Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space.

This new book, Processing Instruction: Theory, Research, and Commentary, edited by Bill VanPatten--a pioneer in processing instruction (PI)--is a refreshing presentation of 10 related and not widely available articles that illustrate the role of processing instruction in second language acquisition. The articles provide both historical and current context, as well as describe the influence of the input processing model on PI.

This volume presents a selection of second language acquisition studies at the level of morphosyntax. It looks at different aspects of morphosyntactic development of bilingual language learners/users such as language transfer, syntactic processing, morphology and the pragmatics of language among others.

The objective of this edition remains the same as the two previous editions — to provide a practical reference for fats and oils processing and formulation for effective food processor, foodservice, and household applications. It is designed to be an information source for personnel and students of fats and oils processing as wellas the personnel of the user industries. Most of the additions for this edition are related to nutrition. Dietary recommendations for fat and fatty acids continue to evolve as a better understanding of the role of dietary lipids in human health is gained. Processing and formulation techniques are reviewed to help determine how to achieve the most favorable nutritional characteristics while maintaining functionality for the various food applications.

This book presents new work on the psycholinguistics and neurolinguistics of compound words and shows the insights it offers on natural language processing and the relation between language, mind, and memory.