Recipes from the Garden of Contentment is the first English edition of one of the world’s most famous books about food. (It is the big sister edition of Berkshire’s English-only popular version of the book, which is published as The Way of Eating.) This famous book is a treatise, a cookbook, and a memoir, written
World War II has been on my mind this year, so when I noticed a small red paperback on a bookshelf and realized it was a bit of propaganda written by Daphne du Maurier, the hugely popular novelist, I started reading it.The book was published when groups on both sides of the Atlantic were trying to
This is going to be a chronological report of Amazon's latest, and so far most incompetent, assault on small publishers and self-published authors: Friday Saturday Sunday Hello from Amazon Selling Partner Support, I realize the importance this has for you and your business. I know this has an impact on your business, and I will
I've been running a listserv called TheHillGB for some years now, and just received this question from a member: "I am considering creating a listserv for work-related purposes. As moderator of this list, do you have any good resources for the whats and hows of developing and maintaining a strong, functional listerv?" (The word listserv was original
Our friend and colleague Catherine ZHOU kindly translated some introductory sections from Karen Christensen's in-progress book Home Ecology. Versions of these tips were included in some of her previous books, and she is busy compiling and writing a new guide that will focus on preparing for climate change, but also deal with other issues close to
Karin Vaneker, a writer and activist in the Netherlands, has been helping me by tackling subjects that haven’t yet attracted much scholarly research for the second edition of the Encyclopedia of Sustainability. She’s written, for example, on including composting and community gardens - important, relevant, and yet somehow a little too close to home for
Abstract: UNESCO Biosphere Reserves were first established under the Man and Biosphere Programme of UNESCO in the 1970s. Their mandate has expanded beyond conservation to include sustainable development and local capacity enhancement. As institutions under UNESCO, they also work on “building peace” by seeking to reconcile relations between peoples, and between people and the natural
Abstract: The cooking of the Macanese, an ethnic group originating in Macau, represents one of the earliest examples of creole cooking. What can be seen on the dining plates of these people reflects history and culture dating back to the seafaring discoveries of the Portuguese. Macanese cuisine demonstrates how Portuguese culinary traditions have been interpreted
Abstract: First introduced into China by the Japanese in the 1930s, crayfish became popular in the Nanjing area in the early 1990s as part of a dish prepared with Sichuan pepper and spices. China is now the top consumer and producer of crayfish, which has gained acclaim as a luxury item prepared in a variety
Abstract: Non-rennet cheeses have existed in China for almost two millennia. Such cheeses reflect the influence of the foodways of pastoralists from the steppes, especially Persians and Turks. Premodern Chinese adopted the milking practices of these peoples and incorporated cheese and other dairy products into their diets. These ancient cheese-making practices survive nowadays in Yunnan
