This paper describes, in its introduction, its main objective and some of its investigative premises,emphasizing the need to address micro- and macroeconomic models using the major principles of statistical thinking. A central section is devoted to the concepts of complexity and simplicity, rediscovering the paradox of approaching them simultaneously and the paradigm of simplexity, first formulated by Jeffrey Kluger.
Providing Research Support for the Implementation of EU Water Policy Under Aquastress
Author: Phoebe Koundouri
Category: Business & Economics
This book aims to show that economics in general and non-market valuation methods in particular, together with participatory and engineering tools, can facilitate the design and implementation of the different European policies in relation to mitigation of water stress. The results presented in this book derive from AquaStress, an EU funded integrated project, delivering interdisciplinary methodologies to help mitigate water stress problems. The project draws on both academic and practitioner skills to generate knowledge in technological, operational management, policy, socio-economic, and environmental domains. The book is divided in three parts and as the AquaStress project, is case study driven. Part I begins with a review of the up-to-date use of non-market valuation economic methods in the design and implementation of EU water policies. Part II of the book proceeds to discuss and analyze participatory and engineering tools that can facilitate the determination of efficient water resources policies and the consequent implementation of the EU WFD, using case studies of test sites from Bulgaria, Italy, Morocco and Poland. Part III of the book, brings us back to the use of economic tools and focuses on policy appraisal through social cost-benefit analyses and the choice/estimation of the socially efficient discount rate to be used in such analyses. The book concludes with specific policy recommendations for all case-studies considered in previous chapters. This work would be of most interest to water resources managers and policy makers as well as consultants working on the implementation of the WFD. It would also be helpful to students and scholars of water resource management.
The movement of sediment and associated pollutants over the landscape and into water bodies is of increasing concern with respect to pollution control, prevention of muddy floods and environmental protection. In addition, the loss of soil on site has implications for declining agricultural productivity, loss of biodiversity and decreased amenity and landscape value. The fate of sediment and the conservation of soil are important issues for land managers and decision-makers. In developing appropriate policies and solutions, managers and researchers are making greater use of erosion models to characterise the processes of erosion and their interaction with the landscape. A study of erosion requires one to think in terms of microseconds to understand the mechanics of impact of a single raindrop on a soil surface, while landscapes form over periods of thousands of years. These processes operate on scales of millimetres for single raindrops to mega-metres for continents. Erosion modelling thus covers quite a lot of ground. This book introduces the conceptual and mathematical frameworks used to formulate models of soil erosion and uses case studies to show how models are applied to a variety of purposes at a range of spatial and temporal scales. The aim is to provide land managers and others with the tools required to select a model appropriate to the type and scale of erosion problem, to show what users can expect in terms of accuracy of model predictions and to provide an appreciation of both the advantages and limitations of models. Problems covered include those arising from agriculture, the construction industry, pollution and climatic change and range in scale from farms to small and large catchments. The book will also be useful to students and research scientists as an up-to-date review of the state-of-art of erosion modelling and, through a knowledge of how models are used in practice, in highlighting the gaps in knowledge that need to be filled in order to develop even better models.
قد استوفينا فى الفن الاول الكلام على الامور العامية فى الطبيعيات ثم تلوناه بالفن الثانى فى معرفة السماء و العالم و الاجرام و الصور و الحركات الاولى فى عالم الطبيعة و حققنا احوال الاجسام التى لا تفسد ثم تلوناه بالكلام على الكون و الفساد و اسطقساتها ثم تلوناه بالكلام على افعال الكيفيات الاولى و انفعالاتها و الامزجة المتولد منها و بقى لنا ان نتكلم على الامور الكائنة فكانت الجمادات و ما لا حس له و لا حركة ارادية اقدمها و اقربها تكونا من العناصر فتكلمنا فيها فى الفن الخامس و بقى لنا من العلم الطبيعى النظر فى امور النباتات
Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as "fit for swine," became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a "culinary declaration of independence," prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.
This fifth edition of Lang's book covers all the topics traditionally taught in the first-year calculus sequence. Divided into five parts, each section of A FIRST COURSE IN CALCULUS contains examples and applications relating to the topic covered. In addition, the rear of the book contains detailed solutions to a large number of the exercises, allowing them to be used as worked-out examples -- one of the main improvements over previous editions.