why or why not? / Ho Mun Chan and Hektor K. T. Yan -- False dichotomy? 'Western' and 'Eastern' concepts of scholarship and learning / Janette Ryan and Kam Louie -- Learning, empowerment and judgement / Michael Luntley -- Is Popper's falsificationist heuristic a helpful resource for developing critical thinking? / Chi-Ming Lam -- Critical thinking as a source of respect for persons: a critique / Christine Doddington -- Re-conceptualizing critical thinking for moral education in culturally plural societies / Duck-Joo Kwak. |
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Sommario/riassunto |
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By introducing current debates in the field of critical thinking and posing new questions from contributing scholars, Critical Thinking and Learning examines the received wisdom in the field of critical thinking and learning.Examines the different perspectives in the field of critical thinking and learningProvides insights into critical thinking by posing |
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new questions from contributing authorsIntroduces cross-cultural viewpoints into the dominant 'western'-based educational viewpointHighlights differences among a variety of thinkers in the field |
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