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Author: Johanna Knox
Publisher: Allen & Unwin
ISBN: 1877505161
Category : Cooking
Languages : en
Pages : 320
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Book Description
Cover subtitle: A New Zealand guide to finding and using wild plants.
Author: Johanna Knox
Publisher: Allen & Unwin
ISBN: 1877505161
Category : Cooking
Languages : en
Pages : 320
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Book Description
Cover subtitle: A New Zealand guide to finding and using wild plants.
Author: Johanna Knox
Publisher: Allen & Unwin
ISBN: 1761061666
Category : Nature
Languages : en
Pages : 334
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Book Description
In the urban and rural wildernesses, there is an abundance of food just waiting to be discovered, if only you know what to look for. Foraged food is healthy, economical and sustainable, but the best part is the fun you will have finding it. This book is guaranteed to make you look at the plants around you in a different light. The Forager's Treasury features profiles of many edible plants commonly found in New Zealand; advice on where to find them, how to harvest them and how best to use them; and over 60 delicious food recipes as well as more than 30 recipes for medicine, natural dyes, perfumes and skin care. This fully revised and updated edition of a classic bestseller is an exhaustive treasure trove of information about our wild plants.
Author: Thomas T. Allsen
Publisher: University of Pennsylvania Press
ISBN: 0812201078
Category : History
Languages : en
Pages : 417
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Book Description
From antiquity to the nineteenth century, the royal hunt was a vital component of the political cultures of the Middle East, India, Central Asia, and China. Besides marking elite status, royal hunts functioned as inspection tours and imperial progresses, a means of asserting kingly authority over the countryside. The hunt was, in fact, the "court out-of-doors," an open-air theater for displays of majesty, the entertainment of guests, and the bestowal of favor on subjects. In the conduct of interstate relations, great hunts were used to train armies, show the flag, and send diplomatic signals. Wars sometimes began as hunts and ended as celebratory chases. Often understood as a kind of covert military training, the royal hunt was subject to the same strict discipline as that applied in war and was also a source of innovation in military organization and tactics. Just as human subjects were to recognize royal power, so was the natural kingdom brought within the power structure by means of the royal hunt. Hunting parks were centers of botanical exchange, military depots, early conservation reserves, and important links in local ecologies. The mastery of the king over nature served an important purpose in official renderings: as a manifestation of his possession of heavenly good fortune he could tame the natural world and keep his kingdom safe from marauding threats, human or animal. The exchanges of hunting partners—cheetahs, elephants, and even birds—became diplomatic tools as well as serving to create an elite hunting culture that transcended political allegiances and ecological frontiers. This sweeping comparative work ranges from ancient Egypt to India under the Raj. With a magisterial command of contemporary sources, literature, material culture, and archaeology, Thomas T. Allsen chronicles the vast range of traditions surrounding this fabled royal occupation.
Author: Jan Phillips
Publisher:
ISBN: 9781887247184
Category : Cooking (Wild foods)
Languages : en
Pages : 248
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Book Description
A guide to locating and preparing wild edible plants growing in Missouri. Each plant has a botanical name attached. The length or season of the flower bloom is listed; where that particular plant prefers to grow; when the plant is edible or ready to be picked, pinched, or dug; how to prepare the wildings; and a warning for possible poisonous or rash-producing plants or parts of plants.--from Preface (p. vi).
Author: Robin Hanson
Publisher: Oxford University Press
ISBN: 0191069663
Category : Computers
Languages : en
Pages : 569
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Book Description
Robots may one day rule the world, but what is a robot-ruled Earth like? Many think the first truly smart robots will be brain emulations or ems. Scan a human brain, then run a model with the same connections on a fast computer, and you have a robot brain, but recognizably human. Train an em to do some job and copy it a million times: an army of workers is at your disposal. When they can be made cheaply, within perhaps a century, ems will displace humans in most jobs. In this new economic era, the world economy may double in size every few weeks. Some say we can't know the future, especially following such a disruptive new technology, but Professor Robin Hanson sets out to prove them wrong. Applying decades of expertise in physics, computer science, and economics, he uses standard theories to paint a detailed picture of a world dominated by ems. While human lives don't change greatly in the em era, em lives are as different from ours as our lives are from those of our farmer and forager ancestors. Ems make us question common assumptions of moral progress, because they reject many of the values we hold dear. Read about em mind speeds, body sizes, job training and career paths, energy use and cooling infrastructure, virtual reality, aging and retirement, death and immortality, security, wealth inequality, religion, teleportation, identity, cities, politics, law, war, status, friendship and love. This book shows you just how strange your descendants may be, though ems are no stranger than we would appear to our ancestors. To most ems, it seems good to be an em.
