ASIATRIB' 2006 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download ASIATRIB' 2006 PDF full book. Access full book title ASIATRIB' 2006 by Nihon Junkatsu Gakkai. Download full books in PDF and EPUB format.
Author: Nihon Junkatsu Gakkai
Publisher:
ISBN: 9784990013981
Category : Tribology
Languages : en
Pages :
Get Book Here
Book Description
Author: Nihon Junkatsu Gakkai
Publisher:
ISBN: 9784990013981
Category : Tribology
Languages : en
Pages :
Get Book Here
Book Description
Author: Jianbin Luo
Publisher: Springer Science & Business Media
ISBN: 3642036538
Category : Technology & Engineering
Languages : en
Pages : 1040
Get Book Here
Book Description
"Advanced Tribology" is the proceedings of the 5th China International Symposium on Tribology (held every four years) and the 1st International Tribology Symposium of IFToMM, held in Beijing 24th-27th September 2008. It contains seven parts: lubrication; friction and wear; micro/nano-tribology; tribology of coatings, surface and interface; biotribology; tribo-chemistry; industry tribology. The book reflects the recent progress in the fields such as lubrication, friction and wear, coatings, and precision manufacture etc. in the world. The book is intended for researchers, engineers and graduate students in the field of tribology, lubrication, mechanical production and industrial design. The editors Jianbin Luo, Yonggang Meng, Tianmin Shao and Qian Zhao are all the professors at the State Key Lab of Tribology, Tsinghua University, Beijing.
Author: Sujeet K. Sinha
Publisher: Springer Science & Business Media
ISBN: 3642369359
Category : Technology & Engineering
Languages : en
Pages : 276
Get Book Here
Book Description
This book brings together recent developments in the areas of MEMS tribology, novel lubricants and coatings for nanotechnological applications, biomimetics in tribology and fundamentals of micro/nano-tribology. Tribology plays important roles in the functioning and durability of machines at small length scales because of the problems associated with strong surface adhesion, friction, wear etc. Recently, a number of studies have been conducted to understand tribological phenomena at nano/micro scales and many new tribological solutions for MEMS have been proposed.
Author: E. N. Anderson
Publisher: Berkshire Publishing Group
ISBN: 1614728461
Category : Cooking
Languages : en
Pages : 150
Get Book Here
Book Description
Sushi, kimchi, baklava, and tofu once seemed exotic. These Asian foods have made their way around the world. But how representative are they of their home cuisines? Asian Cuisines: Food Culture from East Asia to Turkey and Afghanistan covers the food history, food culture, and food science of the world’s largest and most diverse continent, not only East, Southeast, and South Asia, but also Central and West Asia, including the countries that straddle Asia and the Middle East. Contributors to Asian Cuisines include renowned scholars E. N. Anderson, Paul D. Buell, and Darra Goldstein. A glossary provides a quick overview of culinary terms specific to the cuisines. Chapters discuss local ingredients and dishes, and look at the connection between food and social, political, economic, and cultural developments. Each article comes with an easy-to-make recipe to give readers a taste of more than a dozen tantalizing and varied cuisines. This compact volume will be valuable in food studies programs and fills a unique spot on the shelf of anyone who loves to explore the meanings and flavors of world cuisines.
Author: Czeslaw Kajdas
Publisher: CRC Press
ISBN: 9814669695
Category : Science
Languages : en
Pages : 337
Get Book Here
Book Description
This book focuses on the triboemission of low-energy electrons from the freshly generated surface. These electrons play the most crucial role in the chemical reactions at the tribological interface. New models and TIP (thermodymanics of irreversible processes) describe in detail the behavior of emitted electrons which lower the activation energy of the chemical reactions. This book also highlights tribocatalysis phenomena as examples of the lowering of the activation energy. A book titled Tribocatalysis has never been published before this.
Author: Katarzyna J. Cwiertka
Publisher: Routledge
ISBN: 1136120262
Category : Social Science
Languages : en
Pages : 201
Get Book Here
Book Description
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Author: Alice L. McLean
Publisher: Bloomsbury Publishing USA
ISBN: 1567206905
Category : Social Science
Languages : en
Pages : 240
Get Book Here
Book Description
Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Author: Dale Talde
Publisher: Grand Central Life & Style
ISBN: 1455585254
Category : Cooking
Languages : en
Pages : 483
Get Book Here
Book Description
The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde. Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.
Author: Patricia Yeo
Publisher: Macmillan
ISBN: 0312290284
Category : Cooking
Languages : en
Pages : 223
Get Book Here
Book Description
From acclaimed fusion chef Patricia Yeo, author of "Cooking from A to Z," comes an easy-to-use cookbook that highlights the Pacific Rim in over 100 simple recipes for the home cook. 16-page color photo insert.
Author: Annie Wong
Publisher: Penguin
ISBN: 9780028643847
Category : Cooking
Languages : en
Pages : 364
Get Book Here
Book Description
Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.
