Perhaps the greatest mistake one could make when considering Native American culture would be to assume that there existed only one such homogeneous culture among the indigenous peoples of North America. Rather, there is an assortment of distinct and diverse cultural aspects that, when bound together, make a whole. This book will show that there isn’t just a group of American “Indians,” but rather individual societies with marked differences—and similarities—that form what is called Native American culture.
Get It Ripe: A Fresh Take on Vegan Cooking and Living
Get It Ripe is a vegan cookbook for the twenty-first century with an emphasis on holistic living and whole food (i.e. unprocessed and unrefined) ingredients. Jae Steele is a registered holistic nutritionist; she has also been a professional vegan baker and has worked on an East Coast organic farm. Her life experiences and her love of vegan whole foods are at the heart of Get It Ripe, which not only includes uncomplicated yet delicious animal-free recipes, but advice and information on various aspects of holistic vegan living, including cleansing and detox programs, yoga and meditation, ethical consumerism, and the connections among mind, body, and spirit.
The only guide to celebrating a greener Christmas shows you how to make your home merry, bright, and eco-friendly! Part craft, gardening, and cookbook, part home décor and entertaining guide, A Greener Christmas lets the whole family get in on projects that are simple, seasonal, and of-the-moment.
This book contains fourteen chapters by leading international scholars that cover the whole range of Dickens' writing. Separate chapters address important thematic topics: childhood, the city, and domestic ideology. Others consider formal features of the novels, including their serial publication and Dickens' distinctive use of language. The volume as a whole offers a valuable introduction to Dickens for students and general readers, as well as fresh insights, informed by recent critical theory, that will be of interest to scholars and teachers of his novels.
Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smorrebrod (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smorgasbord!
