This book revisits the claim that a key dimension of cultural modernity – understood as a turn to the autonomy of the signs and the erasure of the 'face of man' - arose in the mid-nineteenth century. It presents an alternative to that obsession, focusing instead on the aesthetic appreciation of forms through which connections are realised across place and time. The book is one of few to offer a comparative approach to numerous major writers and artists of this period over diverse countries. Specifically, the comparative approach overcomes the constitutively ambiguous relation between the modern and the Hispanic. The Hispanic is often imagined as at once foundational for and excluded from the modern world. Its reincorporation into the story of the mid-century unsettles the notion of modernity. The book offers instead an experiment in writing, tracing commonalities across place and time, and drawing on mid-century expressions of such likenesses.
A private view of the genius of Cecil Beaton, reflected through the lens of his town and country idylls, and his passion for interior design, gardening, and entertaining a circle of Bright Young Things. Cecil Beaton (1904–1980) was one of twentieth-century Britain’s Renaissance men: photographer, costume designer, set designer, playwright, creator of fashion fabrics, and writer on raffiné interiors and the personalities who inhabited them. He also happened to be a fine interior decorator. Cecil Beaton at Home focuses on two homes dear to Beaton’s heart—Ashcombe House, near the Wiltshire village of Tollard Royal, and Reddish House, located in Broad Chalke, another village in the same county—as well as London's Pelham Place and Beaton’s New York hotel suites. Simultaneously a retreat, an inspiration, a photographer’s studio, and a stage for impressive entertaining, Beaton’s country homes also fueled his passion for art, gardening, and delight in village life. Against his often-extravagant interiors, Beaton’s private life unfolds—his unique talent for self-promotion, desire for theatricality, and uncertain pursuit of love. This lavishly illustrated visual biography brings together original photographs, artworks, and possessions from his interiors to present an intimate picture of Beaton’s extraordinary life.
Perhaps still slightly bitter about the ruination of her wedding day or perhaps just facing the truth to the old adage that a woman's work is never done. By her axe she rules summarily swift judgements of much pain and destruction and by her zombie pirate captain bra/conscience she once more carves her way through herstory Another seven epic tales not entirely linked with the last seven as Elspeth battles those that betrayed her, pirates, slavers, masters of the arcane arts and the ever present group of her elderly aunts that think she should be settling down and having babies.
Spicy Green Ginger is a collection of short, punchy, and deliciously misanthropic short stories by Andrew Reid Wildman. The author is a native of Beverley, and the stories are set in the East Riding. The stories invariably contain a wicked twist and are evocative of the East Riding, Hull, and Beverley, spanning the centuries and decades.
The Elemental Mixology Tipples books contain a multitude of classic, popular, rare and custom drinks. Book one covers Thoroughbreds, Grogs and Slings (including true cocktails). By returning to the tradition of understanding drinks by types, these are the only current books that let the reader look up drinks even if not knowing their name - or even knowing for sure whether they already exist. All are prepared, according to the principles of traditional, American mixology. Recommended liquor, glassware and tools required for making each type of drink is indicated throughout the book. There are also sections the history of the types of, and often specific, drinks. Both book one and book two are needed.
Detailed attention to compliance with labour and employment laws is crucial for success in setting up business in a foreign country. This book-one of a series derived from Kluwer’s matchless publication International Labour and Employment Compliance Handbook-focuses on the relevant laws and regulations in the United States. It is thoroughly practical in orientation. Employers and their counsel can be assured that it fulfills the need for accurate and detailed knowledge of laws in the United States on all aspects of employment, from recruiting to termination, working conditions, compensation and benefits to collective bargaining. The volume proceeds in a logical sequence through such topics as the following: written and oral contracts interviewing and screening evaluations and warnings severance pay reductions in force temporary workers trade union rights wage and hour laws employee benefits workers’ compensation safety and environmental regulations immigration law compliance restrictive covenants anti-discrimination laws employee privacy rights dispute resolution recordkeeping requirements A wealth of practical features such as checklists of do’s and don’ts, step-by-step compliance measures, applicable fines and penalties, and much more contribute to the book’s day-to-day usefulness. Easy to understand for lawyers and non-lawyers alike, this book is sure to be welcomed by business executives and human resources professionals, as well as by corporate counsel and business lawyers.
Cultural modernity has habitually been defined as a focus on the means of representation themselves, as opposed to art that imitates external reality or expresses its maker's inner life. The crucial moment is usually considered the emergence of Edouard Manet in mid-nineteenth-century France, and the features of French developments have been seen as defining terms in the theory of modernity. However, recent art and cultural history have often spoken of plural modernities, distinct from the pattern set in France. For the first time, this study in cultural history explores how Spanish culture took a radical turn toward the medium of representation itself in the 1850s and early 1860s. It argues that this happened in a way that is critically at odds with many fundamental theoretical suppositions about modernity.
