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Author: Michael Mascha
Publisher: Quirk Books
ISBN: 9781594741197
Category : Cooking
Languages : en
Pages : 204
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Book Description
Water supply & treatment.
Author: Michael Mascha
Publisher: Quirk Books
ISBN: 9781594741197
Category : Cooking
Languages : en
Pages : 204
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Book Description
Water supply & treatment.
Author: Tom Andersen
Publisher: Yale University Press
ISBN: 9780300102871
Category : Nature
Languages : en
Pages : 276
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Book Description
Long Island Sound is not only the most heavily used estuary in North America, it is also one of the most beautiful waterways, with picturesque seascapes and landfalls. But centuries of pollution and other abuse have gradually been killing off its marine life and have pushed the Sound to the brink of disaster. This fascinating book traces the history of the Sound and its use as a resource from the time of contact between the Native Americans and Dutch traders through the suburban sprawl of recent decades--and tells how a group of scientists and citizens has been working to save the Sound from ruin. Tom Andersen begins by describing the dramatic events of the summer of 1987, when a condition called hypoxia (lack of dissolved oxygen in the water brought about by a combination of pollution and other factors) killed large numbers of fish and lobsters in the Sound. He discusses how scientists first documented and explained the development of hypoxia and how research and cleanup are now being carried out to restore the Sound. Interweaving current events, natural history, and human history, Andersen presents a cautionary tale of exploitation without concern for preservation.
Author: Anna Clark
Publisher: Metropolitan Books
ISBN: 1250125154
Category : Political Science
Languages : en
Pages : 288
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Book Description
When the people of Flint, Michigan, turned on their faucets in April 2014, the water pouring out was poisoned with lead and other toxins. Through a series of disastrous decisions, the state government had switched the city’s water supply to a source that corroded Flint’s aging lead pipes. Complaints about the foul-smelling water were dismissed: the residents of Flint, mostly poor and African American, were not seen as credible, even in matters of their own lives. It took eighteen months of activism by city residents and a band of dogged outsiders to force the state to admit that the water was poisonous. By that time, twelve people had died and Flint’s children had suffered irreparable harm. The long battle for accountability and a humane response to this man-made disaster has only just begun. In the first full account of this American tragedy, Anna Clark's The Poisoned City recounts the gripping story of Flint’s poisoned water through the people who caused it, suffered from it, and exposed it. It is a chronicle of one town, but could also be about any American city, all made precarious by the neglect of infrastructure and the erosion of democratic decision making. Places like Flint are set up to fail—and for the people who live and work in them, the consequences can be fatal.
Author: Michael Mascha
Publisher:
ISBN: 9780578367521
Category :
Languages : en
Pages : 0
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Book Description
Not all bottled water is created equal but how do you differentiate natural, untreated waters from the thousands of processed waters? This illustrated guide reveals the epicurean pleasures of water and shows you how to select bottled waters that will tempt your palate.Reviews 100 of the world's most distinct bottled water brands, their sources, composition, flavors, and historical backgrounds, along with expert analysis and full-color photos throughout.Explains the characteristics of bottled waters and how they can be used to create food pairings and epicurean experiences.Introduction to the Bottled Water Etiquette (stemware, temperature, etc.).Reveals the intriguing history of water, from the geology of natural springs and the origins of spa culture to the latest techniques for harvesting and bottling water.Any culinary experience is enhanced by fine bottled water. Let FINEWATERS show you how.Paired with the right food, served in the proper stemware, and enjoyed at the right temperature, bottled water can be an epicurean delight. But many bottled water drinkers are exposed to only a few major brands, and there has never been a guide for connoisseurs until now.In this book, water sommelier Michael Mascha elevates bottled water to its rightful place of prominence on our tables. Inside, you will find reviews and tasting notes for the world's most distinctive naturally-occurring bottled waters, as well as a comprehensive guide to choosing, tasting, and serving bottled water.From pairing water with food to selecting the perfect glassware, Mascha guides you through theetiquette necessary to fully appreciate water's complex flavors. FineWaters opens new culinary vistas and puts any water drinker on the cutting edge of this new trend.MICHAEL MASCHA created FineWaters in 2002 and was one of the founders of the Fine Water Society in 2008, and the Fine Water Academy in 2018. He helped create the premium category and told the story that "water is not just water" that is has terroir like wine and can be matched with food and curated by water sommeliers.
Author: Edith Hope Fine
Publisher:
ISBN: 9781582463209
Category : Gardening
Languages : en
Pages : 0
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Book Description
Miss Marigold, the garden lady, visits Pepper Lane Elementary to help them transform a weedy, rocky patch of ground into a garden.
