Film archives have long been dedicated to preserving movies, and they've been nimble in recent years in adapting to the changing formats and technologies through which cinema is now created and presented. This collection makes the case for a further step: the need to see media technologies themselves as objects of conservation, restoration, presentation, and research, in both film archives and film studies. Contributors with a wide range of expertise in the film and media world consider the practical and theoretical challenges posed by such conservation efforts and consider their potential to generate productive new possibilities in research and education in the field.
Systems of producing food in safer ways, including the use of the hazard analysis critical control point (HACCP) system are now being adopted widely throughout the world. The ever-growing global shrimp and prawn farming and processing industries are now beginning to realise the benefits of using HACCP and other food safety measures. However, until now, there has not been one single book bringing together full details of how to implement these systems, which are now seens as making an extremely important contribution to the safe production and processing of shrimps. <br><p>The authors of this book, who have a great deal of practical experience working with industry, and teaching food safety issues, have drawn together a wealth of information and guidance for the proper implementation of food safety measures, and the consequent processing of shrimps safely for the expanding market. Included in the book is an introduction to HACCP, how to implement sanitation programs and HACCP plans, and details of sampling procedures and monitoring plans for organoleptic, physical, chemical and microbiological quality. <br><p><i>Food Safety in Shrimp Processing</i> is an essential purchase for all those involved in producing and processing shrimps throughout the world. Food scientists, micribiologists and technologists in the seafood processing industry, and government regulatory and public health personnel should have a copy of this book readily at hand. All libraries in universities, colleges and research establishments where food sciences, food technology and aquaculture are studied and taught should have copies of this book on their shelves.
The authors describe and illustrate the huge variety of known lacquer shapes and decorations produced for all markets within the three periods mentioned above and to a lesser extent in the 18th century, where the documentation is scarce and the demand was less. This involves several hundred individual pieces, most of which are illustrated. Japanese lacquer was soon recognized as the best available and it seems never to have gone out of fashion in Europe, even when the shapes of the furniture on which it appeared did. Japanese lacquer furniture was dismantled to provide panels for inlay into European furniture as tastes changed. This important feature in the history of European furniture is discussed at length and illustrated by many examples.
Kensington Gallery Articles
Kensington Gallery Books