Field measurements of azimuthal anisotropy: First 60 meters, San Francisco Bay area, CA, and estimation of the horizontal stresses’ ratio from Vs1/Vs2

Geophysics ◽  
1991 ◽  
Vol 56 (6) ◽  
pp. 822-832 ◽  
Author(s):  
Heloise Bloxsom Lynn
Keyword(s):  
San Francisco ◽  
Field Experiments ◽  
San Francisco Bay Area ◽  
Field Measurements ◽  
Azimuthal Anisotropy ◽  
Fabric Anisotropy ◽  
Near Surface ◽  
Fault Systems ◽  
Bay Area ◽  
San Andreas

[Formula: see text], Q) of near‐surface strata. The azimuthal anisotropy revealed in these field experiments is the result of a combination of circumstances: unequal horizontal stresses (the data were collected near the center of the San Andreas and associated fault systems), fabric anisotropy introduced by the depositional agent, and stress‐aligned fluid‐filled microcracks, cracks, or pore spaces.

On: “Field measurements of azimuthal anistropy: First 60 meters, San Francisco Bay area, CA, and estimation of the horizontal stresses' ratio from Vs1/Vs2” by Heloise Bloxsom Lynn (June 1991 GEOPHYSICS, p. 822–832)

Geophysics ◽  
1992 ◽  
Vol 57 (4) ◽  
pp. 653-655
Author(s):  
D. F. Winterstein
Keyword(s):  
San Francisco ◽  
San Francisco Bay ◽  
San Francisco Bay Area ◽  
Field Measurements ◽  
Azimuthal Anisotropy ◽  
S Wave ◽  
Near Surface ◽  
Inappropriate Use ◽  
Bay Area ◽  
Surface Materials

What I would like to discuss has little to do with the content of Heloise Lynn’s paper, which beautifully illustrates S‐wave birefringence in near‐surface materials. My concern is with the terminology. Inappropriate use of the term azimuthal anisotropy has become so prevalent in both oral and written presentations that someone needs to point out clearly and in detail why such usage is ill‐advised. My comments, thus, while triggered by the usage of this paper, are for an audience that includes many besides the paper’s author.

A Qualitative Study of Ecstasy Sellers in the San Francisco Bay Area

2004 ◽  
Author(s):  
Sheigla Murphy ◽  
Paloma Sales ◽  
Micheline Duterte ◽  
Camille Jacinto
Keyword(s):  
Qualitative Study ◽  
San Francisco ◽  
San Francisco Bay ◽  
San Francisco Bay Area ◽  
Bay Area

The “Japanese Turn” in Fine Dining in the United States, 1980–2020

2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita
Keyword(s):  
United States ◽  
New York ◽  
Los Angeles ◽  
San Francisco ◽  
San Francisco Bay Area ◽  
The United States ◽  
First Century ◽  
Further Training ◽  
Bay Area ◽  
Wide Acceptance

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.

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