· Is a glass of red wine a day actually good for you? · Do free-range eggs really taste better? · How does coffee become decaffeinated? · What exactly is ‘formed’ ham? · And what on earth is processed cheese? More often than not, we work our way around the supermarket and throw items into our trolley without a second thought. But what exactly goes into the things we eat, and how do those products reach our plates? Inspired by the hit Channel 4 series, Food Unwrapped asks these questions, lifting the lid on the food industry to provide us with much needed answers. Probing and revealing, this book sets out to dispel the many myths surrounding our food and to help you make informed decisions about what you eat.

· Is a glass of red wine a day actually good for you? · Do free-range eggs really taste better? · How does coffee become decaffeinated? · What exactly is âe~formedâe(tm) ham? · And what on earth is processed cheese? More often than not, we work our way around the supermarket and throw items into our trolley without a second thought. But what exactly goes into the things we eat, and how do those products reach our plates? Inspired by the hit Channel 4 series, Food Unwrapped asks these questions, lifting the lid on the food industry to provide us with much needed answers. Probing and revealing, this book sets out to dispel the many myths surrounding our food and to help you make informed decisions about what you eat.

Vols. 1-17 include Proceedings of the 10th-24th (1914-28) annual meeting of the society.

Greenwich has been a centre for scientific computing since the foundation of the Royal Observatory in 1675. Early Astronomers Royal gathered astronomical data with the purpose of enabling navigators to compute their longitude at sea. Nevil Maskelyne in the 18th century organised the work of computing tables for the Nautical Almanac, anticipating later methods used in safety-critical computing systems. The 19th century saw influential critiques of Charles Babbage’s mechanical calculating engines, and in the 20th century Leslie Comrie and others pioneered the automation of computation. The arrival of the Royal Naval College in 1873 and the University of Greenwich in 1999 has brought more mathematicians and different kinds of mathematics to Greenwich. In the 21st century computational mathematics has found many new applications. This book presents an account of the mathematicians who worked at Greenwich and their achievements. Features A scholarly but accessible history of mathematics at Greenwich, from the seventeenth century to the present day, with each chapter written by an expert in the field The book will appeal to astronomical and naval historians as well as historians of mathematics and scientific computing.

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.