The canvas is his backdrop. Titus Schade (*1984 in Leipzig), former master student of Neo Rauch, paints complex and enraptured pictorial worlds that seem as controlled as they are unique. Half-timbered buildings, windmills, churches, and crude buildings from the nineteen-sixties seem strangely flattened and cut out, as if lacking volume. They inhabit a space where conventional perspectives have become lost. The painted buildings?whether lined up in a shelving unit or against the darkness of an inky black surface?form a kind of magical locality that can be entered with the eyes, though hardly described in words. This monograph brings together an extensive selection of these unique works, created in the period between 2009 and 2016. It invites us to encounter Schade?s backdrop-like paintings and to wander through their spaces of illusion.00.

The works of Titus Schade (b. Leipzig, 1984; lives and works in Leipzig) examine the nature of the picture and the pictorial space. In sceneries that suggest stage settings, Schade, who graduated from Neo Rauch's master class, unfolds places that seem to be both models and theatrical situations, imagining a wide specturum of very different architectures and props that invite the beholder looking at his canvases to explore a private universe. His works are not about reality; he avails himself of its movable pieces and rearranges them to create a self-contained world. Carefully controlled lighting reminiscent of its movable pieces and rearranges them to create a self-contained world. Carefully controlled lighting reminiscent of baroque art illuminates the mostly architectural shapes and structures. Classical landscape painting encounters geometric forms in Schade's work whose timeless quality reners them universally legible. The book presents a cross-section of Titus Schade's works from the past three years. With an essay by Mark Gisbourne.

Advances in Applied Microbiology

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.