Irregular Warfare the Future Military Strategy for Small States, Fabian Sandor
Автор: Sandor, L. Название: USO de los pasados ISBN: 8490818525 ISBN-13(EAN): 9788490818527 Издательство: Edelsa Рейтинг: Цена: 2317.00 р. Наличие на складе: Нет в наличии.
Описание: What is the source of Norway`s culture of environmental harmony in our troubled world? Exploring the role of Norwegian scholar-activists of the late twentieth century, Anker shows how their portrayal of Norway as a pristine natural environment of the periphery led to it being fashioned as an idealised ecological microcosm. This title is also available as Open Access on Cambridge Core.
Автор: Stone Jeremiah, Hauske Fabian Von, Roman Alison Название: A Very Serious Cookbook: Contra Wildair ISBN: 071487602X ISBN-13(EAN): 9780714876023 Издательство: Phaidon Press Ltd. Рейтинг: Цена: 6890.00 р. Наличие на складе: Нет в наличии.
Описание: The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabian von Hauske of Contra and Wildair
Автор: Luduena Fabian, De Acosta Alejandro Название: H.P. Lovecraft: The Disjunction in Being ISBN: 1505866006 ISBN-13(EAN): 9781505866001 Издательство: Неизвестно Цена: 1552.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Philosophy has always sought to wrench truth away from myths. But myth is not the narrative of origins, the path philosophy took from Plato to Schelling; myth is the opposite, the truth that narrates the end of humanity and its disproportion with respect to the cosmos. This is why Lovecraft is "the most brilliant mythographer of the twentieth century". Rereading his oeuvre, philosophy will learn that true myth is the opposite of history, since it is summoned to enumerate the natural powers of the cosmos. At the same time, philosophy will learn that myth cannot glorify portentuous divinities since it reveals a transfinite universe become multiverse. In this key work of contemporary philosophy, the author shows that thought is not born of wonder but of horror: humanity's assumption of its non-place in the world. - Emanuele Coccia
Описание: In Central and Eastern European countries, inequalities for Roma families living in marginalized communities start early and are striking. Some of these inequalities reflect hard-wired family circumstances such as being born in poverty. Others reflect lack of opportunities such as limited access to those basic goods and services that are necessary not only for realizing one's potential in life, but also for living with dignity. Gaps between Roma and non-Roma widen over the lifecycle in a way that reinforces and perpetuates disadvantage and translates into significantly unequal outcomes, despite the fact that Roma report having similar aspirations to those of their non-Roma neighbors. Promoting equal opportunities for disadvantaged Roma is not only an imperative for societies that want to call themselves fair, but it is also a smart economic choice, especially in those countries where populations are aging rapidly. Investing early, with a particular emphasis on supporting healthy and cognitive development for disadvantaged Roma children, is likely to go a long way in promoting fair chances. However, leveling the playing field in childhood is likely not enough: disadvantaged Roma continue being exposed to unequal opportunities at key nodes in their lives, such as when pursuing education or when looking for a job. Therefore, it is as important that a broader set of policies address some of the circumstances in which a large share of Roma children grow up, including access to employment and decent living conditions for their families. Implementing interventions that help overcome these interrelated barriers will require strong ownership at the national level, coordinated policies across different ministries and government levels, and an integrated delivery system that is grounded in approaches that are customized to local conditions and implemented in a participatory manner. Good practices in Europe and elsewhere show that inclusion of the most disadvantaged - including many Roma - is possible and the current programming cycle for European Funds represents a unique opportunity to fund such interventions.
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.
Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by TheNew York Times.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
Praise for Sandor Ellix Katz and his books
"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors
"Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation
"Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
"The fermenting bible." -- Newsweek
"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...
Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
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