Sciencia

"Sciencia" gathers together six individual volumes spanning the realms of mathematics, physics, chemistry, biology, evolution, and astronomy. Lavishly illustrated with engravings, woodcuts, and original drawings and diagrams, it inspires readers of all ages to take an interest in the interconnected knowledge of the modern sciences.

The Quadrivium consists of the four Liberal Arts of Number, Geometry, Music, and Cosmology, studied from antiquity to the Renaissance as a way of glimpsing the nature of reality. They synthesize number, space, and time. Geometry is number in space, music is number in time, and the cosmos expresses number in space and time. Number, music, and geometry are metaphysical truths, good and beautiful everywhere at all times. Life across the universe investigates them. They foreshadow the physical sciences. This is the first volume to bring together the Quadrivium for many hundreds of years

Have you ever stared at patterned wallpaper and wondered how it was designed? Been captivated by some priceless Celtic art? Or boggled at a beautiful Islamic pattern? Have you ever stepped back and thought about the illusion of reality your senses create for you? Or pondered the symmetries which inform your feelings of what seems right? Is there a Golden secret, revealed by nature herself, which is common to all of the traditional arts? Packed with information and exquisite illustrations by more than twelve expert authors, Designa is the ultimate sourcebook for visual artists and designers of every kind.

Composed of six previously published works.

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage