Автор: Sandor, L. Название: USO de los pasados ISBN: 8490818525 ISBN-13(EAN): 9788490818527 Издательство: Edelsa Рейтинг: Цена: 15450.00 T Наличие на складе: Нет в наличии. Описание: What is the source of Norway`s culture of environmental harmony in our troubled world? Exploring the role of Norwegian scholar-activists of the late twentieth century, Anker shows how their portrayal of Norway as a pristine natural environment of the periphery led to it being fashioned as an idealised ecological microcosm. This title is also available as Open Access on Cambridge Core.
Автор: Ferenczi Sandor, Rank Otto Название: The Development of Psycho-Analysis ISBN: 161427245X ISBN-13(EAN): 9781614272458 Издательство: Неизвестно Цена: 6390.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: 2012 Reprint of 1925 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. In this book, conceived in 1922 and published in 1924, S ndor Ferenczi and Otto Rank were reacting against the practical fallout (transference and resistances in psychoanalytic treatment) from Freud's ideas on repetition compulsion and analysis of the ego. This book introduced ideas and controversies that were taken up by later authors (Michael Balint, Donald W. Winnicott, Harold F. Searles, Jacques Lacan): the therapeutic use of object relations and regression; the analyst's "discretion" (caution in interpretation); the analyst's resistances and the role of countertransference; interest in training for physicians; and the risks inherent in "training" analysis.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...
Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
Автор: Katz Sandor Ellix Название: Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation ISBN: 1621068722 ISBN-13(EAN): 9781621068723 Издательство: Неизвестно Рейтинг: Цена: 13750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Fermented foods are great for your health, and this book is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Beer? Yogurt? Injera (Ethiopian sourdough) bread? It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream Buttermilk Cheese and tempeh Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.This was the original zine written by Sandor Ellix Katz before he went on to become an international fermenting superstar. Even in its new, beautifully-photographed hardcover format, it's still his most accessible, basic, and pocket-sized guide
Автор: Sandor Goodhart Название: M?bian Nights: Literary Reading in a Time of Crisis ISBN: 1501326937 ISBN-13(EAN): 9781501326936 Издательство: Bloomsbury Academic Рейтинг: Цена: 137280.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
"I died at Auschwitz," French writer Charlotte Delbo asserts, "and nobody knows it." M bian Nights: Reading Literature and Darkness develops a new understanding of literary reading: that in the wake of disasters like the Holocaust, death remains a premise of our experience rather than a future.
Challenging customary "aesthetic" assumptions that we write in order not to die, Sandor Goodhart suggests (with Kafka) we write to die. Drawing upon analyses developed by Girard, Foucault, Blanchot, and Levinas (along with examples from Homer to Beckett), M bian Nights proposes that all literature works "autobiographically," which is to say, in the wake of disaster; with the credo "I died; therefore, I am"; and for which the language of topology (for example, the "M bius strip") offers a vocabulary for naming the "deep structure" of such literary, critical, and scriptural sacrificial and anti-sacrificial dynamics.
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.
Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by TheNew York Times.
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
Praise for Sandor Ellix Katz and his books
"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors
"Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation
"Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land
"The fermenting bible." -- Newsweek
"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist
Автор: Sandor, Richard L (environmental Financial Products, Llc & Univ Of Chicago Law School, Usa) Название: Electronic trading and blockchain: yesterday, today and tomorrow ISBN: 981323377X ISBN-13(EAN): 9789813233775 Издательство: World Scientific Publishing Рейтинг: Цена: 79200.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Trading floors in the 60s and 70s involved hundreds of people shouting bids and offers in multi-coloured jackets standing next to each other in different pits, gesticulating with their hands. The decibel levels were extremely high, so high that traders who traded every day had hearing problems later in life. In 1980, the first widely used electronic trading exchange was established.
On September 1, 1969, the California Commodity Advisory Research Project (CCARP) was formed and housed at UC Berkeley. The project's first aim was to examine the feasibility of an electronic, for-profit exchange. At the time, there were only 12 exchanges worldwide, and none were for-profit -- or electronic. Read first-hand from Richard Sandor, the project director and how CCARP was 20 years too early for the financial world.
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