Get Free Ebook Music in Central Java: Experiencing Music, Expressing Culture (Global Music Series)By Benjamin Brinner

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Associated with this Music In Central Java: Experiencing Music, Expressing Culture (Global Music Series)By Benjamin Brinner, you can get it right here directly. This publication is one of the collections in this online collection to check out easily. With the sophisticated innovation, we will reveal you why this publication is referred. It is sort of totally upgraded book with terrific heading of the text and examples. Some workout as well as applications are presented that will make you feel a lot more imaginative. Connected to this instance, this book is used to make the right selection of analysis products.

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Music in Central Java is one of several case-study volumes that can be used along with Thinking Musically, the core book in the Global Music Series. Thinking Musically incorporates music from many diverse cultures and establishes the framework for exploring the practice of music around the world. It sets the stage for an array of case-study volumes, each of which focuses on a single area of the world. Each case study uses the contemporary musical situation as a point of departure, covering historical information and traditions as they relate to the present. Visit www.oup.com/us/globalmusic for a list of case studies in the Global Music Series. The website also includes instructional materials to accompany each study.
Music in Central Java offers a vivid introduction to the region's musical and cultural landscape, showing how three themes--flexibility, appropriateness, and interconnectedness--characterize Javanese musical practices and traditions. Drawing on his extensive fieldwork, author Benjamin Brinner takes an in-depth look at gamelan music--a traditional musical ensemble tradition that typically features metallophones, xylophones, drums, and gongs--providing readers with a sense of what it means to be a musician performing gamelan. Building from fundamental Javanese concepts of time and melody, the book covers gamelan's instruments, musical idioms, and central interactions and also surveys contrasting performance contexts. It examines both the theatrical and musical aspects of the vibrant tradition of shadow-puppet plays (Wayang kulit) and offers a broad survey of other music found in Central Java. In addition, Music in Central Java provides an engaging portrait of a leading Javenese musician, traces musical responses to radical social, political, and cultural changes over the past century, and considers Javanese music in relation to Indonesia and the rest of the world.
Enhanced by eyewitness accounts of performances, interviews with key performers, vivid illustrations, and hands-on listening activities, this book is a captivating introduction to the music of Central Java. It is packaged with a 78-minute audio CD containing examples of the music discussed in the book.

• Sales Rank: #373568 in Books
• Published on: 2007-03-12
• Original language: English
• Number of items: 1
• Dimensions: 5.40" h x .50" w x 8.10" l, .53 pounds
• Binding: Paperback
• 192 pages

Review

"In most respects, this is not [just] an introduction to Central Javanese gamelan; it is a thorough exploration of Central Java's music, musicians, structures, and contexts. As such, it is remarkable."--David Harnish, Bowling Green State University

About the Author
Benjamin Brinner is at University of California, Berkeley.

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PDF Download Introductory Foods (12th Edition)By Marion Bennion, Barbara Scheule

PDF Download Introductory Foods (12th Edition)By Marion Bennion, Barbara Scheule

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Introductory Foods (12th Edition)By Marion Bennion, Barbara Scheule

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For the freshman/sophomore level of the introductory foods course at universities and community colleges. A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dietitians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition.

• Amazon Sales Rank: #1999865 in Books
• Brand: Brand: Prentice Hall
• Published on: 2003-07-27
• Original language: English
• Number of items: 1
• Dimensions: 9.18" h x 1.52" w x 7.68" l, 4.09 pounds
• Binding: Hardcover
• 896 pages

Features

• Used Book in Good Condition

From the Publisher A leading seller for many years, this text has helped prepare thousands of students for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginning student, it provides clear, straightforward explanations of all of the basic principles of food preparation... treating the chemistry involved in a way that is non-threatening and does not interfere with the flow of the text. The first part of the text covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing, the effect of shifting demographics on trends in foods, and the increasing body of knowledge available to the general populace about nutrition.

From the Back Cover

Introductory Foods, in its twelfth edition, is designed for the college student just beginning to study food preparation and processing. It aims to give these students a basic understanding of fundamental principles, along with an appreciation for food and the many roles it plays in human life and culture. Recent developments in food safety and regulation, consumer consumption trends, and technological innovations in food processing are included. Throughout the text, photographs and drawings illustrate food preparation techniques and popular foods in contemporary society.

