Since its first publication in 1975, Judith Butcher's Copy-editing has become firmly established as a classic reference guide. This fourth edition has been comprehensively revised to provide an up-to-date and clearly presented source of information for all those involved in preparing typescripts and illustrations for publication. From the basics of how to prepare text and illustrations for the designer and typesetter, through the ground rules of house style, to how to read and correct proofs, Copy-editing covers all aspects of the editorial process. New and revised features: • up-to-date advice on indexes, inclusive language, reference systems and preliminary pages • a chapter devoted to on-screen copy-editing • guidance on digital coding and publishing in other media such as e-books • updated to take account of modern typesetting and printing technology • an expanded section on law books • an essential tool for new and experienced copy-editors, working freelance or in-house

"In this eBook, you'll learn the principles of grammar and how to manipulate your words until they're just right. Strengthen your revising and editing skills and become a clear and consistent writer." --

Until the early 1900s governments of Southeast Asia farmed out the right to run opium, gambling and other monopolies. Yet by about 1920 all of the major farms had been abolished and the collection of revenue brought under direct bureaucratic control. This book explains the rise and sudden fall of revenue farming, traces the changing fortunes of the Chinese businessmen who held the major farms, and uses the study of revenue farming to examine the emergence of the modern state in Southeast Asia.

Literary Radicalism in India situates postcolonial Indian literature in relation to the hugely influential radical literary movements initiated by the Progressive Writers Association and the Indian People's Theatre Association. In so doing, it redresses a visible historical gap in studies of postcolonial India. Through readings of major fiction, pamphlets and cinema, this book also shows how gender was of constitutive importance in the struggle to define 'India' during the transition to independence.

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Focusing on the lack of written material available in the developing world, this book explores the problems involved in the provision of educational resources for effective study. It provides options for international and national help.