Few things are as exciting—and potentially life-changing—as discovering an old letter. And while etiquette books still extol the practice, letter writing seems to be disappearing amid a flurry of e-mails, texting, and tweeting. The recent decline in letter writing marks a cultural shift so vast that in the future historians may divide time not between BC and AD but between the eras when people wrote letters and when they did not. So New York Times bestselling author Simon Garfield asks: Can anything be done to revive a practice that has dictated and tracked the progress of civilization for more than five hundred years?In To the Letter, Garfield traces the fascinating history of letter writing from the love letter and the business letter to the chain letter and the letter of recommendation. He provides a tender critique of early letter-writing manuals and analyzes celebrated correspondence from Erasmus to Princess Diana. He also considers the role that letters have played as a literary device from Shakespeare to the epistolary novel, all the rage in the eighteenth century and alive and well today with bestsellers like The Guernsey Literary and Potato Peel Pie Society. At a time when the decline of letter writing appears to be irreversible, Garfield is the perfect candidate to inspire bibliophiles to put pen to paper and create “a form of expression, emotion, and tactile delight we may clasp to our heart.”

    But now, acclaimed linguist Guy Deutscher has dared to reopen the issue. Can culture influence language —and vice versa? Can different languages lead their speakers to different thoughts? Could our experience of the world depend on whether our language has a word for "blue"?Challenging the consensus that the fundaments of language are hard-wired in our genes and thus universal, Deutscher argues that the answer to all these questions is—yes. In thrilling fashion, he takes us from Homer to Darwin, from Yale to the Amazon, from how to name the rainbow to why Russian water —a "she"— becomes a "he" once you dip a tea bag into her, demonstrating that language does in fact reflect culture in ways that are anything but trivial.

    In each hour of the day we meet a new character - from emperor to slave girl, gladiator to astrologer, medicine woman to water-clock maker - and discover the fascinating details of their daily lives.

    In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Originally published in 1968, Food That Really Schmecks instantly became a classic, selling tens of thousands of copies. Interspersed with practical and memorable recipes are Staebler's stories and anecdotes about cooking, life with the Mennonites, family, and the Waterloo Region. Described by Edith Fowke as folklore literature, Staebler's cookbooks have earned her national acclaim.Back in print as part of Wilfrid Laurier University Press's Life Writing series, a series devoted celebrating life writing as both genre and critical practice, the updated edition of this groundbreaking book includes a foreword by award-winning author Wayson Choy and a new introduction by well-known food writer Rose Murray.

    The length of our limbs, the shape of our eyes, and the proper function of our organs are all gifts of our ancestor's collective culinary wisdom. Citing the foods of traditional cultures from the Ancient Egyptians and the Maasai to the Japanese and the French, the Shanahans identify four food categories all the world's healthiest diets have in common, the Four Pillars of World Cuisine. Using the latest research in physiology and genetics, Dr. Shanahan explains why your family's health depends on eating these foods. In a world of competing nutritional ideologies, Deep Nutrition gives us the full picture, empowering us to take control of our destiny in ways we might never have imagined.

    Conventional wisdom calls it incurable, but renowned Dr. Gabriel Cousens counters that claim with this breakthrough book. There Is a Cure for Diabetes lays out a three-week plan for reversing the negative genetic expression of diabetes to a physiology of health and well-being. Dr. Cousens’s method, widely tested at his famous Tree of Life centers, is to reset the DNA through green juice fasting and a 100% organic, nutrient-dense, vegan, low-glycemic, low-insulin-scoring, and high-mineral diet of living foods in the first twenty-one days. Both practical and inspirational, the book explains how to abandon the widespread “culture of death”–symbolized by addictive junk food–that fosters diabetes in favor of a more natural, nurturing approach. The program renders insulin and related medicines unnecessary within four days as the blood sugar drops to normal levels; and the diabetic shifts into a non-diabetic physiology within two weeks. The third week focuses on live-food preparation, featuring 100 delicious raw recipes. Dr. Cousens emphasizes regular consultations, monitoring blood chemistries, and emotional support, and includes a one-year support program to help maintain a diabetes-free life.

    Chock full of easy to understand instructions and full color pictures for the 24 recipes included, you are sure to succeed with this book, regardless of your skill level. With a few simple ingredients, and a little bit of time, you’ll be making bath bombs in an afternoon. You’re in good hands with this quick and easy guide to showing you not only the basics, but also more fun and challenging recipes like the Fizzy Pops, designed to look like tasty cake pop treats. Taking it a step further she has also included cupcake bath bombs with a sugar scrub topping. Who wouldn't love to make these? This book can be a project for yourself, a gift for a friend, or an enhancement to your knowledge in the world of bath and body crafts. Whatever the purpose, the reader will enjoy!

    Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.Among the major themes addressed throughout this new edition are:Traditional and modern methods of food production and their influences on food qualityThe great diversity of methods by which people in different places and times have prepared the same ingredientsTips for selecting the best ingredients and preparing them successfullyThe particular substances that give foods their flavors and that give us pleasureOur evolving knowledge of the health benefits and risks of foodsOn Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

    From the uncanny resilience of Chinese through twenty centuries of invasions to the engaging self-regard of Greek and to the struggles that gave birth to the languages of modern Europe, these epic achievements and more are brilliantly explored, as are the fascinating failures of once "universal" languages. A splendid, authoritative, and remarkable work, it demonstrates how the language history of the world eloquently reveals the real character of our planet's diverse peoples and prepares us for a linguistic future full of surprises.

    In the six years since her first enormously successful vegetarian cookbook was published, there has been a huge increase in the number of people who choose not to eat meat. Linda's Kitchen, which contains over 200 delicious and inspiring new recipes, offers a blueprint for a vegetarian way of life but is also perfect for the thousands of people who are simply cutting down on meat for health reasons.The recipes have evolved from the kind of good food Linda cooks for her family and friends. They are simple to prepare and wonderful to eat. The dishes are healthy too: nutritionally well balanced and low in saturated fats. Many are suitable for vegans.For the newcomer to vegetarianism the seasonal menu-planning section, packed with ideas for different sorts of occasions - from family suppers to teenagers' parties, summer barbecues to a warming Sunday lunch - will show how easy it is to put together a vegetarian feast. The great recipes for Italian, Indian, Chinese and Mexican meals prove beyond a doubt that non-meat-eaters don't have to miss out on the fun of modern food.This is the cookbook for the way we are today!

    Into this tumultuous age of constant warfare came three remarkable individuals: Oda Nobunaga (1534-1582), Toyotomi Hideyoshi (1537-1598), and Tokugawa Ieyasu (1543-1616). Each would play a unique role in the re-unification of the disparate, fragmented collection of warring provinces which constituted Japan in the sixteenth and early seventeenth-centuries. This new narrative history of the sengoku era draws together the epic strands of their three stories for the first time. It offers a coherent survey of the Azuchi-Momoyama Period (1568-1600) under both Nobunaga and Hideyoshi, followed by the founding years of the Tokugawa shogunate (1600-1616). Every pivotal battle fought by each of these three hegemons is explored in depth from Okehazama (1560) and Nagashino (1575) to Sekigahara (1600) and the Two Sieges of Osaka Castle (1614-15). In addition, the political and administrative underpinnings of their rule is also examined, as well as the marginal role played by western foreigners ('nanban') and the Christian religion in early modern Japanese society. In its scope, the story of Japan's three unifiers ('the Fool', 'the Monkey', and 'the Old Badger') is a sweeping saga encompassing acts of unimaginable cruelty as well as feats of great samurai heroism which were venerated and written about long into the peaceful Edo/Tokugawa period.

    More than just Pelé and the New York Cosmos, it lured the biggest names of the world game like Johan Cruyff, Franz Beckenbauer, Eusebio, Gerd Müller and George Best to play the sport as it was meant to be played-without inhibition, to please the fans.The first complete look at the ambitious, star-studded NASL, Rock 'n' Roll Soccer reveals how this precursor to modern soccer laid the foundations for the sport's tremendous popularity in America today. Bringing to life the color and chaos of an unfairly maligned league, soccer journalist Ian Plenderleith draws from research and interviews with the men who were there to reveal the madness of its marketing, the wild expectations of businessmen and corporations hoping to make a killing out of the next big thing, and the insanity of franchises in scorching cities like Las Vegas and Hawaii. That's not to mention the league's on-running fight with FIFA as the trailblazing North American continent battled to innovate, surprise, and sell soccer to a whole new world.As entertaining and raucous as the league itself, Rock 'n' Roll Soccer recounts the hype and chaos surrounding the rapid rise and cataclysmic fall of the NASL, an enterprising and groundbreaking league that did too much right to ignore.

    Band re-formations and reunion tours, expanded reissues of classic albums and outtake-crammed box sets, remakes and sequels, tribute albums and mash-ups . . . But what happens when we run out of past? Are we heading toward a sort of culturalecological catastrophe where the archival stream of pop history has been exhausted?Simon Reynolds, one of the finest music writers of his generation, argues that we have indeed reached a tipping point, and that although earlier eras had their own obsessions with antiquity—the Renaissance with its admiration for Roman and Greek classicism, the Gothic movement's invocations of medievalism—never has there been a society so obsessed with the cultural artifacts of its own immediate past. Retromania is the first book to examine the retro industry and ask the question: Is this retromania a death knell for any originality and distinctiveness of our own?

    The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.Inspired by Shizuo Tsuji's classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.Along the way, they dine with - and score a surprising victory over - sumos; meet the indigenous Ainu; drink coffee at the dog café; pamper the world's most expensive cows with massage and beer; discover the secret of the Okinawan people's remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, 'Who are you?' to the most famous TV stars in Japan.What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

    This experience gave Carducci a unique perspective on music and "Rock And The Pop Narcotic" is perhaps the only book of popular music criticism that attempts to achieve a genuine aesthetic of rock music. The content runs the gamut of music, touching on everything from the Allman Brothers to Husker Du to Black Flag.