World Philosophy: An East-West Comparative Introduction to Philosophy

This unique introduction to comparative philosophy brings together Chinese, Indian, and Western philosophers of roughly the same sort, of comparable stature, on the same philosophical topics and issues. Discussions are arranged in traditional clusters -- logic, epistemology, metaphysics, ethics, and social and political philosophy. Compares equals to equals -- logicians with logicians, metaphysicians with metaphysicians, ethicists with ethicists -- e.g., compares Indian, Chinese and Western empiricists, utilitarians, hedonists, egoists, atheists, theists, monists, pluralists, idealists, materialists, dualists, skeptics, relativists, political realists, etc.

Chinese Self-Massage Therapy: The Easy Way to Health

Chinese self-massage has many benefits and uses, ranging from maintaining health to treating acne, losing or gaining weight, and preventing wrinkles. This comprehensive overview of the theories and techniques of Chinese self-massage is for both professional practitioners of Chinese medicine and people who are interested in caring for their health.

American and Chinese Power after The Financial Crisis

 Will a rising China be able to surpass US both economically and militarily as quickly as extrapolated?

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Chinese Ink Painting: Techniques in Shades of Black

Chinese brush painting, is admired and emulated by artists the world over. This beautiful and inspiring book shows painters of all interests and skill levels how to achieve the fluid, spontaneous style of this unique art form.

Through 12 step-by-step projects, readers will learn how to paint a range of popular subjects using traditional Chinese inks, brushes and papers. Projects gradually increase in difficulty, and feature such subjects as swallows, bamboo, wild orchids, plum blossoms, pandas, horses, peonies and more.

 

An experienced teacher of Chinese cooking and a well-established author in the field (Chinese Regional Cookbook, etc.), Lin contrives here a novel departure from conventionally organized cookbooks. She divides the contents into three kinds of doughs: wheat-flour, rice-flour and those made from beans and other starches, and provides numerous recipes for noodles, dumplings and breads in each category. Much of the volume, however, is given over to fillings and accompanying dishessoups, salads, sauces and a wide variety of casserole combinations.