Author: Paul Candler
Publisher: Last Gasp
ISBN: 0867195932
Category : Architecture
Languages : en
Pages : 252
Book Description
Inspired by Art Spiegelman's groundbreaking comic anthology Raw, with all the artists either former Raw contributors or fans, the art here runs the gamut from surprising to shocking to surreally beautiful. Captured in full-colour reproductions (as well as a fair amount of black and white), this book showcases some of the most important comics and comic-themed art being created today.
Raw, Boiled and Cooked
Author: Paul Candler
Publisher: Last Gasp
ISBN: 0867195932
Category : Architecture
Languages : en
Pages : 252
Book Description
Inspired by Art Spiegelman's groundbreaking comic anthology Raw, with all the artists either former Raw contributors or fans, the art here runs the gamut from surprising to shocking to surreally beautiful. Captured in full-colour reproductions (as well as a fair amount of black and white), this book showcases some of the most important comics and comic-themed art being created today.
Publisher: Last Gasp
ISBN: 0867195932
Category : Architecture
Languages : en
Pages : 252
Book Description
Inspired by Art Spiegelman's groundbreaking comic anthology Raw, with all the artists either former Raw contributors or fans, the art here runs the gamut from surprising to shocking to surreally beautiful. Captured in full-colour reproductions (as well as a fair amount of black and white), this book showcases some of the most important comics and comic-themed art being created today.
Catching Fire
Author: Richard Wrangham
Publisher: Profile Books
ISBN: 1847652107
Category : Science
Languages : en
Pages : 318
Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Publisher: Profile Books
ISBN: 1847652107
Category : Science
Languages : en
Pages : 318
Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Composition of Foods
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 380
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 380
Book Description
The Century Book of Facts
Author: Henry Woldmar Ruoff
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 708
Book Description
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 708
Book Description
Intestinal Ills
Author: Alcinous Burton Jamison
Publisher:
ISBN:
Category : Constipation
Languages : en
Pages : 304
Book Description
Publisher:
ISBN:
Category : Constipation
Languages : en
Pages : 304
Book Description
Vitamin and Mineral Content of Certain Foods as Affected by Home Preparation
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 84
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 84
Book Description
Amharic-English dictionary
Author: Thomas Leiper Kane
Publisher: Otto Harrassowitz Verlag
ISBN: 9783447028714
Category : Amharic language
Languages : en
Pages : 2390
Book Description
Publisher: Otto Harrassowitz Verlag
ISBN: 9783447028714
Category : Amharic language
Languages : en
Pages : 2390
Book Description
Food Yields
Author: Rebecca Koonce Pecot
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 100
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 100
Book Description
Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades, Including Medicine, Pharmacy, and Domestic Economy
Author: Arnold James Cooley
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 910
Book Description
Publisher:
ISBN:
Category : Formulas, recipes, etc
Languages : en
Pages : 910
Book Description
How Food Works
Author: DK
Publisher: Penguin
ISBN: 1465466681
Category : Health & Fitness
Languages : en
Pages : 258
Book Description
An easy-to-understand visual guide to the facts of food and nutrition. A nutritionist in a book that explains key concepts about food and what makes it good or bad for you, How Food Works brings the science of food to life. Through a highly visual approach that uses bold infographics, explore the good, the bad, the confusing, and the trending world of food. Discover what an antioxidant is, find out what a superfood does to your body, and learn why it is dangerous to reheat rice. Covering a wide variety of topics, from dieting to gluten intolerance, How Food Works debunks common food myths, explains nutrition, covers the food groups, and looks into organic vs. processed foods. Follow the history of food production and free-range farming, how food is transported, and what "sell by" dates really mean. How Food Works is a completely comprehensive guide that will help readers understand the underlying biological effects of everyday foods through scientific evaluation, revealing the powers of different types of food and drinks.
Publisher: Penguin
ISBN: 1465466681
Category : Health & Fitness
Languages : en
Pages : 258
Book Description
An easy-to-understand visual guide to the facts of food and nutrition. A nutritionist in a book that explains key concepts about food and what makes it good or bad for you, How Food Works brings the science of food to life. Through a highly visual approach that uses bold infographics, explore the good, the bad, the confusing, and the trending world of food. Discover what an antioxidant is, find out what a superfood does to your body, and learn why it is dangerous to reheat rice. Covering a wide variety of topics, from dieting to gluten intolerance, How Food Works debunks common food myths, explains nutrition, covers the food groups, and looks into organic vs. processed foods. Follow the history of food production and free-range farming, how food is transported, and what "sell by" dates really mean. How Food Works is a completely comprehensive guide that will help readers understand the underlying biological effects of everyday foods through scientific evaluation, revealing the powers of different types of food and drinks.