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.

Composed of six previously published works.

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.

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.