Guide To Reprints 1986

First published in 1971, these Guides provide invaluable information on thousands of commercial ports and terminals across the globe. They are compiled and published annually by LR OneOcean, whose years of global maritime experience allows them to provide expert and innovative solutions that enhance efficiency, sustainability, and overall industry success. The Guides cover a significant geographical breadth, and the most recent volume includes information on over 12,500 ports, harbours and terminals worldwide. These are fully indexed and contain detailed port plans and mooring diagrams.

First published in 1971, these Guides provide invaluable information of thousands of maritime ports across the globe. They are compiled and published annually by LR One Ocean, whose years of global maritime experience allows them to provide expert and innovative solutions to the sector’s problems. The Guides cover a significant geographical breadth, and the most recent volume includes information on over 12,500 ports, harbours and terminals worldwide. These are fully indexed and contain detailed port plans and mooring diagrams.

A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century examines Western cuisine as an art form. The book takes the vantage point of the Chef vanguard from second century AD Rome through the Italian and French Renaissances, modernism, and the emergence of global cuisine in the West during the last half of the twentieth century. The Book also compares cuisine to the other artistic movements with more recognized media during each given time period. The history also defines a cuisine and the difference between a personal Chefs cuisine and ethnic foods or popularly recognized national dishes. Tony Baran, as both a Chef and historian, offers a unique insight to view Chefs and their work in a culinary context from the vantage point of a culinarian and the nuances involved in culinary composition or how Chefs create new dishes and how cooking is elevated to an art form. The twentieth century was a celebration of the art of the immediate: cinema, photography, pop music, and cuisine. During this period, Chefs and their cuisines began to share the media limelight and prestige of other artists. Baran identifies this transformation of the unique recognition of Chefs as authors of their own bodies of culinary work and their influence on Western culture. The history also traces the evolution of the Chef-mentor relationship. The book describes this changing dynamic in European and, later, American history and its impact to Chefs and the critique of diners during their own times and how this impacted the successive generations of emerging culinarians.

The 3rd International Conference on Foundations and Frontiers in Computer, Communication and Electrical Engineering is a notable event which brings together academia, researchers, engineers and students in the fields of Electronics and Communication, Computer and Electrical Engineering making the conference a perfect platform to share experience, f

First published in 1986, this book examines the changing patterns in English usage and style. It encourages a constructive attitude to language, demonstrating the creative resources of grammar, discussing in detail the options of written style, and challenging the authoritarian spirit that inhibits usage. The central chapters are concerned with written usage, and pay close attention to questions of syntax and punctuation. The sense of writing, however, is always related to speech, and the value of usage as a social act is emphasised in the exploration of style as an individual function. Technical terms are explained and the text is illustrated with examples from literature and journalism.