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Moist-soil wetlands are seasonally flooded areas that produce early-succession plant communities of grasses, sedges, and other herbaceous plants. Moist-soil wetland plants provide food and cover for a diversity of wildlife species, including waterfowl and other waterbirds. Thus, conservation and management of moist-soil plants has become a major component of wildlife conservation efforts in the Mississippi Alluvial Valley and elsewhere in North America. The authors combined their extensive experience working in managed and unmanaged wetlands from southern Missouri to southern Louisiana to produce this beautifully illustrated identification guide. A detailed, yet user friendly field guide to identify moist-soil plants of the Mississippi Alluvial Valley has not been available until now. Management to encourage the growth of moist-soil plants is a common conservation strategy used by state, federal, and private landowners to increase food and cover for wildlife. Thus, landowners must be able to identify moist-soil plants to meet their wildlife conservation goals. Landowners, scientists, wildlife biologists, and students alike will welcome this useful resource which includes 600 detailed color photographs of plants, images of seeds and tubers, and other helpful information to aid in identification. The book includes subsections of major plant groups occurring in moist-soil wetlands including aquatics, grasses, broadleaves, sedges and rushes, trees and shrubs, vines, and agricultural crops.
Within the Middle East there are a wide range of minority groups outside the mainstream religious and ethnic culture. This book provides a detailed examination of their rights as minorities within this region, and their changing status throughout the twentieth and twenty-first centuries. The rights of minorities in the Middle East are subject to a range of legal frameworks, having developed in part from Islamic law, and in recent years subject to international human rights law and institutional frameworks. The book examines the context in which minority rights operate within this conflicted region, investigating how minorities engage with (or are excluded from) various sites of power and how state practice in dealing with minorities (often ostensibly based on Islamic authority) intersects with and informs modern constitutionalism and international law. The book identifies who exactly can be classed as a minority group, analysing in detail the different religious and ethnic minorities across the region. The book also pays special attention to the plight of minorities who are spread between various states, often as the result of conflict. It assesses the applicable domestic legislative instruments within the three countries investigated as case studies: Iraq, Syria, and Lebanon, and highlights key domestic remedies that could serve as models for ensuring greater social cohesion and greater inclusion of minorities in the political life of these countries.
This unique and extraordinarily rich collection of writings offers a thematic approach to understanding the various theories of art that illumined the direction of nineteenth-century artists as diverse as Tommaso Minardi and Georges Seurat. It is significant that during the nineteenth century most artists felt compelled to found their artistic practice on a consciously established premise.
Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
Though comparatively short, it is no once-over-lightly chronicle full of insignificant names and dates. It brilliantly achieves its principal aim: to provide readers with a compact but broad and well rounded conception of the progress of the fine arts in America from ca. 1670 to the present day. . . . It is a fascinating book, full of new vistas; it has all the earmarks of an instant classic."—American Artist "[Taylor] describes changing definitions of art as much as he describes art itself, and he shows how the shifting forms of patronage affected the forms of art. He analyzes artists' associations . . . and he shows how museums and schools have expanded the audience for art. In short, he places artists and their work in cultural context. This treatment of the social history of art is the most original and intriguing aspect of Taylor's sketch."—Journal of American History "This is a brilliantly subtle book. It builds with one insight after another, and suddenly the reader finds that a whole new way of looking at American art is being proposed. . . . After decades of thinking and looking and teaching, Dr. Taylor has written it all down. This work will become a classic interpretation almost overnight."—Peter Marzio, director, Corcoran Gallery of Art "Interest in American art is unlikely to abate. . . . Mr. Taylor's short book is an invaluable guide through this activity and to its traditions."—Neil Harris, Wall Street Journal
Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by Food52, Booklist, and Library Journal “A gift to readers . . . For McFadden, flavor comes first.” —Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
This is a smart and succinct guide to the rich tradition of Japanese mythology, from the earliest recorded legends of Izanagi and Izanami, their divine offspring and the creation of Japan, to medieval tales of vengeful ghosts, through to the modern-day reincarnation of ancient deities as the heroes of mecha anime. While many around the world love Japans cultural exports, few are familiar with Japans unique mythology - enriched by Shinto, Buddhism and regional folklore. Mythology remains a living, evolving part of Japanese society, and the ways in which the people of Japan understand their myths are very different today even from a century ago, let alone over a millennium into the past. Offering much more than any competing overview of Japanese mythology, The Japanese Myths not only retells the ancient stories but also considers their place within the patterns of Japanese religions, culture and history, helping readers to understand the deep links between past and present in Japan, and the ways these myths live and grow. Joshua Frydman takes the very earliest written myths in the Kojiki and the Nihonshoki as his starting point, and from there traces Japans mythology through to post-war State Shinto, the rise of the manga industry in the 1960s, J-horror and modern-day myths. Reinventions and retellings of myth are present across all genres of contemporary Japanese culture, from its auteur cinema to renowned video games such as Okami. This book is for anyone interested in Japan, as knowing its myths allows readers to understand and appreciate its culture in a new light.
