Friarshall: Finding Enlightenment, McQuaid MR Michael
Автор: Fionna Barber, Heidi Hansson, Sara Dybris McQuaid Название: Ireland and the North ISBN: 1788742893 ISBN-13(EAN): 9781788742894 Издательство: Peter Lang Рейтинг: Цена: 9589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Ireland and the North is an edited collection of chapters engaging with the relationship between Ireland and the Nordic countries. As a spatial and geographical point of reference for the formation of political and cultural identities in Ireland, the idea of «the North» encourages the identification of overlooked connections between Ireland and the Nordic countries, which, like Ireland, are also small nation states on the periphery of Europe. Importantly, the book employs a double conceptualisation of «the North» to include Northern Ireland. Moving beyond the nation state as a key framework for analysis of human activity, this collection engages with the transnational and transcultural in a mapping of connectivity and exchange. Relationships explored are imaginary and material exchanges, civic and personal linkages, literary adaptation and appropriation, transfers of cultural artefacts, political institutions and ideas. Chapters are drawn from a wide-ranging field of study that includes art history, literary history and theory, archaeology, antiquarianism, and media studies in addition to political analysis. With three sections on Material Culture, Political Culture and Print Culture, the book moves beyond the predominant literary paradigm in Irish Studies to make a significant contribution to expanding and developing the field.
"Nothing in my army training had prepared me for what happened in Jerusalem in February 1965."
In Chris McQuaid's stunning memoir, Elegy for a Broken Soldier, a traumatic event led to his Post-Traumatic Stress Disorder (PTSD). Music became the only respite that provides him solace.
Chris was a member of the Irish Army guard of honour for the visit of US President John F. Kennedy to Dublin in June 1963. With the cheers of the crowds lining the presidential route still ringing in his ears, he felt "ten feet tall" as he prepared for his first UN peacekeeping mission to the Congo.
On a UN mission to Cyprus in 1965, trauma changed Chris's life forever, marking the beginning of his PTSD. In Lebanon in 1980, his life was threatened, and the shock effectively ended his military career. Neither event originated on the battlefield, but from within the Irish Army.
Despite severe depression and suicidal thoughts, Chris continued his education and returned to the service to become a commissioned officer. He left the army in 1986 with a glowing service record.
A long legal wrangle and a succession of psychiatric and psychological assessments have led to even greater health problems, but Chris has survived it all.
Chris McQuaid is a retired Irish Army officer who served six tours of duty with Irish UN peacekeeping missions between 1963 and 1980 in the Congo, Cyprus, and South Lebanon. He holds a bachelor's degree in commerce and a degree in psychology from University College, Dublin. An ardent music lover, the author founded the Wagner Society of Ireland in 2002, and still travels to Vienna and other cities to follow his beloved Wagner operas.
Автор: McQuaid Mapp MS Michelle L. Название: 5 Reasons to Tell Your Boss to Go F**k Themselves ISBN: 0987271407 ISBN-13(EAN): 9780987271402 Издательство: Неизвестно Цена: 1719.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: McQuaid Felicia Название: Uncommon Faith: From Difficulty to Divine Purpose ISBN: 0692369546 ISBN-13(EAN): 9780692369548 Издательство: Неизвестно Цена: 2414.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: McQuaid John Название: Tasty: The Art and Science of What We Eat ISBN: 1451685017 ISBN-13(EAN): 9781451685015 Издательство: Simon & Schuster Цена: 1954.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A fascinating blend of culinary history and the science of taste ("Publishers Weekly," starred review), from the first bite taken by our ancestors to ongoing scientific advances in taste and today s foodie revolution. Can t resist the creamy smoothness of butter? Blame Darwinian natural selection. Crave the immediate zing of sweets? They bathe your brain in a seductive high. Enjoy the savory flavors of grilled meat? So did your ancestor "Homo erectus." Coffee? You had to overcome your hardwired aversion to its hint of bitterness and learn to like it. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not only on the experience of french fries and foie gras, but on the mysterious interplay of body, brain, and mind. Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. "Tasty" explains why children have bizarre and stubborn tastes, how the invention of cooking changed our brains and physiology, why artificial sweeteners never taste quite right, why name brands really do taste better, how a 100,000-year-old walkabout by early humans is responsible for George H.W. Bush s broccoli-hatred, why supertasters like salt, and why nontasters are more likely to be alcoholics. A fascinating story with a beginning some half a billion years ago McQuaid s tale is about science, but also about culture, history and, one senses, our future ("Scientific American"). "Tasty" offers a delicious smorgasbord of where taste originated and where it s going and why it changes by the day."
Автор: McQuaid John Название: Tasty: The Art and Science of What We Eat ISBN: 1451685009 ISBN-13(EAN): 9781451685008 Издательство: Simon & Schuster Цена: 2989.00 р. Наличие на складе: Нет в наличии.
Описание: A fascinating and deeply researched investigation into the mysteries of flavorfrom the first bite taken by our ancestors to scientific advances in taste and the current foodie revolution.
Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet its really the most complex and subtle. Taste is a whole-body experience, and breakthroughs in genetics and microbiology are casting light not just on the experience of french fries and foie gras, but the mysterious interplay of body and brain.
With reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Tasty tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades.
Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from bodys metabolic systems; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what todays obsessions with extreme tastes tell us about the brain.
Brilliantly synthesizing science, ancient myth, philosophy, and literature, Tasty offers a delicious smorgasbord of where taste originated and where its goingand why it changes by the day.
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