NEW IN THIS EDITION:

• Over 400 new references, reflecting current information in food science, have been added throughout the text.
• More than 150 new illustrations, including many in color, have been included.
• Feature boxes, distributed throughout the text, with themes of Multicultural Cuisines, Hot Topics, and Healthy Eating, offer students new perspectives on timely food-related issues and trends. Topics such as ethnic foods in America, genetic engineering, probiotics, and wholegrain foods are explored.
• New information about the use of knives and other basic kitchen equipment has been added in the chapter called Back to Basics.
• Chapters have been grouped into new categories to support the ordering of content used by many instructors. As in previous editions, chapters are cross-referenced throughout the text.
• Chapter summaries and a key term list have been included for the first time in this edition. These features, along with the end of the chapter study questions, are designed to assist students in their review of the chapter.

Excerpt. © Reprinted by permission. All rights reserved.

Advances in food preparation and processing, along with shifting demographics and expanding knowledge of nutritional needs, mandate a text that is periodically updated and revised to reflect the most recent changes in technology. This 12th edition of Introductory Foods has been written and revised to give beginning college students an understanding of the basic fundamental principles of food preparation and to alert them to many innovations in science and technology related to foods. It is designed to be used in a first course in food preparation.

The organization of chapters in the book has changed from the 11th edition. The first four chapters contain introductory material about food choices, sensory analysis, economics, food safety, and regulations. The next five chapters provide a foundation in the principles of cooking. These first nine chapters contain basic principles that the student may refer to throughout the entire course. The brief discussion of carbohydrates, fats, and proteins in Chapter 9 may be used as a review for students who have had chemistry courses or as an introduction for those who have not studied chemistry. The remaining chapters are divided into eight sections: Fats, Frying, and Emulsions; Sweeteners, Crystalization, Starch, and Cereal Grains; Bakery Products; Vegetables, Fruits, and Salads; Dairy Products and Eggs; Meat, Poultry and Seafood; Beverages; and Food Preservation. The chapters in this book are independent, in that you may choose to present them in any order that best fits the structure of your own course. Cross-references to other chapters are indicated periodically in the written text.

This edition has been substantially updated to cover many recent developments in food safety and regulation, food consumption data, biotechnology, technological innovations in food processing and the discussion of new food products. Over 400 new references have been added throughout the text to provide students with current information in food technology, consumer trends, and scientific findings. Feature boxes are added for the first time throughout this 12th edition under three themes: Multicultural Cuisine, Hot Topics, and Healthy Eating. In these features, topics such as ethnic foods in America, nutraceuticals, genetic engineering, organic foods, ethnic flavors, plant sterol esters, probiotics, whole-grain foods, acrylamide, bison, mycoproteins, and fruits are discussed with an emphasis on timely food-related issues and trends. Also new to this edition are chapter summaries and key term lists. We believe students will find these supplements useful in their review of the chapters.

More than 150 new illustrations have been added to depict recipes and foods popular in today's society while maintaining those photographs that demonstrate specific food preparation techniques. The number of color pages have doubled and allowed the addition of several new color photographs.

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Ebook Download [(Diagnostic Immunohistochemistry: Theranostic and Genomic Applications)] [Author: David J. Dabbs] published on (December, 2013)By David

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• Published on: 2013-12-02
• Binding: Hardcover

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Download Ebook Ultimate Fantastic Four #25 : Tomb of Namor Part Two (Marvel Comics)By Mark Millar

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• Sales Rank: #4873668 in Books
• Published on: 2006
• Binding: Paperback

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PDF Download Sources of Global History Since 1900By James H. Overfield

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SOURCES OF GLOBAL HISTORY SINCE 1900 is a primary source reader designed to supplement modern world history courses. It contains both textual and visual sources from around the world and features strong pedagogical learning aids to ensure students are equipped with the information needed to understand and appreciate each document.

• Sales Rank: #95617 in Books
• Brand: Brand: Cengage Learning
• Published on: 2012-05-08
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .80" w x 7.30" l, 1.50 pounds
• Binding: Paperback
• 480 pages

Features

• Used Book in Good Condition

About the Author
James H. Overfield, Professor Emeritus at the University of Vermont, received his BA from Dension University, his MA from the University of Chicago, and his PhD from Princeton University. During his career at Vermont he received the University's outstanding teacher award, and served many years as Department of History Chair, in which capacity he was a strong advocate for the study and teaching of global history. His publications include Humanism and Scholasticism in Late Medieval Germany (Princeton University Press, 1984), as well as numerous articles on late medieval and early modern European thought. He served as editor for three volumes (1750-1914) of the ABC-CLIO World History Encyclopedia and is author of Sources of Global History since 1900 (Cengage: 2013).

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