Author: Johan C Winterwerp
Publisher: World Scientific
ISBN: 9811243646
Category : Technology & Engineering
Languages : en
Pages : 644
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Book Description
Fine Sediment in Open Water is mainly written for professional engineers working in estuaries and coastal systems. It provides the basis for a fundamental understanding of the physical, biological and chemical processes governing the transport and fate of fine sediment in open water and explains how this understanding can steer engineering studies with numerical models. This is a unique treatment of processes at a variety of spatial and temporal scales, from the micro-scale (colloid scale) to system-wide scales, and from intra-tidal time periods to decades.Beginning with the processes governing the transport and fate of fine sediment in shallow open water, the first eight chapters are dedicated to the hydrodynamic, soil mechanics and biological processes which determine fine sediment concentrations in the water column, in/on the bed and the exchange of sediment between bed and water column. The next two chapters treat the net fluxes of fine sediment as a function of asymmetries in forcing and sediment properties. These fundamental processes form the basis for the subsequent chapters on modeling in which the governing equations are presented, and tools are provided to aggregate and parameterize the various processes elaborated in the first eight chapters. Further, any numerical model study should be based on a conceptual model, as illustrated in the final five chapters, which provide examples of numerical modeling studies on the transport and fate of fine sediment in a coastal sea, an estuary, a tidal river, a lake, and around and within a harbor basin.Related Link(s)
Author: Jon Bonnell
Publisher: Gibbs Smith
ISBN: 1423633075
Category : Cooking
Languages : en
Pages : 328
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Book Description
With a focus on fresh, sustainable ingredients, Chef Jon Bonnell shares his passion for seafood. Included are recipes for visual showstoppers like Braided Poached Arctic Char and classics like Seared Crabcakes with Scallion Lime Aioli. Taste something new with Jon’s recipe for Seared Tilefish with Tarragon Cream Sauce or try a twist on a trendy favorite—Crispy CatfishTacos with Spicy Slaw. Even the pickiest of dinner guests will be full of praise when you whip up a side of Crawpuppies or Lobster Mac and Cheese. A wide range of recipes makes this book a great choice for the seafood novice and aficionado alike.
Author: Michael Capuzzo
Publisher: Crown
ISBN: 0767904141
Category : History
Languages : en
Pages : 338
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Book Description
Combining rich historical detail and a harrowing, pulse-pounding narrative, Close to Shore brilliantly re-creates the summer of 1916, when a rogue Great White shark attacked swimmers along the New Jersey shore, triggering mass hysteria and launching the most extensive shark hunt in history. In July 1916 a lone Great White left its usual deep-ocean habitat and headed in the direction of the New Jersey shoreline. There, near the towns of Beach Haven and Spring Lake--and, incredibly, a farming community eleven miles inland--the most ferocious and unpredictable of predators began a deadly rampage: the first shark attacks on swimmers in U.S. history. Capuzzo interweaves a vivid portrait of the era and meticulously drawn characters with chilling accounts of the shark's five attacks and the frenzied hunt that ensued. From the unnerving inevitability of the first attack on the esteemed son of a prosperous Philadelphia physician to the spine-tingling moment when a farm boy swimming in Matawan Creek feels the sandpaper-like skin of the passing shark, Close to Shore is an undeniably gripping saga. Heightening the drama are stories of the resulting panic in the citizenry, press and politicians, and of colorful personalities such as Herman Oelrichs, a flamboyant millionaire who made a bet that a shark was no match for a man (and set out to prove it); Museum of Natural History ichthyologist John Treadwell Nichols, faced with the challenge of stopping a mythic sea creature about which little was known; and, most memorable, the rogue Great White itself moving through a world that couldn't conceive of either its destructive power or its moral right to destroy. Scrupulously researched and superbly written, Close to Shore brings to life a breathtaking, pivotal moment in American history. Masterfully written and suffused with fascinating period detail and insights into the science and behavior of sharks, Close to Shore recounts a breathtaking, pivotal moment in American history with startling immediacy.
Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 080418528X
Category : Cooking
Languages : en
Pages : 146
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Book Description
In this collection of essays and recipes, Alice Waters showcases the simple building-block ingredients she uses to create gratifying, impromptu meals all year long. In her most intimate and compelling cookbook yet, Alice invites readers to step not into the kitchen at Chez Panisse, but into her own, sharing how she shops, stores, and prepares the pantry staples and preserves that form the core of her daily meals. Ranging from essentials like homemade chicken stock, red wine vinegar, and tomato sauce to the unique artisanal provisions that embody Alice’s unadorned yet delightful cooking style, she shows how she injects even simple meals with nuanced flavor and seasonal touches year-round. From fresh cheeses to quick pickles to sweets and spirits, these often-used ingredients are, as she explains, the key to kitchen spontaneity when combined with simple grains, vegetables, and other staple items. With charming pen-and-ink illustrations by her daughter, Fanny and Alice’s warm, inviting tone, the latest book from our most influential proponent of simple, organic cooking ensures a gracious, healthy meal is always within reach.
Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 1101906650
Category : Biography & Autobiography
Languages : en
Pages : 320
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Book Description
The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape—Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.
