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Umbanda is an urban 20th-century phenomenon, often described in the literature as Brazil¿s first ¿national¿¿or truly ¿Brazilian¿¿ religion. Early on, Umbanda was thought to bridge elitist forms of European-derived spirit mediumship and racially stigmatized Afro-Brazilian traditions. Through analysis of narratives of spirit possession and mediumship, we discover how Umbandists experience a creative dialogue between cultural norms and a cosmos that often transcends them. In Umbanda it is through the body, its senses, and its experience that the spirits become present. The fascinating life stories and narratives of a variety of practitioners are the heart of this book of the experiences that are Umbanda.
Brazilian Spiritism (espiritismo, kardecismo) is an important middle-class religious movement whose followers believe in communication with the dead via spirit mediums and in healing illnesses by means of spiritual therapies. Unlike Anglo-Saxon Spiritualists, Brazilian Spiritists count among their number a well-developed and institutionalized intellectual elite that has reinterpreted northern hemisphere parapsychology and developed its own alternative medicine and sociology of religion. As a result, the mediation between popular religion (especially Afro-Brazilian religious practices) and the orthodoxies of the universities, the state, and the medical profession. Situating Spiritist intellectual thought in what he calls a broader ideological arena, Hess examines Spiritism in the context of religion, science, political ideology, medicine, and even the social sciences. Hess challenges the legacy of French sociologist Roger Bastide, who saw in Spiritism an elitist, middle-class ideology. In the process, Spirits and Scientists provides a new approach to middle-class religious movements in Latin America.
Distilled Spirits is the "go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin. - Includes chemical methods of analysis for assessing spirit quality - Presents best practices for designing and running a sensory panel - Provides identification methods to determine aroma and flavor defects