Emily Dickinson's Herbarium
Author: Emily Dickinson
In a letter from 1845, the 14-year-old Emily Dickinson asked her friend Abiah Root if she had started collecting flowers and plants for a herbarium: "it would be such a treasure to you; 'most all the girls are making one." Emily's own album of more than 400 pressed flowers and plants, carefully preserved, has long been a treasure of Harvard's Houghton Library. This beautifully produced, slipcased volume now makes it available to all readers interested in the life and writings of Emily Dickinson.
The care that Emily put into her herbarium, as Richard Sewall points out, goes far beyond what one might expect of a botany student her age: "Take Emily's herbarium far enough, and you have her." The close observation of nature was a lifelong passion, and Emily used her garden flowers as emblems in her poetry and her correspondence. Each page of the album is reproduced in full color at full size, accompanied by a transcription of Dickinson's handwritten labels. Introduced by a substantial literary and biographical essay, and including a complete botanical catalog and index, this volume will delight scholars, gardeners, and all readers of Emily Dickinson's poetry.
Table of Contents:
Foreword
Leslie A. Morris
Preface
Judith Farr
Science and the Poet: Emily Dickinson's Herbarium and "The Clue Divine"
Richard B. Sewall
Emily Dickinson's Herbarium
Catalog of Plant Specimens
Ray Angelo
Index
Interesting textbook: Memo to the President Elect or The Working Poor
Elementary Food Science
Author: Ernest R Vieira
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
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