Ebook Free The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book), by Rachel Laudan

Ebook Free The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book), by Rachel Laudan

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The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book), by Rachel Laudan

Ebook Free The Food of Paradise: Exploring Hawaii's Culinary Heritage (A Kolowalu Book), by Rachel Laudan

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Amazon.com Review

Hawaii has perhaps the most culturally diverse population on earth. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, various Southeast Asian peoples, and Caucasians (known as haoles) brought together their culinary traditions on these islands makes fascinating reading. Laudan concentrates on local food rather than the world-class glamour of the Hawaiian regional cuisine cooked up by famous island chefs Amy Ferguson Ota and Roy Yamaguchi. She presents the polyglot world of the plate lunch, Spam, mochi, seaweed, shaved ice, sushi, and all the other dishes that Hawaiians really eat every day. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes.

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Review

"A welcome and absorbing surprise." Gourmet "Definitive." Honolulu Magazine "Marvelous." Los Angeles Times "Brilliant." Alan Davidson. Petits Propos Culinaires "I am clued into what has been an almost invisible society to me." San Francisco Examiner "The best culinary ethnography ever written." Sun-ki Chai, Sociology, University of Hawaii "Wonderful." Asian Foodbookery "Rich in unexpected insights, ironic turns of history and off-beat facts." John Thorne. Simple Cooking "A consummate work of anthropology." Kaori O'Connor, Anthropology, University College London

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Product details

Paperback: 296 pages

Publisher: University of Hawai'i Press; 1st edition (August 1, 1996)

Language: English

ISBN-10: 0824817788

ISBN-13: 978-0824817787

Product Dimensions:

8.2 x 0.8 x 9.5 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

8 customer reviews

Amazon Best Sellers Rank:

#169,481 in Books (See Top 100 in Books)

Got my copy as a birthday gift recently. Thumbing through it, I could tell I was going to love it so ordered copies for my 3 sisters. We all grew up in Honolulu many years ago. I subsequently read it cover-to-cover, which one doesn't do with a cookbook. This is much more than a cookbook. It's also a history and ethnic studies book. It brought back memories, explained things I've wondered about and explained things I've never thought about. It has enhanced my love and appreciation for Hawaii's food. I have used some recipes and will use more, and will probably read it again. It is a wonderful book, especially for those who have a connection to the food of Hawaii!

This is a good book, not just a good cookbook. Reading about the food of Hawaii, and the Hawaiian people was worth getting the book.

My great-grandparents arrived in Hawaii when it was an independent republic more than a century ago. The cuisine Rachel Laudan describes in The Food of Paradise is therefore what I grew up eating. For the majority of prospective readers of this book who were not blessed to be keiki na aina (child of the land), take it from a Hawaii boy that her recipes, although somewhat simplified, are genuine. To my knowledge it is the first book to comprehensively (though summarily) review Hawaii’s unique cuisine and the origin of its eclectic foods. In my opinion she deserves the Julia Child award bestowed upon her. However, the book contains at least one glaring error. On page 35 she describe Mauna Kea with its “white cluster of international observatories just visible on the summit” visible from Hilo. That is impossible. Hilo is on the eastern side of Hawaii island where the Mauna Loa shield volcano blocks any view of Mauna Kea. What she describes is the view of Mauna Kea when landing at Keahole Airport in Kailua-Kona on the island's western side. Laudan got her notes mixed up (understandable) and her editor, probably a Mainland haole, didn’t catch the mistake. Laudan’s description of New Year mochi (glutinous rice cakes) making is accurate but incomplete. My grandfather built a square cinder block firebox in the yard and, using thick sheet metal cut to shape, fitted the round water boiler over the wood fire in the box. He put a small mound of salt in each corner of the sheet metal, a symbol of purity in Shintoism. (He also threw some salt on me to drive out the demons; it didn’t work.) Over the boiler were fitted two steamer boxes. The rice for the mochi was spread on a mat of round bamboo sticks of graduated lengths tied together with cord to form a circle that matched the steamer’s diameter. As grandfather determined that the rice was sufficiently cooked, the rice was taken to the stone mortar to be pounded into mochi. Specific mochi making technique must vary because Laudan left out the first procedure. The two pounders held the mallets vertically so the handle was horizontal and mashed the scalding hot rice against the stone mortar. Only when the mashed rice sufficiently stuck together as single mass did we begin pounding as Laudan described. Because I now live in the Deep South, “local grinds” (Hawaii food) cannot be purchased a block away at some drive-in or okazuya, but have to be cooked from scratch. The Food of Paradise is the single publication containing more of the recipes from home than any other.

