Australian researcher Karen Mutton brings us her latest research on the origins of various popular foods, discussing the mysterious origins of food from around the world in chapters dedicated to the various cultures. Mutton examines Neolithic bronze and iron age agriculture in China and discusses the wonders of fermentation, presenting the world’s oldest brewery, found in Egypt. She discusses ancient irrigation in Mesopotamia, Persia and Peru, and reveals her findings on Roman food technologies. Mutton examines food being used as medicine in China, Greece and Rome, and discusses bread as the staff of life. Mutton shares the oldest recipes in the world from Mesopotamia, and tips from ancient cookbooks from Rome and Arabia. The ancient spice trade comes to life, as do the ancient agricultural gods and goddesses. Chapters include: The Neolithic Revolution; Natufian Culture; Vinca Culture; Crops, Animals and Food Production; Fermentation; Pottery; Mesopotamia; Sumerians & Akkadians; Babylonians; Assyrians; Neo-Babylonians; Persian Empire; Hittites; Phoenicians; Israel/Palestine; Arab Islamic Empire; Egypt; West/Southern Africa; Ethiopia; Central & Subsaharan Africa; Ancient Britons & The Celts; Scandinavia; Ancient Greece; Crete; Mycenaeans; Classical Greeks; Pottery; Greek Agricultural Mythology; Hellenistic; Empires; The Etruscans; Republican Rome; Indus Valley; Vedic India; Gupta India; Sri Lanka; Indonesia; Spice Island Trade; Thailand; Vietnam; Cambodia; Chinese Crops & Cuisine; Korea; Japan; Papua New Guinea; Lapita Culture; Hawaii; Australia; Olmecs & Mayans; The Aztecs; South America- Andean Highlands; Coastal Regions Of Peru; Amazonia; North America; more.
This book defines threats to our wealth such as bank bail-ins, pension confiscation, deflation, hyperinflation, global taxes and levies, gold manipulation, the derivatives exposure and future bond implosion. It discusses the imminent Global Currency Reset and death of the petrodollar, including the end of the USD as the world's reserve currency. This will involve revaluation and devaluation of many currencies. This book examines the causes of the Global Financial Crisis of 2007-8 and the threat of a looming economic collapse in the future. The role of the Federal Reserve, International Monetary Fund and Bank for International Settlements in banking conspiracies and crimes is also examined. Finally, suggestions for wealth preservation are given.
Water Realms is a unique book that surveys water management and technologies in ancient societies. From the flushing toilets of ancient Crete to the qanats of Persia, aqueducts of Rome, cascading tank systems of Sri Lanka and the great baths of the Indus Valley to the eel traps of southern Australia, ancients on all continents were managing water in unique ways. Water Realms explores ancient irrigation projects, urban sanitation and forgotten technologies employed to bring fresh water to ancient settlements. In the 21st century, the pursuit of fresh water has become one of the most pressing issues of our time. We need to appreciate the ingenious methods of our ancestors in order to preserve our precious drinking water for future generations. Without adapting to climate change, modern civilization may go the way of the Mayans or Mesopotamian cultures who disintegrated when the water ran out. There are tons of illustrations in this fascinating book!
Australian researcher Mutton gives us the rundown on various hominids, skeletons, anomalous skulls and other “things” from our family tree, including hobbits, pygmies, giants and horned people. Chapters include: Human Origin Theories; Dating Techniques; Mechanisms of Darwinian Evolution; What Creationists Believe about Human Origins; Evolution Fakes and Mistakes; Creationist Hoaxes and Mistakes; The Tangled Tree of Evolution; The Australopithecine Debate; Homo Hablilis; Homo Erectus; Anatomically Modern Humans in Ancient Strata?; Ancient Races of the Americas; Robust Australian Prehistoric Races; Pre Maori Races of New Zealand; The Taklamakan Mummies-Caucasians in Prehistoric China; Strange Skulls; Dolichocephaloids (Coneheads); Pumpkin Head, M Head, Horned Skulls; The Adena Skull; The Boskop Skulls; ‘Starchild’; Pygmies of Ancient America; Pedro the Mountain Mummy; Hobbits-Homo Florensiensis; Palau Pygmies; Giants; Goliath; Holocaust of American Giants?; Giants from Around the World; more. Heavily illustrated.
