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Significant scholarship exists on anthropological fieldwork and methodologies. Some anthropologists have also published memoirs of their research experiences. Renowned anthropologist Jeffrey Cohen’s Eating Soup without a Spoon is a first-of-its-kind hybrid of the two, expertly melding story with methodology to create a compelling narrative of fieldwork that is deeply grounded in anthropological theory. Cohen’s first foray into fieldwork was in 1992, when he lived in Santa Anna del Valle in rural Oaxaca, Mexico. While recounting his experiences studying how rural folks adapted to far-reaching economic changes, Cohen is candid about the mistakes he made and the struggles in the village. From the pressures of gaining the trust of a population to the fear of making errors in data collection, Cohen explores the intellectual processes behind ethnographic research. He offers tips for collecting data, avoiding pitfalls, and embracing the chaos and shocks that come with working in an unfamiliar environment. Cohen’s own photographs enrich his vivid portrayals of daily life. In this groundbreaking work, Cohen discusses the adventure, wonder, community, and friendships he encountered during his first year of work, but, first and foremost, he writes in service to the field as a place to do research: to test ideas, develop theories, and model how humans cope and react to the world.
Armies are invariably accused of preparing to fight the last war. Nagl examines how armies learn during the course of conflicts for which they are initially unprepared in organization, training, and mindset. He compares the development of counterinsurgency doctrine and practice in the Malayan Emergency from 1948-1960 with that developed in the Vietnam Conflict from 1950-1975, through use of archival sources and interviews with participants in both conflicts. In examining these two events, he argues that organizational culture is the key variable in determining the success or failure of attempts to adapt to changing circumstances. Differences in organizational culture is the primary reason why the British Army learned to conduct counterinsurgency in Malaya while the American Army failed to learn in Vietnam. The American Army resisted any true attempt to learn how to fight an insurgency during the course of the Vietnam Conflict, preferring to treat the war as a conventional conflict in the tradition of the Korean War or World War II. The British Army, because of its traditional role as a colonial police force and the organizational characteristics that its history and the national culture created, was better able to quickly learn and apply the lessons of counterinsurgency during the course of the Malayan Emergency. This is the first study to apply organizational learning theory to cases in which armies were engaged in actual combat.
Don't eat your soup with a fork... Or a shovel... Or a rake. Use a spoon for goodness sake! Don't drink your milk from a carton... Or a bucket... Or a thimble. Use a glass; it's so simple! Don't eat your salad with a spoon... Or a broom... Or a feather duster. Use a fork. It's a must here! Of all the ways to eat, there is certainly a correct one. Eating food correctly is very smart, Particularly when it's eaten with a grateful heart!
After a devastating brain cancer diagnosis, Caroline Wright told some new friends she was craving homemade soup, then found soup on her doorstep every day for months. She survived with a deep gratitude for soup and her community. In thanks and in their honor, she decided to start a weekly soup club delivering her own original healthful soup recipes to her friend’s porches. Caroline’s creative spirit and enthusiasm spread, along with the word of her club, and she soon was building a large community of soup enthusiasts inspired by her story. Soup Club is unlike any other soup book. Caroline’s collection of recipes along with artwork, photography, and haiku from her members, tell a moving story of community, love, and health at its center. This unique cookbook proves that soup can be more than a filling meal, but also a mood and a feeling. Every soup can be made on the stove top and Instant Pot. The recipes are all vegan and gluten-free and include: Catalan Chickpea Stew with Spinach Jamaican Pumpkin and Red Pea Soup Split Pea Soup with Roasted Kale West African Vegetable Stew
Retells the classic tale about a traveller, a ghost, who tricks a town's witches, ghouls, and zombies into helping him make soup.
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Discusses the history of spoon carving and provides tips for the craft, outlining the tools that are needed and providing instructions for making such items as a basic spoon and a turned spoon.