Rachel Laudan has written a hymn to the plate lunch, a rhapsody on the theme of two scoop rice.The presses are running hot with glossy books about Pacific Rim cuisine. Laudan says she has nothing against it, but she is interested in local food. The recipes that conclude each of the essays in this book include such fare as Okinawan pig's foot soup. You will not find anything with lilikoi-Maui onion-ginger salsa on top. (Lilikoi is the local term for passion fruit.)For someone who had been in the islands only eight years (as a teacher of history of science at the University of Hawaii), she really knows her local grinds (but grinds, surprisingly, is not used anywhere in this book).For Laudan, food is not just a way of keeping the body fueled. The way people east, their tendency to avoid strange foods, their willingness to make great efforts to maintain culinary traditions in new settings tell a big story.In Hawaii, they tell a story of a creation of a successful multiethnic, multicultural society. She doesn't go as far as the historian Gavan Daws, who says, correctly, that Hawaii is the most successful multiethnic society on Earth, but she does note that in the islands, half of marriages are across ethnic or cultural boundaries.Crossing food boundaries is just as significant, in her view. Local food is a meaningful development, the offspring of "a culinary Babel.""There are few places in the world," writes Laudan, "where the creation of a cuisine is so transparently visible."Well, yes, if you look, and this is where "The Food of Paradise" excels. I have at least a couple hundred Hawaiian cookbooks (only a fraction of the published total), but all of them together don't provide as much food for thought as Laudan's one volume.While admirably thorough, she does stop short of of the extremes of local food -- neither milk guts nor finger Jell-O is mentioned.One thing she has done is to compare different editions of local cookbooks. The changes in the recipes are revealing.Take poke. (Pronounced po-kay, from a Hawaiian word, usually taken to be the word for slice, although this is controversial.) It is so common that surely it has been around forever, but Laudan says not. It seems to have been created around 1970, a typical (for Hawaii) melding of themes from several sources -- the main ones Hawaiian and Japanese, with minor notes from America and other parts of Asia. The result is pure local Hawaiian. (Poke is simply cubed raw fish, preferably ahi tuna, with minimal flavoring of onion or scallion or seaweed and possibly salt or shoyu; but since this book was published it has become a contest to devise the most unexpected combinations. There have also long been versions of cooked seafood, notably baby octopus.)Local food, as an identifiable cuisine, "began to appear in the 1920s and 1930s," writes Laudan. She has done her homework, interviewing food preparers and vendors at what she calls Open Markets.This is very much a Honolulu book. Despite being the most cosmopolitan place in the islands (if not in the entire Pacific), Honolulu also has preserved many more local food traditions than Maui has.At the Aloha Farmer's Market, Laudan found fresh pig's blood, fresh chitterlings, dried fish poke and lomi oio. (You could occasionally find any or all of these on Maui, but not at the same time at the same place. If you ever encounter lomi oio, bonefish flesh scraped off with a spoon (an ancestor of poke), you are definitely out of the tourist zone.)There are a few oddities here that reveal that Laudan is malihini, though a very simpatico one. She says shave ice is sometimes called ice shave on the Neighbor Islands. She talks about the days of "sleeper jets" (they weren't jets). She starts pineapple plantations much too early.But Laudan does bring a verve, an extensive background as a world traveler and the skills of a professional reseacher to her book, which is easily the solidest work on local food there is.

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Free PDF The Travels of Ibn Battutah

Free PDF The Travels of Ibn Battutah

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The Travels of Ibn Battutah

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About the Author

Tim Mackintosh-Smith has lived in San'a—the Yemeni capital—for the last twenty years. His acclaimed Travels with a Tangerine: A Journey in the Footnotes of Ibn Battutah won him a Thomas Cook/Daily Telegraph Travel Book Award.

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Product details

Paperback: 400 pages

Publisher: Pan Macmillan; New Ed edition (June 1, 2003)

Language: English

ISBN-10: 0330418793

ISBN-13: 978-0330418799

Product Dimensions:

5 x 1 x 8 inches

Shipping Weight: 8.8 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

28 customer reviews

Amazon Best Sellers Rank:

#226,484 in Books (See Top 100 in Books)

I read something by IB years ago that was a straight-forward description of some ruins he visited. He mostly stated facts and avoided fantastical descriptions. So I read this book recently and enjoyed most of it. He seems to mainly write when he is travelling, but doesn't write much while he is staying somewhere (stayed in Delhi for years but not much mentioned). His descriptions of sites that still exist today are what I found to be the most interesting. I would look up pictures of these sites on google after reading IB's description. The book also has a map of IB's travels and lots of useful footnotes.

