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Art
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Philosophy and Religious Studies |
Psychology | Natural Sciences | Theater and Dance | World Languages
New Materials in Support of the Art Curriculum
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New Materials in Support of the Athletics Curriculum
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New Materials in Support of the Economics Curriculum
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Agriculture and development
REF 338.1 AG72W
In the 21st century, agriculture continues to be a fundamental instrumentfor sustainable development and poverty reduction. Three of every four poor
people in developing countries live in rural areas -- 2.1 billion living on less
than $2 a day and 880 million on less than $1 a day -- and most depend on
agriculture for their livelihoods. Given, where they are and what they do best,
promoting agriculture is imperative for meeting the Millennium Development Goal
of halving poverty and hunger by 2015 and reducing poverty and hunger for
several decades thereafter. Agriculture alone will not be enough to massively
reduce poverty, but it is an essential component of effective development
strategies for most developing countries, says World Development Report 2008:
Agriculture for Development.
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Green growth at a glance : the way forward for Asia and the Pacific
Nikolova, Aneta.
338.95 N45G
To conquer poverty the Asian and Pacific region has exhibited impressive drive for economic growth. However, , its critical impact on limited carrying
capacity is clearly manifested throughout the region. The convential Grow First,
clean up later approach is no longer the solution and the Asian and Pacific
region has embraced the green Growth as the way forward at the 5th Ministerial
Conference on Environoment and Development in March 2005.
NOTE = Now, the Governments of the countries in the region are committed to
pursue "Green Growth" and have undertaken teps to improve the eco-efficiency of
the economic growth pattern and the efficiency of the way we produce and
consume. To continue the economic growth, so desireable to further reduce
poverty we need to grow green.
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New Materials in Support of the English Curriculum
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New Materials in Support of the History and Social Sciences Curriculum
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The social life of information
Brown, John Seely.
303.48 B76SO
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The middle path : avoiding environmental catastrophe
Lambin, Eric F.
304.2 L35MI
In The Middle Path, noted geographer Eric Lambin provides a concise, readable summary of the present state of the environment and considers what must
be done if environmental catastrophe is to be avoided. Finding merit in the
arguments of both optimists and pessimists, Lambin argues that it is not too
late to exploit the inherent tendency toward equilibrium of large-scale systems
such as the earths environment. By relying upon a combination of remedies as
global as international cap-and-trade emission treaties and as local as
municipal programs promoting the use of bicycles rather than cars, it may yet be
possible to rescue humanity from a potentially fatal crisis of its own making.
NOTE = Based on rigorous scientific analysis, and strikingly free of ideological
prejudice, The Middle Path presents a fresh view of our troubled future,
brilliantly balancing tough-minded realism with humanitarian ideals of
cooperation and ingenuity.
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Homosexuality
306.76 H75 2008
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Our savage neighbors : how Indian war transformed early America
Silver, Peter.
973.2 SI56OU
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The assault on reason
Gore, Albert, 1948-
973.931 G68AS
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New Materials in Support of the Math Curriculum
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New Materials in Support of the Music Curriculum
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New Materials in Support of the Philosophy and Religious Studies Curriculum
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New Materials in Support of the Psychology Curriculum
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New Materials in Support of the Natural Sciences Curriculum
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Heat : how to stop the planet from burning
Monbiot, George, 1963-
363.738 M63HE
"Discusses the causes and effects of global climate change, as well as possible solutions to the problem"--Provided by publisher.
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Degrees that matter : climate change and the university
Rappaport, Ann.
363.738 R36DE
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The scientific literature : a guided tour
500.22 SC45
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Dark side of the universe : dark matter, dark energy, and the fate of the cosmos
Nicolson, Iain.
523.1 N53DA
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The god machine : from boomerangs to black hawks, the story of the helicopter
Chiles, James R.
629.13 C53GO
In this anecdotal history, James Chiles recalls the stories of success and failures surrounding the invention of the helicopter. The inventive and
creative minds, as well as the remarkable engineering feats behind this
technology are recounted in the first part. In the second part, Chiles shows
how the helicopter has transformed many areas in society, especially the conduct
of war, the reporting of news and the nature of rescues (over 35,000 people were
rescued in Hurricane Katrina by the helicopter).
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On food and cooking : the science and lore of the kitchen
McGee, Harold.
641.5 M165ON
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and
Cooking is the bible to which food lovers and professional chefs worldwide turn
for an understanding of where our foods come from, what exactly they're made of,
and how cooking transforms them into something new and delicious. Now, for its
twentieth anniversary, Harold McGee has prepared a new, fully revised and
updated edition of On Food and Cooking. He has rewritten the text almost
completely, expanded it by two-thirds, and commissioned more than 100 new
illustrations. As compulsively readable and engaging as ever, the new On Food
and Cooking provides countless eye-opening insights into food, its preparation,
and its enjoyment. On Food and Cooking pioneered the translation of technical
food science into cook-friendly kitchen science and helped give birth to the
inventive culinary movement known as "molecular gastronomy." Though other books
have now been written about kitchen science, On Food and Cooking remains
unmatched in the accuracy, clarity, and thoroughness of its explanations, and
the intriguing way in which it blends science with the historical evolution of
foods and cooking techniques. Among the major themes addressed throughout this
new edition are: Traditional and modern methods of food production and their
influences on food quality, the great diversity of methods by which people in
different places and times have prepared the same ingredients, tips for
selecting the best ingredients and preparing them successfully, the particular
substances that give foods their flavors and that give us pleasure, and our
evolving knowledge of the health benefits and risks of foods. On Food and
Cooking is an invaluable and monumental compendium of basic information about
ingredients, cooking methods, and the pleasures of eating. It will delight and
fascinate anyone who has ever cooked, savored, or wondered about food.
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New Materials in Support of the Theater and Dance Curriculum
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New Materials in Support of the World Languages Curriculum
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