With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual..
Category: Reference
Journey Through Genius
Explores the “masterpieces” of mathematics, 17 landmarks spanning 2,300 years and representing 10 mathematicians. Each of these landmarks, to some degree, changed the way the world was perceived. Each theorem is presented with a description of the state of mathematics at the time, the development of the theorem, a biographical sketch of the mathematician, and an outline of the proof with explanation..
Islands, the Universe, Home
The Solace of Open Spaces
A stunning collection of personal observations that uses images of the American West to probe larger concerns in lyrical, evocative prose that is a true celebration of the region.Writing of hermits, cowboys, changing seasons, and the wind, Ehrlich draws us into her personal relationship with this ‘planet of Wyoming’ she has come to call home. She captures the incredible beauty and the demanding harshness of natural forces in these remote reaches of the West, and the depth, tenderness and humor of the quirky souls who live there..
Schaum’s Outline of Mechanical Vibrations
The Visual Food Encyclopedia The Definitive Practical Guide to Food and Cooking
The Visual Food Encyclopedia is the cook’s companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you’ll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn’t ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured..