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This book offers a comprehensive, holistic, and systematic description and analysis of the language, culture, and traditions of the Sierra Leone Krio people. The authors bring significant new insights into the establishment of Krio society, a better understanding of the linguistic elements in the Krio language, and greater recognition, use, and role of oral traditions in the everyday lives of the people. The authors celebrate Krio creativity as reflected in their fashion, music, and poetry. Featured here are some previously unpublished Krio poems, as well as Jamaican Patois poems that have been translated for the first time in Krio and English. These latter poems reveal the similarities in the themes, social commentary, and African continuities witnessed across the diaspora. The authors provide concrete evidence that the underlying structure of Krio is based in languages belonging to the Kwa language family. Unique in their analysis of Krio language is the demonstration of substantive linguistic contributions from at least one indigenous local language, Temne, and opens up a whole new area for future research.
Daphne Pratt presents a medley of Krio folktales, original poems, proverbs and other features of the language, as well as a teaching manual on how to read and write Sierra Leone Krio. From the last quarter of the 18th century, for about 150 years, Krio was mostly only a spoken language, and when attempts were made at writing it, there was no standardised orthography, so writers wrote it differently, each one making up his or her own method. However, since 1984, there has been a standardised Krio orthography recognised and recommended by Sierra Leone's Ministry of Education. A Krio-English dictionary compiled by Clifford N. Fyle and Eldred D. Jones was published by the Oxford University Press in 1980. The new testament of the Bible had been published in the 1980's, and the complete Bible in Krio was published in 2013. Krio has been taught in all government secondary schools since 1996 when the Lekon secondary text books in Krio were published. The Krio dictionary, the Krio text books used in schools, and the Krio Bible are all written in the standardised Krio approved by the Ministry of Education. A guide to reading and writing Krio is included in this publication for those who already understand and speak Krio fairly well, but are not confident in reading or writing the standardised Krio. It is hoped that all who wish to write Krio, will learn and strive to use the approved standardised Krio, to maintain the uniformity which prevails in written languages.
Vegetables make up a major portion of the diet of humans and are critical for good health. With the world population predicted to reach 9 billion people by 2050, they will play an increasingly important role in food availability. The purpose of this book is to facilitate accuracy in communication among individuals working in agriculture and a better understand of the extent and diversity of vegetable production and utilization worldwide. Increasing global economic interdependence and trade in agricultural products makes precise communication among individuals utilizing different languages essential. There is currently a wide range of vegetables shipped around the world as seasonal, economic and other forces are shifting markets from exclusively local toward global. The text provides up-to-date scientific names, synonyms, and common names for the commercially cultivated vegetable crops grown worldwide (404 crops), in addition to information on the plant parts utilized and their method of preparation. Common names from 370 languages are presented along with information on each of the languages. The text represents an essential reference source with the information presented in a concise and readily accessible format. It allows indentifying a crop from the common name in a diverse cross-section of languages and is therefore of use to university and government researchers, libraries worldwide, agricultural organizations, agricultural scientists, embassies, international travelers, vegetable growers, shippers, packers, produce buyers, grocery store managers, gourmet restaurants, chefs, and gardeners.
Smoke In the Kitchen is about second chance. This book, set in Freetown, Sierra Leone, tells the story about 43 year old Sara Moses who happens to find life's purpose where she least expects. The challenging situation she faces is not uncommon to Sara. Following the untimely death of her fiance and her unborn daughter, her life becomes empty and meaningless. With much persuasion from her sister, she picks herself up, dusts herself off, and begins a new life. She falls in love and marries Benjamin Moses, a government official. Still plagued by her challenging circumstances including her desire to have children, she starts the process of adopting two children. This doesn't go well due to retaliation from an unknown source. Feeling devastated Sara channels her energy by forming a reforestation society and encourages an entire nation to replant the forest. At the end, Sara provides a second chance to nature as well as to two innocent children."
One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller! Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.” Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.
Over seventy-five salad recipes, with contributions and interviews by artists & creatives like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named for her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty organized by season. Recipes include: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble Heirloom Tomatoes with Crunchy Polenta Croutons Flank Steak and Bean Sprouts with Miso-Kimchi Dressing Grilled Hearts of Palm with Mint and Triple Citrus Golden Crispy Lotus Root with Asian Pear and Yuzu Dressing Shaved Cauliflower and Candy Cane Beet Salad with Seared Arctic Char Curly Carrots with Candied Cumin And many more The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity. Praise for Salad for President “Part relational art, part self-discovery, Salad for President turns our notion of ‘salad’ on its head in a funny, beautiful, and most personal way.” ?Bon Appétit “Makes even the most unrepentant meat eater consider their leafy greens; it is a decidedly bitter, yet delicious, pill to swallow.” —John Martin, Munchies
This innovative anthology focuses on the enslavement, middle passage, American experience, and return to Africa of a single cultural group, the Yoruba. Moving beyond descriptions of generic African experiences, this anthology will allow students to trace the experiences of one cultural group throughout the cycle of the slave experience in the Americas. The 19 essays, employing a variety of disciplinary perspectives, provide a detailed study of how the Yoruba were integrated into the Atlantic world through the slave trade and slavery, the transformations of Yoruba identities and culture, and the strategies for resistance employed by the Yoruba in the New World. The contributors are Augustine H. Agwuele, Christine Ayorinde, Matt D. Childs, Gibril R. Cole, David Eltis, Toyin Falola, C. Magbaily Fyle, Rosalyn Howard, Robin Law, Babatunde Lawal, Russell Lohse, Paul E. Lovejoy, Beatriz G. Mamigonian, Robin Moore, Ann O'Hear, Luis Nicolau Parés, Michele Reid, João José Reis, Kevin Roberts, and Mariza de Carvalho Soares. Blacks in the Diaspora -- Claude A. Clegg III, editor Darlene Clark Hine, David Barry Gaspar, and John McCluskey, founding editors
No Longer Just a Side Dish Salads don’t have to be boring lettuce bowls with bottled dressings— they should be bold, balanced and bursting with flavor and satisfying texture. Bona fide Salad Whisperer Sarah Faris shows you how to master the salad, no matter what’s in season. Learn to blanch, roast, spiralize and grill everyday vegetables and grains to elevate them from sad side dishes into the most mouthwatering mains. Inside you will find recipes for upgraded Caesars, salads bursting with seasonal produce like the Grilled Ratatouille with Black Lentils and Feta and even a full suite of Greek-inspired salads such as the Greek Green Bean and Roasted Red Pepper Salad. Salads don’t always have to be over a bed of greens, either, as you’ll be convinced after making the Baby Bok Choy, Shiitake Mushroom and Edamame Salad or the Salmon, Avocado and Rice Noodle Salad. And the entire chapter on chopped salads is so restaurant-level, every spoonful will leave you wondering why you ever paid for one before. With Sarah by your side, you’re bound to become the next Salad Whisperer.