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 Origins of Chinese Civilization
The seventeen contributors to this interdisciplinary volume bring to the study of early China the analytical concerns of archeology, art history, botany, climatology, cultural and physical anthropology, ethnography, epigraphy, linguistics, metallurgy, and political and social history. Readers interested in such topics as the origin of rice or millet agriculture, the origin of writing, the nature of the trie, and the processes of state formation will find much value here. They will find, too, major hypotheses about teh cultural importance of ecogeographical zones in China, Neolithic interaction between the east coast and Central Plains, the remarkable homogeneity of early Chinese crania, and ...
Tao Te Ching
None
The Rice Economy of Asia
The purpose of this book is to present a comprehensive picture of the role of rice in the food and agricultural sectors of Asian nations.
Lao-Tzu's Treatise on the Response of the Tao
Taoists and non-Taoists alike consider Lao-Tzu's Treatise on the Response of the Tao, written by the twelfth-century sage Li Ying-Chang, an essential guide to living. Presenting foundational teaching and practices of the Action and Karma school of Taoism, it is replete with stories illustrating the teachings and an introductory essay that discusses the more esoteric meanings of the passages. Told with clarity and depth, these seminal Taoist teachings offer guidance on leading a balanced, healthy life. Sponsored by the Fung Loy Kok Institute of Taoism
The Cambridge World History of Food
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Near a Thousand Tables
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisin...
