We wanted to celebrate libraries and their contribution to American and Canadian life. Public libraries are a foundation of democracy, helping create informed citizens. This book attempts to display the full range of the diversity, potential, style, history, and contributions of libraries in the United States and Canada. We looked for regional diversity from east to west and north to south, and temporal coverage, from the earliest libraries to the very newest. We also wanted to include libraries that have successfully undergone change, whether it is relocation, renovation, expansion, new missions, or new clientele.
Often labelled as ‘indescribable’, the sublime is a term that has been debated for centuries amongst writers, artists, philosophers and theorists. Usually related to ideas of the great, the awe-inspiring and the overpowering, the sublime has become a complex yet crucial concept in many disciplines. Offering historical overviews and explanations, Philip Shaw looks at: the legacy of the earliest, classical theories of the sublime through the romantic to the postmodern and avant-garde sublimity
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Added by: susan6th | Karma: 3133.45 | Black Hole | 16 September 2010
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods.
The last miscellany published by Twain, these thirty-eight tales and sketches offer a rare long view of his work, covering the forty years from his earliest success to the final years of his life
