Shooting incident reconstruction [[electronic resource] /] / Lucien Haag

• Record Nr.: UNINA9910458469503321
• Autore: Haag Lucien C
• Pubbl/distr/stampa: Amsterdam ; ; Boston, : Elsevier Academic Press, 2006
• ISBN: 1-281-05027-X; 9786611050276; 0-08-048089-6
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (373 p.)
• Disciplina: 363.25/62
• Soggetti: Forensic ballistics; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Cover; Title page; Copyright page; Table of contents; List of Color Plates; Introduction; 1 Case Approach, Philosophy, and Objectives; 2 The Reconstructive Aspects of Class Characteristics and a Limited Universe; 3 Is it a Bullet Hole?; 4 Some Useful Reagents and their Application; 5 Distance and Orientation Derived from Gunshot Residue Patterns; 6 Projectile Penetration and Perforation; 7 Projectile Ricochet and Deflection; 8 The Principles of ""Trajectory"" Reconstruction; 9 The Shooting of Motor Vehicles; 10 Bullet Track (""Trajectory"") Determinations in Gunshot Victims; 11 Trace Evidence Considerations Associated with Firearms Evidence: Evidentiary and Reconstructive Aspects12 Cartridge Case Ejection and Ejection Patterns; 13 True Ballistics: Long Range Shootings and Falling Bullets; 14 Shotgun Shootings and Evidence; 15 Ultimate Objectives, Reports, and Court Presentation; Appendix; Glossary; Index; Color Plates
• Sommario/riassunto: Forensic scientists, law enforcement, and crime scene investigators are often tasked with reconstruction of events based on crime scene evidence, and the subsequent analysis of that evidence. The use and misuse of firearms to perpetrate crimes from theft to murder necessitates numerous invitations to reconstruct shooting incidents. The discharge of firearms and the behavior of projectiles create many ; forms of physical evidence that, through proper testing and interpretation by a skilled forensic scientist, can establish what did and what did not occur. This book is generated from the authors n

Pasta : the story of a universal food / / Silvano Serventi and Françoise Sabban ; translated by Antony Shugaar

• Record Nr.: UNINA9910797219203321
• Autore: Serventi Silvano
• Pubbl/distr/stampa: New York : , : Columbia University Press, , [2002]; ©2002
• ISBN: 0-231-51944-3
• Descrizione fisica: 1 online resource (464 p.)
• Collana: Arts and traditions of the table : perspectives on culinary history
• Classificazione: LC 17000
• Disciplina: 641.8/22
• Soggetti: Cooking (Pasta); Pasta industry
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Frontmatter -- Contents -- Series Editor's Preface -- Preface -- Note Concerning a Definition of Pasta Products -- Acknowledgments -- Introduction -- 1. The Infancy of an Art -- 2. The Time of the Pioneers -- 3. From the Hand to the Extrusion Press -- 4. The Golden Age of the Pasta Manufactory -- 5. The Industrial Age -- 6. Pasta Without Borders -- 7. The Time of Plenty -- 8. The Taste for Pasta -- 9. China: Pasta's Other Homeland -- 10. The Words of Pasta -- Notes -- Bibliography -- Index
• Sommario/riassunto: Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has ; resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!