Subterranean Realms is a unique book that surveys underground and rock cut structures created in the past. It is the third book in Mutton’s trilogy on mysterious realms, the others being Sunken Realms and Water Realms. We know who built some of these astonishing and mysterious structures, but others were built by unknown civilizations in prehistory for reasons that are debated among researchers. Some subterranean structures may have been built for initiation ceremonies or perhaps for acoustic reasons, or both. Mutton discusses such interesting sites as: Derinkuyu, an underground city in Cappadocia, Turkey that housed 20,000 people; Roman catacombs of Domitilla; Palermo Capuchin catacombs; Alexandria catacombs; Paris catacombs; Maltese hypogeum; Rock-cut structures of Petra; Treasury of Atreus, Mycenae; Elephanta Caves, India; Lalibela, Ethiopia; Tarquinia Etruscan necropolis; Hallstatt salt mine; Beijing air raid shelters; Japanese high command Okinawa tunnels; more. There are tons of illustrations in this fascinating book!
Australian researcher Karen Mutton has compiled the world’s most extensive list of sunken cities and megalithic underwater sites currently known around the world. She begins by discussing some of the causes for sunken ruins: super-floods; volcanoes; earthquakes at the end of the last great flood; plate tectonics and other theories. She then discusses Plato’s Atlantis and the various areas of the Mediterranean and Atlantic that have been proposed as the location. From there she launches into a worldwide cataloging of underwater ruins by region. She begins with the many underwater cities in the Mediterranean, and then moves into northern Europe and the North Atlantic. She continues with chapters on the Caribbean and then moves through the extensive sites in the Pacific and Indian Oceans. The final chapters are on ruins and structures in lakes and inland seas plus a brief look at modern and medieval sunken ruins. Comes with plenty of maps, illustrations and rare photos. Places covered in this book include: Tartessos; Cadiz; Morocco; Alexandria; The Bay of Naples; Libya; Phoenician and Egyptian sites; Roman era sites; Yarmuta, Lebanon; Cyprus; Malta; Thule & Hyperborea; Celtic Realms Lyonesse, Ys, and Hy Brasil; Carnac, Brittany; Isle of Wight; Canary and Azore Islands; Bahamas; Cuba; Bermuda; Mexico; Peru; Micronesia; California; Japan; Indian Ocean; Sri Lanka Land Bridge; India; Sumer; Lake Titicaca; and inland lakes in Scotland, Russia, Iran, China, Wisconsin, Florida and more. A unique and fascinating book!
Virtually every famous nineteenth-century writer (Harriet Beecher Stowe, Nathaniel Hawthorne, Ralph Waldo Emerson)— and many not so famous—wrote literature for children; many contributed regularly to children’s periodicals, and many entered the field of nature writing, responding to and forwarding the century’s huge social and cultural changes. Appreciating America’s unique natural wonders dovetailed with children’s growth as citizens, but children’s journals often exceeded a pedagogical purpose, intending also to entertain and delight. Though these volumes aimed at a relatively conservative and mostly white, middle-class, and affluent audience, some selections allowed both children and their parents room for imaginative escape from restrictive social norms. Covering a period that initially regarded children’s natural bodies as laboring resources, Stronger, Truer, Bolder traces the shifting pedagogical impulse surrounding nature and the environment through the transformations that included America’s nineteenth century emergence as an industrial power. Karen L. Kilcup shows how children’s literature mirrored those changes in various ways. In its earliest incarnations, it taught children (and their parents) facts about the natural world and about proper behavior vis-à-vis both human and nonhuman others. More significantly, as periodical writing for children advanced, this literature increasingly promoted children’s environmental agency and envisioned their potential influence on concerns ranging from animal rights and interspecies equity to conservation and environmental justice. Such understanding of and engagement with nature not only propelled children toward ethical adulthood but also formed a foundation for responsible American citizenship.
In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
This encyclopaedic account of animals in Shakespeare's plays and poems, provides readers with a much-needed resource by which to navigate the recent outpouring of critical and historical work on the topic. This dictionary extends its coverage to include insects, fish and mythic creatures, as well as the places, practices and lore pertaining to all animal-oriented experiences of early modern life. It emphasizes the role of animality in defining character, and is attentive to the instabilities of the human-animal boundary as they were theatrically represented, exploited and interrogated, but it is also concerned with the material presence of animals on stage and in everyday life in Shakespeare's world. The volume is a new tool for instructors, but is also a resource for critics and scholars in the many disciplines engaged with animal studies, posthumanist theory, ecostudies and cultural studies.
