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Author: Caroline Warman
Publisher: Open Book Publishers
ISBN: 1783742038
Category : Philosophy
Languages : en
Pages : 146
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Book Description
Inspired by Voltaire’s advice that a text needs to be concise to have real influence, this anthology contains fiery extracts by forty eighteenth-century authors, from the most famous philosophers of the age to those whose brilliant writings are less well-known. These passages are immensely diverse in style and topic, but all have in common a passionate commitment to equality, freedom, and tolerance. Each text resonates powerfully with the issues our world faces today. Tolerance was first published by the Société française d’étude du dix-huitième siècle (the French Society for Eighteenth-Century Studies) in the wake of the Charlie Hebdo assassinations in January 2015 as an act of solidarity and as a response to the surge of interest in Enlightenment values. With the support of the British Society for Eighteenth-Century Studies, it has now been translated by over 100 students and tutors of French at Oxford University.
Author: Caroline Warman
Publisher: Open Book Publishers
ISBN: 1783742038
Category : Philosophy
Languages : en
Pages : 146
Get Book Here
Book Description
Inspired by Voltaire’s advice that a text needs to be concise to have real influence, this anthology contains fiery extracts by forty eighteenth-century authors, from the most famous philosophers of the age to those whose brilliant writings are less well-known. These passages are immensely diverse in style and topic, but all have in common a passionate commitment to equality, freedom, and tolerance. Each text resonates powerfully with the issues our world faces today. Tolerance was first published by the Société française d’étude du dix-huitième siècle (the French Society for Eighteenth-Century Studies) in the wake of the Charlie Hebdo assassinations in January 2015 as an act of solidarity and as a response to the surge of interest in Enlightenment values. With the support of the British Society for Eighteenth-Century Studies, it has now been translated by over 100 students and tutors of French at Oxford University.
Author: Bernardin de Saint-Pierre
Publisher:
ISBN:
Category : Caste
Languages : en
Pages : 132
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Book Description
Author: Arvède Barine
Publisher:
ISBN:
Category : French authors
Languages : en
Pages : 242
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Book Description
Author: Howard Williams
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 276
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Book Description
Author: Sidney W. Mintz
Publisher: Penguin
ISBN: 1101666641
Category : History
Languages : en
Pages : 322
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Book Description
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
Author: Eric Ripert
Publisher: Artisan Books
ISBN: 9781579653699
Category : Cooking
Languages : en
Pages : 248
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Book Description
A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.
Author: Bernardin de Saint-Pierre
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 486
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Book Description
Author: Richard H. Grove
Publisher: Cambridge University Press
ISBN: 9780521565134
Category : Business & Economics
Languages : en
Pages : 560
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Book Description
The first book to document the origins and early history of environmentalism, especially its colonial and global aspects.
Author: Megan Vaughan
Publisher: Duke University Press
ISBN: 9780822333999
Category : Foreign Language Study
Languages : en
Pages : 366
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Book Description
The island of Mauritius lies in the middle of the Indian Ocean, about 550 miles east of Madagascar. Uninhabited until the arrival of colonists in the late sixteenth century, Mauritius was subsequently populated by many different peoples as successive waves of colonizers and slaves arrived at its shores. The French ruled the island from the early eighteenth century until the early nineteenth. Throughout the 1700s, ships brought men and women from France to build the colonial population and from Africa and India as slaves. In Creating the Creole Island, the distinguished historian Megan Vaughan traces the complex and contradictory social relations that developed on Mauritius under French colonial rule, paying particular attention to questions of subjectivity and agency. Combining archival research with an engaging literary style, Vaughan juxtaposes extensive analysis of court records with examinations of the logs of slave ships and of colonial correspondence and travel accounts. The result is a close reading of life on the island, power relations, colonialism, and the process of cultural creolization. Vaughan brings to light complexities of language, sexuality, and reproduction as well as the impact of the French Revolution. Illuminating a crucial period in the history of Mauritius, Creating the Creole Island is a major contribution to the historiography of slavery, colonialism, and creolization across the Indian Ocean.
Author: Aldo Sohm
Publisher: Clarkson Potter
ISBN: 1984824260
Category : Cooking
Languages : en
Pages : 274
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Book Description
From the world-renowned sommelier Aldo Sohm, a dynamic, essential wine guide for a new generation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD52 Aldo Sohm is one of the most respected and widely lauded sommeliers in the world. He's worked with celebrated chef Eric Ripert as wine director of three-Michelin-starred Le Bernardin for over a decade, yet his philosophy and approach to wine is much more casual. Aldo's debut book, Wine Simple, is full of confidence-building infographics and illustrations, an unbeatable depth of knowledge, effusive encouragement, and, most important, strong opinions on wine so you can learn to form your own. Imbued with Aldo's insatiable passion and eagerness to teach others, Wine Simple is accessible, deeply educational, and lively and fun, both in voice and visuals. This essential guide begins with the fundamentals of wine in easy-to-absorb hits of information and pragmatic, everyday tips—key varietals and winemaking regions, how to taste, when to save and when to splurge, and how to set up a wine tasting at home. Aldo then teaches you how to take your wine knowledge to the next level and evolve your palate, including techniques on building a “flavor library,” a cheat sheet to good (and great) vintages (and why you shouldn't put everything on the line for them), tips on troubleshooting tricky wines (corked? mousy?), and, for the daring, even how to saber a bottle of champagne. This visual, user-friendly approach will inspire readers to have the confidence, curiosity, and enthusiasm to taste smarter, drink boldly, and dive headfirst fearlessly into the exciting world of wine.
