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I have Autism and Tourettes. When I was in the 2nd grade I contracted Scarlet Fever which attacked my brain causing me to lose all my ability to read and even do math. I had to re-learn. It has been a long journey, but during that time my mom encouraged me to research things that were interesting. That is how I spend my days. I started writing The Killers Taste as I have always liked thriller stories. It all began with silent films like Phantom of the Opera and even White Zombie. I am now working on a 3 part series Cosmic Thriller. Synopsis: Tom Williams is a Detective in Los Vegas. He is the single father of, Jenny, a young college student who one night makes the mistake of going to the desert with her friends, only to become kidnapped and the victim of a known serial killer. There is always a strange twist in a story which will make your mouth drop open. Please know this is a horror book so it is graphic. No shocking language.
“A fascinating tale of poisons and poisonous deeds which both educates and entertains.” --Kathy Reichs A brilliant blend of science and crime, A TASTE FOR POISON reveals how eleven notorious poisons affect the body--through the murders in which they were used. As any reader of murder mysteries can tell you, poison is one of the most enduring—and popular—weapons of choice for a scheming murderer. It can be slipped into a drink, smeared onto the tip of an arrow or the handle of a door, even filtered through the air we breathe. But how exactly do these poisons work to break our bodies down, and what can we learn from the damage they inflict? In a fascinating blend of popular science, medical history, and true crime, Dr. Neil Bradbury explores this most morbidly captivating method of murder from a cellular level. Alongside real-life accounts of murderers and their crimes—some notorious, some forgotten, some still unsolved—are the equally compelling stories of the poisons involved: eleven molecules of death that work their way through the human body and, paradoxically, illuminate the way in which our bodies function. Drawn from historical records and current news headlines, A Taste for Poison weaves together the tales of spurned lovers, shady scientists, medical professionals and political assassins to show how the precise systems of the body can be impaired to lethal effect through the use of poison. From the deadly origins of the gin & tonic cocktail to the arsenic-laced wallpaper in Napoleon’s bedroom, A Taste for Poison leads readers on a riveting tour of the intricate, complex systems that keep us alive—or don’t.
Another delightful installment in the internationally acclaimed series featuring Chief of Police Bruno: When a British tourist fails to turn up for a luxurious cooking vacation in the idyllic village in the south of France that Bruno Courrèges calls home, the chief of police is quickly on the case. Monika Felder is nowhere to be found, and her husband, a retired British general, is unreachable. Not long after Bruno discovers that Monika was traveling with a mysterious Irishman with a background in intelligence, the two turn up dead. Was she running away? How much does her husband really know? Meanwhile, the star of the girls’ rugby team is pregnant, jeopardizing her chances of being named to the French national squad. Bruno’s search for the truth in both cases leads him in some unexpected directions—but as ever, he and his friends find time along the way to savor the culinary delights of the region.
PHILADELPHIA, the 1840s: a corrupt banker disowns his dissolute son, who then reappears as a hardened smuggler in the contraband slave trade. Another son, hidden from his father since birth and condemned as a former felon, falls in with a ferocious street gang led by his elder brother and his revenge-hungry comrade from Cuba. His adopted sister, a beautiful actress, is kidnapped, and her remorseful black captor becomes her savior as his tavern is engulfed in flames. Vendetta, gang violence, racial tensions, and international intrigue collide in an explosive novella based on the events leading up to an infamous 1849 Philadelphia race riot. The Killers takes the reader on a fast-paced journey from the hallowed halls of academia at Yale College to the dismal solitary cells of Eastern State Penitentiary and through southwest Philadelphia's community of free African Americans. Though the book's violence was ignited by the particulars of Philadelphia life and politics, the flames were fanned by nationwide anxieties about race, labor, immigration, and sexuality that emerged in the young republic. Penned by fiery novelist, labor activist, and reformer George Lippard (1822-1854) and first serialized in 1849, The Killers was the work of a wildly popular writer who outsold Edgar Allan Poe and Nathaniel Hawthorne in his lifetime. Long out of print, the novella now appears in an edition supplemented with a brief biography of the author, an untangling of the book's complex textual history, and excerpts from related contemporaneous publications. Editors Matt Cohen and Edlie L. Wong set the scene of an antebellum Philadelphia rife with racial and class divisions, implicated in the international slave trade, and immersed in Cuban annexation schemes to frame this compact and compelling tale. Serving up in a short form the same heady mix of sensational narrative, local color, and impassioned politics found in Lippard's sprawling The Quaker City, or The Monks of Monks Hall, The Killers is here brought back to lurid life.
Reporting from kitchens, supermarkets, farms, restaurants, huge food corporations, and science labs, Pulitzer Prize-winning journalist John McQuaid tells the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. Tasty explains the scientific research taking place on multiple fronts: how genes shape our tastes; how hidden taste perceptions weave their way into every organ and system in the body; how the mind assembles flavors from the five senses and signals from the body's metabolic systems ; the quest to understand why sweetness tastes good, and its dangerous addictive properties; why something disgusts one person and delights another; and what today's obsessions with extreme tastes tell us about the brain.--COVER.