Drink and dine with recipes inspired by the best-selling novelist of all time. Poisons, knives, and bullets riddle the stories of Agatha Christie, but so does food, which she uses to invoke settings, to develop characters, and, of course, to commit murder. This to-die-for cookbook offers recipes written by the author for one accessible, easy-to-follow dish or drink for each of Christie’s 66 mysteries. Recipes include Fish and Chips at the Seven Dials Club, Literary Luncheon Meringues, Oysters Rockefeller on the Orient Express, Sixpence Blackbird Pie, Orange Marmalade from Gossington Hall, and more. Along the way, you’ll learn how to make an exquisite omelet, how to roast a leg of lamb properly, and how to serve perfectly timed steak frites. Framing these dishes are insightful essays and headnotes that detail the history of the recipes, their context in Christie’s life and times, and the roles they play in the source works. Based on extensive research and investigation, all dishes appear traditional to their respective eras, so steak fried for 1923 but marinated and grilled for 1964. Completing the collection, thematic menus assemble recipes for a Halloween murder mystery gathering, a “Christie for Christmas,” a book club buffet, and other occasions, making it a filling tribute to the grand dame of detective fiction. RECIPES FOR MURDER has not been prepared, approved, or licensed by Agatha Christie Limited, RLJ Entertainment, or any individual or entity associated with Agatha Christie or her successors.
Karen King-Aribisala brilliantly transposes Chaucer's Canterbury Tales to modern-day Nigeria in this magnificent tale of forty very different travellers thrown together on a bus journey from Lagos to the new capital, Abuja. Carefully selected by their hostess – an enigmatic figure who calls herself, 'The Black Lady The' – the passengers on this journey range from a wealthy tribal chief to a humble petrol pump attendant, from a rain-maker to a reserved woman observing purdah. They are united only by their dissatisfaction with Nigeria's chaotic and corrupt regime, a concern which is reflected in the widely differing stories they tell on their journey – bawdy tales, sharp satires, poignant narratives and moral fables. Blending poetry and prose, rich visual images, and witty puns, Karen King-Aribisala succeeds in transforming a fourteenth-century English classic into an exuberant and distinctively African work.
1210 and a black force is sweeping England. For a vengeful King John has seized control of the Church, leaving corpses to lie in unconsecrated ground, babies unbaptized in their cradles and the people terrified of dying in sin. And in the village of Gastmere, the consequences grow darker still when Elena, a servant girl, is dragged into a conspiracy to absolve the sins of the lord of the manor. As the terrors that soon begin to plague Elena's sleep grow darker, in desperation she visits the cunning woman, who has been waiting for just such an opportunity to fulfil an ancient curse conjured at the gallows. Elena, haunted by this curse and threatened with death for a crime she didn't commit, flees the village ... only to find her nightmare has barely begun. For treachery lurks in every shadow as King John's brutal reign makes enemies of brothers, murderers of virgins and sinners of us all.
You will enjoy the folklore, poetry, stories, and creative recipes in this cookbook written by cook, author, and poet Karen Jean Matsko Hood. It is packed full of unique recipes that are fun and healthy to help you celebrate this holiday. Your family and friends will delight in helping to prepare these delicious recipes and then share them with others to enjoy the tradition of “all things green.” With a little luck of the Irish, you will all have hours of merriment and laughter surrounding you to remember for the rest of the year. This is a perfect cookbook to add to your library or to give as a gift.
‘I have never seen a book on Indian food written and designed like this . . . with such beauty and recipes that work . . . Bound to be a great success!’ SALVATORE FERRAGAMO, CEO – Il Borro ‘Karen Anand possesses the meticulous manner of the French in documenting a recipe, but has free-spirited taste buds and a soul that’s quintessentially Indian. That makes this journey through the foods of India particularly delicious!’ JAMAL SHAIKH, National Editor – Brunch ‘Karen Anand takes us on an exciting journey of discovery to places and tastes and smells through her wonderful compilation of stories and recipes. Savour it’ TARUN TAHILIANI, fashion designer ‘This book on Indian cuisine by Karen Anand is a spectacular culinary event. Every lover of Indian food will drool over her “favourite home-style recipes”, collected over a lifetime of great dining experiences. I’m blown away by the beauty of her book’ KABIR BEDI, actor Karen Anand’s name is synonymous with all things food. When she writes and describes food, I can almost smell and taste it. This book is the culmination of a journey of this gourmet and I am lucky to have inhaled the aromas!’ DIVYA SETH SHAH, actor ‘The recipes in Masala Memsahib are as fragrant as the adventures from memsahib Karen’s life spent documenting Indian food. Her love for fresh organic ingredients is no secret and through this book she brings in the old-world nostalgia of uncomplicated Indian cooking’ KUNAL KAPUR, celebrity chef ‘For me, Karen Anand has been a lighthouse as far as food, recipes, ingredients and the history of recipes are concerned. I’m so happy about this book from someone I truly admire and respect’ MARIA GORETTI, celebrity chef and actor A celebrated food writer serves up a delicious diversity of Indian foods in this dazzling cookbook-memoir. Self-professed ‘Masala Memsahib’ Karen Anand takes us on a journey across five Indian states – Goa, Gujarat, Kerala, Maharashtra and West Bengal – and introduces us to mouth-watering local cuisines, diverse eating practices and fabulous culinary histories. Each of the book’s sections is a window into Karen’s remarkable adventures with food, interspersed with the most distinctive recipes from the regions she visits, from the piquant prawn balchao to the soulful Mulligatawny. Illustrated throughout with absorbing photographs from kitchens as well as the streets, this spectacular cookbook from one of India’s most well-loved and widely travelled food writers goes far beyond the tired tropes of Indian cooking and brings home the authentic tastes and qualities of our nation’s myriad cuisines. Packed with 100-plus ludicrously delicious, easy-to-use recipes, it is a true collectible.