I read this book in college a million years ago - it's such an amazing journey and I hope it inspires readers as much as it did me to explore the world,learn another language or two and love different cultures.

I have a particular affection for old travel books. I love Marco Polo and Richard Hakluyt, so I thought I’d try Ibn Battutah’s travel commentaries. His time on earth overlapped Marco Polo’s, so they are both exponents of the same Zeitgeist. But whereas Marco Polo was a Venetian Christian, Ibn Battutah was born in the Magrib (modern Morocco) and was a devout Muslim. These facts inform everything he writes. So, both Polo and Ibn Battutah visited China, but their perceptions are vastly different. Whereas Marco Polo was rather tight-lipped about sex, Ibn Battutah seems to have copulated his way across the then-known world with hundreds of slave girls, concubines, and temporary “wives.” He also left more than a few offspring in his wake. His trip lasted 29 years and was three times the length of Marco Polo’s. He writes about not only what he actually experienced, but also includes gossip, rumors, and legends about the things and the people he encountered. Some of it is rather horrifying. I quote this passage from his chapter “In the Country of the Blacks”:“A group of these Blacks who eat the sons of Adam came to the Sultan Mansa Sulaiman with their amir. It is their custom to put into their ears big pendants, the opening of each pendant being half a span across. They wrap themselves in silk, and in their country is a gold mine. The sultan treated them with honor and gave them in hospitality a slave woman, whom they killed and ate. They smeared their faces and hands with her blood and came to the sultan to thank him. I was told that this is their custom whenever they come on an embassy to him. It was reported of them that they used to say that the best parts of the flesh of human females were the palm of the hand and the breast.”Yikes!Basically, Ibn Battutah’s sensibilities and mine are 180 degrees apart. I cite this passage as an example: “We came first to the country of the Bardamah, who are a Berber tribe. Their women are the most perfectly beautiful of women and have the most elegant figures; they are pure white and very fat. I have never seen any who are as fat as they. They feed on cows’ milk and pounded millet, which they drink mixed with water, uncooked, night and morning. Anyone who wants to marry among them settles with them as near to their country as possible and does not go with them further than Gawgaw and Iwalatan.”I did not enjoy the book as much as Marco Polo’s, but I did find it compelling reading which provided a lot of food for thought. Four stars.

Quality translation of a fascinating read

Beautiful edition of a classic. However, the book came with the dust jacket bumped and with pieces of I do not know what on the hard cover.

great

this has a lot of history. Has to go with Marco Polo

Excellent

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Free Download A Short History of the Printed Word

Free Download A Short History of the Printed Word

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A Short History of the Printed Word

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Product details

Paperback: 315 pages

Publisher: Hartley and Marks Publishers; Revised, Updated, Subsequent edition (June 1, 2000)

Language: English

ISBN-10: 0881791547

ISBN-13: 978-0881791549

Product Dimensions:

5.8 x 1 x 9.1 inches

Shipping Weight: 1.2 pounds

Average Customer Review:

3.6 out of 5 stars

9 customer reviews

Amazon Best Sellers Rank:

#755,418 in Books (See Top 100 in Books)

This book was on my wish list for several months before I finally purchased it. The author walks you through the history of printing by each century, noting improvements, significant advances, and set backs along the way. Governments rarely adapt quickly to new technologies and the most interesting parts of the book covered how governmental views towards printing changed through out the centuries. The book is an interesting read. Unfortunately it is fraught with printing errors ("firm" is frequently printed as "rm" and "first" appears as "rst" and many apostrophes are missing). This was surprising given that this is the 2nd edition of this work.

My copy of this book is the revision by Robert Bringhurst and it is simply riddled with what I take to be postscript errors. It's so bad that I wonder how they can get away with this. I didn't pay much for my copy, else I'd have returned it for a refund. It just cannot have been proofed in the exact revision present in my copy.I award this book a (5-2) star rating. If fixed it would be a five star book. I look forward to a third edition - the authors' combined words correctly typeset.

Classic study

Had to have this book so I can highlight and border write in it. Bought it after the librarian loan me her copy and I started to read it and had to give it back and get my own copy!

