LEADER 02443nam 2200421 n 450 001 996390288103316 005 20200824120749.0 035 $a(CKB)4940000000099637 035 $a(EEBO)2240865778 035 $a(UnM)99829741e 035 $a(UnM)99829741 035 $a(EXLCZ)994940000000099637 100 $a19950622d1681 uy | 101 0 $aeng 135 $aurbn||||a|bb| 200 04$aThe art of dialling$b[electronic resource] $eperformed geometrically, by scale and compasses: arithmetically, by the canons of sines and tangents: instrumentally, by a trigonal instrument. The geometrical part whereof is performed by projecting of the sphere in plano, upon the plan it self, whereby not only the making, but the reason also of dials is discovered. A second way of geometrical dialling very easie, plain and universal. The third edition. To which is added a supplement; shewing, how by scale and compasses to inscribe such circles of the sphere into sun-dial-plans that shall shew (besides the hour of the day) the diurnal motion of the sun; his place in the zodiack; the time from his rising, and setting; Babilonian, Italian, and Jewish hours; the point of the compass upon which the sun is at any time of the day, and the proportions of shadows to their heights. Also, a general and easie way to project hour lines upon all kinds of supersicies without any regard had to their standing. And, how from a glass horizontally plac 210 $aLondon $cprinted for Thomas Braddyll, and sold by the booksellers of London and Westminster$dM D CC. [1700] 215 $a[6], 166, 3-24 p., [4] leaves of plates $cill 300 $aWith final advert leaf. 300 $aSupplement published separately, cf. Wing L1934A; pagination and register separate. 300 $aImperfect: pgs. 1-2 lacking from Supplement; register begins with A2. 300 $aReproduction of the original at the British Library. 330 $aeebo-0018 606 $aSundials$vEarly works to 1800 606 $aMathematical instruments$vEarly works to 1800 606 $aDialing$vEarly works to 1800 615 0$aSundials 615 0$aMathematical instruments 615 0$aDialing 700 $aLeybourn$b William$f1626-1716.$01001442 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390288103316 996 $aThe art of dialling$92306900 997 $aUNISA LEADER 04525nam 22009015 450 001 9910781531403321 005 20230802004323.0 010 $a1-283-36976-1 010 $a9786613369765 010 $a0-520-95197-2 024 7 $a10.1525/9780520951976 035 $a(CKB)2550000000074264 035 $a(EBL)816156 035 $a(OCoLC)769342350 035 $a(SSID)ssj0000551883 035 $a(PQKBManifestationID)12204529 035 $a(PQKBTitleCode)TC0000551883 035 $a(PQKBWorkID)10537891 035 $a(PQKB)10228673 035 $a(DE-B1597)520978 035 $a(OCoLC)774290531 035 $a(DE-B1597)9780520951976 035 $a(MiAaPQ)EBC816156 035 $a(EXLCZ)992550000000074264 100 $a20200424h20122012 fg 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe Philosophy of Food /$fDavid M. Kaplan 210 1$aBerkeley, CA :$cUniversity of California Press,$d[2012] 210 4$dİ2012 215 $a1 online resource (321 p.) 225 0 $aCalifornia Studies in Food and Culture ;$v39 300 $aDescription based upon print version of record. 311 $a0-520-26933-0 327 $tFront matter --$tTable of Contents --$tIntroduction: The Philosophy of Food --$t1. Real Men Have Manners --$t2. Down-Home Global Cooking: A Third Option between Cosmopolitanism and Localism --$t3. Hunger Is the Best Sauce: The Aesthetics of Food --$t4. Smells, Tastes, and Everyday Aesthetics --$t5. Ethical Gourmandism --$t6. Two Evils in Food Country: Hunger and Lack of Representation --$t7. Ethics and Genetically Modified Food --$t8. The Ethics of Food Safety in the Twenty-First Century: Who Keeps the Public Good? --$t9. The Myth of Happy Meat --$t10. Animal Welfare, Happy Meat, and Veganism as the Moral Baseline --$t11. Animal Ethics and Food Production in the Twenty-First Century --$t12. Nature Politics and the Philosophy of Agriculture --$t13. The Ethics and Sustainability of Aquaculture --$t14. Scenarios for Food Security --$t15. Nutritionism and Functional Foods --$t16. In Vitro Meat: What Are the Moral Issues? --$tContributors --$tIndex 330 $aThis book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in-depth analysis to many contemporary debates in food studies-Slow Food, sustainability, food safety, and politics-and addresses such issues as "happy meat," aquaculture, veganism, and table manners. The result is an extraordinary resource that guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do. 410 0$aCalifornia Studies in Food and Culture 606 $aFood 610 $abooks for my first business dinner. 610 $abooks for reluctant readers. 610 $abooks for restaurant owners. 610 $achanging my diet. 610 $acooking diet. 610 $acooking. 610 $aculinary techniques. 610 $aculinary. 610 $aeasy to read. 610 $afirst date manners. 610 $afood and cooking. 610 $afood and culinary. 610 $afood and hunger. 610 $afood safety. 610 $afood. 610 $agood table manners. 610 $aguide to cooking. 610 $ahistory of food. 610 $ahow to act at business dinners. 610 $ameatless meals. 610 $apage turner. 610 $aplant based diets. 610 $arestaurant etiquette. 610 $asafe food. 610 $atable etiquette. 610 $avegetarianism. 610 $awhat is aquaculture. 610 $awhat is veganism. 615 0$aFood 676 $a641.3 702 $aKaplan$b David M.$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bDE-B1597 801 1$bDE-B1597 906 $aBOOK 912 $a9910781531403321 996 $aThe Philosophy of Food$93743612 997 $aUNINA