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Item Details
Title: TOWARD A GENERAL THEORY OF EXPERTISE
PROSPECTS AND LIMITS
By: K. Anders Ericsson (Editor), Jacqui Smith (Editor)
Format: Paperback

List price: £51.00
Our price: £44.63
Discount:
12.5% off
You save: £6.37
ISBN 10: 0521406129
ISBN 13: 9780521406123
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: CAMBRIDGE UNIVERSITY PRESS
Pub. date: 19 August, 1991
Pages: 360
Description: In this book, scientists review current knowledge about expertise. They provide a summary of general methods and reveal the existence of many general characteristics of expertise.
Synopsis: During the last twenty years our understanding of expertise has dramatically increased. Laboratory analysis of chess masters, experts in physics and medicine, musicians, athletics, writers, and performance artists have included careful examination of the cognitive processes mediating outstanding performance in very diverse areas of expertise. These analyses have shown that expert performance is primarily a reflection of acquired skill resulting from the accumulation of domain-specific knowledge and methods during many years of training practice. The importance of domain-specific knowledge has led researchers on expertise to focus on characteristics of expertise in specific domains. In Toward a General Theory of Expertise many of the world's foremost scientists review the state-of-the-art knowledge about expertise in different domains, with the goal of identifying characteristics of expert performance that are generalizable across many different areas of expertise.These essays provide a comprehensive summary of general methods for studying expertise and of current knowledge about expertise in chess, physics, medicine, sports and performance arts, music, writing, and decision making. Most important, the essays reveal the existence of many general characteristics of expertise.
Illustrations: 7 half-tones, 53 line diagrams, 11 tables
Publication: UK
Imprint: Cambridge University Press
Returns: Returnable
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