Cannibalism is perhaps the most repugnant of all crimes against human beings. It has long been a taboo subject, with even the tabloid press shying away from publishing precise details of cannibal crimes. When Albert Fish kidnapped, killed, and consumed ten-year-old Grace Budd in New York in 1928, he went to great pains to assure her parents, in a letter he wrote six years later that brought about his arrest, that he had not sexually assaulted her. But at the time, the court portrayed Fish as a sexually motivated criminal rather than as a cannibal. Yet, sexual depravity and cannibalism are far from being mutually exclusive. Andrei Chikatilo, the Butcher of Rostov, is proof of that, having eaten parts of the sexual organs of some of his fifty-six victims. Tsutomu Miyazaki, the Japanese Dracula, murdered little girls, molested their corpses, and drank their blood. These and many other cases, including those of Jeffrey Dahmer, Edmund Kemper, Joachim Kroll (the Duisburg Man Eater), and Daniel Rakowitz—who murdered his roommate and made soup from her brains—are studied in chilling detail.
The 'serial killer' has become increasingly prevalent in popular culture since the term was coined by Robert Ressler at the FBI in the mid-1970s. Murders and Acqusitions explores the social and political implications of this cultural figure. The collection argues that the often blood-chilling representations of the serial killer and serial killing offered in TV series, films, novels and fan productions function to address contemporary concerns and preoccupations. Focusing on well-known popular culture texts, such as The Wire, Kiss the Girls, Monster, the Saw series, American Psycho, The Strangers, CSI and Dexter, this electic anthology engages with a broad spectrum of cultural theory and performs critical textual analysis to examine the sophisticated ways the serial killer is deployed to mediate and/or work through cultural anxieties and fears.
The Killers in Gilbourne County features Mitchell Granger, a man with a passion for growing his general contracting business and hunting whitetail deer in north central Oklahoma. The outset of the new hunting season brings anticipation of stirring adventures, success afield, and comradeship with his hunting partner, Craig Huntsman. However, stumbling over a dead body in the woods puts an eerie and perilous spin on ordeals yet to come. Granger s newfound romance and the near death of his hunting partner spur the protagonist to uncover the truth and put things right. As the details unfold, protecting the lives of the people he loves, and exposing countywide corruption, proves more dangerous than the beast in the woods trying to kill him.
"Sweet and Sour" examines the history of Chinese family restaurants in the U. S. and Canada. Why did many Chinese immigrants enter this business around the end of the 19th century? What conditions made it possible for Chinese to open and succeed in operating restaurants after they emigrated to North America? How did Chinese restaurants manage to attract non-Chinese customers, given that they had little or no acquaintance with the Chinese style of food preparation and many had vicious hostility toward Chinese immigrants? The goal of "Sweet and Sour" is to understand how the small Chinese family restaurants functioned. Narratives provided by 10 Chinese who grew up in their family restaurants in all parts of the North America provide valuable insights on the role that this ethnic business had on their lives. Is there any future for this type of immigrant enterprise in the modern world of franchised and corporate owned eateries or will it soon, like the Chinese laundry, be a relic of history? Excerpts from Reviews I greatly admired and enjoyed "Sweet and Sour: Life in Chinese Family Restaurants" It does an excellent job of going over the historical background on early U. S. Chinese restaurants, unearthing lots of material new to me. And the interviews of Chinese restaurateurs opened up a whole new side to the story, of what it was like to work and live in these restaurants. Andrew Cole, "Chop Suey: A Cultural History of Chinese Food in the United States" "Sweet and Sour: Life in Chinese Family Restaurants" tackles the long-neglected topic of Chinese food with a focus on Chinese restaurants. This well-researched, thoughtfully conceptualized monograph brings academic rigor and adds historical depth, as well as the perspectives of an insightful scholar and a second-generation Chinese American, to our understanding of the development of Chinese food in the realm of public consumption in the United States and Canada. It promises to elevate that understanding to a higher level... Through this book, I hope, consumers at the ubiquitous Chinese restaurants can also gain a deeper appreciation of historical forces and human experiences that have shaped the food they now enjoy. Yong Chen, Professor of History, University of California, Irvine. "San Francisco Chinese 1850-1943: A Trans-Pacific Community." "Sweet and Sour" covers many important aspects of the Chinese restaurant business and it is a great contribution to the study of Chinese food in America. This area really deserves more attention than it has had. Haiming Liu, Prof.Ethnic & Women's Studies, Calif. State Polytechnic Univ. Pomona. I am reading your delightful book, Sweet and Sour. I especially like the "Insider Perspectives" section. Those first-hand experiences can generate a lot of potentially testable hypotheses about how the Chinese were able to provision their remote restaurants with exotic ingredients while other ethnic groups could not. Susan B. Carter, Univ. of California, Riverside Reader Comments You've made some amazing observations, wrote them down with sincerity, and I wholeheartedly support you on it. You've brought back some fond memories and I'm sure it will touch other folks like myself that have gone through it. Dave Chow When reading Sweet and Sour, I was struck by how it is both a work of scholarship and a documentation of the experience of Chinese restaurant workers. It serves to teach us about their experiences on multiple levels. Heather Lee Brings back childhood memories as most of the people interviewed are from Toisan like my family. We could always go into a new town, drop in at a Chinese restaurant and be welcomed. Dad would run out and say, "they're cousins! Rosemary Eng
Anson tries his best. It’s difficult to blend in and have a normal life. He never thought that domesticity would be a future possible for him, but then he fell in love with Alice. A man like him, a psychopath incapable of remorse with lasting violent tendencies and a manipulator standing below the line of immorality. He stopped being the man he once was for her, and he has not regretted it for one moment, but life has a twisted sense of humor. Karma comes as a form of punishment for him. Anson, however, is not a man that will pathetically stand to the side when his beloved Alice is targeted. She is his Alice, and he’s willing to become the Mad Hatter once more.