Librairie Orientale s.a.l. was founded in 1949 by Mr. Bechara Nehme. Its major publishing fields are Dictionnaries, textbooks, language methods,reference books in Arabic French and English .History, Philosophy and archeological books, scholar books, children's book. A sister company to Dar al Majani.
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■ How many omega-3 fatty acids does salmon contain? ■ Which dairy product contains the most calcium? ■ How iron-rich is spinach, really? Whether calories, vitamins or amino acids – whether in field beans, bananas, eggs, chicken, parmesan cheese or onion – it is all here. The compact edition of the time-tested „large SFK [Souci/Fachmann/Kraut]“ offers tested data on over 70 ingredients in more than 360 foods, systematically structured according to food groups. This edition with thousands of values has been completely revised and updated by the Leibniz Institute of Food Systems Biology at the Technical University of Munich. Extra: 32 summary tables cover more than 300 other, less common foods and allow for targeted, clear comparisons. 16 orientation tables provide information about foods with particularly high or low amounts of ingredients. Nutritional values, energy content, main components and ingredients displayed in uniform systematics and a practical format – just look it up!
The first full-length collection of essays on the poetry of Carol Ann Duffy. Duffy's poetry is both respected by academics, and widely read and enjoyed by both children and adults. Approaches Duffy's work from a variety of literary theoretical perspectives, including feminism, masculinity, national identity and post-structuralism. Situates Duffy's work in relation to current debates about the state, value and social relevance of contemporary British poetry. Will become the benchmark anthology on Duffy. ;
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Carol Reed is one of the truly outstanding directors of British cinema, and one whose work is long overdue for reconsideration. This major study ranges over Reed's entire career, combining observation of general trends and patterns with detailed analysis of twenty films, both acknowledged masterpieces and lesser-known works. Evans avoids a simplistic auteurist approach, placing the films in their autobiographical, socio-political and cultural contexts and relating these to the analysis of Reed's art. The critical approach combines psychoanalysis, gender theory, and the analysis of form. Archival research is also relied on to clarify Reed's relations with his creative team, financial backers and others. Films examined include Bank Holiday, A Girl Must Live, Odd Man Out, The Fallen Idol, The Third Man, Night Train to Munich, The Way Ahead, Outcast of the Islands, Trapeze and Oliver!.
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The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
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This thought-provoking book explores the link between animals, people and their social and physical environments in relation to livestock farming, food safety, food security and sustainability. Providing an overview of livestock farming and animal related food production systems in a one welfare context, One Welfare: Animal Health and Welfare, Food Security and Sustainability begins by considering the interconnections of animals, humans and their environment. It then expands into the food production system, and considers the integration of positive welfare, stress, use of welfare indicators and the economic perspective. Written by a team of international experts, it connects theory with best practice examples and case studies from both organizations and individuals that have successfully implemented a one welfare approach. Essential reading for academics and practitioners who work within farming, food systems and international development, this ground-breaking text is also an important read for veterinary and animal welfare professionals.
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This book follows a unique path in the ubiquitous food debate: it leads us on the trail of the origins of our food culture, from the Neolithic period to the present day. Thomas A. Vilgis has compiled a guide that combines scientific with cultural or sociological aspects. How did Stone Age man poach food? Which cereal varieties were cultivated first? What is the mysterious umami flavour all about? The cultural historical excursion gets interactive with plenty of recipes for those curious to test Kimchi with birch leaves or red cabbage in their dessert.
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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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Interactions between medicines and foodstuffs may be just as clinically relevant as interactions between individual drugs. A single meal contains several hundred potentially interacting compounds that, in an individual patient, may be the deciding factor as to whether a treatment is successful or not. The resulting, sometimes serious risks are not known to most patients – nor to many physicians and pharmacists. This practical handbook enables anyone interested in applied pharmacotherapy to keep abreast of the complex field of drug interactions. The authors – proven experts in clinical pharmacology and pharmaconutrition – describe the most important interactions and give concrete recommendations for action. Tables and overviews permit fast access to potentially problematic combinations. This completely updated edition now also includes information about fruit juices and curcumin as well as a new chapter on food interactions in oncology.
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Carol Reed is one of the truly outstanding directors of British cinema, and one whose work is long overdue for reconsideration. This major study ranges over Reed's entire career, combining observation of general trends and patterns with detailed analysis of twenty films, both acknowledged masterpieces and lesser-known works. Evans avoids a simplistic auteurist approach, placing the films in their autobiographical, socio-political and cultural contexts and relating these to the analysis of Reed's art. The critical approach combines psychoanalysis, gender theory, and the analysis of form. Archival research is also relied on to clarify Reed's relations with his creative team, financial backers and others. Films examined include Bank Holiday, A Girl Must Live, Odd Man Out, The Fallen Idol, The Third Man, Night Train to Munich, The Way Ahead, Outcast of the Islands, Trapeze and Oliver!. ;
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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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Food legumes are important constituents of human and animal nutrition, supplying high quality proteins crucial for a balanced diet. These crops also play an important role in low-input agricultural production systems by fixing atmospheric nitrogen. Despite systematic and continuous breeding efforts by legume researchers all over the world, substantial genetic gains have not been achieved. These issues require immediate attention, and overall, a paradigm shift is needed in breeding strategies to strengthen our traditional crop improvement programs. To this end, Biology and Breeding of Food Legumes provides extensive information on their history, origin, evolution and botany, as well as breeding objectives and procedures, nutritional improvement, industrial uses, post-harvest technology and recent developments made through biotechnological intervention.
