Included are the basic principles of ayurveda; its history; and a generous selection of therapies including herbs, nutrition, aromas, meditation, colors, gems, exercise, special message techniques, and rejuvenating measures known as pancha karma. Pathology and diagnosis are covered in plain English along with a discussion of the most commonly used ayurvedic herbs. Other new information includes ayurvedic hatha yoga, general healing, pregnancy and post-partum, and stress reduction.

    Restaurant-goers and critics alike have long loved Chef Neela Paniz's vibrant, mouth-watering creations. Now, with this collection of over 160 remarkable recipes, home cooks can join the celebration.She focuses on the light, the healthy, the fresh, and the easy-to-prepare to create her elegant recipes, including traditional favorites like chutneys, dals, and curries—but with a lighter, more flavorful touch. Vegetable and vegetarian dishes, desserts, innovative breads, and 100 or so more recipes will inspire any cook to create the signature dishes that keep the customers of this Southern California cafe coming back for more.

    This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.