Discover the mysteries of the world with this lavishly illustrated, fact-filled, oversized atlas that allows children to discover the world without leaving home.
Covering every continent, country, even outer space, Maps of the World is a vibrant and comprehensive atlas that children of all ages will love to explore.
The dozens of colorful, detailed maps are filled with charming, educational icons representing the aboriginal people in Australia, giant tortoises in the Galapagos, the Gold Rush in California, traditional dress in Mali, and even James Bond in England. Flip the next page in the book, and the corresponding icon key explains hundreds of these cultural, environmental, and societal illustrations. Organized by continent, the atlas also includes details on populations, language, agricultural, politics, and other bite-size facts.
Each map includes a link allowing kids to download a version of them on computers and tablets to explore even further. Captivating and comprehensive, Maps of the World will entice even the most reluctant young explorer
This modern manual for the meat lover reveals the best-kept secrets of the world’s best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game.
In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein — beef, veal, pork, lamb, poultry, and turkey — the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.
Museums are increasingly developing international strategies to raise their profiles outside of their home markets. How can we define this trend?
This book is based on a multiple correspondence analysis of a database populated by the results of a survey conducted by the author on international museums. The study reveals that museums fall into four categories regarding their internationalization strategies and can have two complementary international strategies: one geared toward economic profitability and one geared toward the preservation of heritage. However, traditional business models for museums are currently facing challenges from a decline in public subsidies, uncertainty surrounding private donations and stagnant ticket sales. The author argues that the internationalization of museums is having an impact on the historical models and is contributing to the evolution of these business models. Two case studies, of the Victoria & Albert Museum (London, UK) and the Musée des Arts et Métiers (Paris, France), provide particular insights into the international characteristics and practices of museums.