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        Food & Drink

        Taste of The Vegtable Dites

        by Li Tao

        This book starts with more than fifty stories about the original materials of vegetable dites. These charming stories not only record the process of discovering food but also moved you by authors’ unique real experience. These stores are divided into four chapter .Chapter One consists of some brief history of he vegetable dites on Chinese traditional Festival; Chapter Two describes some free growers which are treated as nutritious food now. Li Tao describes how linking our eating to seasonal rhythms can ensure a harmonious relationship between ourselves and the environment. Li Tao leads his kitchen brigade to innovate some popular traditional vegetable dites. Chapter Three introduces thrty-nine innovated delicious vegetable diet recipes appreciated by celebrity, as White Tea Mousse, Boiled Cha rice and Rice Cake in Fermented Rice wine etc are shared by some vegetarian director and actors. Chapter Four is a delightful look at the philosophy, history, and culture of tea in China and abroad. Tea is a significant volume in the study of vegetable dites and sure to become a classic in itself. Li Tao shares his experience of tea-tasing which make you think more deeply about the tea you drink, the vegetable food you eat and the life you own.

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        Business, Economics & Law
        October 2004

        Qualities of food

        by Mark Harvey, Andrew McMeekin, Alan Warde

        In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

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        The Arts
        November 2022

        In good taste

        How Britain’s middle classes found their style

        by Ben Highmore, Christopher Breward

        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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        Literature & Literary Studies
        January 2019

        Taste of theory

        by Zhao Qiang

        The author is Zhao Qiang, deputy editor-in-chief of Global Times. The manuscript features more than 30 political essays created by the author during his studies at the Party School of the Communist Party of China. For example, "Confidence in the system, how do you feel confident", "I really admire you, respect for truth from facts", etc .; "Theoretical study, not too utilitarian", "Popular, and then popular", etc., in-depth thinking on how to use the weapon of theory; The author changed the face of the theoretical article that was boring, hard and cold, and refused to be thousands of miles away. The reasoning was based on trivial matters, making the article have a strong sense of responsibility, the weight of the theory and the ease of the form.

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        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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        March 2020

        No Place for Taste

        Food Myths and the Rapid Change of Food Culture

        by Manfred Kriener

        This book is not a manual but provides an information kit so we can find our way intelligently and make decisions. Nutrition is a constant talking point, but often there is a lack of knowledge and judgement. Amidst this confusion of facts, Manfred Kriener clarifies the rapid change of our food culture. He covers the entire range from the vegan trend to insect food, from aquaculture to cultured meat. Kriener also focuses on the various obscure quality seals, chaotic labelling on the wine rack and our inconsistency as consumers. The new world of food in eleven chapters, spicy at times, but plenty of food for thought and to whet the appetite.

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        April 2017

        Appreciation of BAI Juyi’s Works

        by Written by BAI Juyi Edited by TAN Zhenming Read by CAO Can

        This book incorporates 18 well-known articles by BAI Juyi—a poet of China’s Tang Dynasty. Each article comes with notes, appreciation and translation in modern Chinese. Readers can also listen to the recordings by scanning the two-dimension code of each article or poem.

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        Food & Drink

        Good Aroma Tea worth Making and Tasting

        by Li Tao

        Dense tea aroma is written in this book by author compared with these books do not involve in too much knowledge on tea tasting but taking “tea tasting” as the title. The author gives new meaning and association on beautiful tea drinking and describes the true aroma, meaning of tea and experience of tea tasting with ink with spiritual technique of writing to bring you feel the secret of tea and enjoy the goodness of life all the time. You can learn the first hand of knowledge of distinguishing and making of tea except enjoy reading of clear picture for distinguishing and detail of tea making procedures. With detail of making procedures and illustrations, simple explanation, let you grasp the secret to make an aromatic tea fast. Even if you are a beginner, you grasp it fast.

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        Humanities & Social Sciences
        June 2021

        Feeling the strain

        A cultural history of stress in twentieth-century Britain

        by Jill Kirby

        Examining the popular discourse of nerves and stress, this book provides a historical account of how ordinary Britons understood, explained and coped with the pressures and strains of daily life during the twentieth century. It traces the popular, vernacular discourse of stress, illuminating not just how stress was known, but the ways in which that knowledge was produced. Taking a cultural approach, the book focuses on contemporary popular understandings, revealing continuity of ideas about work, mental health, status, gender and individual weakness, as well as the changing socio-economic contexts that enabled stress to become a ubiquitous condition of everyday life by the end of the century. With accounts from sufferers, families and colleagues it also offers insight into self-help literature, the meanings of work and changing dynamics of domestic life, delivering a complementary perspective to medical histories of stress.

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