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Rights Expert
Rights Expert Literary and Licensing Agency is representing in Romania, directly or through other agents, more than 45 publishing houses and imprints (mainly from UK and USA). Part of the publishers represented in Romania agreed to give us the international representation for other CEE territories: Poland, Czech Republic, Slovakia, Hungary, Croatia, Slovenia, Serbia, Bulgaria. Rights Expert Literary and Licensing Agency is having a portfolio of creative, independent and flexible publishers from domains like: Children and Young Adult books (non-fiction): activity books, color and stickers books. Children and Young Adult books (fiction): picture books (trendy in all the markets); story books; novels; comic magazines and books. Adult non-fiction: Self-help, Health, Body, Mind & Spirit etc. Adult fiction
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Promoted Content
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Promoted Content
The ArtsSeptember 2023The senses in interior design
Sensorial expressions and experiences
by John Potvin, Marie-Ève Marchand, Benoit Beaulieu
The senses in interior design examines how sight, touch, smell, hearing and taste have been mobilised within various forms of interiors. The chapters explore how the body navigates and negotiates the realities of designed interiors and challenge the traditional focus on star designers or ideal interiors that have left sensorial agency at the margins of design history. From the sensually gendered role of the fireplace in late sixteenth century Italy to the synaesthetic décors of Comte Robert de Montesquiou and the sensorial stimuli of Aesop stores, each chapter brings a new perspective on the central role that the senses have played in the conception, experiences and uses of interiors.
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December 2019The Professional Handbook of Cider Tasting
by Travis Alexander, Brianna Ewing
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Cider Tasting Professional Handbook includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: - Covers a broad range of cider tasting techniques with associated technical explanations. - Provides data and research-driven information. - Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.
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The ArtsNovember 2022In good taste
How Britain’s middle classes found their style
by Ben Highmore, Christopher Breward
In postwar Britain, journalists and politicians prophesised that the class system would not survive a consumer culture where everyone had TVs and washing machines, and where more and more people owned their own homes. They were to be proved entirely wrong. In good taste charts how class culture, rather than being destroyed by mass consumption, was remade from flat-pack furniture, Mediterranean cuisine and lifestyle magazines. Novelists, cartoonists and playwrights satirised the tastes of the emerging middle classes, and sociologists claimed that an entire population was suffering from status anxiety, but underneath it all, a world was being constructed out of duvets, quiches and mayonnaise, easy chairs from Habitat, white emulsion paint and ubiquitous well-scrubbed, second-hand pine kitchen tables. This was less a world of symbolic goods and more an intimate environment alive with new feelings and attitudes.
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Business, Economics & LawOctober 2004Qualities of food
by Mark Harvey, Andrew McMeekin, Alan Warde
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.
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November 2024
Sensory Tourism
Senses and SenseScapes Encompassing Tourism Destinations
by Ian Jenkins, Robert S. Bristow, Hilary Becker, Émilie Crossley, Sara Duerte, Carlos Ferreira, Carla Fraga, Elisa Alén González, Rubén C. Lois-González, Hairul Nizam Ismail, Sofie Scheen Jahnsen, Gunnar Thór Jóhannesson, Claudette John, Margaret Kenna, Jaciel Gustavo Kunz, Katrín Anna Lund, Sharanya M, Chandru M C, Velvet Nelson, Nur Haizum Abd Rahman, Breixo Martins Rodal, Carlos Alberto Patiño Romarís, Lucia Rubio, Bidisha Sarkar, Deborah Slater, Patricia A. Stokowski, Philip Stone, Tim Taylor, Kathryn Terzano, Trinidad Domínguez Vila, Dr Pola Q. Wang, Aristeidis Gkoumas, Nur Hidayah Abd Rahman, Karen Davies
Tourism offers countless global locations, providing a multitude of sensory experiences. These include commercialised tourism products such as saunas and floatation tanks through to natural phenomenon such as mountains and wilderness destinations. Consequently, sensory elements are a curious concept within tourism because every destination provides a sensory experience of one kind or another. The first of its kind, this book examines holidays and tourism through sensory perceptions which either encourage or deter consumers. It studies sensoryscapes and how they effect and affect tourism at destinations and be linked with the development of tourist niches, reflecting the segmenting of the mass market tourism into smaller segments. Finally, it reflects on how with increased urbanisation there a growing need is to find quiet spaces, free from urban or anthropogenic noise, such as silent retreats and dark sky meditation holidays. Escape has always been one of the main components of tourism development together with attraction to spatial locations that match tourists' needs. Structed to address each of the senses separately, this book provides a: · wide range of case studies from interdisciplinary backgrounds · links amongst common themes across the various threads of research on sensory experiences · theoretical framework and practical application for sensory tourism. It will be of interest to those studying tourism management as well as wider social science disciplines.
