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Fine-line images of roses, butterflies, tulips, caterpillars, and other specimens of plant and insect life in elegant full-page compositions. These plates are considered among the finest achievements of a great age of floral painting and the engraver's art. Reprinted from the classic, influential works of the famed artist/entomologist Merian (1647–1717). New English captions.
Assembles and interprets information relevant to growth and nutrition of normal, term infants in industrialized countries. Discusses such topics as infant feeding and evolution, trends in infant feeding since 1950, size and growth, estimated requirements and recommended dietary intakes, water and renal solute load, vitamins, minerals, micronutrients, human milk and breast feeding, infant formulas, cow milk and beikost, recommendations for feeding normal infants, etc.
This is the story of Margarida de Portu, a fourteenth-century French medieval woman accused of poisoning her husband to death. As Bednarski points out, the story is important not so much for what it tells us about Margarida but for how it illuminates a past world. Through the depositions and accusations made in court, the reader learns much about medieval women, female agency, kin networks, solidarity, sex, sickness, medicine, and law. Unlike most histories, this book does not remove the author from the analysis. Rather, it lays bare the working methods of the historian. Throughout his tale, Bednarski skillfully weaves a second narrative about how historians "do" history, highlighting the rewards and pitfalls of working with primary sources. The book opens with a chapter on microhistory as a genre and explains its strengths, weaknesses, and inherent risks. Next is a narrative of Margarida's criminal trial, followed by chapters on the civil suits and appeal and Margarida's eventual fate. The book features a rough copy of a court notary, a notorial act, and a sample of a criminal inquest record in the original Latin. A timeline of Margarida's life, list of characters, and two family trees provide useful information on key people in the story. A map of late medieval Manosque is also provided.
This Surgical Clinics issue is Part 1 of a special two part issue on nutrition and metabolism of the surgical patient, co-guest edited by Dr. Stanley Dudrick, a pioneer in total parenteral nutrition. Part 1, guest edited by Dr. Dudrick and Dr. Juan Sanchez present topics on nutrition and metabolism for the acutely ill patient. Topics will include: metabolic considerations in management of surgical patients, sepsis associated with nutrition support of surgical patients, parenteral nutrition and nutrition support of surgical patients, cachexia and refeeding Syndrome, prevention and treatment of intestinal failure associated liver disease (IFALD) in neonates and children, adjuvant nutrition management of patients with liver failure, comprehensive management of patients with enteric fistulas, nutrition management of patients with malignancies of the head and neck , nutrition support of pediatric surgical patients, management of the short bowel syndrome, what, how and how much should burn patients be fed?, nutrition support in trauma and critically ill patients, and nutrition as an adjunct to management of patients with pulmonary failure.
Proper childhood nutrition can be the bedrock of lifelong health. This AAP manual makes clear policies and procedures for the best nutrition for well children as well as those with metabolic abnormalities and serious illnesses.
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica’s kitchens still wait for provisions at the far end of the planet’s longest supply chain. Scientific research stations serve up cafeteria fare that often offers more sustenance than style. Jason C. Anthony, a veteran of eight seasons in the U.S. Antarctic Program, offers a rare workaday look at the importance of food in Antarctic history and culture. Anthony’s tour of Antarctic cuisine takes us from hoosh (a porridge of meat, fat, and melted snow, often thickened with crushed biscuit) and the scurvy-ridden expeditions of Shackleton and Scott through the twentieth century to his own preplanned three hundred meals (plus snacks) for a two-person camp in the Transantarctic Mountains. The stories in Hoosh are linked by the ingenuity, good humor, and indifference to gruel that make Anthony’s tale as entertaining as it is enlightening.
Is there a food more delightful, ubiquitous, or accessible than cheese? This book is a charming and engaging love letter to the food that Clifton Fadiman once called "milk’s leap toward immortality." Examining some cheeses we know as well as some we don’t; the processes, places, and people who make them; and the way cheeses taste us as much as we taste them, each chapter takes up a singular and exciting aspect of cheese: Why do we relish cheese? What facts does a cheese lover need to know? How did cheese lead to cheesiness? What’s the ideal way to eat cheese—in Paris, Italy, and Wisconsin? Why does cheese comfort us, even when it reeks? Finally, what foods pair well with which cheeses? Eric LeMay brings us cheese from as near as Formaggio Kitchen in Cambridge, Massachusetts, to as far as the Slow Food International Cheese Festival in Bra, Italy. In the witty, inventive, and wise company of his best girl, Chuck, he endures surly fromagers in Paris and dodges pissing goats in Vermont, a hurricane in Cambridge, and a dispiriting sense of hippie optimism in San Francisco; looks into curd and up at the cosmos; and even dons secondhand polyester to fathom America’s 1970s fondue fad. The result is a plucky and pithy tour through everything worth knowing about cheese. *** AN EXCERPT FROM THIS BOOK APPEARS IN BEST AMERICAN FOOD WRITING 2009 *** It’s a challenge to describe the flavor of an excellent French cheese. Chuck and I were in our tiny rental in the Marais, hovering over a Langres. We didn’t have the funds for Champagne, but we had managed to get tipsy on a serviceable vin de pays, which is also a pleasant way to eat a Langres. "It doesn’t play well with others," Chuck continued, the thick smack of pâte slowing her speech. "It doesn’t respect lesser cheese." "It’s like a road trip through Arizona in an old Buick," I offered. "It has a half-life inside your teeth." "It has ideas." "It gradually peels off the skin on the roof of your mouth." "It attains absolute crustiness and absolute creaminess." Anyone can read that a salt-washed Langres is "salty," then taste its saltiness, but not everyone will taste in it the brilliant and irascible character of Proust’s Palamède de Guermantes, Baron de Charlus. Yet these more personal descriptions capture the experience of a Langres. It sparks associative leaps, unforeseen flashbacks, inspired flights of poetry and desire. Its riches reveal your own. W. H. Auden once remarked that when you read a book, the book also reads you. The same holds true for cheese: it tastes you. —From Immortal Milk
From Jack the Ripper Stalks His Victims, his 1992 graduate collection, to Plato's Atlantis, the last show before his death in 2010, Lee Alexander McQueen was as celebrated for the exquisite tailoring, meticulous craftsmanship, and stunning originality of his designs as he was notorious for his theatrical—and often controversial—runway shows. McQueen found inspiration for his avant-garde collections everywhere: his Scottish ancestry, Alfred Hitchcock movies, Yoruba mythology, the destruction of the environment—even the fashion industry itself. Whatever his inspiration, however, McQueen’s concept for his runway show came first and was crucial to the development of the collection. Every show had a narrative and was staged with his characteristic dramatic flair. Highland Rape featured disheveled models smeared with “blood” staggering down the runway in town clothes. In Scanners, two robots sprayed paint on a model trapped on a spinning platform. In Widows of Culloden, a hologram of supermodel Kate Moss held center stage. Other McQueen shows staged models walking through water, drifting snowflakes, rain, and wind tunnels; pole-dancing in garish makeup at a carnival, playing living pieces in a bizarre chess game, and performing with trained dancers in a Depression-era-style marathon. Illustrated throughout with stunning photography and liberally sprinkled with quotations from McQueen and those who knew him best, Alexander McQueen: Evolution is the story of the designer’s thirty-five runway shows and the genius behind them.