Overzicht van vooral de 20e-eeuwse Nederlandse typografie.

Dutch Moderne examines a little-charted genre of Dutch graphic design during the 20's and 30's. The stylistic movements of the period - from De Stijl to art deco - played a vital role in bringing the concepts of the modern movement into the commercial world. A synthesis of cubist and ancient Egyptian and Mayan forms, art deco quickly spread throughout post-World War I France, Germany, England, Italy, and Eastern Europe before appearing in Holland. And yet despite its comparatively late start, Dutch designers enthusiastically embraced the style for its contemporary feel, elegance, and streamlined aesthetic as an alternative to staid traditional and outrageous revolutionary graphic approaches. The style influenced virtually all forms of Dutch commercial art, from magazines, newspapers, and posters to trademarks and advertisements. Dutch Moderne features over 500 of these designs, many of which have never before been published in the United States, by scores of designers both renowned and anonymous. These unearthed artifacts of Dutch commercial design reveal the rich legacy of an indigenous style. This book is an essential resource for graphic designers, students of design, and pop culture history aficionados alike.

Are you looking for a complete course in Dutch which takes you effortlessly from beginner to confident speaker? Whether you are starting from scratch, or are just out of practice, Complete Dutch will guarantee success! Now fully updated to make your language learning experience fun and interactive. You can still rely on the benefits of a top language teacher and our years of teaching experience, but now with added learning features within the course and online. The course is structured in thematic units and the emphasis is placed on communication, so that you effortlessly progress from introducing yourself and dealing with everyday situations, to using the phone and talking about work. By the end of this course, you will be at Level B2 of the Common European Framework for Languages: Can interact with a degree of fluency and spontaneity that makes regular interaction with native speakers quite possible without strain for either party. Learn effortlessly with a new easy-to-read page design and interactive features: NOT GOT MUCH TIME? One, five and ten-minute introductions to key principles to get you started. AUTHOR INSIGHTS Lots of instant help with common problems and quick tips for success, based on the author's many years of experience. GRAMMAR TIPS Easy-to-follow building blocks to give you a clear understanding. USEFUL VOCABULARY Easy to find and learn, to build a solid foundation for speaking. DIALOGUES Read and listen to everyday dialogues to help you speak and understand fast. PRONUNCIATION Don't sound like a tourist! Perfect your pronunciation before you go. TEST YOURSELF Tests in the book and online to keep track of your progress. EXTEND YOUR KNOWLEDGE Extra online articles to give you a richer understanding of the culture and history of Belgium. TRY THIS Innovative exercises illustrate what you've learnt and how to use it. Access the audio for this course for free by downloading it to the Teach Yourself Library app or streaming it on library.teachyourself.com. Rely on Teach Yourself, trusted by language learners for over 85 years

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.