Dangerous Tastes offers a fresh perspective on these exotic substances and the roles they have played over the centuries. The author shows how each region became part of a worldwide network of trade - with local consequences ranging from disaster to triumph."--BOOK JACKET.
A classic in the literature of herbal medicine, this book explains in simple terms the commonly occurring chemical constituents of medicinal plants, and how these react with the human body. The major classes of plant constituents, such as phenols, terpenes and polysaccharides, are described both in terms of their chemical structures and their pharmacological activities. The last 20 years has seen huge growth in research output in phytochemistry, and this edition has been thoroughly revised to incorporate up-to-date research. It contains a new chapter on resins and cannabinoids, and additional content on macrocarpals, essential oil chemotypes, mushroom polysaccharides, phytochemical synergy, and toxicology of phytochemicals.
A second helping of recipes celebrating the B.C. food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs' Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan, including: Tojo Hidekazu of Tojo's Restaurant Vikram Vij of Vij's Melissa Craig of Bearfoot Bistro in Whistler Rob Feenie Divided into four sections -- local food, international flavours, emerging talents and pioneering chefs -- Vancouver Cooks 2 celebrates the key elements that have forged Vancouver's unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking. Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs' Table Scholarship and Bursary Fund.
The first all-American cookbook, The National Cookery Book was compiled for America's Centennial celebration in 1876 in Philadelphia. The Women's Centennial Executive Committee, chaired by Benjamin Franklin's great granddaughter, sent an invitation to women throughout the United States to contribute recipes: of the 950 accepted recipes many were associated with specific states or territories.
The definitive therapist manual for Integrative Behavioral Couple Therapy (IBCT)—one of the most empirically supported approaches to couple therapy. Andrew Christensen, codeveloper (along with the late Neil Jacobson) of Integrative Behavioral Couple Therapy, and Brian Doss provide an essential manual for their evidence-based practice. The authors offer guidance on formulation, assessment, and feedback of couples’ distress from an IBCT perspective. They also detail techniques to achieve acceptance and deliberate change. In this updated edition of the work, readers learn about innovations to the IBCT approach in the 20+ years since the publication of the original edition—including refinements of core therapeutic techniques. Additionally, this edition provides new guidance on working with diverse couples, complex clinical issues, and integrating technology into a course of treatment.
Dr. Andrew Chevallier brings his knowledge and practical expertise in herbal medicine to ordinary people looking for safe, effective treatments for common ailments. Enhancing health and well-being. Today, herbal medicine is widely acknowledged as a successful therapy for many chronic conditions that diminish the quality of life, such as digestive problems, skin disorders, and difficulties arising form menopause. In this book, Dr. Chevallier explains how herbal remedies work to stimulate the body's defenses against illness and its natural ability to heal itself. Treating yourself. In common with other holistic therapies, herbal medicine focuses equally on the underlying causes of illness and on its signs and symptoms. Herbal Remedies Handbook gives as much weight to the steps needed for individuals to correctly diagnose and treat themselves as to the 66 key remedies described, and their therapeutic uses. For ease of reference, the self-help section is arranged by ailments grouped according to the part of the person to be treated.
The body can heal itself. Spontaneous healing is not a miracle but a fact of biology--the result of the natural healing system that each one of us is born with. Drawing on fascinating case histories as well as medical techniques from around the world, Dr. Andrew Weil shows how spontaneous healing has worked to resolve life-threatening diseases, severe trauma, and chronic pain. Weil then outlines an eight-week program in which you'll discover: - The truth about spontaneous healing and how it interacts with the mind - The foods, vitamins, supplements, and tonic herbs that will help you enhance your innate healing powers - Advice on how to avoid environmental toxins and reduce stress - The strengths and weaknesses of conventional and alternative treatments - Natural methods to ameliorate common kinds of illnesses And much more!
This comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos. Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling. This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.
