The first serious academic study of lycanthropy and "blood-lust" written in English, this book draws upon a vast body of observation, myth, and lore.

    Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to GOURMET and an international authority on Greek food, spent the past eight years collecting the fresh, uncomplicated recipes of the local women, as well as of fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties and filled with stories of island history and customs, THE FOODS OF THE GREEK ISLANDS is for all cooks and travelers who want to experience this diverse and deeply rooted cuisine firsthand.

    A true tale of beauty and obsession, smugglers and scientists, and nature’s most enigmatic creature.

    It features a biography of the author (including an interview), a full-length analysis of the novel, and a great deal more. If you're studying this novel, reading it for your book club, or if you simply want to know more about it, you'll find this guide informative and helpful. This is part of a new series of guides to contemporary novels. The aim of the series is to give readers accessible and informative introductions to some of the most popular, most acclaimed and most influential novels of recent years - from ‘The Remains of the Day' to ‘White Teeth'. A team of contemporary fiction scholars from both sides of the Atlantic has been assembled to provide a thorough and readable analysis of each of the novels in question.

    So succinct are the author's insights that these writings have outlasted the dissolution of the samurai class to come down to the present and be read for guidance and inspiration by the captains of business and industry, as well as those devoted to the practice of the martial arts in their modern form.

    Before long, the shogun surrendered to the emperor, a new constitution was adopted, and Japan emerged as a modern, industrialized state.Despite the length of his reign, little has been written about the strangely obscured figure of Meiji himself, the first emperor ever to meet a European. Most historians discuss the period that takes his name while barely mentioning the man, assuming that he had no real involvement in affairs of state. Even Japanese who believe Meiji to have been their nation's greatest ruler may have trouble recalling a single personal accomplishment that might account for such a glorious reputation. Renowned Japan scholar Donald Keene sifts the available evidence to present a rich portrait not only of Meiji but also of rapid and sometimes violent change during this pivotal period in Japan's history.In this vivid and engrossing biography, we move with the emperor through his early, traditional education; join in the formal processions that acquainted the young emperor with his country and its people; observe his behavior in court, his marriage, and his relationships with various consorts; and follow his maturation into a "Confucian" sovereign dedicated to simplicity, frugality, and hard work. Later, during Japan's wars with China and Russia, we witness Meiji's struggle to reconcile his personal commitment to peace and his nation's increasingly militarized experience of modernization. Emperor of Japan conveys in sparkling prose the complexity of the man and offers an unrivaled portrait of Japan in a period of unique interest.

    In the decades since, people have asked endless far-ranging questions about this spectacular suicide. Christopher Ross wondered, What on earth happened to Mishima's sword? And so Ross sets off for Tokyo on a journey into the heart of the Mishima legend---the very heart of Japan. It was a country Ross knew well after nearly five years of living there--but nothing could have prepared him for this. While searching for the fabled sword, Ross encounters the rather startling range of those who knew Mishima...a world, or perhaps more accurately a demimonde, of craftsmen and critics, soldiers and swordsmen, boyfriends and biographers (even the man who taught Mishima hara-kiri). The trail Ross follows inspires a travelogue of the most eye-opening--and occasionally bizarre--sort, a window into the real Japan that is never seen by tourists and the occasion for digressions on, among other things, socks and the code of the samurai, nosebleeds and metallurgy... even how to dress for suicide. Mishima's Sword is a dazzling read--the perfect book for all those intrigued by things Japanese, from gangsters to Genji, from manga to Mishima.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.