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When the television show "Exceedingly Haunted Homes of England" hears rumors of ghosts at Tom Golden's school, he and his "invisible friends" must track down some ghosts that have turned visible in order to restore the balance between the ghost and human worlds.
When you have a ghost as your friend, like Tom Golden does, you quickly learn the benefits. Grey Arthur supplies Tom with pens in class, grabs Tom's lunch when he forgets it, and generally helps him out as any best friend would. It's just that, in this case, no one else can see Grey. But right as Tom is settling into a comfortable routine, his life is once again turned on its ear when Grey Arthur starts a school for Invisible Friends in Tom's house. Ghosts are crowding into Tom's room and setting up camp in his attic with hopes of learning the art of the newest job in the ghost world. Meanwhile, other ghosts are mysteriously disappearing, and the repercussions are felt throughout the human world, even by Tom's parents. There are sinister forces at play, and it's up to Tom and Grey to figure out what's going on.
When a downhearted ghost becomes the "invisible friend" of an eleven-year-old boy who is an outcast in his new school, the two help each other find their place in their respective worlds.
This volume represents a unique collection of chapters on the way in which color is categorized and named in a number of languages. Although color research has been a topic of focus for researchers for decades, the contributions here show that many aspects of color language and categorization are as yet unexplored, and that current theories and methodologies which investigate color language are still evolving. Some core questions addressed here include: How is color conceptualized through language? What kind of linguistic tools do languages use to describe color? Which factors tend to bias color language? What methodologies could be used to understand human color categorization and language better? How do color vocabularies evolve? How does context impact the color cognition? The chapters collected here adopt different theoretical and methodological approaches in describing new empirical research on how the concept of color is represented in a variety of different languages. Researchers in linguistics, psychology, and cognitive science present a set of new explorations and challenges in the area of color language. The book promotes several methodological and disciplinary dimensions to color studies. The color category is given an in-depth and broad-based examination, so a reader interested in color conceptualization for itself will be able to form a solid vision of the subject.
Reprint of the original, first published in 1882.
An essential field guide companion covering species pairs or groups that are difficult to identify.
As one of the world’s most popular holiday destinations, the Mediterranean is rich in wildlife, including a wealth of wonders to be found under the sea. Many visitors are attracted by snorkelling and so, for the first time, this book provides an easy-to-use identification guide specifically aimed at holiday snorkellers. Here you can discover all those eye-catching species of fish and other marine life most likely to be encountered as you explore. Tips are provided on how to enjoy snorkelling and benefit from seeing as wide a range of species as possible. Although the book concentrates on shallow-water sea life, some of the denizens of deeper water are touched upon too. Presented in an informative yet readable manner, and richly illustrated throughout, this is the ideal guide for both the casual holiday snorkeller and those with a deeper interest in nature.
The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine