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The first English translation of Volkmann's Bilderschriften der Renaissance, the pioneering review of the influence of the hieroglyph on Renaissance culture, focused on the literature of emblem and device in Germany and France.
The paleontologist and professor of anatomy who co-discovered Tiktaalik, the “fish with hands,” tells a “compelling scientific adventure story that will change forever how you understand what it means to be human” (Oliver Sacks). By examining fossils and DNA, he shows us that our hands actually resemble fish fins, our heads are organized like long-extinct jawless fish, and major parts of our genomes look and function like those of worms and bacteria. Your Inner Fish makes us look at ourselves and our world in an illuminating new light. This is science writing at its finest—enlightening, accessible and told with irresistible enthusiasm.
Unique portraits of Japanese photography fanatics and their gear from the trendsetting Tokyo Camera Style blog Founded in 2008, John Sypal’s blog, Tokyo Camera Style, has a devoted and passionate international following and has inspired a network of similar blogs worldwide. In street portraits taken on the fly, we see Tokyo’s film-camera enthusiasts posing with their favorite photographic equipment. The images not only catalog the amazing range of cameras used by the most obsessive photography geeks but also offer a glimpse into a street culture where the photograph means everything and the camera takes center stage. Now, 300 of Sypal’s colorful photographs of weird and wonderful cameras and their creative owners have been gathered together in a one-of-a-kind book. Often taken from above, with the camera owners’ faces out of view, the images show telling details that might otherwise have been missed: the clothes, the jewelry, hands and feet, shoes and socks, customized camera straps, and other photography-related paraphernalia. Beyond the wonderful selection of rare, customized, and vintage analog camera makes, models, and lenses are portraits of the individual personalities who make up the avid street photography scene in Japan.
"In this elegantly constructed study of the early decades of public opera, the conflicts and cooperation of poets, composers, managers, designers, and singers—producing the art form that was soon to sweep the world and that has been dominant ever since—are revealed in their first freshness."—Andrew Porter "This will be a standard work on the subject of the rise of Venetian opera for decades. Rosand has provided a decisive contribution to the reshaping of the entire subject. . . . She offers a profoundly new view of baroque opera based on a solid documentary and historical-critical foundation. The treatment of the artistic self-consciousness and professional activities of the librettists, impresarios, singers, and composers is exemplary, as is the examination of their reciprocal relations. This work will have a positive effect not only on studies of 17th-century, but on the history of opera in general."—Lorenzo Bianconi
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
