Waxing On

An instant New York Times bestseller! Since The Karate Kid first crane-kicked its way into the pop culture stratosphere in June 1984, there hasn’t been a week Ralph Macchio hasn’t heard friendly shouts of “Wax on, wax off” or “Sweep the leg!” Now, with Macchio reprising his role as Daniel LaRusso in the #1 ranked Netflix show Cobra Kai, he is finally ready to look back at this classic movie and give the fans something they’ve long craved. The book will be Ralph Macchio’s celebratory reflection on the legacy of The Karate Kid in film, pop culture, and his own life. It will be a comprehensive look at a film that shaped him as much as it influenced the world. Macchio will share an insider's perspective of the untold story behind his starring role—the innocence of the early days, the audition process, and the filmmaking experience--as well as take readers through the birth of some of the film’s most iconic moments. Ultimately, the book centers on the film itself, focusing on the reason that the characters and themes have endured in such a powerful way and how these personal experiences have impacted Macchio's life. It will bring readers back to the day they met Daniel LaRusso and Mr. Miyagi for the first time, but will also provide a fascinating lens into how our pasts shape all of us and how the past can come back to enrich one's life in surprising and wonderful ways.

Johan Huizinga’s much-loved and much-contested Autumn of the Middle Ages, first published in 1919, encouraged an image of the Late French Middle Ages as a flamboyant but empty period of decline and nostalgia. Many studies, particularly literary studies, have challenged Huizinga’s perceptions of individual works or genres. Still, the vision of the Late French and Burgundian Middle Ages as a sad transitional phase between the High Middle Ages and the Renaissance persists. Yet, a series of exceptionally significant cultural developments mark the period. The Waxing of the Middle Ages sets out to provide a rich, complex, and diverse study of these developments and to reassert that late medieval France is crucial in its own right. The collection argues for an approach that views the late medieval period not as an afterthought, or a blind spot, but as a period that is key in understanding the fluidity of time, traditions, culture, and history. Each essay explores some “cultural form,” to borrow Huizinga’s expression, to expose the false divide that has dominated modern scholarship.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

Wax and polishes are used for many purposes. Wax has their principal use in waterproofing; they are mainly consumed industrially as components of complex formulations, often for coatings. Waxes confer matting effects and wear resistance to paints. Although most natural waxes are esters, paraffin waxes are hydrocarbons, mixtures of alkanes usually in a homologous series of chain lengths. These materials represent a significant fraction of petroleum. They are refined by vacuum distillation. The degree of branching has an important influence on the properties. Millions of tons of paraffin waxes are produced annually. They are used in adhesives, in foods (such as chewing gum and cheese wrapping), in cosmetics, and as coatings. Paraffin wax is typical of the agents that are coated on a film or sheet, one that really melt. Waxed paper, still the most widely used heat sealing material, was the earliest product to bring the advantages of heat sealing to packaging. Paraffin wax is mostly found as a white, odorless, tasteless, waxy solid, with an average melting point. The FT waxes are purely synthetic polymers of carbon monoxide and hydrogen which can be best be described chemically as mineral waxes. Duroxons of the B group also serve as additives in the manufacture of lubricating greases for the purpose of raising their dropping point and improving the consistency. There are various types of mineral waxes; lignite wax, montan wax, durmont wax, ozocerite wax, utah wax, peat wax etc. Utah waxes are successfully utilized in dance floor wax, linoleum wax, shoe polish etc. Some other important uses of waxes are in candles, polishes, electrical insulation, coatings and carbon paper. There are various types of polishes having industrial and domestic applications; abrasive polish, aluminium polish, motor car polishes, cellulose friction polishes, furniture polishes, leather belt polishes, pine oil metal polish etc. For many years, petroleum wax was considered a byproduct of lubricant base stock production, it has come onto its own over the last decade and is considered by most refiners to be a relatively high margin product and is often an important contributor to the overall profitability of the refinery. Pure paraffin wax is an excellent electrical insulator. There are many refineries in India which have with fuel, lube, wax and petrochemical feed stocks production facilities. Mineral waxes (including petroleum) account for an estimated 85% of this global demand, with synthetic waxes accounting for 10% and animal and vegetable waxes, accounting for 5%. Wax consumption is expected to grow at an average annual growth rate of 1% in this decade. Clearly, different regions and different product applications will enjoy different growth rates. This book basically deals with microcrystalline waxes in floor polishes, properties of braxilian grades of carnauba wax, compatibility of paraffin waxes with other substances, synthetic mineral waxes, miscellaneous synthetic waxes, additives for raising melting point of candles, wax coating for fruits, shribs, and plants, effect of paraffin on esparto montan mixtures, water proofing of kraft papers, production of montan wax, polish, abrasives, metal cleaners, nickel silver castings, cleaning, polishing metals for metallographic analysis, paste for wax calf leather, burnishing polishes for automobile maintenance, etc. The purpose of this book is to present comprehensive information of different types of wax and polishes like their processing, properties and uses. This book is very useful for new entrepreneurs, technocrats, professionals and researchers. 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Escaping the demands of Paris police work, Commissaire Capucine Le Tellier embarks on a well-deserved Mediterranean cruise. But wherever the renowned inspector goes, murder is sure to be close on the horizon. . . On the azure waters off the coasts of Corsica and Sardinia, what could be more relaxing and rewarding than traipsing around the Mediterranean enjoying the local culinary delights. Among the invited bon vivants are Capucine, her husband, the celebrated restaurant critic, her special agent cousin Jacques, a famed bar owner, and even her boss. To all appearances, the table is set for an affair to remember. In the midst of this pleasure cruise, Natalie, the yacht's cook, is lost overboard. A sudden squall is the assumed cause. But once a bullet hole is discovered in her jacket, suspicions quickly shift and the onboard bonhomie suffers accordingly. When a shell casing is uncovered that matches the gun Capucine is authorized to carry, for the first time in her stellar career, the hardworking detective finds herself the prime suspect. For Capucine, these are clearly not the deep waters she envisioned as part of her holiday. As the motives become murkier, the gifted Commissaire will need to harness all her powers of deduction to get to the bottom of the mystery--before she ends up at the bottom of the sea. Praise for Alexander Campion and the Capucine Culinary Mysteries "Francophiles love this series for its Parisian setting and police detective Capucine's culinary cases." --Library Journal "Delectable. . ..sure to please the most discriminating palates." --Publishers Weekly on Killer Critique "This intelligent series. . .will appeal to a diversity of readers. Devotees of G.M. Malliet and Charles Todd will especially enjoy this different and delicious series." --Booklist on Killer Critique "A feast of crime with a soupçon of gourmet delight." --RT Book Reviews, 4 Stars, on Crime Fraiche "Full of amusing characters. . ..Readers will want a second helping." --Publishers Weekly on The Grave Gourmet "This new series offers a uniquely blended mix of ‘hooks' that will appeal to a wide variety of mystery lovers." --Booklist on The Grave Gourmet "Features lively dialogue, much discussion of culinary delights, a peek into the French criminal justice system, and a pleasing mystery." --Library Journal on The Grave Gourmet