Melty Brain Volume 2 Attack Of The Purple Platypus

Melty-Brain Attack of the Purple Platypus collects the second hundred comics of the web-comic "Melty-Brain," created by Elizabeth Gilkison. In this second volume, more mayhem and confusion ensue as an oddball cast of characters comes to life.

Melty-Brain is a completely random and off the wall comic by Elizabeth Gilkison. It features short stories, one panels, monkeys, squirrels, and secret agent ninja spy pirates. Melty-Brain Volume 1: Destruction of Grey Matter collects the first one hundred comics and introduces readers to characters such as Tacoman, Spunkadoodle the Jolly squirrel and Satan Monkey.

NOW A MAJOR MOTION PICTURE FROM FOX 2000 STARRING MILO VENTIMIGLIA, AMANDA SEYFRIED, AND KEVIN COSTNER MEET THE DOG WHO WILL SHOW THE WORLD HOW TO BE HUMAN The New York Times bestselling novel from Garth Stein—a heart-wrenching but deeply funny and ultimately uplifting story of family, love, loyalty, and hope—a captivating look at the wonders and absurdities of human life . . . as only a dog could tell it. “Splendid.” —People “The perfect book for anyone who knows that compassion isn’t only for humans, and that the relationship between two souls who are meant for each other never really comes to an end. Every now and then I’m lucky enough to read a novel I can’t stop thinking about: this is one of them.” —Jodi Picoult “It’s impossible not to love Enzo.” —Minneapolis Star Tribune “This old soul of a dog has much to teach us about being human. I loved this book.” —Sara Gruen

Cybernetic Revelation explores the dual philosophical histories of deconstruction and artificial intelligence, tracing the development of concepts like the "logos" and the notion of modeling the mind technologically from pre-history to contemporary thinkers like Slavoj Žižek, Steven Pinker, Bernard Stiegler and Daniel C. Dennett. The writing is clear and accessible throughout, yet the text probes deeply into major philosophers seen by JD Casten as "conceptual engineers." Philosophers covered include: Anaximander, Heraclitus, Parmenides, Plato, Aristotle, Philo, Augustine, Shakespeare, Descartes, Spinoza, Leibniz, Locke, Berkeley, Hume, Kant, Hegel, Nietzsche, Freud, Jung, Joyce, Dewey, Wittgenstein, Heidegger, Adorno, Benjamin, Derrida, Chomsky, Žižek, Pinker, Dennett, Hofstadter, Stiegler + more; with special chapters on: AI's history, Complexity, Deconstructing AI, Aesthetics, Consciousness + more...

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Explains what the mind is, how it evolved, and how it allows us to see, think, feel, laugh, interact, enjoy the arts, and ponder the mysteries of life.