John Hyman Boeken

The Glasgow Cookery Book started its life in 1910 as the textbook of The Glasgow and West of Scotland College of Domestic Science - fondly dubbed the Do (or Dough) School by Glasgow citizens. Based on the 1975 metric edition, this title includes Do School favourites - such as haggis, pot roast, Dutch roast, cheese scones, and, Dundee cake.

The essays in this volume are written by philosophers who are convinced that Wittgenstein's writings on psychology have a direct relevance to current experimental psychology.