Chappell and Bringhurst have put together an informative, enjoyable book on printed text. It starts with a brief history of writing in general, then of the Roman alphabet now used for most European languages. Along the way, we see a few hints about the history of page layout and other typographic concerns. The book devotes a few pages to the skilled craft of punch-cutting, of carving the steel stamps that represented the master copies from which metal type was replicated.That just sets the stage, though. The next 250 pages or so cover the history of printed text in Europe and the New World. It's an amazing journey, filled with rich characters. Gutenberg was only one of those characters, and his bankruptcy played a surprising role in the spread of printing. Chappell followed through, era by era, until the start of photocomposition, somewhat after WWII. Bringhurst added the section on computer typesetting and all-electronic fonts, bringing the story quite up to date.Bringhurst has done an elegant, seamless job of updating Chappell's original work. This is a posthumous collaboration that actually works, to my happy surprise. The book tells a coherent story in a very readable way, without bogging down in pedantic detail. The history of print can't really be told in just 300 pages, but this is an outstanding summary. It provides the framework and structure for the full story. Interested readers will look elsewhere to furnish the framework with detail, but will keep coming back to give context to those finer points.With Bringhurst as collaborating author, you know that this book has to be a joy to read, both in its prose and in the structure of the physical book itself. I suggest it to anyone interested in typography, printing, or history in general.//wiredweird

A thoroughly enjoyable read on the people, places, and things that make up the history of type and publishing. Warren Chappell's book was revised and appended by noted author Robert Bringhurst and this book is the perfect complement to Bringhurst's own "Elements of Typographic Style". The content is alive with names, significant facts, technological contributions, and lots of good illustrations. This is an amazing book that is well-written and historically significant, and the authors fill in all of the gaps on the history of type and printing. The short history they describe is concise and thorough. The only disappointment is Bringhurst's final chapter on "The Digital Evolution and the Close of the Twentieth Century", where he completely overlooks the significant contributions of the people and technologies in the digital age and opts instead to explore the work of a few small private presses. Also, how can one brief summary chapter hope to describe the accomplishments of the last thirty years? Sadly, Bringhurst missed a real opportunity to provide a keen insight on the digital revolution and its impact on the printed word. All the same, this is a "must have" book for typographers, type designers, and typophiles.

Among graphic designers, one of the finest, most popular books in recent years is Robert Bringhurst's The Elements of Typographic Style (Hartley & Marks, 1992). In this book, Bringhurst revisits a classic history of typography, publication design and printing techniques that was originally produced in 1970 by Chappell (1904-1991), a book designer, illustrator and author who had studied with Rudolf Koch. Of eleven highly readable chapters, all were written by Chappell, with the exception of the last on "The Digital Revolution and the Close of the Twentieth Century." Why reissue Chappell's book? As Bringhurst explains in the preface, "He knew some of the things that historians know, but mostly he knew what historians don't know. I wanted the names and dates set straight, insofar as possible, and yet to hear the story told as Chappell told it, from a workbench rather than a keyboard, with silences in place of self-advertisements, and graver marks and acid stains in place of any footnotes." (Review copyright 2000 by Roy R. Behrens from Ballast Quarterly Review 15, No. 4, Summer.)

I have the 1999 second edition paperback version of the book. I found the first 100 or so pages of this book very engaging, But starting at the fifth magazine all the ligatures and many punctuation marks are missing - printed as spaces - or, in a few cases replaced with slashed capital o. Trying to read this book through all the typographical errors is like trying to read on a bumpy bus driving in circles around a construction site. I wish I could finish this book but it's too aggravating. On the plus side, I have a new-found appreciation for how important ligatures are.

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Free PDF , by Thich Nhat Hanh

Free PDF , by Thich Nhat Hanh

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, by Thich Nhat Hanh

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Product details

File Size: 961 KB

Print Length: 306 pages

Publisher: Ebury Digital (September 4, 2008)

Publication Date: September 4, 2008

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B0031RS9RK

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Amazon Best Sellers Rank:

#126,739 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Thich Nhat Hanh is a Viet-namese Zen-buddhist. Unlike many, many, many other books on Buddhism, this book attempts to explain the core concepts of Buddhist teachings. Where most Buddhist books get lost in glowing exhausting praises of how wonderful Buddhist concepts are, while actually never getting around to explaining the concepts, this book presents a loving detailed summary of the concepts. If you're curious about Buddhism, start here. If you're still curious, this gives you a center to branch out from.

