Historic stratigraphic illustrations depict the earth beneath our feet in captivating hand-drawn diagrams. Each drawing tells a unique geologic story, exquisitely rendered in colors from pastel palettes to brilliant bolds that show evolving scientific graphic conventions over time. Created by federal and state geologists over the course of one hundred years, the maps reveal sedimentary rock layers that present an unexpected view of our treasured public lands, making this collection an important record of natural resources, as well as a beautiful display of map design. The fascinating history of the science behind the drawings is explored by sedimentary geologist Jody Bourgeois, a professor emeritus at the University of Washington's College of the Environment and a fellow of the Geological Society of America.

The dramatic development of European oak chronologies over the last ten years parallels and supplements the bristlecone-pine chronology in the United States. Dendrochronologists can now provide a wood sample - a time capsule of biological material - for any calender date over the last seven millennia from two continents. For archaeologists, resigned to the imprecision of radiocarbon dating, the implications are profound. For the first time it is possible to establish precise dates for prehistoric events. Similarly, we have an independent and scientifically objective way of testing historical accounts, such as the traditional Egyptian chronology. Equally fundamental are the insights provided by the related disciplines of dendroecology and dendroclimatology. The Bronze Age eruption of Santorini and the AD 540 `event' are explored as fascinating case studies. Drawing on a further decade of research by himself and others, Mike Baille not only brings the pre-1980 story up to date, but demonstrates the wide and exciting applications of this comparatively new science.

This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.

This 2004 book provides a concise, accessible account of the geology and landscape of Southwest USA, for students and amateurs.

Rationing: it's a word—and idea—that people often loathe and fear. Health care expert Henry Aaron has compared mentioning the possibility of rationing to “shouting an obscenity in church.” Yet societies in fact ration food, water, medical care, and fuel all the time, with those who can pay the most getting the most. As Nobel Prize–;winning economist Amartya Sen has said, the results can be “thoroughly unequal and nasty.” In Any Way You Slice It, Stan Cox shows that rationing is not just a quaint practice restricted to World War II memoirs and 1970s gas station lines. Instead, he persuasively argues that rationing is a vital concept for our fragile present, an era of dwindling resources and environmental crises. Any Way You Slice It takes us on a fascinating search for alternative ways of apportioning life's necessities, from the goal of “fair shares for all” during wartime in the 1940s to present-day water rationing in a Mumbai slum, from the bread shops of Cairo to the struggle for fairness in American medicine and carbon rationing on Norfolk Island in the Pacific. Cox's question: can we limit consumption while assuring everyone a fair share? The author of Losing Our Cool, the much debated and widely acclaimed examination of air-conditioning's many impacts, here turns his attention to the politically explosive topic of how we share our planet's resources., here turns his attention to the politically explosive topic of how we share our planet's resources.

"The story starts with William Smith's early years, from apprentice to surveyor for hire, and from publication of his groundbreaking 1815 geological strata map to imprisonment for debt. Smith's 1799 geological map of Bath and table of strata, his first strata map of England and Wales, published in 1801, and photographs of some of Smith's collection of 2,000 fossils illustrate the tale. The remainder of the book is organized into four parts, each beginning with four sheets from Smith's hand-colored, 1815 strata map, accompanied by related geological cross sections and county maps (1819-24), and followed by sections of Sowerby's fossil illustrations (1816-19), organized by strata. Interleaved between the sections are essays by scholars that focus on the people and industries that benefited from the knowledge imparted by Smith's work. Concluding the volume are reflections on Smith's later years as an itinerant geologist and surveyor, plagiarism by a rival, receipt of the first Wollaston Medal in recognition of his achievements, and the influence of his geological mapping and biostratigraphical theories on the sciences, which culminated in the establishment of the modern geological timescale"--

Crossing class and color lines, and spanning the nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), pie -- real, homemade pie -- has meaning for all of us. But in today's treadmill, take-out world -- our fast-food nation -- does pie still have a place? As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town with Le Draoulec, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely.