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About BerkshirePubGrp

Berkshire Publishing Group 宝库山 is a boutique educational and academic press, specializing in books and online resources in international relations, cross-cultural communication, global business and economic information, and environmental sustainability. We are known for our publications about China and for our partnerships with Chinese presses.

Books about religion and science

Berkshire has long published books on world religions and included religion, philosophy, and spiritual traditions in other publications. It's important to us to reach across political divides, both internationally and here at home, so we're always glad when a religious institution buys our books or explores our offerings. For example, here are a few books

By |2024-04-01T07:17:47-04:00March 19th, 2024|Berkshire Bookworld News & Reviews|0 Comments

New Ecological Paradigm (NEP) Scale

Abstract: The New Ecological Paradigm scale is a measure of endorsement of a “pro-ecological” world view. It is used extensively in environmental education, outdoor recreation, and other realms where differences in behavior or attitudes are believed to be explained by underlying values, a world view, or a paradigm. The scale is constructed from individual responses

By |2024-03-15T10:30:58-04:00March 15th, 2024|Encyclopedia of Sustainability|0 Comments

Sustainability Values

Abstract: Conceptualizations of human values play a central role in the theory and practice of sustainability. How humans value the natural environment is central to how resources are distributed. A values typology, an arrangement of values by type, shows how humans express worth. Theories of sustainability must account for values differences, their measurement, and a system

Beef Noodle Soup 牛肉面 (niúròumiàn)

Beef Noodle Soup 牛肉面 (niúròumiàn) Cuisine: Chinese Author: Karen Christensen This slow-simmering soup is a popular fast food in northern China. This recipe is one of our favorites because it’s rich and rather authentic. Bean or rice noodles can be substituted for ordinary wheat noodles to make the meal gluten free. You can also always substitute

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Uyghur Big-plate Fried Chicken

Uyghur Big-plate Fried Chicken Author: Laura Kelley Laura Kelley: This is a quintessential Uyghur dish of stir-fried chicken, potatoes, and bell peppers in a rich sauce redolent of star anise and cinnamon. The base flavor of the sauce is roasted cumin, with black cardamom lending a smoky taste, and Sichuan pepper providing a few bright, spicy

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

Hot and Sour Potato Shreds

Hot and Sour Potato Shreds 酸辣土豆丝 (suān là tǔdòusī) Cuisine: Chinese Author: Karen Christensen Here’s how to make a really delicious home-style comfort dish that can be found in almost any restaurant in China. You basically thinly julienne potatoes and then toss them in a wok with oil, Chinese vinegar, and chili pepper (red or green),

By |2024-03-15T09:01:33-04:00March 15th, 2024|China Cooks|1 Comment

Cucumber with Garlic and Sesame Oil

Cucumber with Garlic and Sesame Oil Author: Karen Christensen This is a simple, versatile side dish that people unfamiliar with Chinese cuisine enjoy immediately. The amount of garlic can be reduced, and the dark sesame oil and salt can be adjusted to taste. Ingredients 1 long, thin-skinned cucumber (these are called both “Armenian” and “English” cucumbers—they

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|2 Comments

Uyghur Five-Spice Blend

Uyghur Five-Spice Blend Author: Laura Kelley Ingredients 1/4 cup cumin seeds 1 tablespoon Sichuan peppercorns 3 tablespoons black peppercorns 10 dried red chilies (Japones will work but Sichuan is best) Seeds from 4-5 black cardamom pods 3-4 star anise pods (pieces are fine) Instructions Dry roast spices separately until fragrant (do not scorch or burn) Grind

By |2024-03-15T08:35:43-04:00March 15th, 2024|China Cooks|0 Comments

The Last Chinese Chef by Nicole Mones

Among our favorite books about China are the novels of Nicole Mones, who first went to China to start her own import business when she was 25. Not many business people become novelists, and not enough people write entertaining novels that help explain Chinese history, culture, and values to a broader audience. By “values,” I don’t

By |2024-03-28T08:09:16-04:00March 15th, 2024|Book reviews, China Cooks|0 Comments


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