Turn your kitchen into your own personal seafood shack and oyster bar with 120 recipes from the James Beard Award-winning restaurant that personifies the allure of Maine. “This book is destined to be well-used and well-loved.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: A Love Story From one of the best restaurants in Maine comes a cookbook for easy entertaining and endless coastal-inspired cooking. Built on the pristine ingredients of southern Maine, including the world's best shellfish, Eventide restaurant is renowned for bringing this bounty to the table with a thoughtfully rooted yet experimental and improvisational style of cooking and hospitality. The result is modernized lobster shack and oyster bar fare with distinct additions from Maine's classic "down east" cooking style. Whether you live by the coast or not, you'll love these 120 recipes, including: • Eventide's famed Brown Butter Lobster Roll on a Bao Bun • Oysters with Kimchi Ice • Tuna Tartare with Ramen Crackers • Family-Style Maine Clambake (with instructions for cooking in your home or in the wilderness) • Tempura Smelts with Spicy Tzatziki • New England Clam Chowder with Homemade Saltines • Smoked Shellfish • Honey-Roasted Peanut Butter Ice Cream Sandwiches Beautiful photo tours of the breathtaking wilds of southern Maine bring this incredible collection to life. Also included are guides to properly buying and preparing seafood and shellfish for unexpectedly easy crudo spreads and raw bar dishes. Through recipes, profiles of local food makers, stories of Maine's foodways and of the seafood that makes the New England coastline so iconic, Eventide is a tribute to the region and an indispensable resource.
Americans would swear that the Maryland blue crab, Maine lobster, morel mushroom, or perhaps shrimp DeJonghe are delicacies out of this world because they are surprisingly unique and tasty. But have you ever heard of delicacies such as hakari, smalohove, casu marzu, stracatto dasino, and lutefisk? Meanwhile, others talk about lox, tete de veau, and balutthe list goes on. Welcome aboard to the Global Delicacies gravy trip around the world. Fasten your belts and relax. Our chefs and waitresses are going to serve you with some global delicacies on our expedition. Each and every delicacy will be explained to you, including the source of the foodmammal, reptile, insect, fish, plant, or seaweedand the location that the delicacy comes from. You will be provided with recipes, medicinal properties, and nutritional values of each delicacy. Be warned, however, that you may find some delicacies offensive and distasteful. You may choose what you want to eat and discard what you do not want to eat. This is a learning curve on your part about global delicacies. This might bring cultural relativism at your doorstep.
Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!
When Maxim Kammerer, a young space explorer from twenty-second-century Earth, crash-lands on an uncharted world, he thinks of himself as a latter-day Robinson Crusoe. Eager to establish first contact with the planet's humanlike inhabitants, he finds himself increasingly entangled in their primitive way of life. After his experiences in their nightmarish military, criminal justice, and mental health systems, Maxim begins to realize that his sojourn on this radioactive and war-scarred world will not be a walk in the park. The Inhabited Island is one of the Strugatsky brothers' most popular and acclaimed novels, yet the only previous English-language edition (Prisoners of Power) was based on a version heavily censored by Soviet authorities. Now, in a sparkling new edition by award-winning translator Andrew Bromfield, this land-mark novel can be newly appreciated by both longtime Strugatsky fans and new explorers of the Russian science fiction masters' astonishingly rich body of work.
Both academic and entertaining, this quiz book will introduce a whole new generation of film buffs to America's classic movies. Each of the 100 individual star entries opens with a quote and follows with a biography and filmography. With more than 100 quizzes, one for each star and additional master' quizzes on general knowledge and quotes, this guide covers every aspect of each work, from the plot and the star's character to its production and reception.
In an age where time is as precious as good food, enter Homemade in a Hurry, the secret to having more of both. With over three hundred recipes, from appetizers, soups, and salads to main courses, side dishes, and desserts, cooking from scratch is made easier with shortcuts for those who demand more—a LOT more—in less time. By jump-starting the cooking with high-quality prepared ingredients such as pesto, curry cooking sauces, and pre-chopped vegetables—all found at local supermarkets—the complicated is streamlined and what used to take hours in the kitchen is now ready in minutes. Author and cooking teacher Andrew Schloss has a knack for creating easy-to-prepare recipes that turn the same-old-thing into something special. Puree a can of navy beans with a little garlic, olive oil, and lime juice and voila, White Guacamole. Dress up a cup of stuffing mix for a turkey meatloaf that's in the oven in under ten minutes. A little mango and onion give new life to store-bought salsa making a perfect accompaniment to grilled salmon. And even after a delicious bit of Lasagna Bolognese, no one will guess it takes only minutes to prepare. Homemade in a Hurry is the essential home chef's companion guide to using the supermarket as a personal pantry for creating impressive dishes, whether for everyday meals or for full-on dinner parties.
