From its beginnings, photography has been shaped by the desire to understand and explore the essence of the medium. Light, Paper, Process features the work of seven artists—Alison Rossiter, Marco Breuer, James Welling, Lisa Oppenheim, Chris McCaw, John Chiara, and Matthew Brandt—who investigate the possibilities of analog photography by finding innovative, surprising, and sometimes controversial ways to push light-sensitive photographic papers and chemical processing beyond their limits. A panoply of practices emerges in the work of these artists. Some customize cameras with special lenses or produce images on paper without a camera or film. Others load paper, rather than film, in the camera or create contact-printing with sources of light other than the enlarger, while still others use expired photographic papers and extraneous materials, such as dust and sweat, selected to match the particular subject of the photograph. All of the artists share a willingness to embrace accident and chance. Trial and error contribute to an understanding of the materials and their potential, as do the attitudes of underlying curiosity and inventive interrogation. The act of making each image is like a performance, with only the photographer present. The results are stunning. This lavish publication accompanies an eponymous exhibition on view at the J. Paul Getty Museum from April 14 to September 6, 2015.

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm, most energy usage associated with milk processing occurs at the milk processing plant and afterwards, during refrigerated storage (a key requirement for the transportation, retail and consumption of most milk products). Sustainable alternatives and designs for the dairy processing plants of the future are now being actively sought by the global dairy industry, as it seeks to improve efficiency, reduce costs, and comply with its corporate social responsibilities. Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry presents the state of the art research and technologies that have been proposed as sustainable replacements for high temperature-short time (HTST) and ultra-high temperature (UHT) pasteurization, with potentially lower energy usage and greenhouse gas emissions. These technologies include pulsed electric fields, high hydrostatic pressure, high pressure homogenization, ohmic and microwave heating, microfiltration, pulsed light, UV light processing, and carbon dioxide processing. The use of bacteriocins, which have the potential to improve the efficiency of the processing technologies, is discussed, and information on organic and pasture milk, which consumers perceive as sustainable alternatives to conventional milk, is also provided. This book brings together all the available information on alternative milk processing techniques and their impact on the physical and functional properties of milk, written by researchers who have developed a body of work in each of the technologies. This book is aimed at dairy scientists and technologists who may be working in dairy companies or academia. It will also be highly relevant to food processing experts working with dairy ingredients, as well as university departments, research centres and graduate students.

A reliable source of techniques and ideas for the use of alternative and contemporary photographic processes that photographers have come to depend on. Professional photographers and advanced students seeking to increase their skills will discover modern and classic methods of creating and manipulating images.