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The Experienced Butcher [By J. Plumptre Assisted by T. Lantaffe]
In this practical guide, James Plumptre offers a comprehensive introduction to the art of butchering, with assistance from Thomas Lantaffe. The book covers a range of topics from the anatomy of animals to the preparation of different cuts of meat. With detailed instructions and illustrations, this work is an invaluable resource for anyone interested in the history of culinary arts. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Knowing Our Limits
Changing our minds isn't easy. Even when we recognize our views are disputed by intelligent and informed people, we rarely doubt our rightness. Why is this so? How can we become more open-minded, putting ourselves in a better position to tolerate conflict, advance collective inquiry, and learn from differing perspectives in a complex world? Nathan Ballantyne defends the indispensable role of epistemology in tackling these issues. For early modern philosophers, the point of reflecting on inquiry was to understand how our beliefs are often distorted by prejudice and self-interest, and to improve the foundations of human knowledge. Ballantyne seeks to recover and modernize this classical tradit...
Voice of Humanity
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