The Ethical Chemist or Turkey

The Ethical Chemist

Author: Jeffrey Kovac

The basis of this book is a series of specific cases that present the kinds of ethical problems faced by both students and practicing chemists. Following these cases are commentaries that discuss the ethical issues raised, and present possible solutions in the form of morally acceptable courses of action. The introductory chapters provide an overview of ethics, morals, and ethical theory, as well as a discussion of professionalism and ethics in science. Ethical problem solving is explored in the chapter preceding the cases and commentaries. For chemists and scientists in other disciplines facing similar situations.

Table of Contents:

	Preface
	About the Author
Ch. 1	Introduction	1
Ch. 2	Ethics, Morals, and Ethical Theory	4
Ch. 3	Professionalism and Ethics in Chemistry	12
Ch. 4	Ethical Problem Solving	23
Ch. 5	Cases and Commentaries	27
App	Codes of Ethics	107
	References	115
	Index	121

New interesting textbook: A Visão Populista

Turkey: An American Story

Author: Andrew F Smith

“Talking turkey” about the bird you thought you knew

Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias).

Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay.

As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasonedcooks will have an opportunity to reintroduce a familiar food in forgotten ways.

Publishers Weekly

Food historian Smith, editor-in-chief of the Oxford Encyclopedia of Food and Drink in America, discusses both fact and myth in this thorough and multifaceted history of the turkey. Smith believes the quintessentially American bird (we consume 240 million of them a year) can tell us about cultural issues and reveal something about being American. Dividing the book into a section on the turkey's history and another on historical recipes, the author hopes to give a comprehensive accounting of the bird. Beginning with a scientific description, the historical section covers turkey bones found in North America dating to 3700 B.C., then moves on to the introduction of domesticated turkeys into Europe by explorers of the New World. Methods of cooking from the 16th through the 19th centuries and efforts to preserve the disappearing wild turkey in the early 20th century follow. Even the turkey trot gets a mention. Short chapter sections keep the reading flowing, but the eye-glazing number of facts and dry prose can be overwhelming. Still, Smith has produced a well-researched, comprehensive, though somewhat scattered account of the bird most people take for granted. 22 photos. (Nov.) Copyright 2006 Reed Business Information.

Lisa A. Ennis - Library Journal

An instructor of culinary history and professional food writing, Smith (The Tomato in America) now brings his fans the history of the turkey. The narrative begins with the many different turkey species and continues with the domestication and commercialization of the bird. Of particular note is Smith's discussion of "turkey iconography," or how the turkey became so symbolic in American culture. The book is very well researched and well documented throughout with copious endnotes and a selected bibliography divided into topical sections. Also included are more than 20 pages of historical turkey recipes, including turkey eggs and turkey sausage. Smith's style and wit add to the book's readability, and there are a number of historical illustrations. Recommended for all libraries.