This book explores the growing intellectual interest in the politics of immunity. It argues that taking an ‘immunitary perspective’ is necessary if we are to better appreciate the body as a site of politics in the contemporary age. It explores the dynamic tensions between community and immunity, belonging and fragmentation, the social and the individual. It creates a dialogue between the social sciences, humanities and biopolitical philosophy around immunity. Immunitary Life empirically situates immunitary politics in real-world debates. This includes blood donation and evolving notions of embodied intimacy in the worlds of transplantation. It examines changing ideas about infectivity, bugs, and the emergence of ‘resistance’ in antibiotics. The politics of vaccination offers a classic context for thinking about the ever changing relationships between the communal and the individual. Immunitary Life is essential reading for contemporary scholarship in the sociology of the body and the political philosophy of biomedicine.
In a unique volume, Contested Futures brings together a group of scholars to examine the relationships between social action and the future. Rather than speculating upon what the future might bring, the volume interrogates the metaphors and practices through which the future is mobilized as an object of present day action and agency. The book shifts the analytical gaze from looking into the future to looking at the future as a sociological phenomenon in its own right. Futures are thus contested in as much as they register differences of interest, time frame or organizational and political form. Contestation is also evident in the ascendancy of certain discourses, languages and metaphors which foreclose some futures whilst facilitating others. But futures are far from being simply linguistic abstractions, and in fact can often be seen to harden into material entrenchment as expectations become scripted into 'path dependency' and 'lock in'. Contested Futures is an invaluable analysis for both academics and policy actors seeking a better understanding of the ubiquity of futures-discourse in the context of today’s uncertainties.
New medical technologies are increasingly at the centre of novel transformations in the human and social body. Whilst reproduction, health, ageing and dying have long been areas for technical intervention, the emergence of molecular biology and information technology raise far-reaching political, social and subjective questions. New Medical Technologies and Society provides a critical introduction to the role and cultural significance of technological innovation in redefining the boundaries of medicine and the body, tracing this process through the figure of "the lifecourse". Drawing on approaches from sociology and Science and Technology Studies, the authors explore key issues, theories and debates at the junctures of bodies and medicine. In a style that is both innovative and challenging, Nik Brown and Andrew Webster open up an important examination of new medical technologies not only for those directly engaged, but for a wider audience interested in the ways in which contemporary technologies can be interrogated through core sociological inquiry. They argue that, whilst many technologies emerge from and extend long-standing frameworks of medical treatment, genuinely novel and radical challenges to our interpretations of embodiment are emerging. The book will be essential reading for both students and scholars of the sociology of science and technology, medical sociology, social theory, genetics and informatics.
From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes. "Groundbreaking, inspiring, delicious: Nik Sharma’s Veg-Table is everything I’d hoped for and more!”—Nigella Lawson, author of Cook, Eat, Repeat Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Included here are Sharma’s first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn’t mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Sharma’s gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes. FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR’s Favorite Cookbooks, and Bon Appetit’s Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award. AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide. UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination. Perfect for: Fans of Nik Sharma, Season, and The Flavor Equation Vegetarians and flexitarians Those looking to add more plants to their diet Home cooks looking for a new challenge who are interested in learning more about food and flavor Birthday, holiday, housewarming, or graduation gift for food enthusiasts Fans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, Heat Readers who like the diverse, modern approach to ethnic food found in publications like Lucky Peach, Indian-ish, and Koreatown
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
Birds of Western Africa (Helm, 2001) was the first single-volume guide to cover all the species of this region, which comprises 23 countries from Senegal and southern Mauritania east to Chad and the Central African Republic, and south to Congo. This new edition uses all of the plates from Birds of Western Africa, with a concise, authoritative text on facing pages, to create a conveniently-sized, lightweight field reference covering all 1300 species found in the region. The book also has updated colour distribution maps for each species placed on the text pages for the first time. A number of new images have been painted for this new edition and several of the illustrations have been replaced. This major new guide will enable birders to identify any species found in any of the countries covered.
Ghana is one of the safest and most accessible countries in Western Africa and is rapidly becoming a top tourist destination. This dedicated country field guide uses illustrations from the acclaimed Birds of Western Africa, which have been recomposed into a new set of plates, with new text and maps specific to Ghana. The result is a compact and up-to-date guide to all the birds of Ghana.
This comprehensive and fully updated edition of Birds of Senegal and The Gambia is the ultimate guide for travellers and birdwatchers visiting one of Africa's richest birdwatching regions. The Gambia, together with the country that envelops it, Senegal, has an avifauna of more than 700 regularly occurring species, including many Western Palearctic migrants from September to April, and a significant list of highly sought-after resident West African birds, including the Egyptian Plover. This authoritative guide covers all species, including details of all residents, migrants and known vagrants. Senegal and The Gambia offer a true wealth of birdlife, including a fantastic selection of Sahel specialities that are far more easily seen here than anywhere else. Senegal has become a reliable locality for Golden Nightjar, Quail-plover and Cricket Warbler, and the near-endemic Mali Firefinch occurs in the southeast of the country. Birdwatchers in this region can also find Savile's Bustard, Adamawa Turtle Dove, Little Grey Woodpecker, Yellow Penduline Tit, Sudan Golden Sparrow and Exclamatory Paradise Whydah, while the Saloum delta's huge roost of tens of thousands of African Swallow-tailed Kites is one of the world's top birding spectacles. More than 140 stunning colour plates depict every species and also comprehensively cover all the distinct plumages and subspecies likely to be encountered. Concise species accounts describe key identification features, status, range, habitat and voice, with fully updated distribution maps for each species. This compact guide is an essential companion for any birder visiting this rich and varied area of Western Africa.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
This new field guide covers The Gambia, a country which is very popular with a large number of birders and tourists, and the whole of neighbouring Senegal. This fascinating region shelters many Western Palearctic migrants from September to April, as well as a significant list of resident West African birds. The stunning colour plates depict more than 680 species, covering almost every distinct plumage and race. The authoritative text highlights the key features needed to identify each species in the field, and accurate up-to-date maps are provided for every species. This comprehensive guide is an essential companion for anyone visiting The Gambia and Senegal.
Most software developers have no animation skills at all, yet increasingly they are called upon to deliver animation on Web sites and in other interactive media. Starting with the simplest aspects of animations, the book moves on to cover animation art and Visual Basic animation tools, simple platform and puzzle games, screen savers, and simple 3D raycasting techniques.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.