This study examines how hunger narratives and performances contribute to a reconsideration of neglected or prohibited domains of thinking which only a full confrontation with the body’s heterogeneity and plasticity can reveal. From literary motif or psychosomatic symptom to revolutionary gesture or existential malady, the double crux of hunger and disgust is a powerful force which can define the experience of embodiment. Kafka’s fable of the "Hunger Artist" offers a matrix for the fast, while its surprising last-page revelation introduces disgust as a correlative of abstinence, conscious or otherwise. Grounded in Kristeva’s theory of abjection, the figure of the fraught body lurking at the heart of the negative grotesque gathers precision throughout this study, where it is employed in a widening series of contexts: suicide through overeating, starvation as self-performance or political resistance, the teratological versus the totalitarian, the anorexic harboring of death. In the process, writers and artists as diverse as Herman Melville, Percy Bysshe Shelley, Christina Rossetti, George Orwell, Knut Hamsun, J.M. Coetzee, Cindy Sherman, Pieter Breughel, Marina Abramovic, David Nebreda, Paul McCarthy, and others are brought into the discussion. By looking at the different acts of visceral, affective, and ideological resistance performed by the starving body, this book intensifies the relationship between hunger and disgust studies while offering insight into the modalities of the "dark grotesque" which inform the aesthetics and politics of hunger. It will be of value to anyone interested in the culture, politics, and subjectivity of embodiment, and scholars working within the fields of disgust studies, food studies, literary studies, cultural theory, and media studies.
Jars of olive tapenade and capers, containers of hummus and ready-made sauces; these days, grocery stores are full of ingredients that are one step away from becoming a meal. With Almost from Scratch: 600 Recipes for the New Convenience Cuisine, you can transform those gourmet products into gourmet meals with a few simple steps. From Andrew Schloss, the author of Fifty Ways to Cook Most Everything, come 600 recipes for delicious and easy meals that use convenience foods without sacrificing taste. Using prepared salsas, pestos, high-quality baking mixes, and other packaged items, recipes that once took a whole afternoon can now be assembled quickly and easily. Almost from Scratch makes the most of prepackaged foods to streamline the way home cooks prepare everything from soup to dessert, whether you're making a weeknight dinner for the family or entertaining on a Saturday night. With recipes for appetizers, salads, soups, sauces, meat dishes, seafood, pasta, grains, stir-fries, vegetables, and desserts, Schloss shows you the never-ending possibilities of cooking with shortcuts. Sumptuous starters such as Herbed Artichoke Dip, Parmesan Shortbread, Blue Cheese Quiche with Potato Crust, and Tomato Tarragon Tart will be the perfect start to any evening. For a light meal, try Three Corn Chowder, Pizza Rustica, Mango Brie Quesadillas, or Smoked Turkey and Chickpea Chili. For a more substantial dinner, sample recipes such as Deep Dark Pot Roast, Mediterranean Vegetable Lasagna, Dutch Country Chicken and Potato Dumplings, Grilled Salmon with Olive Vinaigrette, and Lemon Pork Chops on Artichoke Bruschetta that will keep your family -- and your taste buds -- happy. Who knew that decadent, awe-inspiring desserts could be created in a flash using packaged ingredients? Dark Chocolate Soufflé, Chocolate Peanut Butter Pie, Blueberry Cornmeal Upside-Down Cake, and Chèvre Cheesecake with Fig Coulis are just some of the sweets that will wow your guests. Finally, a sophisticated, gourmet cookbook that allows home cooks to make great-tasting meals without spending all day in the kitchen.
Now expanded and updated–the #1 New York Times bestselling book in which one of America’s most brilliant doctors shares his famous program for improving and protecting your health Eight Weeks to Optimum Health lays out Dr. Andrew Weil’s famous week-by-week, step-by-step plan that will keep your body’s natural healing system in peak working order. It covers diet, exercise, lifestyle, stress, and environment–all aspects of daily living that affect health and well-being. This revised edition includes the most up-to-date findings on such vital subjects as cholesterol, antioxidants, trans fats, toxic residues in the food supply, soy products, and vitamins and supplements, together with a greatly enhanced source list of information and supplies. Inside you will learn how to • develop eating habits for greater health and well-being • start an effective exercise program based on walking and stretching • work with breathing patterns to decrease stress and improve energy • solve sleeping problems • eliminate toxins from your diet • minimize environmental hazards in your daily life Plus–programs tailored to the specific needs of pregnant women, senior citizens, overweight people, and those at risk for cancer. “If there is a heaven, sixtysomething Weil is headed there, but if he practices what he preaches, probably not for some time yet.” – London Times “Dr. Andrew Weil is an extraordinary phenomenon.” –The Washington Post
Case studies illustrate how the author's clients were able to reduce of eliminate their digestive problems, enjoy greater energy, and reduce discomfort by learning how to identify food sensitivities, develop a tolerance for certain foods, prevent negative reactions, and use rotation diets and anti-candida strategies.
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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