Understanding the Brain: The Birth of a New Learning Science (v. 2)
This book provides new insights about learning by synthesising existing and emerging findings from cognitive and brain science and exploring how this new information might impact teaching, parenting, and educational policy making. It shows what the latest brain imaging techniques and other advances in the neurosciences actually reveal about how the brain develops and operates at different stages in life from birth to old age and how the brain is involved in acquiring skills such as reading and counting.
This book discusses two of the oldest and hardest problems in both science and philosophy: What is matter?, and What is mind? A reason for tackling both problems in a single book is that two of the most influential views in modern philosophy are that the universe is mental (idealism), and that the everything real is material (materialism).
Added by: mct | Karma: 2986.29 | Black Hole | 24 September 2010
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Science - 9 April 2010
Science is the academic journal of the American Association for the Advancement of Science and is considered one of the world's most prestigious scientific journals. The peer-reviewed journal, first published in 1880 is circulated weekly and has a print subscriber base of around 130,000. Because institutional subscriptions and online access serve a larger audience, its estimated readership is one million people. The major focus of the journal is publishing important
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Kris Neville (1925-1980) was an American science fiction writer. His most famous work, "Bettyann" (1970) is considered an underground classic of science fiction. This etext was produced from Imagination Stories of Science and Fantasy February 1953.
On Food and Cooking: The Science and Lore of the Kitchen
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy.
