Kesaint Blanc Publishing is the leading foreign language-learning publisher in Indonesia, teaching Indonesian foreign languages since 1988. Kesaint Blanc Publishing has published other book genres as well, such as Children's Book. Our children's book showcases wonderful and fun stories accompanied by colorful and beautiful illustrations. We offer variety of stories for various age groups. All the titles are selected by their high educational and morale value.
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Al-Alia Publishing House produces stories for children. Not only the child enjoys the new experience of reading Alia presents, but so as everyone else.
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Fine, Sina and Kasim were looking forward to the summer holidays. At last they would have plenty of time for outdoor adventures. But during a soccer game, Fine has a severe asthma attack just before the decisive goal. After that, she rarely leaves the house for fear of another attack, and she withdraws further and further from her friends. She is now only concerned with the big ball of anxiety in her tummy. And then the summer break is nearly over and Fine must summon up all her courage... This story is intended to help affected children understand their asthma and show them that they are not alone with it. For:• children of elementary school age(between 6 and 12 years) who sufferfrom asthma• parents and relatives• teachers• therapists
The nine short stories of Korsorkhi are the narrations of life and war. Korsorkhi tells the story of Alie Ataee, from 1986 when she was a young girl to her adulthood in 2016. These stories, which are bitter observations of war, blood, and pain, depict the bloodshed that the Soviets and Taliban shed in Afghanistan and the migrant people who lived on the border village of Iran and Afghanistan. Reading this book is beneficial for our understanding of the suffering of immigrants to avoid discriminatory attitudes towards them. Furthermore, Ataee depicts the contemporary history of Afghanistan in this book, including the emergence of campaigns and how they affect people's lives.
The ten-volume collection of Mecca travelogues includes eighty travelogues written by several men and women throughout the Qajar period. Such travelogues provide us with interesting information about the geography of Iran, Usmani, Iraq, Sham, and India. Men have written most of the travelogues of the Qajar period. But the travelogues presented in this book are written by a brave, sincere woman traveling to Mecca, alone, without her family. Her experiences are of great importance and value for those eager to know more about the travel situations during the Qajar period.
Thoughtful and rigorous, the book provides an excellent survey of contemporary censorship. – Publishers Weekly This hybrid book examines the art and politics of “The Nude” in various cultural contexts, featuring books of canonical western art censored in Iran. Featuring American artist Pamela Joseph’s feminist appropriation of these images as well as Iranian and other Middle Eastern contemporary artists Aydin Aghdashloo (Iran), Boushra Almutawakel (Yemen), Ana Lily Amirpour (Great Britain/USA), Gohar Dashti (Iran), Daryoush Gharahzad (Iran), Shadi Ghadirian (Iran), Bahman Ghobadi (Iranian Kurdistan), Tanya Habjouqa (Jordan), Katayoun Karami (Iran), Hoda Katebi (USA), Simin Keramati (Iran/Canada), Mohsen Makhmalbaf (Iran/ Great Britain), Shohreh Mehran (Iran), Houman Mortazavi (Iran), Manijeh Sehhi (Iran), and Newsha Tavakolian (Iran/USA).
The prime focus of this book is to present systematically the importance as well as critical research carried out across the globe to benefit humankind by use of fermentation technology which brought revolutionary changes in improving the health of consumer and thrown light on the changes brought down in the form of nutrition, flavor, their beneficial effect on gut micro biota and enhancement of shelf life to reasonable times. This book is unique and provides an up-to-date comprehensive reference of fermented foods and beverages. The handbook of fermented foods provides in-depth information on seven categories of fermented foods prepared using cereals, pulses, millets, fruits and vegetables, fish, meat and dairy produce. Chapters are devoted specifically for fermentation of major foods and their health benefits. Recent trends in genetic manipulation of lactic acid bacteria, safety aspects of complex microorganisms used in production of fermented foods and their impact on human micro biome has been elucidated. Effect of fermentation process on shelf stability, rheology and sensory attributes, bioactive and anti-nutritional components and flavor and aroma profile are also outlined in detail. Recent trends in fortification, interventions of nanotechnology in packaging of fermented foods and challenges faced by industry in scale up and automation of production of fermented foods has been discussed. Moreover, importance of submerged and solid state fermentation, enzyme production, wine making, role of prebiotics and probiotics in modulation of health are also outlined. The 23 chapters in this book have been authored by reputed contributors having in-depth knowledge of their specialization from government, industry and academia making this book an essential reference for researchers, academicians, students as well as functional food experts and it will certainly drive future research in unexplored areas of traditional fermented foods and reveal importance of modern technological interventions in the field of fermentation technology of foods.
