Mary Sia's Classic Chinese Cookbook
Author | : Mary Sia |
Publisher | : University of Hawaii Press |
Total Pages | : 202 |
Release | : 2012-12-31 |
Genre | : Cooking |
ISBN | : 0824839447 |
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Author | : Mary Sia |
Publisher | : University of Hawaii Press |
Total Pages | : 202 |
Release | : 2012-12-31 |
Genre | : Cooking |
ISBN | : 0824839447 |
Author | : Mary (Li) Sia |
Publisher | : |
Total Pages | : 172 |
Release | : 1967 |
Genre | : Cooking, Chinese |
ISBN | : |
Author | : Lavonne B. Axford |
Publisher | : Detroit : Gale Research Company |
Total Pages | : 696 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : |
Author | : Arie Wallert |
Publisher | : Getty Publications |
Total Pages | : 241 |
Release | : 1995-08-24 |
Genre | : Art |
ISBN | : 0892363223 |
Bridging the fields of conservation, art history, and museum curating, this volume contains the principal papers from an international symposium titled "Historical Painting Techniques, Materials, and Studio Practice" at the University of Leiden in Amsterdam, Netherlands, from June 26 to 29, 1995. The symposium—designed for art historians, conservators, conservation scientists, and museum curators worldwide—was organized by the Department of Art History at the University of Leiden and the Art History Department of the Central Research Laboratory for Objects of Art and Science in Amsterdam. Twenty-five contributors representing museums and conservation institutions throughout the world provide recent research on historical painting techniques, including wall painting and polychrome sculpture. Topics cover the latest art historical research and scientific analyses of original techniques and materials, as well as historical sources, such as medieval treatises and descriptions of painting techniques in historical literature. Chapters include the painting methods of Rembrandt and Vermeer, Dutch 17th-century landscape painting, wall paintings in English churches, Chinese paintings on paper and canvas, and Tibetan thangkas. Color plates and black-and-white photographs illustrate works from the Middle Ages to the 20th century.
Author | : |
Publisher | : |
Total Pages | : 1392 |
Release | : 1973 |
Genre | : Books |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 336 |
Release | : 1890 |
Genre | : Home economics |
ISBN | : |
Author | : Ronald B. Tobias |
Publisher | : Harper Collins |
Total Pages | : 284 |
Release | : 2013-10-08 |
Genre | : History |
ISBN | : 0062244868 |
In the two hundred years since their arrival in America, elephants have worked on farms, mills, mines, and railroads, in Hollywood, and in professional baseball. They've contributed to the national discourse on civil rights, immigration, politics, and capitalism. They became so deeply ingrained in the American way that they were once accorded the rights of American citizenship, including the right to vote and the right to provide testimony under oath—and they have incurred brutal punishments when convicted of human crimes. In Behemoth, Ronald B. Tobias has written the first comprehensive history of the elephant in America. As tragic as it is comic, this enthralling chronicle traces this animal's indelible footprint on American culture.
Author | : Ben-Erik van Wyk |
Publisher | : University of Chicago Press |
Total Pages | : 321 |
Release | : 2014-09-26 |
Genre | : Cooking |
ISBN | : 022609183X |
For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Author | : Daniel Ogden |
Publisher | : Oxford University Press, USA |
Total Pages | : 380 |
Release | : 2002 |
Genre | : History |
ISBN | : 9780195151237 |
In a culture where the supernatural possessed an immediacy now strange to us, magic was of great importance both in the literary mythic tradition and in ritual practice. In this book, Daniel Ogden presents 300 texts in new translations, along with brief but explicit commentaries. Authors include the well known (Sophocles, Herodotus, Plato, Aristotle, Virgil, Pliny) and the less familiar, and extend across the whole of Graeco-Roman antiquity.
Author | : |
Publisher | : |
Total Pages | : 1392 |
Release | : 1973 |
Genre | : Books |
ISBN | : |