Edizioni Mediterranee founded in 1953, together with Hermes, Arkeios and Studio Tesi is a publishing group. Amongst Italian and foreign authors the catalogue includes more than 2.500 titles. Main subjects are: yoga, body-mind-spirit, alternative healing, alchemy, astrology, magic, sport, martial arts.
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After reading the book, you will discover a lot of dishes common among the Crimean Tatars at the beginning of the XX century. The book will help you better realize how the national cuisine changed as a result of the forced deportation of these people in 1944. The scientific text is accompanied by the native language of the old-timers, which gives it a special sound. The book was written by a researcher who has been studying the history and culture of the Crimean Tatar people for many years.
This book provides a comprehensive analysis of the economic value of Mediterranean forests, including not only the more obvious benefits (e.g. timber), but also the less commonly-measured public goods (e.g. tourism and conservation) that these forests provide. It brings together forest valuations at the national level from eighteen Mediterranean countries, based on extensive local data collection, and thus allows comprehensive analyses within countries as well as comparative analyses across countries. Forest benefits were classified within the Total Economic Value (TEV) framework. The book describes the valuation techniques used and examines ways to overcome the problems encountered. The book explores the research findings in the context of the institutions and policies that affect Mediterranean forests and proposes new policy approaches for improving forest policies and management at the national, regional and local levels. It is also shown how the methodologies used can be applied to other regions.
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They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online.The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge.From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life!
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This volume on Norman Italy (southern Italy and Sicily, c. 1000-1200) honours and reflects the pioneering scholarship of Graham A. Loud. An international group of scholars reassesses and recasts the paradigm by which Norman Italy has been conventionally understood, addressing varied subjects across four key themes: historiographies, identities and communities, religion and Church, and conquest. The chapters revise and refine our understanding of Norman Italy in the eleventh and twelfth centuries, demonstrating that it was not just a parochial Norman or Mediterranean entity but also an integral player in the medieval mainstream.
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This book introduce 120 authentic Sichuan cuisine clearly in detai. The classics of national banquet, not Sichuan cuisine, Sichuan snack and Sichuan hot pot are not only good to eat, but also pay more attention to nutritional efficacy with meat and vegetarian, to bring out full nutritive value of the food. This book acdepts the cooking experience of the gold medal chef for more than 20 years, has nearly 200 making of the knack of Sichuan cuisine, and the key points of each dish and knife, which can be called the example of eating and making Sichuan cuisine.
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Postharvest is an important element of getting fresh, high quality fruit to the consumer and technological advances continue to outpace infrastructure. This book provides valuable, up-to-date information on postharvest handling of seven fruit and nut crops: almonds, figs, table grapes, pistachio, persimmon, peach and pomegranate. These crops are of particular importance in the Mediterranean region, but also to those countries that export and import these crops, where intensive economic resources are dedicated to developing information to understand and solve their postharvest problems. Written by a team of internationally-recognised postharvest experts, this manual collates and verifies essential but often difficult to access information on these important crops, pertinent for the World economics that affect agricultural communities. The book - Covers relevant postharvest topics for each crop across the growing, packing, shipping and retail postharvest phases - Has an emphasis on knowledge useful to solve current worldwide industry problems - Includes practical recommendations - Makes available information previously published in other languages This is must-have manual for growers and commodity handlers, cold storage managers, transportation personnel, produce managers and retail handlers, or anyone in the food chain that packs, transports, stores and sells these fruits and nuts.
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People have been spicing up their foods ever since cooking began. And it's a trend that's heating up all across the country. Now, Dave DeWitt, the esteemed Pope of Peppers, presents his must-have guide to the tastiest and healthiest combos from the worlds of powerful plants and creative cuisine.
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This culinary guide to Mediterranean seafood combines a concise description and basic biological information on the most popular species, with historical anecdotes and cookery tips. Each entry is accompanied by a scientifically accurate drawing and the name of the species in the different Mediterranean languages. Dr. Bella Galil is a marine biologist at the National Institute of Oceanography. For some 20 years she has been researching marine life in the Mediterranean. In her travels, she has gathered choice seafood recipes from fishermen and colleagues, all of which she has tried in her own kitchen
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In postwar Britain, journalists and politicians prophesised that the class system would not survive a consumer culture where everyone had TVs and washing machines, and where more and more people owned their own homes. They were to be proved entirely wrong. In good taste charts how class culture, rather than being destroyed by mass consumption, was remade from flat-pack furniture, Mediterranean cuisine and lifestyle magazines. Novelists, cartoonists and playwrights satirised the tastes of the emerging middle classes, and sociologists claimed that an entire population was suffering from status anxiety, but underneath it all, a world was being constructed out of duvets, quiches and mayonnaise, easy chairs from Habitat, white emulsion paint and ubiquitous well-scrubbed, second-hand pine kitchen tables. This was less a world of symbolic goods and more an intimate environment alive with new feelings and attitudes.
