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Pancake: a global history
Ken Albala
Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness.
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Human Cuisine
Ken Albala and Gary Allen
There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian. We use jokes to hide anxiety about touchy subjects, of course, but it's more than nervous laughter. People like to discuss eating people--once someone else brings up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it, wrote about cannibals in 1931, 'Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject, whether for the adventurer or the learned anthropologist.'" There's no doubt about it--cannibalism is fascinating. The stories, essays, poetry and drama in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching--but always interesting (at least once you get past the gag reflex). Includes (untested) recipes.
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La invención del mundo
Martín Camps
La invención del mundo nos recuerda que el primer día es el mismo que el ultimo, y que el fin de las otras vidas será el comienzo de unas cuantas que hablan aquí como si el futuro hubiese sido aniquilado o se hubiese invertido el eterno retorno. Es decir, nos muestra un nuevo mar, una nueva tierra, nuevas ciudades, nuevos animales y nuevos árboles, que sin embargo han estado allí. El cartógrafo es un sonámbulo y el meteorólogo es un brujo, afirma el poeta, y sin duda creemos que así es. Este notable y alucinante libro es una prueba de ello, pues es, justamente, la escritura del día después del último día de la realidad, y por tal es una radical esperanza y un desolado testamento.
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International Economics, Globalization, and Policy: A Reader, 5th ed.
Philip King and Sharmila K. King
The King reader is a collection of articles on international economics by leading economists drawn from various scholarly sources (e.g., Foreign Affairs, Current Issues in Economics and Finance, Finance and Development, Federal Reserve Publications, the Journal of Economic Perspectives). Previously known as International Economics and International Economic Policy, the new title is briefer and yet more descriptive, since the term globalization has been added to reflect the content of the book, which is also used in courses devoted to globalization, particularly the economic aspects of globalization. The Fifth Edition focuses on real debates within the discipline of economics and political economy, not on phony “pro-cons” debates which often obscure the real issues. The reader continues to be unique as the most relevant in today’s market.
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Secrecy and the Gods: Secret Knowledge in Ancient Mesopotamia and Biblical Israel
Alan Lenzi
Secrecy and the Gods is a comparative mythological study of the human reception and treatment of divine secret knowledge in ancient Mesopotamia and biblical Israel.
The human royal council was the social model for ancient ideas about divine knowledge being secret – just as human kings had secrets so too did the gods. Diviners who received this knowledge from the gods in an on-going, ad hoc manner were an essential link between the divine assembly and the human royal council for whom such knowledge was intended.
Scribes eventually adapted the ad hoc divinatory means of receiving divine communications to their culturally significant texts. By discursively asserting a historical connection between themselves and unique mediators with a close divine affiliation (the apkallus and Moses), the scribes constructed myths that legitimated their texts as divine revelation and claimed these were received in history through normal scribal channels. In this manner, scribes fixed the secret of the gods permanently among humans in textualized form that valorized their own position within society.
Although the origin of divine secret knowledge was rooted in a common mythological idea of the divine assembly, its treatment was quite distinct. The Mesopotamians guarded divine secret knowledge through various scribal means, including the attachment of a Geheimwissen colophon to certain tablets (treated exhaustively), whereas biblical Israel published it openly. The contrast in treatment of divine secret knowledge was directly related to different mytho-political self-understandings: Mesopotamia's imperial aspirations versus biblical Israel's vassaldom. As vassals to Yahweh, the divine imperial king, the kings of Judah and Israel as presented in the biblical material were not to formulate secret orders; they were only to obey them.
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Gendered Self-Consciousness in Mexican and Chicana Women Writers: The Female Body as an Instrument of Political Resistance
Traci Roberts-Camps
This book examines the various representations of the female body in four contemporary Mexican and Chicana novels written by women: Los recuerdos del porvenir (1963) by Elena Garro, Nadie me verá llorar (1999) by Cristina Rivera Garza, La piel del cielo (2001) by Elena Poniatowska, and Caramelo (2002) by Sandra Cisneros. This work also analyzes the depictions of the female body in these novels from the perspectives of space and violence, abjection and national progress, sexuality and sensuality, and visibility and invisibility.
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Beans: A History
Ken Albala
This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean." "The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans." "Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes toward this most basic of foodstuffs reveal a great deal about the society that consumes them.
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The Banquet: Dining in the Great Courts of Late Renaissance Europe
Ken Albala
A history of cooking and fine dining in Western Europe from 1520 to 1660
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?
In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.
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The Business of Food: Encyclopedia of the Food and Drink Industries
Ken Albala and Gary Allen
The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States.
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Ethical practice of applied behavior analysis
J. Martinez-Diaz, T. Freeman, Matthew P. Normand, and Timothy E. Heron
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Monastic Bodies: Discipline and Salvation in Shenoute of Atripe
Caroline T. Schroeder
Shenoute of Atripe led the White Monastery, a community of several thousand male and female Coptic monks in Upper Egypt, between approximately 395 and 465 C.E. Shenoute's letters, sermons, and treatises—one of the most detailed bodies of writing to survive from any early monastery—provide an unparalleled resource for the study of early Christian monasticism and asceticism.
In Monastic Bodies, Caroline Schroeder offers an in-depth examination of the asceticism practiced at the White Monastery using diverse sources, including monastic rules, theological treatises, sermons, and material culture. Schroeder details Shenoute's arduous disciplinary code and philosophical structure, including the belief that individual sin corrupted not only the individual body but the entire "corporate body" of the community. Thus the purity of the community ultimately depended upon the integrity of each individual monk.
Shenoute's ascetic discourse focused on purity of the body, but he categorized as impure not only activities such as sex but any disobedience and other more general transgressions. Shenoute emphasized the important practices of discipline, or askesis, in achieving this purity. Contextualizing Shenoute within the wider debates about asceticism, sexuality, and heresy that characterized late antiquity, Schroeder compares his views on bodily discipline, monastic punishments, the resurrection of the body, the incarnation of Christ, and monastic authority with those of figures such as Cyril of Alexandria, Paulinus of Nola, and Pachomius.
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Cooking in Europe: 1250-1650
Ken Albala
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
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Impressions of Ancient Mesopotamia
Alan Lenzi
Impressions of Ancient Mesopotamia introduces children to ancient Mesopotamian culture through cylinder seals: their production, use, and art. Written for sixth grade readers, this book provides a historical introduction to Mesopotamia, discusses several ancient technologies, introduces Mesopotamian myths, and gives insight into distinctively Mesopotamian cultural characteristics, ideas, and institutions. Over fifty illustrations, a craft, several sidebars, and a section on further investigation complement the text.
A selection of published books and book chapters from faculty members of the College of the Pacific at University of the Pacific.
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