適用對象：國中小學生~成人，英語基礎初學者 ABC互動英語雜誌專為初學者所編訂，是打好英語基礎的最佳選擇，內容活潑、實用、有趣，以圖解式情境教學，讓學英語像學母語一樣輕鬆自然，終結您英語學習的痛苦！ ►購買完整紙本書請上：https://goo.gl/KB3Ia0 ABC Interactive English No. 205 July, 2019 Contents 每日一句 How Do You Take Your Food? 餐飲英語好用句 英語愛說笑 Making Copies 白紙影印法 A Normal Person 所謂的正常人 世界好望角 Don’t Be Too Positive About Being Positive 失控的正面思考 活用ABC At a Dessert Shop 選購甜點實用英語 品格英語 White Lies Are Both Kind and Cruel 白色謊言的好與壞 畫中有話 Beach Time Is Fun Time 海灘戲水樂無窮 本月焦點 Taoyuan Airport MRT 桃園機場捷運 The Taoyuan MRT:From Train to Plane in Minutes 搭機捷，快速又方便 安妮信箱 Saying No 拒絕的藝術 文法補給站 Playing with Fireworks 一起放煙火 流行最前線 What the Future Will Bring 未來科技狂想曲 短篇故事集 Bruce and the Spider 布魯斯與蜘蛛 玩味生活 Moving Through the Water with Stand-Up Paddleboarding 立槳衝浪帶你輕鬆乘風破浪 小地方大玩意 Yingge Ceramics Museum: A Museum for More than Just Pots 鶯歌陶瓷博物館：體驗陶藝之美 建康停看聽 Changing Your Genes 遺傳基因，不是你想的那樣 ABC長知識 Insects Gone in a Century 昆蟲將在本世紀滅亡？ 聽說圖寫 跳蚤市場 本月之星 邵雨薇 At a Dessert Shop 選購甜點實用英語 Part A: Looking for a Dessert Amy enters a dessert shop. 愛咪走進一間甜點店。 (Clerk = C ; Amy = A) C: Hi. Can I help you? A: I’m having a party later this week. I need to buy a dessert for it. C: Well, we have roll cakes, cakes, pies, cookies, and many others. A: Do you have anything with chocolate? C: Lots of our desserts have chocolate. We use milk chocolate, dark chocolate, and chocolate cream. A: Which chocolate dessert is the most popular? C: Everyone loves our chocolate roll cake. We use the finest dark cocoa beans from Brazil. A: I’ll take one of those, then. Part A：選購 店員： 嗨，請問需要什麼服務？ 愛咪： 這個星期稍晚我要舉辦一場派對，我得買個派對上要吃的甜點。 店員： 嗯，我們有瑞士捲、蛋糕、派餅、餅乾和許多其他的甜點。 愛咪： 有沒有什麼東西是有巧克力的？ 店員： 我們很多甜點都有巧克力，我們有用到牛奶巧克力、黑巧克力和巧克力 奶油。 愛咪： 哪一種巧克力甜點最受歡迎？ 店員： 大家都愛吃我們的巧克力瑞士捲，我們使用的是上等巴西黑可可豆。 愛咪： 那我要買一條。 Part B: Sampling Desserts The clerk offers some samples to Amy. 店員給愛咪一些試吃品。 (Clerk = C ; Amy = A) C: Would you like to try some samples? A: (Amy tries a sample of the original roll cake.) This is really good! The cake is so soft. I love the fresh cream flavor. C: You’ll love this pie, too. It has lots of creamed egg white on top. A: OK. I’ll have a bite. (Amy takes a bite.) Wow, you’re right. This is yummy, and I like the lemon cream filling. C: How about some German pudding? We only bake a certain amount each day. A: Oh! It has a great milky taste. Each bite is light and creamy. Part B：試吃 店員： 妳要試吃一些嗎？ 愛咪： （愛咪試吃原味的瑞士捲。）這真是好吃！蛋糕軟綿綿的，我喜歡這種 鮮奶油口味。 店員： 妳也會喜歡這種派餅，上面有很多蛋白霜。 愛咪： 好，我吃一口。（愛咪吃了一口。）哇，妳說得沒錯，這真是好吃，我 喜歡這個檸檬奶油餡。 店員： 要不要試試看德國布丁？我們每天只有限量供應。 愛咪： 喔！它有一種很棒的牛奶口味，每一口都很清爽滑順。 Part C: Asking for Delivery Amy asks about shipping the dessert. 愛咪詢問運送甜點的事。 (Amy = A ; Clerk = C) A: This is a surprise for my mom’s birthday. Can I get it delivered? C: Sure! (The clerk takes out a form.) Just fill in her address on this form here. A: No problem. (Amy writes down the address.) Here you go. C: Thanks. What day do you need it delivered? A: The party is on the first of next month. I need it by 11:00 a.m. How much does the delivery service cost? C: It’ll be NT$160. Part C：運送 愛咪： 這是要給我媽媽的生日驚喜，可以幫我送貨嗎？ 店員： 當然可以！（店員拿出送貨單。）在這張單子上填寫她的住址就好。 愛咪： 沒問題。（愛咪寫下住址。）給妳。 店員： 謝謝。需要哪一天到貨？ 愛咪： 派對是下個月一號，我需要它在早上十一點前送到。運費是多少？ 店員： 是一百六十元。
In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.
Josh tries to avoid eating the "mud soup" prepared by Rosa's abuela (grandmother). Includes a recipe for black bean soup.