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Richard Mahony

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Theogony and Works and Days (Oxford World's Classics)
Theogony and Works and Days (Oxford World's Classics)
by Hesiod
Edition: Paperback
Price: £3.99

17 of 21 people found the following review helpful
5.0 out of 5 stars Outstanding translation, 22 Jan. 2011
I cannot for the life of me understand why the only reviewer to date here for this translation by Martin West has only given the translation four stars. The original is brilliant. The translation is brilliant. Wherefore the removal of one star?

Martin West is the outstanding classical scholar of his generation. If you are in the slightest bit interested in the classics then you need to buy a copy of all his translations, even if you already have translations by other translators, just so you can compare them.

Here's an example. Many today think themselves sage-like when they repeat unthinkingly in their posts the mantra of "All things in moderation". Little do they know that the original saying comes from Hesiod. Or that it's found in Hesiod's "Works and Days" - the second work by Hesiod in this compilation. But the English translation of "moderation" from the Greek is not quite right. Martin West deftly translates the term with the, on the surface, more cumbersome but much more appropriate and accurate "opportuneness". Context of course is everything - so here's the context and you will see what I mean:

"There is another time for men to sail in the spring. As soon as the size of the crow's footprint is matched by the aspect of the leaves on the end of the fig-branch, then the sea is suitable for embarcation. This is the spring sailing. I do not recommend it; it is not to my heart's liking. A snatched sailing: you would have difficulty in avoiding trouble. But men do even that in their folly, because property is as life to wretched mortals. But it is a fearful thing to die among the waves. I suggest you bear all this in mind, as I tell you it.

And do not put all your substance in ships' holds, but leave the greater part and ship the lesser; for it is a fearful thing to meet with disaster among the waves of the sea, and a fearful thing if you put too great a burden up on your cart and smash the axle and the cargo is spoiled. Observe due measure; opportuneness is best in everything."

Food Science: A Chemical Approach
Food Science: A Chemical Approach
by Brian A. Fox
Edition: Paperback

2 of 6 people found the following review helpful
5.0 out of 5 stars A superb introduction to Food Science, 23 Mar. 2009
This is a review of the fourth edition (1982) of this superb book.

The first edition of this long-standing work written by Brian A Fox and Allan G Cameron appeared in hardback (only, I believe) in 1961 as "A Chemical Approach to Food and Nutrition" - reprinted 1963, 1966, and 1968.

With the publication of the second edition in 1970, the authors renamed the book "Food Science: a chemical approach - reprinted 1972, 1973, 1975 (with minor amendments), and 1976.

The third edition came out in 1977: reprinted 1978 (with additions), 1980, and 1981.

The fourth edition, ISBN 0 340 27863 3, was published in 1982 for four pounds and ninety-five pence for the paperback edition. I obtained my copy the same year. The publishers of the 4th were Hodder and Stoughton of London, Sydney, Auckland and Toronto. The book was typeset by Macmillan India Ltd, Bangalore and printed in Great Britain for Hodder and Stoughton Educational, a division of Hodder and Stoughton Ltd, by Richard Clay (The Chaucer Press) Ltd, Bungay, Suffolk. Why do I go to such lengths to spell out such minutiae? Because the 4th edition of this work is probably one of the best typeset and printed non-fiction books in this price range I have ever seen. The typeface is simply perfect - neither too large nor too small. The diagrams are excellent. These alone makes the 4th edition a joy to read.

Units were now expressed in metric (SI) and values for nutrient requirements reflected recent appraisals by the WHO and FAO and the revised sets of `recommended daily amounts' of nutrients introduced into the UK by the DHSS (1979) [from the preface to the fourth edition].

At the beginning of this book, the introduction to the organic chemistry which the novice chemist needs for a good, basic understanding of food science is the best I have ever read. The description, for instance, of the sugars is clear, logically set out and quite comprehensive for an introductory text of this sort. Sadly, as more material was inserted in later editions, so the introductory science was cut back, the type face was shrunk and, by the 6th edition, the beautiful look and solid feel of the 4th edition had been a little diminished.

The 4th (1982) edition of this remarkable book is still by the far best introduction to food science I have ever read. Along with my copies of the British National Formulary and the SOED, it is one of a dozen or so reference books that I cherish most out of the several thousand in my library. For sheer value for money, I cannot recommend any other edition of any other book more highly than this.

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