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1. |
Record Nr. |
UNINA9910785334403321 |
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Autore |
Herbert Christopher |
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Titolo |
Victorian relativity [[electronic resource] ] : radical thought and scientific discovery / / Christopher Herbert |
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Pubbl/distr/stampa |
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Chicago, : University of Chicago Press, c2001 |
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ISBN |
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1-282-90193-1 |
9786612901935 |
0-226-32736-1 |
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Descrizione fisica |
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1 online resource (319 p.) |
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Disciplina |
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Soggetti |
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Relativity - History - 19th century |
Knowledge, Theory of - 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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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references (p. 263-277) and index. |
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Nota di contenuto |
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Front matter -- Contents -- Acknowledgments -- PREFACE: Relativity and Ideology -- INTRODUCTION. The Conspiracy against Truth -- Chapter 1. Difference, Unity, Proliferation -- Chapter 2. Relativity and Authority -- Chapter 3. The Relativity of Logic -- Chapter 4. Karl Pearson and the Human Form Divine -- Chapter 5. Frazer and Einstein -- Afterword: Protagoras and History-Writing -- Notes -- Works Cited -- Index |
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Sommario/riassunto |
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One of the articles of faith of twentieth-century intellectual history is that the theory of relativity in physics sprang in its essentials from the unaided genius of Albert Einstein; another is that scientific relativity is unconnected to ethical, cultural, or epistemological relativisms. Victorian Relativity challenges these assumptions, unearthing a forgotten tradition of avant-garde speculation that took as its guiding principle "the negation of the absolute" and set itself under the militant banner of "relativity." Christopher Herbert shows that the idea of relativity produced revolutionary changes in one field after another in the nineteenth century. Surveying a long line of thinkers including Herbert Spencer, Charles Darwin, Alexander Bain, W. K. Clifford, W. S. Jevons, Karl Pearson, James Frazer, and Einstein himself, Victorian Relativity argues that the early relativity movement was bound closely |
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to motives of political and cultural reform and, in particular, to radical critiques of the ideology of authoritarianism. Recuperating relativity from those who treat it as synonymous with nihilism, Herbert portrays it as the basis of some of our crucial intellectual and ethical traditions. |
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2. |
Record Nr. |
UNINA9910789220903321 |
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Autore |
Varnam Alan H |
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Titolo |
Milk and Milk Products [[electronic resource] ] : Technology, chemistry and microbiology / / by Alan H. Varnam |
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Pubbl/distr/stampa |
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New York, NY : , : Springer US : , : Imprint : Springer, , 1994 |
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ISBN |
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1-4613-5732-2 |
1-4615-1813-X |
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Edizione |
[1st ed. 1994.] |
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Descrizione fisica |
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1 online resource (XI, 451 p.) |
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Collana |
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Food products series Milk and milk products |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food—Biotechnology |
Food Science |
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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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Bibliographic Level Mode of Issuance: Monograph |
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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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1 Introduction -- 2 Liquid milk and liquid milk products -- 3 Concentrated and dried milk products -- 4 Dairy protein products -- 5 Cream and cream-based products -- 6 Butter, margarine and spreads -- 7 Cheese -- 8 Fermented milks -- 9 Ice cream and related products. |
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Sommario/riassunto |
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Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads |
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into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists. |
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