Drawing on a millennia of calligraphy theory and history, Brushed in Light examines how the brushed word appears in films and in film cultures of Korea, Japan, Taiwan, Hong Kong, and PRC cinemas. This includes silent era intertitles, subtitles, title frames, letters, graffiti, end titles, and props. Markus Nornes also looks at the role of calligraphy in film culture at large, from gifts to correspondence to advertising. The book begins with a historical dimension, tracking how calligraphy is initially used in early cinema and how it is continually rearticulated by transforming conventions and the integration of new technologies. These chapters ask how calligraphy creates new meaning in cinema and demonstrate how calligraphy, cinematography, and acting work together in a single film. The last part of the book moves to other regions of theory. Nornes explores the cinematization of the handwritten word and explores how calligraphers understand their own work.
Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.
This handy, quick reference is a condensed version of the larger, more voluminous CRC Handbook of Microbiology. This one-volume handbook features the most generally useful, and essential data taken from its eight-volume predecessor.
This book presents discussions on a range of topics including food spoilage and safe preservation, packaging, and sensory aspects. It presents traditional and innovative technologies for enhancing food safety and/or increasing shelf-life, and methods for the assessment and prediction of food safety and shelf-life.
This book introduces the methodological and philosophical problems with which modern history of science is concerned, offering a comprehensive and critical review through description and evaluation of significant historiographical viewpoints. Incorporating discussion of key problems in general historical writing, with examples drawn from a range of disciplines, this non-elementary introduction bridges the gap between general history and history of science. Following a review of the early development of the history of science, the theory of history as applied to science history is introduced, examining the basic problems which this generates, including problems of periodisation, ideological functions, and the conflict between diachronical and anachronical historiography. Finally, the book considers the critical use, and analysis, of historical sources, and the possibility of the experiemental reconstruction of history. Aimed primarily at students, the book's broad scope and integration of historical, philosophical and scientific matters will interest philosophers, sociologists and general historians, for whom there is no alternative introduction to the subject at this level.
With over 50,000 distinct species in sub-Saharan Africa alone, the African continent is endowed with an enormous wealth of plant resources. While more than 25 percent of known species have been used for several centuries in traditional African medicine for the prevention and treatment of diseases, Africa remains a minor player in the global natural
Originally published in Italian as L'Uomo Barocco (Editori Laterza), in 1991. Several chapters are published from the authors' original English-language versions, revised; one has been translated form the author's original French-language version, revised. Contributors develop a portrait of institutions, ideologies, intellectual themes, and social structures as they are reflected in characteristic social roles of the Baroque period, such as the statesman, the nun, the soldier, the artist, the witch, the scientist, and the bourgeois. Paper edition (85637-2), $18.95. Annotation copyright by Book News, Inc., Portland, OR
“One of the finest and most original writers…and one of the greatest Polish writers of [the 20th] century. [Herbert] is a figure comparable to, say, T. S. Eliot or W. H. Auden.” —Edward Hirsch, The New Yorker Polish essayist, poet, and spiritual leader of his nation’s anti-Communist movement, the late Zbigniew Herbert is a literary giant whose writings are revered throughout Europe and the world. A companion volume to the author’s Collected Poems (Ecco 2007), Collected Prose is the only English language edition of the award-winning writer’s prose works collected in a single, beautiful, accessible volume—including in their entirety his renowned Labyrinth on the Sea, Still Life with a Bridle, King of the Ants, and Barbarian in the Garden.
