Описание: Conflict between England and France was a fact of life for centuries, but few realize that its origins date from the time of the Vikings, when a Norse chieftain named Rollo established himself and his progeny in Normandy. In this compelling and entertaining history, Mary McAuliffe takes the reader back to those dark and turbulent times when Rollo s descendants, the dukes of Normandy, asserted their dominance over the weak Frankish monarchy a dominance that became especially threatening after Duke William conquered England in 1066, giving him a royal crown.Despite this crown, William the Conqueror and his royal successors remained dukes of Normandy, with feudal obligations to their overlord, the king of France. This naturally fostered an ongoing hostility between the French and English crowns that, as McAuliffe convincingly shows, became ever more explosive as the strength and territorial holdings of the English monarchs grew. Conflict erupted regularly over the years, and Eleanor of Aquitaine s desertion of one camp for the other only added fuel to the long-simmering feud. McAuliffe takes the reader back to this dramatic era, providing the fascinating background and context for this clash of crowns. She offers colorful insights into Richard Lionheart and Eleanor of Aquitaine as well as lesser-known French and English monarchs, especially Philip II of France. Philip (later called Philip Augustus) proved a determined opponent of Richard Lionheart, and their cut-throat rivalry not only created fatal divisions within the Third Crusade, but also culminated in an explosive faceoff at Richard s newly built Chateau-Gaillard, the seemingly impregnable gateway to empire. The outcome would shape the course of English and French history for centuries to come.
A riveting investigation of the myriad ways that parasites control how other creaturesincluding humansthink, feel, and act.
These tiny organisms can only live inside another animal, and as McAuliffe reveals, they have many evolutionary motives for manipulating their host's behavior. Far more often than appreciated, these puppeteers orchestrate the interplay between predator and prey. With astonishing precision, parasites can coax rats to approach cats, spiders to transform the patterns of their webs, and fish to draw the attention of birds that then swoop down to feast on them.
We humans are hardly immune to the profound influence of parasites.
Organisms we pick up from our own pets are strongly suspected of changing our personality traits and contributing to recklessness, impulsivityeven suicide. Microbes in our gut affect our emotions and the very wiring of our brains. Germs that cause colds and flu may alter our behavior even before symptoms become apparent.
Parasites influence our species on the cultural level too.
As McAuliffe documents, a subconscious fear of contagion impacts virtually every aspect of our lives, from our sexual attractions and social circles to our morals and political views. Drawing on a huge body of research, she argues that our dread of contamination is an evolved defense against parasitesand a double-edged sword. The horror and revulsion we feel when we come in contact with people who appear diseased or dirty helped pave the way for civilization, but may also be the basis for major divisions in societies that persist to this day.
In the tradition of Jared Diamond'sGuns, Germs and Steeland Neil Shubin'sYour Inner Fish,This Is Your Brain on Parasitesis both a journey into cutting-edge science and a revelatory examination of what it means to be human.
Автор: Samantha L. Martin-McAuliffe Название: Food and Architecture: At The Table ISBN: 0857856855 ISBN-13(EAN): 9780857856852 Издательство: Bloomsbury Academic Цена: 17424.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of ‘conversations’ between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
Автор: McAuliffe M. F. Название: I`m Afraid of Americans ISBN: 1635878675 ISBN-13(EAN): 9781635878677 Издательство: Неизвестно Рейтинг: Цена: 2354.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Set in a majority minority high school just south of Los Angeles in the midst of the Cold War, these vivid stories of students, teachers and support staff catch the 1980s in the act of giving birth to the present.
Автор: Samantha L. Martin-McAuliffe Название: Food and Architecture: At The Table ISBN: 0857857347 ISBN-13(EAN): 9780857857347 Издательство: Bloomsbury Academic Рейтинг: Цена: 4750.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of ‘conversations’ between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.
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