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      • Cerkabella Publishing House

        Member of the Móra Publishing Group, Publishing House CERKABELLA was founded in 1997. The aim of Cerkabella is to publish high quality literature for children and young adults. Numerous Cerkabella books have received literary prizes in Hungary as well internationally, and many of our titles have also won awards due to the excellence of their design. The publishing house has been cooperating with numerous well-known authors of children’s books, poets, and prose writers, such as Erzsi Kertész, Szilvia May, Ágnes Mészöly, Tibor Zalán and others. Also, we are working with award winning illustrators, like Réka Hanga, Kinga Rofusz, Katalin Szegedi, Ildikó Petrók, Eszter Metzing, Tibor Kárpáti and others. Cerkabella’s titles were published recently in Germany, China, Slovakia, Serbia and Italy.

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      • PalmArtPress

        PalmArtPress is an international publishing house located in Berlin. It publishes books in both German and English languages and distributes them in Germany and English-speaking areas. Our program includes literature, poetry, philosophy, and art books.PalmArtPress connects not just different genres, but also people of different nationalities and cultures, who are brought together in the press’ space for readings and exhibitions.

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      • Trusted Partner
        Food Composition Table for the Practice
        2023

        Food Composition Table for the Practice

        The small Souci/Fachmann/Kraut

        by Founded by S.W. Souci, W. Fachmann and H. Kraut. Revised by Dr. Petra Steinhaus. Edited by the Leibniz Institute of Food Systems Biology at the Technical University of Munich.

        ■ 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!

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      • Trusted Partner
        Still on the Earth

        Still on the Earth

        by Yu Xiuhua

        Still on the Earth is the first novel of Yu Xiuhua the poet. Taking Yu Xiuhua as the archetypal character, the novel has depicted the story of a disabled woman who suffers, fights and chooses “being-towards-death”. As she is ill with cerebral palsy, Zhou Yu, the heroine, has been ignored and even discarded by nearly everyone and the whole society. However, she yearns for being treated as a healthy and normal person instead of being offered with any pity or disdain. All she wants is just equality. Driven by the lack of love, the misfortune of family as well as various encounters in life, Zhou Yu employs poems to express her feelings. Finally she creates a literary realm with her poems and gets acknowledged. The author calmly narrates the unfortunate life of disabled people and turns the darkness and love deep down in her heart into the nutrients for growth, thereby achieving the spiritual state featured with reality, optimism, braveness and calmness.

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      • Trusted Partner
        Intellectual disability
        Humanities & Social Sciences
        March 2021

        Intellectual disability

        A conceptual history, 1200–1900

        by Patrick McDonagh, C. F. Goodey, Timothy Stainton

        This collection explores the historical origins of our modern concepts of intellectual or learning disability. The essays, from some of the leading historians of ideas of intellectual disability, focus on British and European material from the Middle Ages to the late-nineteenth century and extend across legal, educational, literary, religious, philosophical and psychiatric histories. They investigate how precursor concepts and discourses were shaped by and interacted with their particular social, cultural and intellectual environments, eventually giving rise to contemporary ideas. Intellectual disability is essential reading for scholars interested in the history of intelligence, intellectual disability and related concepts, as well as in disability history generally.

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      • Trusted Partner
        The Golden Book of Home Cooking
        Food & Drink

        The Golden Book of Home Cooking

        by Food & Life Studio

        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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      • Trusted Partner
        Qualities of food
        Business, Economics & Law
        October 2004

        Qualities 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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      • Trusted Partner
        A History of Western Historical Thought
        Humanities & Social Sciences
        April 2015

        A History of Western Historical Thought

        by Pei YU

        This book is an intellectual history of Western theory, it focuses on describing the thoughts development and process in different historical periods. It is guided by historical materialism to reveal the evolution of the western theories, and illuminates development of west history thoughts. To some extent, this book reflects Chinese history researchers’ recent development on western historic thoughts research.

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      • Trusted Partner
        Climate Change and Food Security
        December 2024

        Climate Change and Food Security

        by Sukanta Mondal, Pankaj Singh, Ram Lakhan Singh, Abhijith Padukana, Yasmeen Basade, Bikash Kanti Biswas, Olipriya Biswas, Saronik Bose, Amrita Chakraborty, Sirshendu Chatterjee, Himani Chhatwal, Radadiya Chirag, Sudip Kumar Das, Jalpa Dobaria, Pranabesh Ghosh, Pawan Kumar Kanaujia, Abhishek Konar, Bimal Prasanna Mohanty, Muralidhar Y., Anupama Ojha, Ashutosh Pandey, Yash Pandey, Akarsh Parihar, Satish S. Patil, Ramya Putturu, Samar Singh, Saumya Singh, Sravanthi Mannem, Sudheer Korukonda, Himanshu Sekhar Swain, Mukesh Pratap Yadav, Aditya Kodagu, Geetha Nagaraja, Shreya Singh

        The effects of climate change on food production and security are many and varied and represent one of the biggest challenges facing humanity today. As the human population increases there is increasing pressure on land availability and water resources. In many staple crops, warming temperatures have caused decreases in overall yields but at the same time the demand for cheaper and more sustainable food has increased. This edited volume examines the effects of climate change on all aspects of food production and how this is affecting food security in many parts of the world. The book presents a series of chapters which describe new technologies aimed at mitigating these effects via, for example, genetic modification, microbial science, and the introduction of new crops. · Information is presented in a very accessible and logical format. · The book focuses on sustainable food security and safety, illustrated with case studies. · The chapters cover the latest thinking on food security via sustainable livestock and agricultural production. · The book describes the social issues related to food safety, regulatory frameworks, and policies in the light of climate change.