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What is Ukrainian cuisine? Who invented borscht? Where did the holubtsi (cabbage rolls) come from? And why are Ukrainian varenyky (dumplings) called relatives of Chinese dim sums? Answers to these questions can be found in this book. In an interesting accessible form, we tell children the history of the Ukrainian gastronomy. They will find out what famous Ukrainians loved to eat. We will explain in a plain way how the cuisine of Halychyna differs from that of Volyn and Polissya regions. We will also map all the “delicious” places in the country. Furthermore, of course, young readers will learn how to cook cult Ukrainian dishes.
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This set of book introduces 52 artists who were conferred “Chinese Arts and Crafts Master”. They all have their unique skills with outstanding contributions. Each book has an interview with the master to show the unique technique and design concept to the readers.
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This set of book introduces 54 artists who were conferred “Chinese Arts and Crafts Master”. They all have their unique skills with outstanding contributions. Each book has an interview with the master to show the unique technique and design concept to the readers.
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La Dolce Vita - la Cuisine Régionale Italienne par Gaio Sciloni Gaio Sciloni, célèbre écrivain né en Italie, a offert au lecteur israélien bon nombre d’excellentes traductions des oeuvres d’auteurs et de poètes italiens classiques. Il a consacré plusieurs années d’études à la préparation d’un guide culturel et culinaire, intitulé la Dolce Vita qui fera le bonheur de tous les amoureux de l’Italie. La Dolce Vita n’est pas seulement un livre de cuisine ordinaire, mais plutôt une revue systématique de l’Italie, du Nord au Sud, chaque région étant caractérisée par son paysage, ses traditions et son folklore, et par dessus tout, par sa micro-culture culinaire. Gaio Sciloni, suivant en cela les idées du célèbre auteur italien Pellegrino Artusi, croit lui aussi que la culture locale est inséparable de la cuisine locale. En fait Sciloni ne s’est pas contenté de puiser dans sa très vaste culture dans le domaine de la gastronomie italienne, mais il a étudié un large éventail de sources éthniques. La Dolce Vita a eu le privilège d’être préfacée par le Prof. Franco Massaia, Conseiller Principal du Ministère Italien des Affaires Etrangères pour les Relations Culturelles Internationales dans la région Méditerranée. Les Editions Tamar ont publié une version en hébreu de la Dolce Vita, dans une élégante édition bichrome de 256 pages en format 24x17cm, et celle-ci a connu un très grand succès. Une second édition a d’ailleurs déja été publiée. Le livre est rehaussé d’illustrations, fondées sur des représentations du folklore culinaire régional à travers l’Art italien ancien. Si la possibilité de publier une édition en français de cet ouvrage ou un projet de co-édition vous intéresse, veuillez nous contacter. C'est avec plaisir que nous vous ferons parvenir une documentation supplémentaire.
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This volume illustrates the cultural characteristics of Chinese food, Chinese cooking, food-related myths and legends, food and worship, food and celebrities, and literature.
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As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.To help chefs and diners get the most from this unique chile's great taste–without an overpowering pungency–Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more–topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
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This set of book introduces 63 artists who were conferred “Chinese Arts and Crafts Master”. They all have their unique skills with outstanding contributions. Each book has an interview with the master to show the unique technique and design concept to the readers.
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The Rules of Ukrainian Cooking (Cook in Sorrow) is a guide to Ukrainian cuisine written in an entertaining style of ironic ethnography. It is structured into thirty “recipes”, each exploring one aspect of the Ukrainian culinary tradition. From cooking Borsch (which is never perfect) to brewing homemade wine and hosting guests, the book provides an entertaining account of probably the most cherished aspect of Ukrainian culture. The Ultimate Guide to Ukrainian Cooking puts Ukrainian dishes in social context, offering readers insights about complicated relationship of Ukrainians with cooking, eating, their relatives and even uncovers true love to famous Kherson tomatoes, now under the Russian occupation. The book is beautifully designed and illustrated by a cohort of Ukrainian artists, who represent some of the most prominent names in Ukrainian contemporary book design.
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Zeng Guofan is a long historical novel elaborately created by Tang Haoming. Based on real history, the novel describes the process of Zeng Guofan's mobilization from the Xiang Army to the victory of the Taiping Heavenly Kingdom and then becoming a minister. This book exclusively includes Mr. Tang Haoming's 1000-minute video. Readers can scan the two-dimensional code in the book to get an exclusive video. Through the video, readers can understand the historical context of Zeng Guofan's time, the world, the social customs, etc.
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This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
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Happy Fine Art Class is a fine art class that "creates happiness"! Here, a “Happy Fine Art Class” is being created. What is happiness? How to get happy? What is a happy fine art class like? Let us lead you to feel the happiness created by the Happy Fine Art Class of the Central Academy of Fine Arts. As an educator, the understanding and love for children is the foundation of art teaching. In this way, we can face every child who is full of ideas with a heart of tolerance and encouragement, and let them feel the warmth of helping and sharing with each other under the collaboration of the group.How to get happy? In fact, happiness is in the process of painting and other artistic creations.
