Böcker av David Pearson

"Every individual book has a history which can help us to understand what difference it may have made in the world. Within these pages you will find books damaged by bullets or graffiti, recovered from fire or water, or even disguised as completely different texts for protection in dangerous times. Marks of ownership - be it a rich treasure binding or a humble family inscription - shine a light on social history and literacy, while student doodles from the sixteenth century and a variety of pithy annotations give us a sense of readers through the ages. We increasingly recognise that the cultural and research value of books lies not just in their printed contents, but in the many other things they can tell us about the ways they have been used, read and regarded. Generously illustrated with examples from the early Middle Ages to the present day, Speaking Volumes presents a fascinating selection of books in both public and private collections whose individual histories tell surprising and illuminating stories, encouraging us to look at and appreciate books in new and non-traditional ways"--Publisher's description.

An established reference work, this revised and expanded edition has over 200 new colour illustrations, updated bibliographies and extended international coverage of libraries and online resources. It covers inscriptions, bookplates, ink and binding stamps, mottoes and heraldry, and describes how to identify owners and track down books.

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -

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