01892nam 2200457 450 991071690470332120230412115234.0(CKB)5470000002527154(OCoLC)1287022069(EXLCZ)99547000000252715420211202d2011 ua 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierHydrogeology and water quality of the Floridan Aquifer system and effects of lower Floridan Aquifer pumping on the upper Floridan Aquifer at Fort Stewart, Georgia /by John S. Clarke, Gregory C. Cherry, and Gerard J. GonthierReston, Virginia :U.S. Department of the Interior, U.S. Geological Survey,2011.1 online resource (viii, 59 pages) illustrations (some color), color mapsScientific investigations report ;2011-5065"Prepared in cooperation with the U.S. Department of the Army."Includes bibliographical references (pages 46-48).HydrogeologyFloridan AquiferWater qualityFloridan AquiferWater withdrawalsFloridan AquiferWater-supplyGeorgiaFort StewartHydrogeologyWater qualityWater withdrawalsWater-supplyClarke J. S(John Stuart),1389500Gonthier Gerard J(Gerard Joseph),1962-Cherry Gregory C.Geological Survey (U.S.),United States.Army.GPOGPOBOOK9910716904703321Hydrogeology and water quality of the Floridan Aquifer system and effects of lower Floridan Aquifer pumping on the upper Floridan Aquifer at Fort Stewart, Georgia3507959UNINA02256nam 2200481 a 450 991079062440332120230802010713.01-58644-286-4(CKB)2550000001133987(OCoLC)797830609(CaPaEBR)ebrary10566479(MiAaPQ)EBC919255(Au-PeEL)EBL919255(CaPaEBR)ebr10566479(CaONFJC)MIL533696(OCoLC)794328494(EXLCZ)99255000000113398720120123d2012 uy 0engurcn|||||||||The ACE advantage[electronic resource] how smart companies unleash talent for optimal performance /William A. Schiemann1st ed.Alexandria, Va. Society for Human Resources Managementc20121 online resource (261 p.) 1-58644-270-8 1-306-02445-5 Includes bibliographical references and index.Preface -- Acknowledgments -- Introduction : the business and talent imperative -- The new talent assumptions -- Why you need to change -- People equity : the driver of talent optimization -- Leveraging critical stakeholders -- The power of understanding -- Getting the top team on board -- Managing to high ACE -- Quantifying talent optimization -- Measuring talent optimization -- The talent scorecard -- Using ace to optimize the talent processes -- Using the ACE lens to optimize the talent lifecycle -- Attracting and acquiring great talent -- Getting to high performance : onboarding, training, and performance management -- Assuring the future : developing leaders and retaining and recovering talent -- Embedding and acting -- Embedding ace in your culture -- Building a high ace organization -- Endnotes -- Index -- About the author.Personnel managementAbilityPerformancePersonnel management.Ability.Performance.658.3/14Schiemann William1492049MiAaPQMiAaPQMiAaPQBOOK9910790624403321The ACE advantage3714305UNINA05046oam 2200721 c 450 99630883890331620240424225720.03-8394-3031-310.14361/9783839430316(CKB)4340000000001025(DE-B1597)452994(OCoLC)987569375(OCoLC)992508583(DE-B1597)9783839430316(MiAaPQ)EBC5085874(Au-PeEL)EBL5085874(OCoLC)1049912977(ScCtBLL)c4c1bde4-bad5-4aa1-b1d1-d2c4e5bf70ad(transcript Verlag)9783839430316(MiAaPQ)EBC6955913(Au-PeEL)EBL6955913(oapen)https://directory.doabooks.org/handle/20.500.12854/29100(EXLCZ)99434000000000102520220221d2017 uy 0engur|||---|||||txtrdacontentcrdamediacrrdacarrierCulinary TurnAesthetic Practice of CookeryNicolaj van der Meulen, Jörg Wiesel, Anneli Käsmayr, Raphaela Reinmann1st ed.Bielefeldtranscript Verlag20171 online resource (324 pages)Ästhetische Praxis13-8376-3031-5 Frontmatter 1 Content 5 Foreword 9 Introduction 13 Avant-garde Natural Cuisine. Nicolaj van der Meulen, Jörg Wiesel and Stefan Wiesner in Conversation on Cooking as Aesthetic Practice 25 Anthropocene Kitchen 39 The Evolution of Kitchen Design. A Yearning for a Modern Stone Age Cave 47 The Kitchen of the Future. Somewhere Between Sci-Fi and Social Design 57 La Brigade de Cuisine 63 Kitchen Culture 65 Plates 67 Three Theses for Increased Enjoyment 71 The Mind's Eye and Palate 79 Saving Diversity 83 Sustainable Food Systems 87 Consciously, but Not Knowingly 91 Morsels 99 No Title 113 Pig's Head/Chard/Milk/Bay Leaf/Lime/Anchovies 119 Gratin of Green Tagliolini with Braised Pig's Cheeks, Lime and Bay 123 Recipe Plan 129 Pig's Cheeks with Crisped Ears, Chard and Bay Leaf 133 Dish(es) Using Pig'' Head, Milk, Chard, Anchovies, Lime and Bay Leaves 137 Pig's Head in Chard/Sautéed Chard Stems/ Chard Sponge/Bay Leaf Milk Froth/Candied Lime Zest/Anchovy and Lime Puree 143 Evolution - Culinary Culture - Cooking Technology 149 Food in the Metabolic Era 161 Food as a Medium Between Art and Cuisine. Rirkrit Tiravanija's Gastronomic Installations 173 For a Good Time dilettantin produktionsbüro: Transitory Spaces of Art Production, Presentation and Distribution 189 Babette's Culinary Turn. An Essay 207 A Taste of Home 211 Foreign Food and Table Arts 219 Plating Food. On the Pictorial Arrangement of Cuisine on the Plate 235 Decay and Other Flip Sides. Gastronautical Ramblings About Post-Culinary Design Possibilities 251 On the Sensation of Freshly Grated Lemon Zest. Anneli Käsmayr and Thomas A. Vilgis Talk About Food Innovation, Taste and Emotion 265 Perfume and Cooking 279 Culinary Criteria Creation in an Open Society 285 Bibliography 299 List of Figures 311 Contributors 317Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice - in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by crisis of eating behaviour and a philosophy of cooking as a speculative cultural technique. This volume investigates the dimensions of a new culinary turn, combining for the very first time contributions from the theory and practice of cooking.Ästhetische Praxis Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies;Aesthetic Practice.Aesthetics.Convivium.Culinary Arts.Cultural Studies.Culture.Food Studies.Gastronomy.Nova-regio-cooking.Nutrition.Culinary Turn; Aesthetic Practice; Gastronomy; Nova-regio-cooking; Nutrition; Culinary Arts; Convivium; Culture; Aesthetics; Food Studies; Cultural Studies;640van der Meulen Nicolajedt1434163Käsmayr Anneli878949van der Meulen NicolajedtWiesel JörgedtReinmann RaphaelaedtKnowledge Unlatched - KU Select 2016: Frontlist Collectionfndhttp://id.loc.gov/vocabulary/relators/fndDE-B1597DE-B1597BOOK996308838903316Culinary Turn3586445UNISA