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Current Catalog
First multi-year cumulation covers six years: 1965-70.
Spiritual Bathing
For centuries, people have used a combination of water, prayer, meditation and herbs to rejuvenate the mind, body and soul. In Spiritual Bathing, Rosita Arvigo and Nadine Epstein explore traditions—many lost or forgotten—that have been intertwined with religion, spirituality and culture since ancient and medieval times. From baptism to mikvahs to charity baths, these traditions can serve as a way to reconnect with nature or God; rejuvenate the mind, body and soul; and help relieve anxiety, insomnia and depression. Encompassing knowledge from 15 world traditions, this beautifully illustrated guide features detailed instructions to create nurturing and restorative spiritual bathing rituals both at home and elsewhere.
Medicine Across Cultures
This work deals with the medical knowledge and beliefs of cultures outside of the United States and Europe. In addition to articles surveying Islamic, Chinese, Native American, Aboriginal Australian, Indian, Egyptian, and Tibetan medicine, the book includes essays on comparing Chinese and western medicine and religion and medicine. Each essay is well illustrated and contains an extensive bibliography.
Sacred Consumption
Aztec painted manuscripts and sculptural works, as well as indigenous and Spanish sixteenth-century texts, were filled with images of foodstuffs and food processing and consumption. Both gods and humans were depicted feasting, and food and eating clearly played a pervasive, integral role in Aztec rituals. Basic foods were transformed into sacred elements within particular rituals, while food in turn gave meaning to the ritual performance. This pioneering book offers the first integrated study of food and ritual in Aztec art. Elizabeth Morán asserts that while feasting and consumption are often seen as a secondary aspect of ritual performance, a close examination of images of food rites in A...
What Better Place to Die EBook
Mt. Washington, New Hampshire It was truly a “dark and stormy night,” perhaps the darkest and stormiest of my life, for I came to within five key minutes of death... my death... because my rescuers were about to give up! As a physician and pathologist, I had developed a close professional relationship with “death and dying”... but not with my dying... certainly not with my death! During the long night, as I lay waiting for rescue in “whiteout” conditions, with wind gusts to 98 miles per hour, and then waiting for my Death, I had abundant time to think about living, to think about dying. It has been said since ancient times that to know how to live one must first learn how to die....
Encyclopaedia of the History of Science, Technology, and Medicine in Non-Westen Cultures
The Encyclopaedia fills a gap in both the history of science and in cultural stud ies. Reference works on other cultures tend either to omit science completely or pay little attention to it, and those on the history of science almost always start with the Greeks, with perhaps a mention of the Islamic world as a trans lator of Greek scientific works. The purpose of the Encyclopaedia is to bring together knowledge of many disparate fields in one place and to legitimize the study of other cultures' science. Our aim is not to claim the superiority of other cultures, but to engage in a mutual exchange of ideas. The Western aca demic divisions of science, technology, and medicine have been united ...
Que Vivan Los Tamales!
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
The Mexican Treasury
This volume consists of a selection of English translations from the writings of Dr. Francisco Hernández (1515-87). One of Spain's leading physicians and naturalists, he is now best remembered for his monumental work The Natural History of New Spain, whose descriptions of over 3,000 plants unknown to Europe have been used for centuries by scientists, physicians, and natural philosophers.
