Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
The Seasoning of a Chef
The fascinating diner-to-Ducasse true story of a young New Yorker's meteoric rise from his grandfather's Greek diner in Queens to the kitchens of some of the world's greatest restaurants. Meet the man Alain Ducasse called "the best cook in my kitchen"--Doug Psaltis, a culinary Horatio Alger, whose stubborn passion for perfection and dogged idealism propelled him from humble beginnings to the pinnacle of the food world. Doug began working at his grandfather's diner in Jamaica, Queens, when he was just ten years old--barely big enough to haul a sack of potatoes. His next real restaurant job, following a brief stint in college and some time spent in Colorado kitchens, was in Huntington, Long Is...
Food in the Social Order
First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.
The Story of Food in the Human Past
A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies. This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating un...
Essays in Conveyancing and Property Law in Honour of Professor Robert Rennie
Professor Robert Rennie has been one of the most influential voices in Scots private law over the past thirty years. Highly respected as both an academic and a practitioner, his contribution to the development of property law and practice has been substantial and unique. This volume celebrates his retirement from the Chair of Conveyancing at the University of Glasgow in 2014 with a selection of essays written by his peers and colleagues from the judiciary, academia and legal practice. Each chapter covers a topic of particular interest to Professor Rennie during his career, from the historical development of property law rules through to the latest developments in conveyancing practice and the evolution of the rules of professional negligence. Although primarily Scottish in focus, the contributions will have much of interest to lawyers in any jurisdiction struggling with similar practical problems, particularly those with similar legal roots including the Netherlands and South Africa. As a whole, the collection is highly recommended to students, practitioners and academics.
Confessions of a Food Catholic
You can sin with food in many ways -- by not sharing it, by eating way too much of it, by throwing it across the restaurant table... But you do not sin with food by bowing your head over it, saying grace with true gratitude in your heart, and tucking in. Sharp-edged but humorous, Confessions of a Food Catholic addresses the unscriptural approach to food that many Christians have developed in recent years. (By the way, a "food catholic" is somebody who accepts all eaters of all foods, even if he or she doesn't actually eat quinoa.) Specifically, the book addresses divisive threats to Christian table fellowship, the know-it-all pride of newfangled "health food" rules, and the dislocated moralism that makes "organic" and "natural" the signs of righteousness while disdaining the brethren who buy their beef at Stuffmart.
Food in the Social Order
First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.
Places of Refuge for Ships in Distress
By examining the problem of places of refuge for ships in distress and proposed solutions under international, national and regional law, Places of Refuge for Ships in Distress by Anthony Morrison highlights the need for further solutions and presents alternative solutions.
Experiments on Embryos
Covering scientific, legal, ethical, historical, theological and public policy aspects of human embryo research, the cases for and against are put strongly and clearly. Scientific evidence is cogently presented by leading embryologists.
The Food and Drink of Seattle
Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives. From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild salmon home from the Pacific Ocean to their original spawning grounds, to settlers, immigrants, and restaurateurs, Seattle’s culinary history is vibrant and delicious, defining the Puget Sound region as well as a major U.S. city. Exploring the Pacific Northwest ‘s history from a culinary perspective provides an ideal opportunity to investigate the area’s Native American cooking culture, along with Seattle’s early boom years when its first settlers arrived. Waves of immigrants from...
The Law & Practice of Diligence
The law of diligence is concerned with the execution and enforcement of judgments and has application in virtually every area of Scots law, especially in the fields of commercial law, legal procedure and social and family law. The Debtors (Scotland) Act 1987 is taken into consideration.
