Hydrogeology: Principles and Practice provides a comprehensiveintroduction to the study of hydrogeology and the significance ofgroundwater in the terrestrial aquatic environment. Earlier chapters explain the fundamental physical and chemicalprinciples of hydrogeology, and later chapters feature groundwaterinvestigation techniques and contaminant hydrogeology. A uniquefeature of the book is a chapter on the application ofenvironmental isotopes and noble gases in the interpretation ofaquifer evolution. The last chapter discusses groundwater resourcesand environmental management, and examines the role of groundwaterin integrated river basin management, including the possibleimpacts of climate change. Throughout the text, boxes are used to explain special topics andto illustrate international case studies. The appendices provideuseful reference material and include review questions andexercises to develop the reader's knowledge and problem-solvingskills in hydrogeology. This accessible textbook is essential reading for undergraduate andgraduate students in earth and environmental sciences taking acourse in hydrogeology or groundwater science. An Instructor manual CD-ROM for this title is available. Pleasecontact our Higher Education team at ahref="mailto:[email protected]"[email protected]/afor more information.

"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.