<p>Founded in a working-class neighborhood in southeast Houston in 1941, Gold Star/SugarHill Recording Studios is a major independent studio that has produced a multitude of influential hit records in an astonishingly diverse range of genres. Its roster of recorded musicians includes Lightnin' Hopkins, George Jones, Willie Nelson, Bobby "Blue" Bland, Junior Parker, Clifton Chenier, Sir Douglas Quintet, 13th Floor Elevators, Freddy Fender, Kinky Friedman, Ray Benson, Guy Clark, Lucinda Williams, Beyoncé and Destiny's Child, and many, many more.</p>
<p>In House of Hits, Andy Bradley and Roger Wood chronicle the fascinating history of Gold Star/SugarHill, telling a story that effectively covers the postwar popular music industry. They describe how Houston's lack of zoning ordinances allowed founder Bill Quinn's house studio to grow into a large studio complex, just as SugarHill's willingness to transcend musical boundaries transformed it into of one of the most storied recording enterprises in America. The authors offer behind-the-scenes accounts of numerous hit recordings, spiced with anecdotes from studio insiders and musicians who recorded at SugarHill. Bradley and Wood also place significant emphasis on the role of technology in shaping the music and the evolution of the music business. They include in-depth biographies of regional stars and analysis of the various styles of music they represent, as well as a list of all of Gold Star/SugarHill's recordings that made the Billboard charts and extensive selected historical discographies of the studio's recordings.</p>

House of Hits: The Story of Houston's Gold Star/SugarHill Recording Studios (Brad and Michele Moore Roots Music)

Arts & Photography

Bradley, Andy

Wood, Roger

Music

University of Texas Press

House of Hits: The Story of Houston's Gold Star/SugarHill Recording Studios (Brad and Michele Moore Roots Music Series)

A. B. C. British Rail Multiple Units 1987

I. Allan

Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food analysis laboratory must consider to meet such requirements. The need to introduce quality assurance, the different quality models that are available and the legislative requirements are considered. Specific aspects of laboratory practice and particular areas of accreditation which may cause problems for analytical laboratories are also discussed. Covering for the first time those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen.

Quality in the Food Analysis Laboratory (RSC Food Analysis Monographs, Volume 3)

Science & Math

Nilsson, Anders

Wallin, Harriet

Chemistry

Royal Society of Chemistry, [

Lawson Roads (Lawson Books)

Literature & Fiction

Genre Fiction

Independently published

The Best of All Appointments?: The Evolution of Infantry Brigade Command in the British Army on the Western Front, 1915-1918 (Wolverhampton Military Studies)

History

Europe

Helion and Company

Quality in the Food Analysis Laboratory describes the procedures that food analysts must follow in order to ensure that their data is both appropriate and of the required quality. Since the first edition was published in 1999, significant new legislation has been adopted in the food sector, most notably the Official Feed and Food Control Regulation along with various Codex Guidelines and IUPAC Protocols. This second edition has been comprehensively up-dated to reflect changes to the law and to take account of international protocols. Whilst maintaining the excellence of the first edition, new chapters on the role of the EU and National Reference Laboratories, the criteria approach, modular validation, qualitative method validation, proprietary methods, method verification, and compliance issues have been introduced. Other chapters, including those on methods of analysis, the IUPAC single laboratory protocol, and the role of proficiency testing have been revised. Covering those areas of direct importance to food analysis laboratories, this unique book will serve as an aid to those laboratories when introducing new measures and justifying those chosen. It will provide the first point of reference for those requiring an understanding of the fundamental concerns for the food analysis laboratory. Extracts from reviews of the previous edition: ""... a comprehensive treatment of its subject ... Anyone serious about quality and its implementation in the analytical laboratory should have this book on hand."" Food Australia, 1999, 51 (7), 317. ""... a good read with sound advice and guidance ..."" International Journal of Food Science and Technology, 2000, 35, 443-454.

Quality in the Food Analysis Laboratory: RSC (Food Chemistry, Function and Analysis)

Norli, Hilde Skår

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Books by Wood, Roger