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Maria Dessauer wurde 1920 in Frankfurt am Main geboren und war Schriftstellerin, Literaturübersetzerin und von 1974 bis 1983 Lektorin beim Suhrkamp Verlag. Unter anderem übersetzte sie die Werke von Lewis Caroll, Marguerite Duras und Gustave Flaubert. Dessauer starb am 21. Januar 2021 in Frankfurt. Maria Dessauer wurde 1920 in Frankfurt am Main geboren und war Schriftstellerin, Literaturübersetzerin und von 1974 bis 1983 Lektorin beim Suhrkamp Verlag. Unter anderem übersetzte sie die Werke von Lewis Caroll, Marguerite Duras und Gustave Flaubert. Dessauer starb am 21. Januar 2021 in Frankfurt.
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Destinations rely on regional strategies to support and enhance the tourism product through regional partnerships and integration. Integrated tourism is defined as tourism that is explicitly linked to the economic, social, cultural, natural and human structures of the region in which it occurs. Integrated tourism has evolved to include numerous meanings and definitions but all of which have a vertical approach. The first of its kind, this book moves away from the vertical approach and provides insight into inclusive regional development strategies that support both the needs of urban and rural areas whilst enhancing the tourist experience, supporting the positive impacts of tourism and mitigating the negative. Regional studies tend to portray either an urban or rural focus without acknowledging that often these spaces constitute joint governance structures, similar historical and cultural roots, and economic dependencies. Sustainable tourism promotes sourcing locally, such as using rural agricultural products in urban tourism experiences. Furthermore, innovative marketing strategies linking tourism heritage, attractions, food and drink trails, and artisans with urban visitors are emerging. Including theoretical and applied research and international case studies, this will be a valuable resource to academics, students and practitioners working in tourism development and regional policy. ; This book provides insight into inclusive regional development strategies that support both the needs of urban and rural areas. Sustainable tourism promotes sourcing locally, such as using rural products in urban experiences, while innovative marketing linking tourism heritage, food and drink trails, and artisans with urban visitors are emerging.
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This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
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Maria wuchs vor hundertfünfzig Jahren in Italien auf, zu einer Zeit, als Mädchen nicht die gleiche Bildung erhielten wie Jungen. Aber Marias Mutter unterstützte die Träume ihrer Tochter, und so studierte Maria Medizin. Später gründete sie eigene Schulen mit einer revolutionären Philosophie und änderte damit das Leben vieler Kinder. Little People, Big Dreams erzählt von den beeindruckenden Lebensgeschichten großer Persönlichkeiten: Jede dieser Frauen, ob Künstlerin, Pilotin oder Wissenschaftlerin, hat Unvorstellbares erreicht. Dabei begann alles, als sie noch klein waren: mit großen Träumen. Für welches Alter sind diese Bücher gedacht? Für Babys das perfekte Geschenk zur Begrüßung in eine Welt voller Träume! Und Eltern werden in schlaflosen Nächten von diesen Büchern dazu ermutigt, das Vorlesen zu einem selbstverständlichen Teil des Lebens zu machen. Kleinkinder werden von den Illustrationen verzaubert sein – sie werden zahlreiche Dinge entdecken. Auch sind die Bücher großartige „Vokabeltrainer“! 3- bis 5-Jährige werden alles, Illustrationen und Texte, geradezu in sich aufsaugen! 6-, 8- und 10-Jährige haben ein ausgeprägteres Verständnis für die Illustrationen und die Bedeutung der Geschichte – es geht nicht nur darum, sich selbst zu akzeptieren und die eigenen Zukunftsträume zu verwirklichen, sondern auch darum, andere so zu akzeptieren, wie sie sind. Später: Die Bücher sind gute Geschenke zu jedem Anlass, denn die Träume der Kindheit können das ganze Leben lang Wirklichkeit werden.
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The demands of producing high quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of applications requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.
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Colouring the Caribbean offers the first comprehensive study of Agostino Brunias's intriguing pictures of colonial West Indians of colour - so called 'Red' and 'Black' Caribs, dark-skinned Africans and Afro-Creoles, and people of mixed race - made for colonial officials and plantocratic elites during the late-eighteenth century. Although Brunias's paintings have often been understood as straightforward documents of visual ethnography that functioned as field guides for reading race, this book investigates how the images both reflected and refracted ideas about race commonly held by eighteenth-century Britons, helping to construct racial categories while simultaneously exposing their constructedness and underscoring their contradictions. The book offers provocative new insights about Brunias's work gleaned from a broad survey of his paintings, many of which are reproduced here for the first time.
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Praise for the previous edition: "...easy-to-read...well-balanced...a good amount of detail."—School Library Journal Food recalls have made people nervous about eating some of their favorite foods. Every year, millions of people contract a foodborne illness. While many cases are nothing more than an upset stomach, some result in serious sickness. Nutrition and Food Safety, Second Edition explores the many risks to our food and water supplies, including bacterial contamination, agricultural pesticides, food additives, allergens, and industrial chemicals. Rapid changes in the food industry often outpace the ability of government oversight to protect the consumer. Learn about the interconnecting responsibilities of farmers, food processors, retailers, government regulators, and consumers to assure a safe food supply.
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