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Reflections on My Life
Thomas H. Olbricht grew up in Churches of Christ, has taught in several of their universities, and has given religious lectures on six continents and in most states in the United States. He has met most leaders in Churches of Christ globally. He has been active in several religious and rhetoric societies and has worked with leaders in all these organizations to bring about changes over the past sixty years. C. Clifton Black and Duane F. Watson wrote about Olbricht, "Tom Olbricht possesses a memory of elephantine proportions. Not only does he have at his fingertips the names and places and dates; better than most he understands how the study of rhetoric has flourished among, while cross-pollinating, multiple disciplines in the humanities, classics, English, speech communication, and religion."
Transactions of the Wisconsin State Agricultural Society
Published with vol. 21-25: Transactions of the Wisconsin State Horticultural Society, vol. 13-17, and Annual report of the Wisconsin Dairymen's Association, no. 11-15; with vol. 22-25: Annual report of the Agricultural Experiment Station of the University of Wisconsin, no. 1-4.
Through My Eyes
Through My Eyes are the diaries of Belle Munro as imagined by her grand-daughter, Frances Margaret Munro. It chronicles the life and times of the Munro family from their arrival in Saskatoon in 1908 through to the end of the First World War. Through My Eyes provides an intimate picture of both the early days of Saskatoon and of a family living in extraordinary times.
European Gastronomy into the 21st Century
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
