There is no more proper instrument of analysis of our contemporary myths than this book—one of the most significant works in French theory, and one that has transformed the way readers and philosophers view the world around them.Our age is a triumph of codification. We own devices that bring the world to the command of our fingertips. We have access to boundless information and prodigious quantities of stuff. We decide to like or not, to believe or not, to buy or not. We pick and choose. We think we are free. Yet all around us, in pop culture, politics, mainstream media, and advertising, there are codes and symbols that govern our choices. They are the fabrications of consumer society. They express myths of success, well-being, and happiness. As Barthes sees it, these myths must be carefully deciphered, and debunked.What Barthes discerned in mass media, the fashion of plastic, and the politics of postcolonial France applies with equal force to today's social networks, the iPhone, and the images of 9/11. This new edition of Mythologies, complete and beautifully rendered by the Pulitzer Prize–winning poet, critic, and translator Richard Howard, is a consecration of Barthes's classic—a lesson in clairvoyance that is more relevant now than ever.

    Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.

    It is the rare culinary practice that makes less seem like more, and by which small amounts of food feed many.For centuries the Chinese have carried their woks to all corners of the earth and re-created stir-fry dishes, using local and sometimes nontraditional ingredients. The old expression: "One wok runs to the sky’s edge" means "one who uses the wok becomes master of the cooking world." And as the wok user becomes master of the cooking world, so does he become master of the stir-fry, one of the greatest techniques of Chinese cookery. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years. In Stir-Frying to the Sky’s Edge, James Beard Award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than 80 stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of such beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans. In honoring the traditions of her cultural ancestors who traveled the globe, Young offers delectable crossover recipes for Chinese Jamaican Jerk Chicken Fried Rice, Chinese Trinidadian Stir-Fried Shrimp with Rum, Chinese Burmese Chili Chicken, and Chinese American Shrimp with Lobster Sauce. Expert home cooks and professional chefs teach you the foundations of stir-fry mastery in the modern kitchen—everything from how to choose, season, and care for a wok and the best skillet alternative; the importance of marinades and the proper technique for slicing meat and poultry for optimum tenderness; to how to select and handle Asian vegetables; ways to shortcut labor-intensive preparations; and tips on how to control heat and choose the best cooking oil. Fascinating personal portraits illustrate how stir-frying is not just a cooking technique but a vital element of China’s rich culture. With this book, Grace Young has created the authoritative guide to stir-frying, a work that is at once rewarding and beautiful, much like the technique of stir-frying itself.

    Peter Trudgill examines the close link between language and society and the many factors that influence the way we speak. These range from gender, environment, age, race, class, region and politics. Trudgill's book surveys languages and societies from all over the world drawing on examples from Afrikaans to Yiddish. He has added a fascinating chapter on the development of a language as a result of a non-native speaker's use of it. Compelling and authoritative, this new edition of a bestselling book is set to redraw the boundaries of the study of sociolinguistics.

    As a result, East Asian thought is “holistic”—drawn to the perceptual field as a whole and to relations among objects and events within that field. By contrast, Westerners focus on salient objects or people, use attributes to assign them to categories, and apply rules of formal logic to understand their behavior. From feng shui to metaphysics, from comparative linguistics to economic history, a gulf separates the children of Aristotle from the descendants of Confucius. At a moment in history when the need for cross-cultural understanding and collaboration have never been more important, The Geography of Thought offers both a map to that gulf and a blueprint for a bridge that will span it.

    No one should have to sacrifice time, money, or flavor to enjoy the astounding health advantages of going raw. Learn how to soak and sprout vegetables and nuts to increase the nutritional value, what types of kitchen tools are best for preparing raw food, and which foods to have on-hand for use in raw recipes. Recipes include:Broccoli Saad with RaisinsIndian Cauliflower MashBeet Burgers on Romaine BunsI Can’t Believe It’s Not Salmon PatePapaya CarpaccioStuffed PeppersAnd much more!From creative salads to spicy burritos to chocolate mousse, every recipe will broaden your raw-food horizons. Complete with recipes for breakfast, lunch, dinner, snacks, desserts, and side dishes, Raw Food is an innovative approach to a wholesome way of eating.

    Civilization in its onward march has produced only three important non-alcoholic beverages--the extract of the tea plant, the extract of the cocoa bean, and the extract of the coffee bean.

    Here you are invited to follow Sam Marshall, spider scientist extraordinaire (he’s never been bitten), as he explores the dense rainforest of French Guiana, knocking on the doors of tarantula burrows, trying to get a closer look at these incredible creatures. You’ll also visit the largest comparative spider laboratory in America—where close to five hundred live tarantulas sit in towers of stacked shoeboxes and plastic containers, waiting for their turn to dazzle and astound the scientists who study them.

    Here she turns to an essential but neglected part of that culture-the trash it produces-and finds in it an unexpected wealth of meaning.Before the twentieth century, streets and bodies stank, but trash was nearly nonexistent. With goods and money scarce, almost everything was reused. Strasser paints a vivid picture of an America where scavenger pigs roamed the streets, swill children collected kitchen garbage, and itinerant peddlers traded manufactured goods for rags and bones. Over the last hundred years, however, Americans have become hooked on convenience, disposability, fashion, and constant technological change-the rise of mass consumption has led to waste on a previously unimaginable scale.Lively and colorful, Waste and Want recaptures a hidden part of our social history, vividly illustrating that what counts as trash depends on who's counting, and that what we throw away defines us as much as what we keep.