This book improved my life overnight.The 3 or 4 small changes I made after reading the bookhad an impact in my personal life and work that no otherinsight has ever have made.You will not regret buy it

A man goes to a Buddhist and says "I want to be a Buddhist". The Buddhist replies: " then be one!!!". At first I thought he was being sarcastic, maybe he was pushed for time. After reading this book I have grown to see a deeper meaning to his words. This book is AMAZING and its filled with wisdom. It shows you how to live the Buddhist life. On one of the pages it discusses sexual suffering and how it can hurt you, families and children. If you are looking for the path you will find it inside this book.

I found it hard to put this book down. I had been practicing mindfulness for the last year and a half before I decided to become more aware of the Buddhist path and this is the perfect book if you're just beginning to follow this path. It's well written and goes into great detail the basics.

This is my favorite book on Buddhism. Thich Nhat Hahn presents all of the major buddhist ‘lists’ and ‘principles’ in an approachable and consistent style informed by his comprehensive view of Buddhism. His explanations really help me feel the truth of these ideas, and to see their underlying connectedness. I love his metaphor of the wave and he ocean.While I have started picking up additional books about Buddhism, I will be surprised if any of them speak to me as directly or effectively as this classic. I expect to return to its basic clarity repeatedly for many years. This week, for example, I will share the chapter on Sutta interpretation with my Sutta Study group.

I went to Indonesia and was enthralled by the Buddhist and Hindu culture that dominated their lives. I was wondering what a religion of peace really looks like. I am still about 100 pages from finishing this book, but I think it will find a place on my periodic read list. Ultimately just reading this has made me more mindful (present), nicer to those around me, and just a generally good book for "self help."

This book, and the audio book as well really changed my quality of life. Simple phrasing with concepts we can all relate to. My depression was significantly worse before reading this book, and now I can kick myself in the butt a little bit and get myself going. Given, I've also had two years of therapy, but this book was what really sealed it for me. Im not only less depressed, but I'm less anxious, and much more happy. Thank you SO much Thich Nhat Hanh, your insights mean the world to me!

This book was a referral from a spiritual guide of mine & I was not disappointed. It has so much good information that a one time read is not enough. The author is excellent & presents the information in a precise & organized way. I love all the great imagery he uses which helps to cement all my own beliefs. It is a powerful guide to a deeper faith.

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Download PDF A Seder for Grover (Sesame Street)

Download PDF A Seder for Grover (Sesame Street)

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A Seder for Grover (Sesame Street)

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Review

"In the first of a series of Jewish-themed Sesame Street board books, Grover heads 'to a seder at my friend Avigail's house.' Big Bird is also en route ('He likes matzah. Crunch!'), and Cookie Monster asks to go along ('Okay, but remember, you can only eat special kinds of cookies on Passover, Cookie!'). Moishe Oofnik and Brosh--like Avigail, two characters from Rechov Sumsum, the Israeli Sesame Street production--join the celebration. The characters gather around the table, set with two candles and a center plate filled with charoset, an egg, and other symbolic foods, and the guests introduce Passover traditions: 'Brosh asks the Four Questions. We read the story of Passover from the Haggadah. Avigail finds the afikomen. Is Passover not AWESOME?!' Leigh illustrates in classic Sesame Street style, and Sussman introduces the holiday with a cast of beloved characters."--Publishers Weekly--Journal

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About the Author

Joni Sussman's books include My First Yiddish Word Book, and four Jewish-themed Sesame Street board books.

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Product details

Age Range: 1 - 4 years

Grade Level: Preschool and up

Lexile Measure: 450 (What's this?)

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Series: Sesame Street

Board book: 12 pages

Publisher: Kar-Ben Publishing (Tm) (February 1, 2019)

Language: English

ISBN-10: 1541529219

ISBN-13: 978-1541529212

Product Dimensions:

6.4 x 0.2 x 6.4 inches

Shipping Weight: 4 ounces (View shipping rates and policies)

Average Customer Review:

5.0 out of 5 stars

1 customer review

Amazon Best Sellers Rank:

#32,461 in Books (See Top 100 in Books)

In this sturdy board book for toddlers, young learners will see Grover and some of his other friends from Sesame Street visit Avigail for Passover. They will eat matzah, read from the Haggadah and find the afikomen. Parents and caregivers will love this handy and colorfully illustrated tool to teach Jewish culture.

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