'I confess that reading his essays seems to me to have enlarged my understanding of the Shakespearean pattern, which, after all, is quite the main main thing.' - T.S. Eliot
This is a guide to English usage for readers and writers, professional and amateur, established and aspiring, formal trainees and those trying to break in; students of English, both language and literature, and their teachers.
Do you make your own greeting cards and wish you could write
beautifully instead of depending on rubber stamps for what you want to
say? Would you like to hand letter a gorgeous sign, perhaps a poem and
frame it but your third grade teacher was right when she said you had
poor handwriting? Then this book is for you.
Mr Waddington carefully
teaches many beautiful styles of calligraphy, the Caroline manuscript
which most people are familiar with as well as my favorite, the
italics, with quite a few other styles thrown in for good measure. You
will learn the process step by step, from the materials you will need
to the technique to keep from smearing the ink.
This excellent origami book consists of a selection of original models
designed by David Brill, Chairman of the British Origami Society and
one of the most talented origami creators and folders in the United
Kingdom.
Many of the pieces in the book are advanced but they are clearly
diagrammed and will provide plenty of scope for creativity as many of
the forms will be suitable for wet folding. Some can be worked in
ordinary origami paper but many require very large sheets and I
remember one year cutting a 20 inch equilateral triangle of foil for
the Christmas Tree Fairy which in fact produced quite a small figure
about six inches high!
This is therefore not a book for the beginner but it is certainly
one which should be on any origami enthusiast's bookshelf. Models range
from Mr Brill's Ship in a Bottle and the Lidded Box, to the Cigarettes
in a Box and other geometric forms.
"In this book, I aim not to replace other histories of food but to offer readers a useful alternative: to take a genuinely global perspective; to treat food history as a theme of world history, inseparable from all the other interactions of human beings with one another and with the rest of nature; to treat evenhandedly the ecological, cultural and culinary concepts of the subject; to combine a broad conspectus with selectively detailed excursions into particular cases; to trace connections, at every stage, between the food of the past and the way we eat today; and to do all this briefly. . . One can philosophize quite well while preparing supper.
