Rebellion, Revolution, and Armed Force: A Comparative Study of Fifteen Countries with Special Emphasis on Cuba and South Africa examines the role of armed forces in rebellion. This book raises and discusses the general question relating to oppression. Organized into eight chapters, this book begins with an overview of relevant literature on rebellion and revolution. This text then discusses the concept of rebellion and considers its relationship to revolution. Other chapters critically evaluate the literature on revolution and rebellion. This book discusses as well the methods used for selecting the seven cases of successful and seven cases of unsuccessful rebellion based on data sources. The final chapter summarizes and examines each of the unsuccessful cases of rebellion in Austria, Cuba, Colombia, Italy, Honduras, Spain, and Burma. This book is a valuable resource for historians, sociologists, teachers, researchers, and students.
Rebellion, Revolution, and Armed Force: A Comparative Study of Fifteen Countries with Special Emphasis on Cuba and South Africa examines the role of armed forces in rebellion. This book raises and discusses the general question relating to oppression. Organized into eight chapters, this book begins with an overview of relevant literature on rebellion and revolution. This text then discusses the concept of rebellion and considers its relationship to revolution. Other chapters critically evaluate the literature on revolution and rebellion. This book discusses as well the methods used for selecting the seven cases of successful and seven cases of unsuccessful rebellion based on data sources. The final chapter summarizes and examines each of the unsuccessful cases of rebellion in Austria, Cuba, Colombia, Italy, Honduras, Spain, and Burma. This book is a valuable resource for historians, sociologists, teachers, researchers, and students.
Deh-Ta Hsiung shares his life-long knowledge of Chinese restaurant cooking to help you successfully reproduce your favourite meals at home - from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection. He shows you each crucial stage of preparation to enable you to recreate the harmonious blending of subtle flavours, delicate textures, aromas, colours and shapes that are the hallmarks of authentic Chinese restaurant cooking. This updated version of Chinese Cookery Secrets contains recipes for dishes as diverse as 'Smoked' Chicken, Deep-Fried Squid and delicious Iron-Place Sizzled meat and fish dishes, sure to be a wonderful centerpiece for any dinner party, to takeaway staples like Egg Fried Rice and Sweet and Sour Chicken.
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