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Proceedings of the International Joint Conference on Arts and Humanities 2023 (IJCAH 2023)
This is an open access book. Welcome to the International Joint Conference on Arts and Humanities 2023 held by State University of Surabaya.This joint conference features four international conferences: the International Conference on Education Innovation (ICEI) 2023, the International Conference on Cultural Studies and Applied Linguistics (ICCSAL) 2023, the International Conference on Research and Academic Community Services (ICRACOS) 2023, and the International Conference of SocialScience and Law (ICSSL) 2023 .It encourages dissemination of ideas in arts and humanity and provides a forum for intellectuals from all over the world to discuss and present their research findings on the research area. This conference was held in Surabaya, East Java, Indonesia on August 26th, 2023 - September 10th, 2023
TIPOLOGI BAHASA DAN DESKRIPSI SINTAKSIS
Buku dengan judul Tipologi Bahasa dan Deskripsi Sintaksis dapat selesai disusun dan berhasil diterbitkan. Kehadiran Buku Tipologi Bahasa dan Deskripsi Sintaksis ini disusun oleh para akademisi dan praktisi dalam bentuk buku kolaborasi. Walaupun jauh dari kesempurnaan, tetapi kami mengharapkan buku ini dapat dijadikan referensi atau bacaan serta rujukan bagi akademisi ataupun para profesional mengenal Ilmu Bahasa. Sistematika penulisan buku ini diuraikan dalam tujuh bab yang memuat tentang sintaksis frasa nominal, sintaksis frasa verbal, struktur kalimat dasar, peserta kalimat: subjek dan objek, frasa preposisi dan posisi dalam kalimat, bahasa tanya (interogatif), dan perbandingan bahasa: kontrastif dan tipologis.
KOMUNIKASI DAN SENI SASTRA
Buku dengan judul Komunikasi dan Seni Sastra dapat selesai disusun dan berhasil diterbitkan. Kehadiran Buku Komunikasi dan Seni Sastra ini disusun oleh para akademisi dan praktisi dalam bentuk buku kolaborasi. Walaupun jauh dari kesempurnaan, tetapi kami mengharapkan buku ini dapat dijadikan referensi atau bacaan serta rujukan bagi akademisi ataupun para profesional mengenal Komunikasi dan Seni Sastra. Sistematika penulisan buku ini diuraikan dalam dua belas bab yang memuat tentang pengantar komunikasi dalam seni sastra, teori komunikasi dalam kajian sastra, seni bahasa dalam karya sastra, narasi dan plot sebagai alat komunikasi sastra, simbolisme dan metafora dalam sastra sebagai komunikasi, sastra sebagai ekspresi komunikasi budaya, interpretasi dan resepsi dalam komunikasi sastra, sastra sebagai media komunikasi politik dan sosial, seni sastra sebagai sarana komunikasi spiritual, tantangan dan peluang komunikasi dalam sastra kontemporer, sastra sebagai bentuk komunikasi visual dan multimedia, dan refleksi dan prospek komunikasi dalam seni sastra.
At Home with Umami
Explore the wonder and magic of the fantastic fifth taste with over 60 tantalizing recipes that take flavor to another dimension. Umami is the super-savory fifth basic taste. It is both ubiquitous and elusive, present but often unrecognized, and it has the extraordinary ability to enhance individual flavors, transporting dishes to another level. It is the taste that keeps on giving long after salty, sweet, bitter, and sour flavours are spent. Umami is a Japanese word that translates as ‘savoury deliciousness’, but it is far from a Far Eastern concept. It is absolutely universal and does not belong to any single culture—it can be shared, enjoyed and appreciated by all those in possessio...
My Shanghai
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisi...
Meat & Poultry
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Hyphen Magazine
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Garlic and Sapphires
When Reichl took over from the formidable and aloof Bryan Miller as the New York Times' restaurant reviewer, she promised to shake things up. And so she did. Gone were the days when only posh restaurants with European chefs were reviewed. Reichl, with a highly developed knowledge and love of Asian cuisine from her years as a West Coast food critic, began to review the small simple establishments that abound in Manhattan, Brooklyn and Queens. Many loved it, the Establishment hated it, but her influence was significant. She brought a fresh writing style to her reviews and adopted a radical way of getting them. Amassing a wardrobe of wigs and costumes, she deliberately disguised herself so that she would not receive special treatment. As a result, she had a totally different dining experience as say, Miriam the Jewish mother than she did as Ruth Reichl the reviewer, and she wasn't afraid to write about it. The resulting reviews were hilarious and sobering, full of fascinating insights and delicious gossip. Garlic and Sapphires is a wildly entertaining chronicle of Reichl's New York Times years.
Le Pigeon
This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.
Mobil Travel Guide Southwest
The Mobil Travel Guide Regional Travel Planner Southwest takes travelers from the Grand Canyon to Pikes Peak to the Las Vegas Strip to Carlsbad Caverns to Bryce Canyon Z99 recommendations for restaurants and lodgings along the way and plenty more attr
