Michael J. Lewis

An in-depth tout of Philadelphia's architectural history from the 1700s to the present day--for the general reader.

Essays on Architecture

Philadelphia Builds

Eugene J. Johnson

with an essay and site photographs by Ralph Lieberman Louis I. Kahn (1901-1974) was among the most highly regarded twentieth-century architects, yet the relationship of his haunting travel sketches to his work has not been systematically explored until now. Drawn from the Source shows how Kahn's encounters with the great buildings of the past influenced his own architecture, and how monuments such as the Salk Institute and the Kimbell Art Museum employ natural materials and natural light to create a sense of permanence and communal space inspired by buildings far removed in time and place. Drawn from the Source describes Kahn's journeys to Europe and Asia in 1928-1929, 1951, and 1959, culminating in the great pastel sketches that circulated privately among architects and played a large part in the revival of architectural sketching in recent years. Each sketching episode is considered in terms of its contribution to Kahn's later architectural formulations, showing how he worked from his sketches to make that great synthesis of modernism and historical form that distinguishes his work. Kahn's itineraries are vividly reconstructed through surviving watercolor, pastel, and pencil drawings that reveal rapid shifts in style, sometimes week by week, while he developed a way of drawing that reflected his understanding of architectural form. Specially commissioned photographs taken by Ralph Lieberman from the precise viewpoints of the drawings document the variance of the sites from Kahn's selective interpretation of them.

The Travel Sketches of Louis I. Kahn

Drawn from the Source

A fascinating exploration of the urbanism at the heart of Utopian thinking The vision of Utopia obsessed the nineteenth-century mind, shaping art, literature, and especially town planning. In City of Refuge, Michael Lewis takes readers across centuries and continents to show how Utopian town planning produced a distinctive type of settlement characterized by its square plan, collective ownership of properties, and communal dormitories. Some of these settlements were sanctuaries from religious persecution, like those of the German Rappites, French Huguenots, and American Shakers, while others were sanctuaries from the Industrial Revolution, like those imagined by Charles Fourier, Robert Owen, and other Utopian visionaries. Because of their differences in ideology and theology, these settlements have traditionally been viewed separately, but Lewis shows how they are part of a continuous intellectual tradition that stretches from the early Protestant Reformation into modern times. Through close readings of architectural plans and archival documents, many previously unpublished, he shows the network of connections between these seemingly disparate Utopian settlements—including even such well-known town plans as those of New Haven and Philadelphia. The most remarkable aspect of the city of refuge is the inventive way it fused its eclectic sources, ranging from the encampments of the ancient Israelites as described in the Bible to the detailed social program of Thomas More's Utopia to modern thought about education, science, and technology. Delving into the historical evolution and antecedents of Utopian towns and cities, City of Refuge alters notions of what a Utopian community can and should be.

Separatists and Utopian Town Planning

City of Refuge

Frank Furness' energy, confidence, brashness, vulgarity, and full-throated love of life vibrate in his architecture.

Architecture and the Violent Mind

Frank Furness

Neil J. Heppell

This new book updates and expands Harold Burton's classic book, UHT Processing of Milk and Milk Products, to provide comprehensive, state-of-the-art coverage of thermal processing of liquid and particulate foods. The food products covered now include soups, sauces, fruit juices, and other beverages, in addition to milk and milk products. Pasteurization, sterilization, and aseptic processing are all discussed, with emphasis on the underlying principles and problems of heat treatment of more viscous fluids, where streamline flow conditions are likely to prevail, and of products containing particles. Pasteurization and heat treatments designed to further extend the shelf life of pasteurized products are also discussed, and the pasteurization and sterilization processes are compared to highlight similarities and differences. Throughout, factors influencing the safety and quality of heated foods are emphasized. This book contains over 100 illustrations and 50 tables, as well as extensive cross-referencing and a comprehensive reference section.

Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization

Lewis

A historical survey of American art and architecture from 1600 to the present is chronologically organized to discuss the characteristics of different periods, in a volume that charts the ways in which American artists and designers adopted and diverged from earlier European models. Original.

American Art and Architecture

Hilton C. Deeth

High Temperature Processing of Milk and Milk Products covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. The book begins with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects. A unique feature is a chapter on analytical methodologies applicable to thermally processed dairy products. There are also chapters on high-temperature processed products other than white cows' milk, including products based on plant materials, and on non-thermal technologies which may be used in place of or as adjuncts to thermal processing. The book concludes with a chapter outlining some of the challenges with the technologies and treated products, and a compendium of relevant reviews, chapters and books.

High Temperature Processing of Milk and Milk Products

Tom W. Young

"Designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. Presents the essentials of brewing science and its relationship to brewing technology. Forcuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops and yeast, the fermentation process; microbiology and contaminants, finishing, packaging, and flavor."--

Brewing

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Michael J. Lewis

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