Published in 2001: Abbreviations, nicknames, jargon, and other short forms save time, space, and effort - provided they are understood. Thousands of new and potentially confusing terms become part of the international vocabulary each year, while our communications are relayed to one another with increasing speed. PDAs link to PCs. The Net has grown into data central, shopping mall, and grocery store all rolled into one. E-mail is faster than snail mail, cell phones are faster yet - and it is all done 24/7. Longtime and widespread use of certain abbreviations, such as R.S.V.P., has made them better understood standing alone than spelled out. Certainly we are more comfortable saying DNA than deoxyribonucleic acid - but how many people today really remember what the initials stand for? The Abbreviations Dictionary, Tenth Edition gives you this and other information from Airlines of the World to the Zodiacal Signs.
A fascinating and deeply researched behind-the-scenes journey into Victorian-era kitchens, with authentic nineteenth-century techniques, tips, and recipes. Have you ever wondered what life was like for domestic servants, the etiquette involved during upper class banquets, or simply wished for a glimpse of day-to-day life in the Victorian kitchen? During the nineteenth century, the kitchen was a place where culinary worlds collided, bridging the gap between social classes. From the rural cottage to the well-staffed country house, Karen Foy takes readers on an entertaining and informative journey through a lost culinary world, uncovering the customs, traditions, and history surrounding some of Britain’s best loved dishes. Discover nineteenth-century tips, techniques, stories, and superstitions. Try your hand at using an egg to foretell the future, or timeless recipes for everything from apple wine to sheep’s head pie.
In Ethrea, Rhian sits upon a precarious throne. Defiant dukes who won't accept her rule threaten the stability of her kingdom. Dexterity has been banished from her court in disgrace. The blue-haired slave Zandakar, the man she thought was her friend, has been revealed as the son of a woman sworn to destroy her world. And Rhian's husband, King Alasdair, is unsure of her love. The trading nations refuse to believe Mijak is a threat, and promise reprisals if she dares protect her realm. Only Emperor Han of mysterious Tzhung-tzhungchai knows that the danger from Mijak is real. But is he an ally, or an enemy in disguise? As she struggles to learn the truth, and keep her embattled crown, the murderous warhost of Mijak advances . . . The Hammer of God is the stunning finale in the Godspeaker trilogy, the new fantasy blockbuster from an author who is taking the fantasy world by storm.
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
This textbook is intended as a comprehensive introduction to the biology, care, and production of domestic animals and freshwater sh raised to provide food, as well as pets kept for companionship and recreation. The authors teaching and research experiences in agriculture, animal and dairy sciences, and veterinary medicine provide the professional expertise that underpins the clearly written discussions of advances in animal sciences affecting humans globally. Coverage includes breeds and life cycles of livestock and poultry; nutritional contributions of animal products to humans; the principles of animal genetics, anatomy, and physiology including reproduction, lactation and growth; animal disease and public health; and insects and their biological control. Each chapter stands on its own. Instructors can assign higher priority to certain chapters and arrange topics for study in keeping with their preferred course outlines. The text has been classroom-tested for four decades in more than 100 colleges and universities at home and abroad. Additionally, it is pedagogically enhanced with glossary terms in boldface type, study questions at the end of each chapter, more than 350 illustrations, and historical and philosophical quotations. These useful features aid students in comprehending scientic concepts as well as enjoying the pleasures derived from learning more about food-producing animals, horses, and popular pets.
