This book is a distillation of over 20 years of knowledge from two well known American practitioners' of Chinese medicine. It is not a materia medica or a formula book. Rather it is a conversation in which the authors share both clinical and business knowledge and tips that can only be learned through years of running a practice.
Lower intermediate (A2-B1) Focussed points of the magazine are an illustrated comic strip dictionary and an article of discussion that present the theme and the grammar contained in each issue. Large poster photographs and extensive articles allow knowledge of the most interesting elements of the culture. Completing learning and enjoyment are the fun psychological tests, comics and current events.
Award-winning historian Ann Vileisis presents Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back lives up to its title as a journey through the history of the simple act of making dinner. From eighteenth-century gardens and historic cookbooks to the rise of calculated advertising campaigns and the modern supermarket. As the distance between the creation of food and the table at which it was eaten grew, modern preparers gradually lost their understanding food's origins in exchange for believing advertiser's claims and government assurances.
Pitch Perfect: Communicating with Traditional and Social Media for Scholars, Researchers, and Academic Leaders
This book is intended for scholars, researchers, and academic leaders who have a passion to share their knowledge outside their classroom, laboratory, or institution; who want to make a difference; and who believe that the information they possess and ideas they offer are important for a wider public. Pitch Perfect is a practical guide to communicating your knowledge and research to broader audiences.
Chinese Food Made Easy begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.