    Born in 1926 in France, over the course of his life he dabbled in drugs, politics, and the Paris SM scene, all whilst striving to understand the deep concepts of identity, knowledge, and power.From aesthetics to the penal system; from madness and civilisation to avant-garde literature, Foucault was happy to reject old models of thinking and replace them with versions that are still widely debated today. A major influence on Queer Theory and gender studies (he was openly gay and died of an AIDS-related illness in 1984), he also wrote on architecture, history, law, medicine, literature, politics and of course philosophy, and even managed a best-seller in France on a book dedicated to the history of systems of thought.Because of the complexity of his arguments, people trying to come to terms with his work have desperately sought introductory material that makes his theories clear and accessible for the beginner. Ideally suited for the Very Short Introductions series, Gary Gutting presents a comprehensive but non-systematic treatment of some highlights of Foucault's life and thought. Beginning with a brief biography to set the social and political stage, he then tackles Foucault's thoughts on literature, in particular the avant-garde scene; his philosophical and historical work; his treatment of knowledge and power in modern society; and his thoughts on sexuality.

    Julia Cooke’s intimate storytelling weaves together the real-life stories of a memorable cast of characters, from Lynne Totten, a science major who decided life in a lab was not for her, to Hazel Bowie, one of the relatively few black stewardesses of the era, as they embraced the liberation of their new jet-set life. Cooke brings to life the story of Pan Am stewardesses’ role in the Vietnam War, as the airline added runs from Saigon to Hong Kong for planeloads of weary young soldiers straight from the battlefields, who were off for five days of R&R, and then flown back to war. Finally, with Operation Babylift—the dramatic evacuation of 2,000 children during the fall of Saigon—the book’s special cast of stewardesses unites to play an extraordinary role on the world stage.

    Her hand-lettered typography - sometimes tender, sometimes gritty, always breathtaking in its visceral candor - makes Self Portrait as Your Traitor a moving masterpiece of a singular art form that speaks to our deepest longings for beauty, honesty, and the ineffable magic of what it means to live.

    In this newly revised edition of her definitive work on cults, Singer reveals what cults really are and how they work, focusing specifically on the coercive persuasion techniques of charismatic leaders seeking money and power. The book contains fascinating updates on Heaven's Gate, Falun Gong, Aum Shinrikyo, Hare Krishna, the Reverend Sun Myung Moon, and the connection between cults and terrorism in Al Queda and the PLO.

    ASK ON HER WEB SITE, AND YOU'LL NORMALLY HEAR BACK WITHIN HOURS! Beautiful to look at but hard to use. That's the reputation of cookie molds. But should it be? In this groundbreaking book, Anne L. Watson restores cookie molds to an honored place in the baker's kitchen by revealing long-lost secrets of their use. With Anne's techniques and recipes, tasty cookies with lovely, detailed designs will literally fall from the mold into your hand. Learn how to make traditional molded cookies like speculaas, springerle, and shortbread, as well as modern ones like White Chocolate Lime Cookies and Orange Blossom Wedding Cookies. Learn the tricks of sandwich cookies, layer cookies, chocolate backing, and exhibition cookies. And learn about the molds themselves -- the many kinds, their history, the best places to find them, how to treat them, what makes a good one, and which to avoid entirely. With nearly two dozen recipes and almost a hundred photos, "Baking with Cookie Molds" will quickly have you making cookies that both amaze and delight.  ///////////////////////////////////////////////// Anne L. Watson is the author of a number of popular books on home crafts and lifestyle, as well as many novels. In a previous career, she was a historic preservation architecture consultant. Anne lives with her husband and photographer, Aaron Shepard, in Friday Harbor, Washington. ///////////////////////////////////////////////// "Expert instructions guarantee readers a frustration-free experience when using decorative metal, earthware, and wooden molds . . . After reading this, you'll want to snatch them up." -- Lisa Campbell, Library Journal, Sept. 15, 2015 -- STARRED REVIEW "A tasty treat of practical cookie making, historical cookie-mold information, and a wide range of recipes, all served with appetizing sides of baking history and great photographs." -- Kirkus Reviews, June 16, 2015 "Anne L. Watson deserves big hugs from bakers everywhere for resurrecting the beautiful and tasty art of baking with cookie molds. Loaded with practical advice on everything from the care and cleaning of molds to proper recipe formulation and molding technique, 'Baking with Cookie Molds' provides all the know-how one needs to put retired molds back where they belong -- off walls and out of cupboards, and into action in our kitchens." -- Julia Usher, author, "Cookie Swap," and Director, International Association of Culinary Professionals "Cookie molds are lovely to admire but often end up as part of your kitchen decor rather than as a baking tool. 'Baking with Cookie Molds' will inspire you to use those molds as they were intended -- to create strikingly beautiful cookies -- and shows that those cookies can be delicious as well! Detailed instructions and photographs make it feel like the author is right there in your kitchen, baking alongside you and guiding you through each step." -- Christina Banner, author, "How to Build a Gingerbread House" "A must read for novice and avid bakers! Anne's story and vast knowledge of cookie molds keeps you entertained from beginning to end." -- Karen Giamalva, President and CEO, LetsBakeCookies.com "Friendly, warm, and inviting." -- Ken Hamilton, The Springerle Baker "A 'honey' of a collection of old and new secrets for shaping edible-art cookies -- with less effort and more success. Will do much to keep this tradition alive!" -- Gene Wilson, HOBI Cookie Molds

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.