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From Dust to Digital : Ten Years of the Endangered Archives Programme
Much of world’s documentary heritage rests in vulnerable, little-known and often inaccessible archives. Many of these archives preserve information that may cast new light on historical phenomena and lead to their reinterpretation. But such rich collections are often at risk of being lost before the history they capture is recorded. This volume celebrates the tenth anniversary of the Endanger…
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- 9781783740642
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Horizons of Shamanism a Triangular Approach To The History and Anthropology …
The multifarious and sometimes contested concept of “shamanism” has aroused intense popular and scholarly interest since its initial coinage by the Russian scholar V. M. Mikhailovsky in the late 19th century. In this book, three leading scholars, representing different branches of the humanities, dwell on the current status of shamanic practices and conceptions of the soul, both as ‘etic…
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- 9789176350270
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Chinese Communist Materials at the Bureau of Investigation Archives, Taiwan
During the long years of civil strife in China the Nationalist authorities amassed extensive materials on their Communist adversaries. Now stored in government institutions on Taiwan, these materials are an excellent source for the study of the Chinese Communist movement.
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- 9780472901838
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- 025.52 SUL c
Chinese Communist Materials at the Bureau of Investigation Archives, Taiwan
During the long years of civil strife in China the Nationalist authorities amassed extensive materials on their Communist adversaries. Now stored in government institutions on Taiwan, these materials are an excellent source for the study of the Chinese Communist movement. Among them is the Bureau of Investigation Collection (BIC), which holds over 300,000 volumes of primary documents on the Chi…
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- 9780472901838
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- 324.209512 SUL c
Workplace Safety in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in B.C.’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these in…
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- 363.1175 BRI w
Working in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide va…
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- 338.19 BRI w
Trades Access Common Core: Line E, Electrical Fundamentals, Competency E-4, U…
Whether you choose to work in an electrical trade, a mechanical trade, or one of the construction trades, you will probably be faced with using and/or maintaining a variety of electrical measuring instruments. This Competency will introduce you to three basic meters for measuring voltage, current, and resistance. You must have a basic understanding of the purpose and operation of each type of m…
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- 650 TRA t
Trades Access Common Core: Line C, Tools Equipment, Competency C-4, Describe …
In this Competency you will learn about some of the common equipment used for performing work at elevated locations. The safe use of ladders and scaffolds is required in all types of jobs. A safely built scaffold provides a stable platform for workers to complete their work. The Occupational Health and Safety (O.H.S.) Regulation has set minimum standards for erecting and using ladders and work …
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- 650 TRA t
Nutrition and Labelling for the Canadian Baker
This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labeling for the Canadian Baker is one of a series of Culinary Arts …
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- 658.82 BRI n
Meat Cutting and Processing for Food Service
This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the ki…
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- 664.024 BRI m
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