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What distinguishes Marzari's work is his ability to explain complicated matters in clear and even entertaining language. Linguists often cut a poor figure here, given their propensity to gallop non-stop through the brushwood of grammar. Not so Marzari. He illustrates the potentials and limits of a language that over 300 million Muslims in the Middle East call their mother tongue, aside from the many others elsewhere in Africa as well as in Asia, who recite Arabic as the language of the Qur'an.
The Arab-Israeli struggle is not only a struggle over land, but a struggle over language representations. Arab reporters as well as politicians believe that their political discourses about the Middle East conflict are objective, accurate, and credible. Arab News and Conflict critically examines the role of language in the representations of events and ideologies found in news media. Drawing on socio-political-linguistic approaches combined with real-case studies, the author offers a unique discourse analysis model for analysing politically sensitive language in the media. The focus in this study is on the Arab media discourse in times of conflict with Israel and the US, spanning the years 2001 to 2009. Using rich examples from outspoken Arab media outlets, the study explores ideological and language facts about the Arab-Israeli conflict. This book is compelling reading for students and researchers of media and cultural studies, discourse analysis and sociolinguistics, and translation. It is of equal interest to political analysts, political speakers, journalists, and news editors who need to understand more about the ideological function of the language they use or the political-journalistic-linguistic nexus of power.
In the course of his career, Professor Richard M. Frank of the Catholic University of America produced a hugely significant corpus of works on the intellectual activity in Classical Islam known as Kalam, which he argued should be rendered as 'speculative theology'. He also wrote on the Qur'an, on the Arabic and Syriac philosophical tradition, and argued vigorously for a new reading of the famous religious scholar and theologian al-Ghazali (d. 1111) as a devotee of the cosmology of Ibn Sina (d. 1037). In this volume, fourteen scholars, many of them contemporaries of Professor Frank, engage with his legacy with important and seminal works which take some of his ideas as their points of departure. The book is divided into six sections: the Qur'an, Paths to al-Ash'ari, Al-Ash'ari and the Kalam, Christian Falsafa, Avicenna and Beyond, and Al-Ghazali on Causality. There are major articles on Qur'anic emendations and Arabia and Late Antiquity, on the Arabic Plotinian Tradition, on Syriac Philosophical Vocabulary, and an important reading of the Greek-Arabic translation movement in terms of the practical and exact sciences. There are seminal studies of atomism, with valuable translations of complex theological passages previously untranslated, of the Christian philosophy of Yahya ibn 'Adi, of a late Mu'tazili argument for the existence of God and a hitherto unedited section on optics by Ibn Mattawayh. These are complemented by important, close readings of Avicenna's epistemology and his Metaphysics together with a major, new survey of the Avicennan tradition in the madrasas of the Islamic East. The volume ends with two discussions of the perennial question of al-Ghazali's theory of causality. In addition, the volume contains an autobiographical piece by Professor Frank and a complete bibliography of his published works.
Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.
Volume 1 of 4. Encompassing the whole milieu of early Islamic civilization, this major work of Western orientalism explores the meaning of the life and teaching of the tenth-century mystic and martyr, al-Hallaj. With profound spiritual insight and transcultural sympathy, Massignon, an Islamicist and scholar of religion, penetrates Islamic mysticism in a way that was previously unknown. Massignon traveled throughout the Middle East and western India to gather and authenticate al-Hallaj's surviving writings and the recorded facts. After assembling the extant verses and prose works of al-Hallaj and the accounts of his life and death, Massignon published La Passion d'al-Hallaj in 1922. At his death in 1962, he left behind a greatly expanded version, published as the second French edition (1975). It is edited and translated here from the French and the Arabic sources by Massignon's friend and pupil, Herbert Mason. Volume 1 gives an account of al-Hallaj's life and describes the wo rld in which he lives; volume 2 traces his influence in Islam over the centuries; volume 3 studies Hallajian thought; volume 4 contains a full biography and index. Each volume contains Massignon's copious notes and new translations of original Islamic documents. Herbert Mason is University Professor of Religion and Islamic History at Boston University. He is also apoet and novelist; his version of the Gigamesh epic was a nominee for the National Book Award in 1971. Bollingen Sreis XCVIII. Originally published in 1986. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
A survey of an entire tradition of historical thought and writing across a span of eight hundred years.