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      • Trusted Partner
        Food & Drink

        First-class Sichuan Cuisine

        by Hao Zhenjiang

        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.

      • Trusted Partner
        October 2017

        The Essential Hot Spice Guide

        by Dave DeWitt

        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.

      • Trusted Partner
        Children's & young adult: general non-fiction
        2021

        A Delicious History of Ukraine

        by Masha Serdiuk

        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.

      • Trusted Partner
        Politics & government
        February 2017

        The political aesthetics of the Armenian avant-garde

        The journey of the ‘painterly real', 1987–2004

        by Series edited by Amelia Jones, Marsha Meskimmon, Angela Harutyunyan

        This book addresses late-Soviet and post-Soviet art in Armenia in the context of turbulent transformations from the late 1980s to 2004. It explores the emergence of 'contemporary art' in Armenia from within and in opposition to the practices, aesthetics and institutions of Socialist Realism and National Modernism. This historical study outlines the politics (liberal democracy), aesthetics (autonomous art secured by the gesture of the individual artist), and ethics (ideals of absolute freedom and radical individualism) of contemporary art in Armenia and points towards its limitations. Through the historical investigation, a theory of post-Soviet art historiography is developed, one that is based on a dialectic of rupture and continuity in relation to the Soviet past. As the first English-language study on contemporary art in Armenia, the book is of prime interest for artists, scholars, curators and critics interested in post-Soviet art and culture and in global art historiography.

      • Trusted Partner
        Fiction
        July 2015

        We Will Have Bread

        by Miao Wei

        “We will have bread, and we will have everything.” This is a motto that helps David Young survive hardship. As his food import company develops, he is wealthy, contented, and has plenty of time to try the best cuisine around the world. During a gourmet travel, he entered into relationship with Helen, a relationship built on shared passion for wining and dining and full of fascinating tasting trips. However, a sudden illness deprived David of his appetite and also his lover. Relying on an utterly healthy diet, David experiences changes not only in his daily routines, but also in his life desires.

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        La Dolce Vita

        by Gaio Sciloni

        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.

      • Trusted Partner
        April 2009

        Chinese Cuisine and Its Cultural Connotations

        by Pang Yi & Wang Jingwu

        This volume illustrates the cultural characteristics of Chinese food, Chinese cooking, food-related myths and legends, food and worship, food and celebrities, and literature.

      • Trusted Partner
        March 2017

        The Essential Chile Sauce Guide

        by Dave DeWitt

        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!

      • Trusted Partner
        April 2018

        New Mexican Chiles

        by Dave DeWitt

        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.

      • Trusted Partner
        Humanities & Social Sciences
        2020

        The Rules of Ukrainian Cooking

        by Eugenia Kuznetsova

        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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      • Trusted Partner
        Humanities & Social Sciences
        2021

        Ukraine. Food and History

        by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko

        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.

      • Trusted Partner
        National & regional cuisine
        2021

        Ukrainian Cuisine in 70 dishes

        by Ievgen Klopotenko

        This book contains 70 author’s recipes of ancient dishes, rethought in new ways, and divided into 9 sections: soups and broths, meat, fish, vegetables and mushrooms, porridg_x0002_es, drinks, snacks, bread and baked goods, and sweets. Besides recipes, the book contains many interesting facts about Ukrainian products and foods — how they were consumed before, why they are healthy, the best way to cook them

      • Trusted Partner
        2017

        Happy Fine Art Class

        by Children's Art Education

        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.

      • Trusted Partner
        October 2016

        1000 cases of Hunan cuisine

        by Hunan Science& Technology Press

        This book selects more than 200 kinds of common food materials in daily life, and introduces in detail 1000 Hunan dishes made with these food materials, which are widely spread and suitable for family production, including both traditional dishes and innovative dishes, including both meat and vegetables, and various methods.

      • Trusted Partner

        It's all About People

        by Harout Bedrossian

        Harout Bedrossian, a young Armenian writer from Old Jerusalem, succeeds in portraying in this compact novel a variety of characters from different walks of life who, unexpectedly, happen to connect and correlate with one another despite their diverse perspectives. A young man with a low I.Q. struggles to fit in. Although he is perceived as devoid of emotions, ostracized by society, and abused by his father - he falls in love, and to his mother's surprise, a woman loves him back and accepts him, too. A famous athlete, who has lost his fame and fallen into anonymity, is reinvigorated when he finds an understanding and forgiving young woman. A psychiatrist, who happened to have "the wrong patient" that turned his life upside down, was forced into exile from Russia and finds himself in a completely different culture in his new country, while his past continues to haunt him. A devout young Christian man, who was falsely accused and ended up in prison, is still full of life and hope, trusting in the Lord and believing that everything in life must happen for a reason. An unfortunate rape victim learns to love again, and several more characters discover themselves through their interactions with each other. The author doesn't mention the nationality of most of the characters involved, as their problems and struggles are purely human and universal, regardless of whether they are Israeli or Palestinian, Christian, Moslem or Jewish - claiming that, essentially, we all have to deal with the same human elements. The story takes place mostly in Jerusalem, and was inspired by individuals the author met through his professional work while visiting psychiatric wards, who represent the diverse population one can find only in multi-cultural Israel. These human elements in Bedrossian's writing may remind the reader of the celebrated Armenian-American author William Saroyan, who entertained millions with his narration of the ultimate underdog that is determined to succeed. Harout Bedrossian was born in 1972 in Jerusalem, traveled to Florida in 1989 and graduated from West Palm Beach High School. He then returned to Jerusalem, started working as a teacher's aid, and received his B.A. in psychology and criminology from the University of South Africa. Being born and raised in Jerusalem to an Armenian family, he was exposed to Armenian, Arab and Jewish cultures, and is fluent in Armenian, English, Hebrew, and Arabic. 136 pages, 14.5X21 cm

      • Trusted Partner
        Humanities & Social Sciences
        2021

        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)

        by Olena Stiazhkina

        This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.

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        Humanities & Social Sciences

        Escape from your country

        by Naira Pogosyan ,Ruben Melqonyan

        What happened to the Armenians who remained in the Ottoman Empire in 1915? What state policy did Turkey adopt towards them? How did it happen that after 1920 the Soviet Union was studying the treaties of Kars and Sevres and seriously discussing the problem of reclaiming Kars and Ardahan from Turkey? Why did the announcement of Soviet Armenia's immigration appear right in the middle and at the most dangerous point of the relationship between the Soviet Union and Turkey, which is a historical confrontation, but which is being formed with a new political order and methods?A book that was awaited especially by those who noticed the active work of Turkish historians in the archives. In the archives where it is possible to find documents and information about the Armenian Genocide, survivors and descendants. This time, two Armenian Turkologists worked in the archives in detail and with care.They found and presented information about the Armenians who took the path of "escape" from Erg to Armenia, kept under the "strictly secret" file and until now unknown. Why and how they decided, came and stayed: the Armenians of Turkey and their descendants tell the story in this book. From the trauma of the Genocide to the process of ghettoization in Armenia. what the repatriates went through.

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