In this addition, the Companion includes surveys of marine designers, engineers, and inventors, language and lore, the developments and principles of shipbuilding, navigation, diving, yachting, technical terms, and many other aspects of the sea world.

"This second edition provides significant new material on topics that have come to prominence in recent times, such as oceanography and marine archaeology: key contributions on these subjects from marine expert Dr. Martin Angel at Southampton Oceanography Centre include climate change, environmental issues, marine pollution, and marine wildlife. Among the many brand new entries to this edition are up-to-the-minute articles on underwater vehicles, tsunamis, warfare at sea, marine pollution, the Economic Exclustion Zone, and ship preservation." "This Companion also includes authoritative entries on maritime history: its naval battles, including Pearl Harbour and Trafalgar; its great ships, from Noah's Ark and the Bounty to the Titanic and the Mary Rose; and its most famous individuals, both real and fictional, including Christopher Columbus, Horatio Nelson, and Robinson Crusoe."--Jacket.

"First published in 1995 as The Oxford companion to the Second World War "--Verso.

Embracing the viewpoints of Catholic, Protestant, or Orthodox thinkers, of conservatives, liberals, radicals, and agnostics, Christianity today is anything but monolithic or univocal. In The Oxford Companion to Christian Thought, general editor Adrian Hastings has tried to capture a sense of the great diversity of opinion that swirls about under the heading of Christian thought. Indeed, the 260 contributors, who hail from twenty countries, represent as wide a range of perspectives as possible.Here is a comprehensive and authoritative (though not dogmatic) overview of the full spectrum of Christian thinking. Within its 600 alphabetically arranged entries, readers will find lengthy survey articles on the history of Christian thought, on national and regional traditions, and on various denominations, from Anglican to Unitarian. There is ample coverage of Eastern thought as well, examining the Christian tradition in China, Japan, India, and Africa. The contributors examine major theological topics such as resurrection, the Eucharist, and grace as well as controversial issues such as homosexuality and abortion. In addition, short entries illuminate symbols such as water and wine, and there are many profiles of leading theologians, of non-Christians who have deeply influenced Christian thinking, including Aristotle and Plato, and of literary figures such as Dante, Milton, and Tolstoy. Most articles end with a list of suggested readings and the book features a large number of cross-references.The Oxford Companion to Christian Thought is an indispensable guide to one of the central strands of Western culture. An essential volume for all Christians, it is a thoughtful gift for the holidays.

Provides students and scholars with a valuable reference source in the field of American Politics. The Companion will equip readers with a deep understanding of the complex interaction between governmental institutions and processes and the wider American economy and society that they govern.

This fifth revised edition features approximately 1,900 items, most of which are annotated. It addresses several interdisciplinary studies that have become prominent in the last decade, especially on popular culture, racial and other minorities, Native Americans and Chicanos, and literary regionalism. It allots more space to computer aids, science fiction, children's literature, literature of the sea, film and literature, and linguistic studies of American English and includes a new section on psychology. The appendix lists the biography of each of 135 deceased American authors. ISBN 0-8223-0592-5 : $22.50 (For use only in the library).

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.