Author: Gregory Clark
Publisher: Princeton University Press
ISBN: 1400827817
Category : Business & Economics
Languages : en
Pages : 433
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Book Description
Why are some parts of the world so rich and others so poor? Why did the Industrial Revolution--and the unprecedented economic growth that came with it--occur in eighteenth-century England, and not at some other time, or in some other place? Why didn't industrialization make the whole world rich--and why did it make large parts of the world even poorer? In A Farewell to Alms, Gregory Clark tackles these profound questions and suggests a new and provocative way in which culture--not exploitation, geography, or resources--explains the wealth, and the poverty, of nations. Countering the prevailing theory that the Industrial Revolution was sparked by the sudden development of stable political, legal, and economic institutions in seventeenth-century Europe, Clark shows that such institutions existed long before industrialization. He argues instead that these institutions gradually led to deep cultural changes by encouraging people to abandon hunter-gatherer instincts-violence, impatience, and economy of effort-and adopt economic habits-hard work, rationality, and education. The problem, Clark says, is that only societies that have long histories of settlement and security seem to develop the cultural characteristics and effective workforces that enable economic growth. For the many societies that have not enjoyed long periods of stability, industrialization has not been a blessing. Clark also dissects the notion, championed by Jared Diamond in Guns, Germs, and Steel, that natural endowments such as geography account for differences in the wealth of nations. A brilliant and sobering challenge to the idea that poor societies can be economically developed through outside intervention, A Farewell to Alms may change the way global economic history is understood.
Author: Lori McCarthy
Publisher:
ISBN: 9781989417317
Category :
Languages : en
Pages : 212
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Book Description
Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.
Author: Sondra Bernstein
Publisher: Simon & Schuster
ISBN: 9780743255219
Category : Cooking
Languages : en
Pages : 0
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Book Description
In 1997, Sondra Bernstein opened the doors to the first girl & the fig restaurant, showcasing her love of locally grown ingredients and her passion for French food. She named her restaurant for the fruit that symbolizes passion: the fig. Now with three restaurants in Sonoma County and with chef John Toulze at the helm, the girl & the fig restaurants are not only local favorites but also captivate thousands of visitors every year. In the girl & the fig Cookbook: More than 100 Recipes from the Acclaimed California Wine Country Restaurant, Bernstein offers an inspired collection of simple, yet sophisticated recipes from the restaurant, featuring the finest, freshest ingredients. These are restaurant-quality recipes adapted for the home kitchen, with dishes for beginners as well as experienced cooks. Bernstein brings the culinary traditions of France to the California wine country. The author's devotion to seasonal ingredients is wonderfully apparent in every recipe—from the savory appetizers, soups, salads, and large plates to the innovative desserts. Starters such as Heirloom Tomato Gazpacho, Cauliflower Gruyère Soup, Shrimp and Salmon Cakes, and Grilled Asparagus Salad with Lemon-Thyme Vinaigrette make the most of the region's bounty. Large plates such as Grilled Salmon with Lavender Beurre Rouge, Pan-Seared Scallops with Orange-Tarragon Beurre Blanc, Wild Mushroom Risotto, and Grilled Pork Chops with Apple Cider Sauce make wonderful main courses, while French classics like Coq au Vin and Duck Confit with Lentils, Applewood Smoked Bacon, and Cabbage will comfort you on a cold winter's night. Side dishes that can complement a large plate or be eaten alone include Braised Fennel, Citrus Pearl Couscous, Apple-Yam Gratin, and buttery Basil-Scented Potato Cakes. Bernstein's desserts range from the sinfully scrumptious (Chocolate Pots de Crème and Lavender and Wildflower Honey Crème Brûlée) to the unique (Roasted Figs with Honey and Vanilla Ice Cream and Warm Fig and Thyme Crisp with Fig Syrup). With gorgeous photographs throughout, the girl & the fig Cookbook also offers tips on wine pairings, highlighting California wines inspired by the Rhône Valley; imaginative ideas for aperitifs, charcuterie platters, and cheese plates; detailed sidebars on ingredients (including Bernstein's favorite food—the fig!); and brief glimpses of the author's favorite artisan food purveyors. This is country food with a French passion, perfect for a casual dinner or a formal dinner party. Let the girl & the fig Cookbook bring a taste of California to your kitchen.
Author: Daniel Woodley Prowse
Publisher: London : Eyre and Spottiswoode
ISBN:
Category : Great Britain
Languages : en
Pages : 702
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Book Description
Author: Polybius
Publisher: London, Heinemann
ISBN:
Category : Greece
Languages : en
Pages : 434
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Book Description
