Pietsch matthew (9 resultados)

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: As New. Estado de la sobrecubierta: As New. AS NEW HARD COVER. AS NEW DJ. SIGNED BY AUTHOR WITH DEDICATION. Signed by Author(s).

Hardback. Condición: New. Today, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These nontargeted species-known as bycatch-are often dumped back into the ocean, dead or barely alive.What if we didn't discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That's what Sea Robbins, Triggerfish, and other Overlooked Seafood is all about-taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today's docks.Let's celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch's vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and underappreciated fisheries while still enjoying quality seafood at an affordable price.…

Hardcover. Condición: Brand New. 193 pages. 12.00x9.00x1.00 inches. In Stock.

Hardcover. Condición: Fair. 2011 Palgrave hardcover edition. Ex library copy with stamps and labels else good condition. This new survey of scientific endeavor within the British Empire is the most wide-ranging yet published, examining the interconnections between science, the British Empire, and the emergence of a globalized world. It identifies and analyzes the web of scientific networks crisscrossing the British Empire through which scientific knowledge and authority were produced, circulated and legitimated, critically engaging with new ways of thinking about networked connections across space. The contributors offer a comparative perspective that surveys a variety of scientific initiatives and circuits, including networks of agronomists, anatomists, botanists, foresters, geologists, marine biologists, oceanographers and physicists. They chart the evolving practices, strategies, theoretical ideas and agendas among research scientists, technical advisers, imperial administrators, and native peoples in Africa, Australia, Britain, India and elsewhere; each chapter combines rigorous research with theoretical reflection based on the latest literature, as well as serving as a useful introduction to that literature. Contents: 1 'Science and Empire: An Overview of the Historical Scholarship' by Joseph M. Hodge, 2 'The Consolidation and Reconfiguration of 'British' Networks of Science, 1800-1970' by Brett M. Bennett, 3 'Science and the British Empire from its Beginnings to 1850' by John Gascoigne, 4 'A Network Approach to the Origins of Forestry Education in India, 1855-1885' by Brett M. Bennett, 5 'Anatomy of Reception: Science, Nation and Religion in Hindi-Language Print Media of Colonial South Asia' by Rajive Tiwari, 6 'A Science of Our Own': Nineteenth Century Exhibitions, Australians and the History of Science' by Peter H. Hoffenberg, 7 'Between the Nation and the World: J.T. Wilson and Scientific Networks in the Early Twentieth Century' by Tamson Pietsch, 8 'Albert Howard and the Decolonization of Science: From the Raj to Organic Farming' by Gregory A. Barton, 9 'The Chance to Send 'Their First Class Men Out to the Colonies': The Making of the Colonial Research Service' by Sabine Clarke, 10 'The Hybridity of Colonial Knowledge: British Tropical Agricultural Science and African Farming Practices at the End of Empire' by Joseph M. Hodge, 11 'The Science of Decolonization: The Retention of 'Environmental Authority' in the Contest for Antarctic Sovereignty between Britain, Argentina, and Chile, 1939-59' by Adrian Howkins, 12 'Unexploited Assets: Imperial Imagination, Practical Limitations, and Marine Fisheries Research in East Africa, 1917-53' by Christian Jennings, 13 'Thomas Adeoye Lambo and the Decolonization of Psychiatry in Nigeria' by Matthew M. Heaton, 14 'The Reconfiguration of Scientific Career Networks in the Late Colonial Period: The Case of the Food and Agriculture Organization and the British Colonial Forestry Service' by Jennifer Gold.…

Hardback. Condición: New. Today, our oceans contain an abundance of delicious, underutilized, and lesser-known varieties of fish. Frequently, these unfamiliar species are pulled up when commercial fishermen are looking for something else. These nontargeted species-known as bycatch-are often dumped back into the ocean, dead or barely alive.What if we didn't discard those perfectly edible fish? What if we introduced them to consumers looking for a change on the menu who care about where their seafood comes from? That's what Sea Robbins, Triggerfish, and other Overlooked Seafood is all about-taking the pressure off heavily targeted species like swordfish and tuna and introducing home cooks and professional chefs to many new species being unloaded on today's docks.Let's celebrate these other fish in the sea by enjoying a bounty of mouthwatering recipes prepared by Chef Matthew Pietsch, owner of the celebrated Michigan restaurant Salt of the Earth. Pietsch's vast culinary knowledge and skill demonstrated through his fun, straightforward approach, will guide seafood lovers every step of the way as he and James Beard award winner James O. Fraioli encourage seafood consumers to support and promote those underutilized and underappreciated fisheries while still enjoying quality seafood at an affordable price.…