Focuses on America's premier colonial poet, Edward Taylor (1642-1729) within a theological context. Offers new insights into the meaning of his poems and sermons and assesses his position in English and American literary traditions from this perspective.
Sold into slavery, Hekat dreams of power. Fate leads her to the warlord Raklion, and she begins turning dreams into reality. For the nameless god of Mijak is with her, and it promises her the world. Far away, the King of Ethrea is dying. His daughter Princess Rhian is ready to rule, but if her enemies have their way the crown of Ethrea will never be worn by a woman. Dexterity Jones is a toymaker. To protect Rhian and his country, he must place his trust in an exile from Mijak. Yet, as Ethrea comes ever closer to civil war, a greater danger awaits. Hekat still desires the world . . . and power is no longer a dream. This omnibus edition of THe Godspeaker Trilogy includes Empress, The Riven Kingdom and The Hammer of God.
Contains three early examples of the genre of New Woman writing, each portraying women in ways wholly different to those which had gone before. This title includes "Kith and Kin" (1881), "Miss Brown" and "The Wing of Azrael".
Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers’ knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture.
Genetic Improvement of Farmed Animals provides a thorough grounding in the basic sciences underpinning farmed animal breeding. Relating science to practical application, it covers all the major farmed animal species: cattle, sheep, goats, poultry, pigs and aquaculture species.
This contemporary introduction to Traditional Chinese Medicine (TCM) is written in a lively and lucid way for the general reader interested in holistic healing and internal harmony. It also explains TCM to the Western physician: medical concepts are presented in a way that does not conflict with knowledge of biomedicine, helping them appreciate TCM as complementary healthcare.Beginning with an outline of fundamental entities qi, blood and essence, the book then expounds TCM models of yin yang, the five elements and TCM syndromes that form the basis of diagnosis and therapy. Delightful chapters on the healing wonders of herbs and recipes come with instructions for preparing delicious food and teas. Explanations of acupuncture, chronic disease management and yangsheng (life cultivation) enlighten with simple yet profound ideas underlying this ancient science. They reveal how TCM retains an irreplaceable role in healthcare despite impressive advances in modern medicine.The materials in the book have been used in well-received public courses in Chinese medicine that the authors have taught for over a decade.
A groundbreaking genealogy of for-profit healthcare and an urgent reminder that centering women's history offers vital opportunities for shaping the future. The running joke in Europe for centuries was that anyone in a hurry to die should call the doctor. As far back as ancient Greece, physicians were notorious for administering painful and often fatal treatments—and charging for the privilege. For the most effective treatment, the ill and injured went to the women in their lives. This system lasted hundreds of years. It was gone in less than a century. Contrary to the familiar story, medication did not improve during the Scientific Revolution. Yet somehow, between 1650 and 1740, the domestic female and the physician switched places in the cultural consciousness: she became the ineffective, potentially dangerous quack, he the knowledgeable, trustworthy expert. The professionals normalized the idea of paying them for what people already got at home without charge, laying the foundation for Big Pharma and today’s global for-profit medication system. A revelatory history of medicine, The Apothecary’s Wife challenges the myths of the triumph of science and instead uncovers the fascinating truth. Drawing on a vast body of archival material, Karen Bloom Gevirtz depicts the extraordinary cast of characters who brought about this transformation. She also explores domestic medicine’s values in responses to modern health crises, such as the eradication of smallpox, and what benefits we can learn from these events.