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May 1994Common-sense-Kompetenz
Überlegungen zu einer Theorie des »sympathischen« und »natürlichen« Meinens und Verstehens
by Helmuth Feilke
Wie ist das fast »selbstverständliche« Funktionieren menschlicher Kommunikation möglich angesichts bzw. trotz der enormen Kontingenz, die erstens die individuelle Konstruktivität menschlicher Wahrnehmung und Kognition, zweitens die Generativität der grammatischen Kompetenz und drittens die Komplexität hochvariabler Kontexte für das Meinen und Verstehen eröffnen? Wie kommt angesichts dieser Spielräume eine hinreichend gleichsinnige Koonentierung der sozialen Akteure in der Kommunikation zustande? Inwiefern ist unsere sprachliche Kompetenz genau dieser Problematik angepaßt und durch sie bestimmt? Die Common sense-Kompetenz ist der Versuch, auf diese Fragen eine sprachwissenschaftliche Antwort zu geben. Zugleich wird damit der Anspruch erhoben, im Blick auf die Fragen des Zusammenhangs von Kommunikation, Kognition und Kompetenz die Sprachtheorie in ihr Recht zu setzen.
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Humanities & Social SciencesJune 2021Feeling the strain
A cultural history of stress in twentieth-century Britain
by Jill Kirby
Examining the popular discourse of nerves and stress, this book provides a historical account of how ordinary Britons understood, explained and coped with the pressures and strains of daily life during the twentieth century. It traces the popular, vernacular discourse of stress, illuminating not just how stress was known, but the ways in which that knowledge was produced. Taking a cultural approach, the book focuses on contemporary popular understandings, revealing continuity of ideas about work, mental health, status, gender and individual weakness, as well as the changing socio-economic contexts that enabled stress to become a ubiquitous condition of everyday life by the end of the century. With accounts from sufferers, families and colleagues it also offers insight into self-help literature, the meanings of work and changing dynamics of domestic life, delivering a complementary perspective to medical histories of stress.
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Business, Economics & LawJuly 2024
Act now
by Common Sense Policy Group, Kate Pickett, Danny Dorling, Richard Wilkinson
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Food & DrinkTaste of The Vegtable Dites
by Li Tao
This book starts with more than fifty stories about the original materials of vegetable dites. These charming stories not only record the process of discovering food but also moved you by authors’ unique real experience. These stores are divided into four chapter .Chapter One consists of some brief history of he vegetable dites on Chinese traditional Festival; Chapter Two describes some free growers which are treated as nutritious food now. Li Tao describes how linking our eating to seasonal rhythms can ensure a harmonious relationship between ourselves and the environment. Li Tao leads his kitchen brigade to innovate some popular traditional vegetable dites. Chapter Three introduces thrty-nine innovated delicious vegetable diet recipes appreciated by celebrity, as White Tea Mousse, Boiled Cha rice and Rice Cake in Fermented Rice wine etc are shared by some vegetarian director and actors. Chapter Four is a delightful look at the philosophy, history, and culture of tea in China and abroad. Tea is a significant volume in the study of vegetable dites and sure to become a classic in itself. Li Tao shares his experience of tea-tasing which make you think more deeply about the tea you drink, the vegetable food you eat and the life you own.
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Literature & Literary StudiesDecember 2006The sense of early modern writing
by Mark Robson, Rebecca Mortimer
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Humanities & Social SciencesDecember 2016Hold Your Heart
by Yang Jinyuan
The book is mainly based on the author's own life experience and mental journey to discuss the experience and perception of life along with the wisdom and art of life. The stories shows that the author keeps his sincerity, does not forget his original heart, adheres to his beliefs, and keeps his mission in mind.
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Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
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Humanities & Social SciencesApril 2020Monastic experience in twelfth-century Germany
by Alison I. Beach, Shannong Li, Samuel Sutherland
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Humanities & Social SciencesSeptember 2022Monastic experience in twelfth-century Germany
by Alison I. Beach, Shannon M. T. Li, Samuel Sutherland
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The ArtsJuly 2016Making sense of the Bayeux Tapestry
Readings and reworkings
by Anna Henderson, Bill Sherman
This book aims to make sense of the Bayeux Tapestry by bringing together answers to a number of questions which this famous hanging presents to the viewer. How did the embroiderers organise the stitching of the Bayeux Tapestry? Are its limited colours used with greater sophistication than viewers have recognised? What do we know of the Tapestry's supporting cast: naked figures in the margins and clerics present at events in the main register? Can we learn anything about the original purpose of the Tapestry from detailed examination of Bayeux Cathedral's 1476 Inventory, the first known reference to the Tapestry's existence? This book combines up-to-the-minute research with an introduction that draws on the contributors' personal observations in order to interrogate the Tapestry's enduring value. Bringing together contributions from leading specialists and newer voices in the field, it will be essential reading for students and scholars of the Bayeux Tapestry, medieval art and culture. ;
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The ArtsAugust 2010Art, museums and touch
by Fiona Candlin, Amelia Jones, Marsha Meskimmon
Art, museums and touch examines conceptions and uses of touch within arts museums and art history. Candlin deftly weaves archival material and contemporary museology together with government policy and art practice to question the foundations of modern art history, museums as sites of visual learning, and the association of touch with female identity and sexuality. This remarkable study presents a challenging riposte to museology and art history that privileges visual experience. Candlin demonstrates that touch was, and still is, crucially important to museums and art history. At the same time she contests the recent characterisation of touch as an accessible and inclusive way of engaging with museum collections, and argues against prevalent ideas of touch as an unmediated and uncomplicated mode of learning. An original and wide-ranging enquiry, this book is essential reading for scholars and students of museum studies, art history, visual culture, disability, and for anyone interested in the cultural construction of the senses. ;