Biosphere-Atmosphere Interactions provides readers with a short and succinct background of the field of biosphere-atmosphere exchange and its relevance today, helping readers new to this field understand the basics so they can better understand the research literature. This dynamic e-primer includes animations, pop-up glossary, weblinks and video interviews by leading experts in the field.
Since antiquity, many have come to view benefaction and patronage in a negative light, largely due to the increasingly immoral motives of those involved in systems that can be exploitative or corrupt. Dr Nathan Joshua provides a counter to this perception and instead draws attention to the goodness of godly benefaction and patronage from an African Christian perspective. Dr Joshua gives a detailed historical analysis of the Pastoral Epistles in the social context of benefaction and patronage in the first century AD, while offering a comparative study on how to carefully apply the values of benefaction and patronage in light of Paul’s perspective in the Pastoral Epistles, in Christian life and leadership. This is a valuable resource addressing the need for leadership with integrity, and challenging the negative outlook surrounding benefaction and patronage today.
Fine wine has always had its expert guides to taste and terroir. Why not beer? Funky, young, and smart, this is the ultimate beer geeks companion, covering everything from the homebrew renaissance to nanobreweries to many of Americas preeminent beer events and festivals. Theres a revolution brewing among craft beer makers: Theyre reviving long-forgotten recipes, dosing brews with wild yeasts to create new flavors, and using organic grains and hops to forge a delicious new frontier of beer. And no ones better equipped to tell us whats happening than Joshua M. Bernstein, former Gourmet.com writer and one of the worlds foremost beer experts. He covers all of todays top trends, including high-alcohol, bourbon barrel-aged, cask-conditioned, and even gluten-free beers. Designed to look just like Joshuas notebook and featuring labels and photos, this extreme guide is a one-stop shop for cutting-edge beer technology, taste, and information.
Intended as a text for college and advanced high school students, Voyages covers the entirety of the American maritime experience, from the discovery of the continent to the present. Published in cooperation with the National Maritime Historical Society, the selections chosen for this anthology of primary texts and images place equal emphasis on the ages of sail and steam, on the Atlantic and Pacific, on the Gulf Coasts and the Great Lakes, and on the high seas and inland rivers. The texts have been chosen to provide students with interesting, usable, and historically significant documents that will prompt class discussion and critical thinking. In each case, the material is linked to the larger context of American history, including issues of gender, race, power, labor, and the environment.
This book presents a holistic exploration of the banking systems in Africa. Considering the central role that banks play in most developing countries and the vastly different trends and challenges they face, the book provides a crucial understanding of the specific environments in which banks operate. It addresses specific banking issues relevant to developing countries in general and Africa in particular, and explores the various dynamics of money and banking that separate Africa from the rest of the world. The authors build upon extensive Africa-based research and university teaching, and illustrate each topic with examples and cases from the continent. Written in an accessible style while retaining its practicality and relevance, it is an essential read for professionals, students, and other readers interested in policies affecting the banking sector’s development in Africa.
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