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View Rights PortalLam Chua: Travel Notes on Food 2 is a sequel to Lam Chua: Travel Notes on Food, involving Mr. Chua's travel notes and random thoughts on his trip for savoring food, especially his new articles as well as his Weibo post about delicacies, anecdotes and scenery during 2018 to 2020. What Mr. Chua delivers to us in this book goes beyond just travelling and food, but more of his refreshing insight into life's ups and downs.
Lam Chua: Travel Notes on Food involves Mr. Chua's travel notes and random thoughts on his trip for savoring food. He experiences around the world from Moscow to Buenos Aires, feasting your eyes on European and American styles and customs; he travels around China from Dalian of Liaoning to Sheung Wan of Hong Kong, savoring local culture and cuisines; he talks about food from cup noodles and sauce to fish roes and curry, airing opinions and making comments in passionate language. Besides, the book is illustrated by the Hong Kong talented artist as well as Mr. Chua's dedicated illustrator Ms. Meilo So. Her loose, flowing, and easily recognizable style add more appeal and interest to the book.
How and why did the Nazis seize power in Germany? Nearly seventy years on, the question remains heated and important discoveries continue to challenge long standing assumptions. Beginmning with an overview of the historical context within which Nazism grew, looking at the foreign relations, politics and society of Weimar and in particular at the role of the elites in the rise of Nazism. The book questions the anatomy of Nazism itself: What lent Nazi ideology its coherence and credibility? What distinguished the Nazi's programme from their competitors' and how did they project it so effectively? How was Hitler able to put together and fund an organisation so quickly and effectively that it could launch a sustained assault on Weimar? Who supported the Nazis and what were their motives? Where, precisely, does Nazism belong in the history of Europe?. Since the publication of the first edition, important new works have appeared and this new scholarship has been incorporated into the text. ;
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.
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.
This book offers the first comprehensive history of white workers from the end of the First World War to Zimbabwean independence in 1980. It reveals how white worker identity was constituted, examines the white labouring class as an ethnically and nationally heterogeneous formation comprised of both men and women, and emphasises the active participation of white workers in the ongoing and contested production of race. White wage labourers' experiences, both as exploited workers and as part of the privileged white minority, offer insight into how race and class co-produced one another and how boundaries fundamental to settler colonialism were regulated and policed. Based on original research conducted in Zimbabwe, South Africa and the UK, this book offers a unique theoretical synthesis of work on gender, whiteness studies, labour histories, settler colonialism, Marxism, emotions and the New African Economic History.
This work is a detailed examination of principal themes in the political history of late 18th- and early 19th-century Britain. It evaluates much recent research, links the politics of the elite with the politics of the people and seeks to explain significant developments with reference to both their long- and short-term causes. Among the issues addressed are the relative powers of crown, cabinet and parliament between 1760 and 1832; the impact on domestic politics of revolution and war abroad; the growth of radicalism and popular political activity; agitation for reform and the responses of government; the rise of party; the connections between extra-parliamentary pressure and instability; at the centre of power. ;