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      • Trusted Partner
        Simple Food!
        October 2020

        Simple Food!

        Anti the Food Frenzy in Our Minds

        by Thomas A. Vilgis

        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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      • Trusted Partner
        Is the Brain Rational?

        Is the Brain Rational?

        The Findings of a Neuropsychologist

        by L. Jäncke

        This book takes the reader on a fascinating journey, demonstrating in an understandable and entertaining way how the brain affects our thoughts, actions, and feelings - and that this sometimes only peripherally involves reason. It shows, that the subconscious actually exists and how it affects us, how we arrive at both right and wrong decisions, how our memory works, how fragile it can be, and yet also how robust. Using insightful experiments and the latest research results, including many examples, this book presents the reader what an incredibly impressive thinking organ the brain actually is – even if it is not a purely “rational machine”.   Target Group: For people interested in the results of research into the workings of the brain in the areas of decision-making, memory, and consciousness.

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      • Trusted Partner
        Design Thinking Navigator
        Business, Economics & Law
        October 2020

        Design Thinking Navigator

        Kartenset zur kreativen Projektarbeit

        by Mayer, Lena; Osann, Isabell; Szymanski, Caroline; Taheri, Mana

        Design Thinking: Solve problems together, user-centered and iterative, develop innovations and have fun doing so! - Practical cards for innovation project work with change of perspective- Consistently customer-oriented and iterative- Targeted use of the maps in project planning and implementation with Design Thinking- Pragmatic, compact and wonderfully descriptive- Suitable for the most diverse questions or problems- With folding poster for targeted use of maps in project planning and decorative at the workplace- From the authors "Design Thinking Quick Start

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      • Trusted Partner
        Lyme Disease, Third Edition
        January 2019

        Lyme Disease, Third Edition

        by Len Yannielli and Alan Hecht, D.C.

        Lyme disease is caused by a bacterium carried by ticks. Early Lyme disease symptoms are flu-like, including fatigue, sore throat, swollen lymph glands, and neck and back pain. A red, bullseye rash can also occur. After the bacteria spreads through the body, additional symptoms may include joint and muscle pain, and meningitis, Bell's palsy, and nervous system involvement may arise. Most cases of Lyme disease can be treated with a course of antibiotics, according to the Centers for Disease Control and Prevention, and prevention includes using insect repellant and removing ticks promptly from skin and clothing. This updated edition of Lyme Disease covers the latest research about the disease, its treatment, and its effects on the human body. Chapters include: An Introduction to Lyme Disease The History of Lyme Disease The Lyme Disease Bacteria Ticks and Lyme Disease Ecology and Lyme Disease Lyme Disease Epidemiology The Tests and Treatments for Lyme Disease The Lyme Vaccine.

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      • Trusted Partner
        Interactions between Medicines and Food
        2020

        Interactions between Medicines and Food

        by Prof. Dr. Martin Smollich and Dr. Julia Podlogar

        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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      • Trusted Partner
        Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
        Humanities & Social Sciences
        2021

        Taste 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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      • Trusted Partner
        Food Industry 4.0
        March 2022

        Food Industry 4.0

        Unlocking Advancement Opportunities in the Food Manufacturing Sector

        by Wayne Martindale, Linh Duong, Sandeep Jagtap, Mark Swainson

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      • Trusted Partner
        A.C.E.® Medical Mnemonic Flashcards - Alleviate Cerebral Exertion
        November 2002

        A.C.E.® Medical Mnemonic Flashcards - Alleviate Cerebral Exertion

        by Mathews, Arun T, Mulla-Ali, Dalal

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      • Trusted Partner
        Botulism, Third Edition
        January 2020

        Botulism, Third Edition

        by Donald Emmeluth, Ed.D.

        Botulism is a disease caused by a deadly toxin produced by the Clostridium botulinum bacterium. The bacterium can thrive in food that has been improperly prepared or stored and can also enter the body through a tear in the skin. Botulism toxin causes paralysis and breathing difficulties and can be fatal if not treated quickly. Because of its potent toxicity, botulin toxin is considered a potential weapon for biological terrorism. It is also the basis for Botox®, a cosmetic drug. This revised edition of Botulism contains up-to-date information on this disease, exploring its history, causes, statistics, and recent diagnostic and treatment breakthroughs. It also includes accounts of numerous recent outbreaks, which have occurred annually for the past several years in the United States.Chapters include: Historical Perspective Causes of Botulism Transmission of Botulism Diagnosis of Botulism Botulism and the Nervous System Treating Botulism Preventing Botulism Concerns for the Future: Botulism and Bioterrorism Hopes for the Future.

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      • Trusted Partner
        Intellectual Property Rights and Food Security
        Agriculture & related industries
        May 2009

        Intellectual Property Rights and Food Security

        by Michael Blakeney

        Intellectual Property Rights (IPRs) play an important role in the struggle for food security and encouraging agricultural research and development. This book examines these roles as well as the international relationship between IPRs, agricultural biotechnology, access to biological resources, food security and globalisation, paying particular attention to proposals for the protection of Farmers' Rights, traditional knowledge, GM crops and the impact of competition laws. It proposes a number of recommendations for action in deploying IPRs in order to reach greater food security globally.

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      • Trusted Partner
        Ukraine. Food and History
        Humanities & Social Sciences
        2021

        Ukraine. Food and History

        by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko

        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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