This truck-shaped, lift-the-flap board book combines food with things that go for a novelty that has more than gears under the hood.
Enjoy sampling the local food on holiday in Spain, read restaurant menus and shop with confident using this practical pocket guide:
This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
Italy in 1850 was a politically weak and divided country. The revolutionary spirit of 1848 had faded; much of the country was again under foreign control. Her political leaders were in exile, but they could not dismiss their dreams of a united Italy. Raymond Grew, in his account of the Italian National Society, shows the part that the Society had in realizing these dreams, and presents fresh material on the climactic years of the Risorgimento--who participated in it, what issues were involved, and how unification was accomplished. Drawing upon unpublished materials from archives and libraries throughout Europe, the author presents a comprehensive picture of the social, political, and intellectual climate of the period in which Italy became a nation.
Originally published in 1963.
The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These paperback editions preserve the original texts of these important books while presenting them in durable paperback editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first. It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience. G. A. F. R. J. D. R. Contributors Dr G . . Brittori Department of Biochemistry, University of Liverpool, PO Box 147, Liverpool L69 3BX, UK Professor F. J. Francis Department of Food Science, College of Food and Natural Resources, University of MassaÂ chusetts, Amherst, MA 01003, USA Dr G. A. F. Hendry NERC Unit of Comparative Plant Ecology, Department of Animal and Plant Sciences, University of Sheffield, Sheffield S10 2TN, UK Mr B. S.