Genomics has revolutionized biological research over the course of the last two decades. Genome maps of key agricultural species have offered increased understanding of the structure, organization, and evolution of animal genomes. Building upon this foundation, researchers are now emphasizing research on genome function. Published with the World Aquaculture Society, Functional Genomics in Aquaculture looks at the advances in this field as they directly relate to key traits and species in aquaculture production. Functional Genomics in Aquaculture opens with two chapters that provide a useful general introduction to the field of functional genomics. The second section of the book focuses on key production traits such as growth, development, reproduction, nutrition, and physiological response to stress and diseases. The final five chapters focus on a variety of key aquaculture species. Examples looking at our understanding of the functional genomes of salmonids, Mediterranean sea bass, Atlantic cod, catfish, shrimp, and molluscs, are included in the book. Providing valuable insights and discoveries into the functional genomes of finfish and shellfish species, Functional Genomics in Aquaculture, will be an invaluable resource to researchers and professionals in aquaculture, genetics, and animal science.

Focusing on the clown Will Kemp, this book shows how Shakespeare and other dramatists wrote specific roles as vehicles for him.

International list of library associations.

This collection of essays is the first to reassess a range of Shakespeare's plays in relation to carnivalesque theory. Contributors re-historicize the carnivalesque in different ways, offering both a developed application, or critique of, Bakhtin's thought.

Carpe Kitchen! The door of the Peter Pauper vault has swung open to release our legendary 1950s cookbooks...for your e-reader! Like nights on the town and cozy get-togethers, these 1950s dishes blossom beautifully with the introduction of wine. From the era of the three-martini lunch comes the splash-of-wine steak, suffused with the warm richness of Pinot. Souse a prime cut of veal delectably as you cook Saltimbocca Florentine. Get Dundee Pea Soup rolling with a dash or three of sherry, and bring out the smoky savor of a Long Island Duckling with a pour of red. Serve Pears in Wine, clove-spiced and pink with port, to conclude a convivial meal. Merry illustrations and bon vivant verses top up this rosy ode to the tipsy kitchen! A cook in the kitchen, A bird in the pot; Wine in the bottle, Oh, happy my lot!