Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!
Did you know that human sperm is ejaculated at a speed of 17km/h? Or that ejaculate is pushed out in 0.8 second intervals? Or that the male orgasm, which usually lasts between 3 and 10 seconds, only in exceptional cases lasts longer than 15 seconds? Or that it is accompanied by an increase in heart frequency to 180 beats per minute, and that breathing can accelerate to 40 breaths per minute?
More than sixty speculative art and design projects explore how art, food, and creative thinking can prepare us for future catastrophes. In the Age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. The Anthropocene Cookbook takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? The Anthropocene Cookbook answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catastrophes. This cookbook of ideas rethinks our eating habits and traditions, challenges our food taboos, and proposes new recipes for humanity’s survival. These more than sixty projects propose new ways to think and make food, offering tools for creative action rather than traditional recipes. They imagine modifying the human body to digest cellulose, turning plastic into food, tasting smog, extracting spices and medicines from sewage, and growing meat in the lab. They investigate provocative possibilities: What if we made cheese using human bacteria, enabled human photosynthesis through symbiosis with algae, and brought back extinct species in order to eat them? The projects are diverse in their creative approaches and their agendas—multilayered, multifaceted, hybrid, and cross-pollinated. The Anthropocene Cookbook offers a survival guide for a future gone rogue, a road map to our edible futures.
Covering preventive, non-invasive, and natural treatments, Textbook of Natural Medicine, 4th Edition offers more than just alternative medicine. It promotes an integrated practice that can utilize natural medicine, traditional Western medicine, or a combination of both in a comprehensive, scientific treatment plan. Based on a combination of philosophy and clinical studies, Textbook of Natural Medicine helps you provide health care that identifies and controls the underlying causes of disease, is supportive of the body's own healing processes, and is considerate of each patient's unique biochemistry. Internationally known authors Joseph Pizzorno and Michael Murray include detailed pharmacologic information on herbs and supplements, plus evidence-based coverage of diseases and conditions to help you make accurate diagnoses and provide effective therapy. - Comprehensive, unique coverage makes this book the gold standard in natural medicine. - A scientific presentation includes the science behind concepts and treatments, and discusses Western medical treatments and how they can work with natural medicine in a comprehensive treatment plan; if natural medicine is not effective, this book recommends the Western treatment. - Coverage of pharmacology of natural medicines includes the uses and potential dangers of nearly 80 herbal medicines, special nutrients, and other natural agents, addressing topics such as general information, chemical composition, history, pharmacology, clinical applications dosage, and toxicology. - In-depth, evidence-based coverage of 73 diseases and conditions includes key diagnostic criteria, pathophysiology of diseases, and therapeutic rationales. - Coverage of potential interactions between drugs, herbs, and supplements ensures the safest possible use for each of 79 herbs and supplements. - Diagnostic procedures include practical, easy-to-follow descriptions of evidence-based techniques plus discussions of clinical application of diet analysis, food allergy testing, immune function assessment, fatty acid profiling, hair mineral analysis, and other diagnostic approaches. - Common therapeutic modalities are described and reviewed, including botanical medicine, nutritional therapy, therapeutic fasting, exercise therapy, hydrotherapy, counseling, acupuncture, homeopathy, and soft tissue manipulation. - Coverage of syndromes and therapies helps in understanding the underlying causes of diseases by discussing topics such as food reactions, functional toxicology, sports nutrition, stress management, and breathing pattern disorders. - Coverage of the philosophy of natural medicine includes its history and background, with discussions of toxicity, detoxification, and scientific documentation of the healing actions of nature and natural substances. - Internationally known authors Joseph Pizzorno and Michael Murray and more than 90 expert contributors provide material that is up to date, accurate, and informed. - More than 10,000 research literature citations show that the content is based on science rather than opinions or anecdotes. - 13 useful appendices offer quick lookup of frequently used charts, handouts, and information.
Features lists that cover a broad range of subjects including bizarre births, weird jobs, crazy diets, strange phobias, historical oddities, religious scandals, ridiculous criminal acts, and weird superstitions.
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Whether initiating girls or healing cattle, bringing rain or protesting taxation, many in Africa share a vision of a world where the cultural, symbolic and cosmic categories of 'male' and 'female' serve, through ritual, to both reimagine and transform the world. Those Who Play With Fire introduces recent gender theory to the analysis of African ethnography, exploring the ways in which ideational gender categories permeate African systems of thought and ritual practices. Thus, the book provides a powerful framework with which to evaluate previous ethnographic material on Africa. In addition, Those Who Play With Fire presents a broad range of new case studies - of hunter-gatherers, agriculturalists and pastoralists - revealing the varied and complex ways in which African ideas and ideals of what it means to be 'male' and 'female' broadly inform and give meaning to a wide range of transformative rituals.
