The Science Of Speed The Art Of The Sprint Aau Edition

The Science of Speed The Art of the Sprint: AAU Edition

Speed matters in almost every competitive sport. If you want to run your fastest, you must run with the correct technique. The scientific principles of physics and kinesiology - the engineering of the human body - must be used as the foundation for human motion. Dr. Arellano explains the science in a way that's understandable and practical. Then, for the very first time in book form, Hall of Fame Track and Field Coach Tom Tellez applies the science so anyone can coach, learn and correctly execute what it takes to produce maximum speed. Coach Tellez has developed some of the fastest athletes in history, including Carl Lewis, Leroy Burrell, Joe DeLoach, Kirk Baptiste, Mike Marsh, Carol Lewis, Michelle Finn Burrell and Jackie Washington. In this book, you will learn: -The laws of human motion and the science of correct running technique-How correct technique optimizes application of force on the ground and generates speed-The very specific elements to study and train for sprints and distance running-How to identify and correct problems-A consistent vocabulary to use in teaching what to do and why-How to change motor patterns for consistent results-For coaches, the best cues to give your athletes for success The information in this book is applicable for all athletes, regardless of age or gender and can be applied to ANY SPORT that requires speed. While not every athlete will be fast, every athlete can get faster. Stay grounded in the principles, focus on every detail, and strive for consistent, correct execution.

The Science of Speed the Art of the Sprint

The Flavor Matrix

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.