The Taste of the Orient

The Taste of the Orient PDF

Author: Miriam Ferrari

Publisher: Michael Joseph

Published: 1990

Total Pages: 167

ISBN-13: 9780863503986

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Part of a series, this book features Eastern cooking from China, Japan, Thailand, Indonesia, Burma and Vietnam. All the recipes, from appetizers to desserts, are illustrated step-by-step and are supported by information on ingredients, utensils and cooking methods.

School of Racism

School of Racism PDF

Author: Catherine Larochelle

Publisher: Univ. of Manitoba Press

Published: 2023-11-17

Total Pages: 473

ISBN-13: 1772840556

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Exposing the history of racism in Canada’s classrooms Winner of the prestigious Clio-Quebec, Lionel-Groulx, and Canadian History of Education Association awards In School of Racism, Catherine Larochelle demonstrates how Quebec’s school system has, from its inception and for decades, taught and endorsed colonial domination and racism. This English translation of the award-winning book extends its crucial lesson to readers across the country, bridging English- and French-Canadian histories to deliver a better understanding of Canada’s past and present identity. Using postcolonial, antiracist, and feminist theories and methodologies, Larochelle examines late-nineteenth and early-twentieth-century classroom materials used in Quebec’s public and private schools. Many of these textbooks, and others like them, made their way into curricula across Canada. Larochelle’s innovative analysis illuminates how textual and visual representations found in these archives constructed Indigenous, Black, Arab, and Asian peoples as “the Other” while reinforcing the collective identity of Quebec, and Canada more broadly, as white. Uncovering the origins and persistence of individual and systemic racism against people of colour, Larochelle shows how Otherness was presented to—and utilized by—young Canadians for almost a century. School of Racism names the ways in which Canada’s education system has supported and sustained ideologies of white supremacy—ideologies so deeply embedded that they still linger in school texts and programming today. The book offers new insights into how Canadian and Québécois concepts of nationalism and racism overlap, helps educators confront racism in their classrooms, and deepens urgent discussions about race and colonialism throughout Canada.

The Arabian Nights and Orientalism

The Arabian Nights and Orientalism PDF

Author: Tetsuo Nishio

Publisher: Bloomsbury Publishing

Published: 2006-03-31

Total Pages: 288

ISBN-13: 0857710508

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The Arabian Nights and Orientalism in Resonance was especially commissioned to celebrate the tercentenary of the first Western edition of The Arabian Nights. This volume marries Western and Japanese perspectives on The Arabian Nights to provide a fascinating study of how this literary phenomenon brought about a unique and rich cross-cultural fertilization. The volume is divided into three sections: the first part deals with narrative motifs and styles; the second part examines the 'Nights' from a comparative point of view and the third part unfolds the relationship between the written text and its pictorial representation. Extensively illustrated throughout, The Arabian Nights and Orientalism in Resonance will be of interest to scholars of the Middle East as well as anyone who has ever fallen under the spell of Scheherazade's stories.

Cook Your Own Veg

Cook Your Own Veg PDF

Author: Carol Klein

Publisher:

Published: 2008

Total Pages: 0

ISBN-13: 9781845334079

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No book has ever made it so easy for the gardener-cook to get the most from fresh veg, herbs, and leaves. Britain's favourite gardener, Carol Klein, considers every stage in the process - from harvesting through storing to cooking. In the first chapter, on gardening, she demonstrates how and when to harvest each plant to get the best flavour while encouraging growth for next year (for instance, use a small fork when unearthing your roots and you'll protect the worms who will give you great soil for next year; leave onions on the soil to dry out before transporting them into the house for storage). This is followed by four seasonal chapters, each covering approx 10 veg, leaves, and herbs. For each food she details all the parts of the plant you can eat, how to cook the food when its young, how to cook older specimens, and how to store it (usually on the plant or in the soil), enabling you to enjoy all sorts of ingredients you could never find in a shop. Plus there are over 80 fresh and easy recipes, enabling you to make the most of your seasonal produce.