In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.
Added by: bl007 | Karma: 5748.46 | E-Books, Science literature | 24 May 2013
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Developing Quality Technical Information
The book presents a much needed approach to quality technical communication and a working plan for achieving quality. The examples are excellent and are easy to use and adapt. The editorial advice is simple and clear enough for tech writers who did not major in English or journalism.
In the midst of apartheid in South Africa, journalist Maurice Hommel documented the cruel injustices and tensions running rampant within the country. What he saw forever impacted his life. Conversations and Soliloquies presents a collection of Hommel's essays and articles from the last fifty-five years, documenting and analyzing South African history during and after apartheid.
