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200 14$aThe soul of design$b[electronic resource] $eharnessing the power of plot to create extraordinary products /$fLee Devin and Robert D. Austin
210   $aStanford, California $cStanford Business Books, an imprint of Stanford University Press$d2012
215   $a1 online resource (193 p.)
300   $aDescription based upon print version of record.
311   $a0-8047-5720-8 
320   $aIncludes bibliographical references and index.
327   $aContents; Acknowledgments; Part One: Non-Ordinary Products (and Services); Part Two: The Component Parts of Form; Part Three:Qualities of the Soul (of Design) and Their Consequences; Part Four:Makers and Creativity: Toward Commercial Success with Special Things; Part Five:Closure; Glossary; Cases Examined; Research Approach; Notes; Bibliography; Index
330   $aWhat makes the Apple iPhone cool? Bang & Olufsen and Samsung's televisions beautiful?  Any of a wide variety of products and services special? The answer is not simply functionality or technology, for competitors' products are often as good. The Soul of Design explores the uncanny power of some products to grab and hold attention-to create desire. To understand what sets a product apart in this way, authors Lee Devin and Robert Austin push past personal taste and individual response to adopt a more conceptual approach. They carefully explore the hypothe
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200 00$aGreen food $ean A-to-Z guide /$fDustin Mulvaney, general editor
210   $aThousand Oaks, Calif. $cSAGE$d2010
210  1$aThousand Oaks, Calif. :$cSAGE Publications Inc.,$d2010.
215   $a1 online resource
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300   $aDescription based upon print version of record.
311   $a1-4129-7187-X 
320   $aIncludes bibliographical references and index.
327   $a""Cover ""; ""Contents""; ""About the Editors""; ""Introduction""; ""Readera???s Guide""; ""List of Articles""; ""List of Contributors""; ""Green Food Chronology""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""L""; ""M""; ""N""; ""O""; ""P""; ""R""; ""S""; ""T""; ""U""; ""V""; ""W""; ""Y""; ""Green Food Glossary""; ""Index""
330 8 $aLaying out the contours of the field of agri-food studies, this book draws on scholars of political ecology, rural sociology, geography, and environmental studies to paint a picture of agriculture and food, and provides readers with an understanding of the institutions, practices, and concepts to identify what is 'green' food.
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