Creating a healthy and productive long life is actually much simpler than you can imagine. This book is a wonderfully pragmatic introduction to those who are looking for a simple health and fitness program, full of common sense tips. It presents a uniquely holistic approach that is underpinned by science. This Book was Edited by Barbara Meynert who invited Pedro Eloy towrite the foreword and present a chapter on healthy recipes.Barbara has spent the past eight years researching and studying wellness and fitness for people entering their "second adulthood", or the last third of their livesPedro is the Founder of The Star Body. He is a Master Practitioner in Neuro-Linguistic Programming with certifications in Clinical & Sports Hypnotherapy and Timeline Therapy. He also holds a Diploma in Diet and Nutritionand and is a Healthy Food Chef specialising in transitional cuisine.
Assignments in Exposition showcases the basic structural patterns of organization as well as the fundamentals of effective writing and logical thinking. The text's 117 readings are engaging and instructive, exemplifying one or more structural writing patterns.
This is the first comprehensive scholarly bibliography/research guide/sourcebook on the major French Fauve painters (Henri Matisse and Georges Braque are treated in separate Greenwood bio-bibliographies). It includes information on 3,120 books and articles as well as chronologies, biographical sketches, and exhibition lists. Each artist receives a primary and secondary bibliography with many annotated entries. Secondary bibliographies include details about each artists' life and career, relationships with other artists, work in various media, iconography, and more. Designed for art historians, art students, museum and gallery curators, and art lovers alike, this volume organizes the vast literature surrounding this fascinating, revolutionary, 20th-century art group. Genuinely new art is always challenging, sometimes even shocking to those unprepared for it. In 1905, the paintings of Matisse, Derain, Vlaminck and their friends shocked conservative museum-goers; hence, the eventual popularity of art critic Louis Vauxcelles's tag les fauves, or wild beasts by which these artists became known. Although it lasted only three or four years, Fauvism is recognized as the first artistic revolution of international consequence in the 20th century. It was based on the glorification of pure saturated colors and the free expression of primitivism. It was a dynamic sensualism; an equilibrium of passion and order, fire and austerity that could not last. By the end of 1908, Fauvism collapsed in the face of Cubism, which, moreover, several Fauve artists helped to form.
Paul Gauguin (1848-1903) played a seminal role in Post-Impressionist France. In his writings and work, he favored emotional responses to nature over intellectual uses of lines, color, and composition. In 1888 he and Emile Bernard developed a new style called Synthetism. Three groups of Gauguin's symbolist followers—Pont Aven, Les Nabis, and Rose + Croix pursued and extended the Synthetist vision. This sourcebook focuses on the most prominent adherents of the three schools directly affected by Gauguin's symbolism. This is the first comprehensive, single-volume guide and bibliography of artists in these three important French avant-garde movements. This work covers the entire careers of 16 artists by providing biographical sketches, chronologies, citations to primary and secondary literature and exhibitions.
Food IS Medicine, Volume Two compiles summaries of current scientific studies that show the healing effects of common foods like garlic, turmeric, berries, mushrooms, and legumes in preventing and treating chronic illnesses. With an in-depth analysis of 34 fruits, vegetables, spices, nuts, and other healing foods from algae to wheatgrass, this indispensable reference provides a descriptive profile of each food, its nutritional value, and its general effects on the body. Food IS Medicine is a three volume series presenting noteworthy and provocative data from studies clearly demonstrating that the most important ingested medicine comes from the food we consume. In all volumes, the key finding of each study is summarized in accessible language both for lay people and culinary or nutrition professionals. The studies are then presented chronologically, so the reader can grasp the evolution of findings and theories about the health effects of various nutrients and foods.
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