They are the cast of a vast, complex mythology that encompasses two religions, three cultures, and three millennia, one whose ancient deities are still hard at work today. Handbook of Japanese Mythology makes it easy to travel this vast yet little-known mythological landscape. The book reveals the origins of Japan's myths in the very different realms of Buddhism, Shinto, and folklore, and explores related mythologies of the Ainu and Okinawan cultures and recentmyths arising from Japan's encounters with modernization. It then offers vivid retellings of the central Shinto and Buddhist myths, plus descriptions of major historical figures, icons, rituals, and events. For students or long-time enthusiasts, it is the ideal guide for investigating Japanese reverence for the sun, the imperial family, and the virtues of purity and loyalty. Readers will also learn why sumo wrestlers stomp before each match, how a fussy baby creates thunder, why Japan has a godfor soccer, and much more.

    Some are "Momotaro, "The Son of a Peach", "The Jellyfish and the Monkey", "The Mirror of Matsuyama", "The Bamboo Cutter and the Moon Child", "The Stones of Five Colors and the Empress Jokwa."

    Born in Tokyo but also raised and educated in the United States, Minae Mizumura acknowledges the value of a universal language in the pursuit of knowledge, yet also embraces the different ways of understanding offered by multiple tongues. She warns against losing this precious diversity.Universal languages have always played a pivotal role in advancing human societies, Mizumura shows, but in the globalized world of the Internet, English is fast becoming the sole common language of humanity. The process is unstoppable, and striving for total language equality is delusional--and yet, particular kinds of knowledge can be gained only through writings in specific languages.Mizumura calls these writings "texts" and their ultimate form "literature." Only through literature, and more fundamentally through the diverse languages that give birth to a variety of literatures, can we nurture and enrich humanity. Incorporating her own experiences as a writer and a lover of language, and embedding a parallel history of Japanese, Mizumura offers an intimate look at the phenomena of individual and national expression.

    We wouldn’t have unraveled DNA or discovered Neptune or figured out how to put 5,000 songs in your pocket. Though many of us were scared away from this essential, engrossing subject in high school and college, Steven Strogatz’s brilliantly creative, down‑to‑earth history shows that calculus is not about complexity; it’s about simplicity. It harnesses an unreal number—infinity—to tackle real‑world problems, breaking them down into easier ones and then reassembling the answers into solutions that feel miraculous. Infinite Powers recounts how calculus tantalized and thrilled its inventors, starting with its first glimmers in ancient Greece and bringing us right up to the discovery of gravitational waves (a phenomenon predicted by calculus). Strogatz reveals how this form of math rose to the challenges of each age: how to determine the area of a circle with only sand and a stick; how to explain why Mars goes “backwards” sometimes; how to make electricity with magnets; how to ensure your rocket doesn’t miss the moon; how to turn the tide in the fight against AIDS. As Strogatz proves, calculus is truly the language of the universe. By unveiling the principles of that language, Infinite Powers makes us marvel at the world anew.

    With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery. The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love—no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides: • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies • Recipe labels to help you decide what to make when you’re short on time (30 minutes or less) and tight on cash (under $10) • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you. Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso’s Chicken, Better Beef with Broccoli, and many more!

    A fiery and dynamic teacher and renowned artist, he reformed the Zen Rinzai tradition, which had fallen into stagnation and decline in his time, revitalizing it and ensuring its survival even to our own day. Hakuin emphasized the importance of zazen, or sitting meditation, and is also known for his skillful use of koans as a means to insight: the most famous of all koans, "What is the sound of one hand clapping?" is attributed to Hakuin. This is the first English translation of Hakuin's intimate self-portrait. It includes reminiscences from his childhood, accounts of his Zen practice and enlightenment experiences, practical advice for students on the problems that arise in intensive meditation practice, and the only description of a technique he calls "introspective meditation."

    Haiku are practiced by poets, lovers, and schoolchildren, by “political haiku” twitterers, by anyone who has the desire to pin preception and experience into a few quick phrases. This essay offers readers unparalleled insight into the living heart of haiku—how haiku work and what they hold, and how to read through and into their images to find a full expression of human life and perceptions, sometimes profound, sometimes playful.

    But at the heart of the island's rare beauty is a network of violence and corruption that reaches into every corner of Sicilian life: "La Cosa Nostra," the Mafia.In an intoxicating mix of crime and travel writing, Peter Robb, a writer who lived in Southern Italy for fourteen years, sets out to understand both the historical roots of the Mafia and its central place in contemporary Italian politics. And whether he's touting the gustatory pleasures of Sicilian ice cream, unveiling the Arabic origins of pasta, or unraveling the criminal history of a bandit, Robb seductively brings Sicilian culture to life.

    . . but then "that is the fun, the excitement, the joy of involvement in the warrior arts of accomplishment. . . . It pleases me no end to see the world at large now welcoming the knowledge of ninjutsu's ages in the form of these books by the art's grandmaster ." -- From the Foreword by Stephen K. Hayes In an uninhibited dialogue from a recent meeting with his top instructors from around the world, Dr. Masaaki Hatsumi discusses his personal journey through the mysteries of the ancient art of the phantom warrior. His topics cover the nutritional needs of a ninja, the changing physical attributes of the "new" ninja, details on training for the novice as well as the advanced student, and the spiritual aspects of ninja training and how it applies to the modern world. With numerous photos, Dr. Hatsumi demonstrates the extemporaneous techniques that flow from his form of training and how some of his top students have developed their own styles of ninjutsu. Dr. Masaaki Hatsumi, the grandmaster of the nine ninjutsu schools that comprise the ninja tradition, is an artist with brush and ink, a medical practitioner of seikotsu, and a prolific writer .

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    In 1988 Chadwick flew to Japan to begin a four-year period of voluntary exile and remedial Zen education. In Thank You and OK! he recounts his experiences both inside and beyond the monastery walls and offers insightful portraits of the characters he knew in that world—the bickering monks, the patient abbot, the trotting housewives, the ominous insects, the bewildered bureaucrats, and the frustrating English-language students—as they worked inexorably toward initiating him into the mysterious ways of Japan. Whether you're interested in Japan, Buddhism, or exotic travel writing, this book is great fun.

    And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."--From Sam the Cooking GuyLook inside for great recipes like these:• One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh  • Peanut Butter Ice-Cream Cup Things

    If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns   Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech.  Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health?   Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years.   As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.

    And then there's CRAZY GOOD. Steve Chandler's latest delivers a series of enlightening CHOICES we can make to have our lives soar FAR BEYOND anything we thought possible. The hypnotized "I'm fine" life of "barely good enough" is revealed here to be thoroughly unnecessary - and easy to break free from. The CHOICES Chandler gives us are clean, clear, simple to execute, and based on more than twenty years of training over thirty Fortune 500 companies and coaching hundreds of high-achieving individuals. This is Chandler at his best. Choose NOW to create a life that's CRAZY GOOD.

    Editor Brian MacArthur surveys the greatest oratory past and present. From Moses to Abraham Lincoln, he shows that great speeches can be placed alongside the work of artists, poets, and priests and read with the same pleasure and intellectual enlightenment.