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The Making of Heritage
This volume explores the process of heritage making and its relation to the production of touristic places, examining several case studies around the world. Most existing literature on heritage and tourism centers either on its managerial aspects, the tourist experience, or issues related to inequality and identity politics. This volume instead establishes theoretical links between analyses of heritage and the production and reproduction of places in the context of the global tourist trade. The approach adopted here is to explore the production of heritage as a complex process shaped by local and global discourses that can have a deep impact on several policies and legislations. Heritage its...
The Spanish Knight's Secret
In 1565, the young Spaniard Juan de Guaras receives an exquisite brooch in the shape of a Maltese cross from his parents to commemorate his becoming a Knight in the Order of St. John. But within four months de Guaras dies in the defense of Fort St. Elmo against the Ottoman Turks during the Great Siege of Malta; and the brooch meant for his beloved, Maria, and their son-is lost to history. By chance, 450 years after the siege, watercolors commissioned by the Order in the 17th century for their ledger are on display for the first time in the Museum of Fine Arts in Valletta. Kiyoko Bartolo, a professor from the University of Tokyo who specializes in jewelry of the European Renaissance, recogniz...
The Way We Ate
What is Maltese food? Like the food of all nations it moves with the times and food fashions or fads are quick to come and go. It is the signature dishes - the tried and tested dishes - that endure to become "traditional". But even these are subject to change and availability. Imagine if food purists sneered when potatoes were woven into the tapestry of Maltese food? What then of our famous patata Maltija, patata fgat or patata fil-forn? Or our perfect hobz biz-zejt that was probably first made with oil and a few olives - if traditionalists had sniffed at the tomato and said, "what's this strange foreign fruit?", where would our national dish be today? So it is far more interesting to trace ...
The Olive Route
In the terrific bestselling olive series by writer and actress Carol Drinkwater, bestselling author of THE FORGOTTEN SUMMER 'She writes so well you can almost smell the sun-baked countryside' BELLA 'Spellbinding' CHOICE 'One cannot resist Drinkwater's courage and joie de vivre, nor the enormous appetite and enthusiasm for her subject' Wendy Holden DAILY MAIL Since Carol Drinkwater moved to an olive farm in France she has developed a passion for the olive tree and the culture that has grown up around it. From the eastern shores of the shimmering Mediterranean to its western coast this fruit is farmed. Its silvery-green branches have inspired painters and poets, but who first pressed its 'bitter berry' and transformed it into liquid gold? In quest of its secrets and traditions, Carol embarked on a solo adventure round the Mediterranean basin. Transporting readers across the olive's ancient paths, celebrating its venerable past, tracking trade routes, unearthing unlikely stories, encountering peoples of today and bygone times, Carol comes full circle, back to her farm in the sun-baked Provençal hills.
The Oxford Companion to Food
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest develop...
Successful Meetings
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Historical Dictionary of Malta
This second edition of the Historical Dictionary of Malta compiles the unusually rich and long history of the islands comprising the country of Malta. This is done through a chronology, an introductory essay, a bibliography, and hundreds of cross-reference dictionary entries describing all of the major places, persons, institutions, and events that have shaped the history of the archipelago.
Mijn pure keuken 2
Heerlijk gezonde, mediterraan getinte gerechten die toch eenvoudig en snel te bereiden zijn Wij willen het allemaal: gezellig genieten van lekker eten, niet verdikken, gezond blijven en weinig werk. Met mijn pure keuken kan het. Eten hoeft geen strijd te zijn tegen de calorieën. Volop genieten, zonder schuldgevoel, zonder te verdikken. Het is een bevrijding. Elke hap die je eet is goed voor je lichaam. Eindelijk kun je eens ten volle genieten van alle smaken. Je krijgt voldoening op zoveel vlakken. Dit is pas genieten! Het eenvoudige geheim zit hem in de pure keuken. De basis zijn goede voedselcombinaties en goede vetten eten. Het is geen dieet maar een manier van eten die je gezondheid ten...
