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Showing 1 - 12 of 50 results for “peter altmiks”
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  • European Empires on a Plate

    c. 1750–Today

    Edited by Ilaria Berti, Stefano Magagnoli, Peter Scholliers, Peter J. Atkins ...
    Series series Routledge Studies in Cultural History
    This book uses food to explore the uneven and multifaceted encounters between European imperial societies and their colonies, examining the cultural, social, political and economic forces behind European empires.Food is a key focus of current transdisciplinary and border research, and these chapters uncover hidden aspects of imperial dynamics and the search for food in European expansion. ... Read more

    $91.99 CAD

  • Audiobook

    Fright Night

    The Novelization

    by John Skipp, Craig Spector ...
    Narrated by Peter Atkins ...

    Unabridged

    4 hours 52 min

    Charley Brewster is a horror movie fan, a kid with an active imagination. So, when he begins telling people that his new next-door neighbor is a vampire, no one believes him. Not the police, not his girlfriend Amy, not even the school weirdo Evil Ed.But Charley's seen the coffin and the bodies drained of blood and knows he will be the vampire's next victim. When Charley can't get anybody to ... Read more

    $9.99 CAD or Free with Kobo Plus

  • Food: A British History, 1800-1914

    Volume IV: Food and Culture

    Edited by Peter J. Atkins ...
    Series series Routledge Historical Resources
    This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History. ... Read more

    $109.99 CAD

  • Physical Chemistry

    A Very Short Introduction

    by Peter Atkins ...
    Series series Very Short Introductions
    With the development of a variety of exciting new areas of research involving computational chemistry, nano- and smart materials, and applications of the recently discovered graphene, there can be no doubt that physical chemistry is a vitally important field. It is also perceived as the most daunting branch of chemistry, being necessarily grounded in physics and mathematics and drawing as it does ... Read more

    $11.99 CAD

  • Four Laws That Drive the Universe

    A Very Short Introduction

    by Peter Atkins ...
    Series series Very Short Introductions
    The laws of thermodynamics drive everything that happens in the universe. From the sudden expansion of a cloud of gas to the cooling of hot metal, and from the unfurling of a leaf to the course of life itself - everything is directed and constrained by four simple laws. They establish fundamental concepts such as temperature and heat, and reveal the arrow of time and even the nature of energy ... Read more

    $11.99 CAD

  • Food: A British History, 1800-1914

    Volume III: Food: its Materiality

    Edited by Peter J. Atkins ...
    Series series Routledge Historical Resources
    This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History. ... Read more

    $109.99 CAD

  • Chemistry

    A Very Short Introduction

    by Peter Atkins ...
    Series series Very Short Introductions
    Most people remember chemistry from their schooldays as largely incomprehensible, a subject that was fact-rich but understanding-poor, smelly, and so far removed from the real world of events and pleasures that there seemed little point, except for the most introverted, in coming to terms with its grubby concepts, spells, recipes, and rules. Peter Atkins wants to change all that. In this Very ... Read more

    $11.99 CAD

  • Food: A British History, 1800-1914

    Volume I: The Food System - Economics, Politics, Technology

    Edited by Peter J. Atkins ...
    Series series Routledge Historical Resources
    This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History. ... Read more

    $109.99 CAD

  • Spook City

    by Ramsey Campbell, Clive Barker, Peter Atkins, Angus Mackenzie, Doug Bradley ...
    If, as Carl Jung said, Liverpool is "the pool of life" then here are things from the darkest depths of that pool, brought to the surface to terrify and startle you...Liverpool has long been known as a city of dreamers. But not all those dreams are as beautiful as a Beatles melody or as funny as a Paul O'Grady punchline. Here are the darker dreams of the Merseyside imagination, the macabre ... Read more

    $9.99 CAD or Free with Kobo Plus

  • Food: A British History, 1800-1914

    Volume II: Embodied Food History of Nineteenth-Century Britain

    Edited by Peter J. Atkins ...
    Series series Routledge Historical Resources
    This four-volume collection brings together primary sources on British food during the long nineteenth century. Volumes explore manufacturing and markets, food and the body, cooking and cuisine, and food catering and culture. Accompanied by extensive editorial commentary, this collection will be of great interest to students and scholars of Food History. ... Read more

    $109.99 CAD

  • The Laws of Thermodynamics: A Very Short Introduction

    A Very Short Introduction

    by Peter Atkins ...
    Series series Very Short Introductions
    From the sudden expansion of a cloud of gas or the cooling of a hot metal, to the unfolding of a thought in our minds and even the course of life itself, everything is governed by the four Laws of Thermodynamics. These laws specify the nature of 'energy' and 'temperature', and are soon revealed to reach out and define the arrow of time itself: why things change and why death must come.In this Very ... Read more

    $11.99 CAD

  • Food History

    A Feast of the Senses in Europe, 1750 to the Present

    Edited by Sylvie Vabre, Martin Bruegel, Peter J. Atkins ...
    Series series Routledge Studies in Modern History
    This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste.Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of ... Read more

    $85.99 CAD