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Author: Paul Kay
Publisher: Center for the Study of Language and Information Publica Tion
ISBN: 9781575864167
Category : Colors, Words for
Languages : en
Pages : 0
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Book Description
The 1969 publication of Brent Berlin and Paul Kay's Basic Color Terms proved explosive and controversial. Contrary to the then-popular doctrine of random language variation, Berlin and Kay's multilingual study of color nomenclature indicated a cross-cultural and almost universal pattern in the selection of colors that received abstract names in each language. The ensuing debate helped reform the views of anthropologists, linguists, and psychologists alike. After four decades in print, Basic Color Terms now has a sequel: in this book, the authors authoritatively extend the original survey, studying 110 additional unwritten languages in detail and in situ. The results are presented with charts showing the overall palette of color terms within each language as well as the levels of agreement among speakers.
Author: Paul Kay
Publisher: Center for the Study of Language and Information Publica Tion
ISBN: 9781575864167
Category : Colors, Words for
Languages : en
Pages : 0
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Book Description
The 1969 publication of Brent Berlin and Paul Kay's Basic Color Terms proved explosive and controversial. Contrary to the then-popular doctrine of random language variation, Berlin and Kay's multilingual study of color nomenclature indicated a cross-cultural and almost universal pattern in the selection of colors that received abstract names in each language. The ensuing debate helped reform the views of anthropologists, linguists, and psychologists alike. After four decades in print, Basic Color Terms now has a sequel: in this book, the authors authoritatively extend the original survey, studying 110 additional unwritten languages in detail and in situ. The results are presented with charts showing the overall palette of color terms within each language as well as the levels of agreement among speakers.
Author: george bell
Publisher:
ISBN:
Category :
Languages : en
Pages : 896
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Book Description
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Category :
Languages : en
Pages : 868
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Book Description
Author:
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Category : Art
Languages : en
Pages : 900
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Book Description
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Category : Cinematography
Languages : en
Pages : 1170
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Book Description
Author: Kenneth Low Kelly
Publisher:
ISBN:
Category : Color
Languages : en
Pages : 196
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Book Description
Author:
Publisher:
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Category : Science
Languages : en
Pages : 554
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Book Description
Author: C. P. Biggam
Publisher: Cambridge University Press
ISBN: 1107377706
Category : Language Arts & Disciplines
Languages : en
Pages : 273
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Book Description
Human societies name and classify colours in various ways. Knowing this, is it possible to retrieve colour systems from the past? This book presents the basic principles of modern colour semantics, including the recognition of basic vocabulary, subsets, specialised terms and the significance of non-colour features. Each point is illustrated by case studies drawn from modern and historical languages from around the world. These include discussions of Icelandic horses, Peruvian guinea-pigs, medieval roses, the colour yellow in Stuart England, and Polynesian children's colour terms. Major techniques used in colour research are presented and discussed, such as the evolutionary sequence, Natural Semantic Metalanguage and Vantage Theory. The book also addresses whether we can understand the colour systems of the past, including prehistory, by combining various semantic techniques currently used in both modern and historical colour research with archaeological and environmental information.
Author: Marvin Gapultos
Publisher: Tuttle Publishing
ISBN: 1462911692
Category : Cooking
Languages : en
Pages : 689
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Book Description
"This is a colorful crash course in Filipino cooking, with everything from classic chicken adobo to modern twists like squash and long bean risotto. [Marvin] creates a book that he hopes will spark a new and lasting interest in Filipino food and culture."--Food Network blog In The Adobo Road Cookbook, Marvin Gapultos, a food blogger-turned-gourmet food trucker, brings the exotic--yet easy to make--flavors of the Philippines into your home with this beautiful Filipino Cookbook. With a distinct lack of Filipino restaurants to be found, the road to great Filipino food begins and ends at home. In his debut cookbook, Marvin demonstrates that Filipino cuisine can be prepared in any kitchen--from Manila to Los Angeles and everywhere in-between. Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts--providing easy-to-follow, tried-and-true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the kitchens of Marvin's grandmother, mother and aunties. A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails to a complete section of adobo recipes, both traditional and with a twist, the recipes found in The Adobo Road Cookbook express Marvin's unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned. Original Filipino recipes include: Slow-Braised Pork Belly and Pineapple Adobo Spicy Sizzling Pork (Sisig) Salmon and Miso Sour Soup (Sinigang) Chili Crab Spring Rolls (Lumpia) Coconut Milk Risotto with Kabocha Squash and Long Beans Chicken Adobo Pot Pies Sweet Corn and Coconut Milk Panna Cotta Spicy Sizzling Pork Gin Fizz Tropical Banana-Nut Spring Rolls
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