In this extraordinary novel, Karen Maitland delivers a dazzling reinterpretation of Chaucer’s Canterbury Tales—an ingenious alchemy of history, mystery, and powerful human drama. The year is 1348. The Black Plague grips the country. In a world ruled by faith and fear, nine desperate strangers, brought together by chance, attempt to outrun the certain death that is running inexorably toward them. Each member of this motley company has a story to tell. From Camelot, the relic-seller who will become the group’s leader, to Cygnus, the one-armed storyteller . . . from the strange, silent child called Narigorm to a painter and his pregnant wife, each has a secret. None is what they seem. And one among them conceals the darkest secret of all—propelling these liars to a destiny they never saw coming. Magical, heart-quickening, and raw, Company of Liars is a work of vaulting imagination from a powerful new voice in historical fiction. Praise for Company of Liars “[Maitland] brings to life a medieval England of muddy streets and half-naked children fighting each other for pieces of dog dung to sell to the tanners, as sheep-stealers swing purple-faced from the gallows. . . . She neatly catches the spirit of primitive superstition that governed every aspect of 14th century life and then rolls on with it for her own story-telling ends. . . . Company of Liars is a richly evocative page-turner which brings to life a lost and terrible period of British history, with a disturbing final twist worthy of a master of the spine-tingler, such as Henry James.”—Daily Express (UK) “Transports readers back to the days of the Black Death . . . Paying homage to The Decameron and The Canterbury Tales, this is a gripping read. . . . As a reader you are taken as close to the plague as you would ever wish to go.”—Bookseller
the book Men can cook? Or can men cook, that is the question. Karen Anand says yes. Men make the best chefs, yes they cook really well but only when they are paid for it. Karen Anand in her book ?Simple Cooking for Smart Men? decides to take upon herself the challenge of creating recipes and putting together a sort of ?how to? manual for smart men interested in finding their way into the kitchen. She gives men simple recipes - the kind of food they miss whilst living on their own; recipes which can be prepared much in advance; recipes to wine and dine your boss, your girl friends etc. She shares with us what smart men should know; the budget of the meal, the time it would take, etc. The recipes in the book are simple and quick to make. Recipes with which you can whip up a cool dinner and impress your woman! So here it is: Simple Cooking for Smart Men
When kingdoms clash, every crown will be tarnished by the bloody price of ambition. A bastard lord leads a rebellion against his tyrant king -- and must live with the consequences of victory. A royal widow plots to win her daughter's freedom from the ambitious lords who would control them both. An orphaned prince sets his eyes on regaining his father's stolen throne. And two brothers, divided by ambition, will learn that the greater the power, the more dangerous the game. A masterful tale of the thirst for power and the cost of betrayal. Epic fantasy at its bloodiest, action-packed best.
An epic first love. A second chance . . . 'One of our most prolific and talented writers’ – Santa Montefiore Young Flora MacQueen has always dreamt of more than life on the small Scottish island of St Kilda. So, when she catches the eye of visiting adventurer and wealthy businessman James Callaghan, her future seems brighter. Winter seas separate the lovers but the island’s evacuation the following summer promises to reunite them – until tragedy strikes. Heartbroken and needing to support her family on the mainland, a chance meeting offers hope. Soon Flora is the toast of glamorous Paris; fame and fortune are hers for the taking. But at a high price. When a scandal erupts back home, she is implicated, along with her friends, Effie and Mhairi. But then a deception comes to light that will change everything . . . The Lost Lover is Book Three in Karen Swan's bestselling Wild Isle series, following The Last Summer and The Stolen Hours.
I'm not a racist, but... You look good, for your age... She was asking for it... You're crazy... That's so gay... Have you ever wondered why certain language has the power to offend? It is often difficult to recognize the veiled racism, sexism, ageism (and other –isms) that hide in our everyday discourse. This book sheds light on the derogatory phrases, insults, slurs, stereotypes, tropes and more that make up linguistic discrimination. Each chapter addresses a different area of prejudice: race and ethnicity; gender identity; sexuality; religion; health and disability; physical appearance; and age. Drawing on hot button topics and real-life case studies, and delving into the history of offensive terms, a vivid picture of modern discrimination in language emerges. By identifying offensive language, both overt and hidden, past and present, we uncover vast amounts about our own attitudes, beliefs and values and reveal exactly how and why words can offend.
“Chock full of photographs, the book dishes on food from the mid-1800s to the mid-1900s, all along the coast from Sandy Hook to Cape May.” —RedBankGreen No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries have been supplied by local fishermen and farmers for decades. So whether you indulge in a tomato pie, pork roll or salt water taffy, take a mouthwatering historical tour and discover timeless treats from Sandy Hook to Cape May. “Tells the story of the original farm and sea to table American destination. The book is filled with information about the way the NJ shore has eaten through history and the food establishments that have spanned generations, some still operating today.” —NJ.com “This book also gives us insights into the earliest days of Atlantic City’s fine hotels. The Victorian era menus included in the volume are a treasure. I also loved her inclusion of such iconic former restaurants as Hackney’s and Capt. Starn’s and the still standing Knife and Fork Inn.” —Atlantic City Central “If you enjoy walking the Boardwalk for your pork roll and salt water taffy fix, or if you appreciate the history of the region’s former great restaurants like Hackney’s, Capt. Starn’s and Zaberer’s, this book will be an entertaining read.” —Atlantic City Weekly
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