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1000 tulosta hakusanalla Maxime Rodinson

Träd i stad

Träd i stad

Olle Niklasson; Maxime Persdotter Wallström; Elizabeth Sercombe

Föreningen Konstepidemin
2020
nidottu
Boken Träd i stad är en bok som vill ge perspektiv på städernas träd. Träd som inte alltid uppmärksammas men som har en stor betydelse för platsen, klimatet, vår mentala hälsa och som en metafor för minne och vishet. Innehåller texter av Elizabeth Sercombe, Maxime Persdotter Wallström och Olle Niklasson, teckningar av Mona Wallström.
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La Flandre Vol D'Oiseau. Illustr .

La Flandre Vol D'Oiseau. Illustr .

Henry Havard; Franc Ois Antoine Maxime Lalanne

British Library, Historical Print Editions
2011
nidottu
Title: La Flandre a vol d'oiseau. Illustrations par ... M. Lalanne.Publisher: British Library, Historical Print EditionsThe British Library is the national library of the United Kingdom. It is one of the world's largest research libraries holding over 150 million items in all known languages and formats: books, journals, newspapers, sound recordings, patents, maps, stamps, prints and much more. Its collections include around 14 million books, along with substantial additional collections of manuscripts and historical items dating back as far as 300 BC.The HISTORY OF EUROPE collection includes books from the British Library digitised by Microsoft. This collection includes works chronicling the development of Western civilisation to the modern age. Highlights include the development of language, political and educational systems, philosophy, science, and the arts. The selection documents periods of civil war, migration, shifts in power, Muslim expansion into Central Europe, complex feudal loyalties, the aristocracy of new nations, and European expansion into the New World. ++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library Havard, Henry; Lalanne, Franc ois Antoine Maxime.; 1883. viii. 404 p.; 8 . 10270.ff.7.
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Theory of Sampling and Sampling Practice

Theory of Sampling and Sampling Practice

Francis F. Pitard; Maxime A. Pitard

TAYLOR FRANCIS LTD
2025
sidottu
Theory of Sampling and Sampling Practice, Fourth Edition is a step-by-step guide for anyone challenged by the many subtleties of sampling paticulate materials. It is the only comprehensive book merging the famous works of P. Gy, I. Visman and C.O. Ingamells into a single theory in a logical way. As a result, it is the most advanced book on sampling that can be used by all sampling practitioners around the world.Many complex features are covered by an entire chapter or several chapters, such as:· Sampling of precious metals, and trace constituents· Sampling the environment· Sampling for moisture determination· Sampling for particle size distribution· Introduction to equi-probabilistic sampling· Correct design of sampling systems· Sampling for metallurgical accounting and process control· Taking advantage of existing chronological data· Proportional sampling and bed blending· Graphic evolution of a bias testThe Fourth Edition is a valuable guide for mineral processing engineers, metallurgists, geologists, miners, chemists, environmental scientists and academics who should teach the Theory of Sampling. The book is set in a pragmatic way ideal for self-teaching critically important subjects that have been overlooked for too long by universities and colleges. The new edition covers recent knowledge acquired during the past 25 years, accumulated by the many World Conferences on Sampling and Blending; as a result many notations are new. New chapters have been added to emphasize chronostatistics. Visman and Ingamells’ works, and the importance of sampling for trace constituents.
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Modernist Cuisine:The Art and Science of Cooking

Modernist Cuisine:The Art and Science of Cooking

Nathan Myhrvold; Chris Young; Maxime Bilet

The Cooking Lab
2021
sidottu
A revolution is underway in the art of cooking.Just as French Impressionists upended centuries of tradition, MODERNIST CUISINE has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art.Nathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime. Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, and The Photography of Modernist Cuisine are works destined to reinvent cooking.
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