Pijat Mbah Maryono Full
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Living with a Dead Language
“A delightful mix of grammar and growth, words and wonder.” – The Washington Post An entertaining exploration of the richness and relevance of the Latin language and literature, and an inspiring account of finding renewed purpose through learning something new and challenging After thirty-five years as a book editor in New York City, Ann Patty stopped working and moved to the country. Bored, aimless, and lost in the woods, she hoped to challenge her restless, word-loving brain by beginning a serious study of Latin at local colleges. As she begins to make sense of Latin grammar and syntax, her studies open unexpected windows into her own life. The louche poetry of Catullus calls up her early days in 1970s New York, Lucretius elucidates her intractable drivenness and her attraction to Buddhism, while Ovid’s verse conjures a delightful dimension to the flora and fauna that surround her. Women in Roman history, and an ancient tomb inscription give her new understanding and empathy for her tragic, long deceased mother. Finally, Virgil reconciles her to her new life—no longer an urban exile, but a rustic scholar, writer and teacher. Along the way, she meets an impassioned cast of characters: professors, students and classicists outside of academia who keep Latin very much alive. Written with humor, heart, and an infectious enthusiasm for words, Patty’s book is an object lesson in how learning and literature can transform the past and lead to an unexpected future.
I'm Just Here for More Food
Dig into the science, history, and trivia of baking in this follow-up to the James Beard Award–winning I’m Just Here for the Food. Includes recipes! Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists. Recipes include: Piña Colada Waffles Chicken and Dumplings Free-Form Apple Pie Chocolate Pound Cake Pizza Dough Halloween Mousse Everyday Bread And more! “I’m Just Here for More Food takes one of the most knotty areas of cooking and makes it delightfully straightforward. For anyone who’s interested in baking, even an expert, this book offers an enormous amount of useful and fascinating information.” —The Austin Chronicle “An instruction manual for people who want to be better bakers . . . Anyone who has a yen to learn the science and methodology behind good food will find this a fascinating read.” —Publishers Weekly
Cardamom
Cardamom otherwise known as Malabar cardamom, true cardamom or small cardamom second only to pepper in its importance during the Renaissance period, is often qualified as the Queen of Spices because of its very pleasant aroma and taste. The Western Ghat forest of the Malabar coast, India, is the center of origin and diversity for cardamom and it might have been nature's design that the King and Queen of spices (black pepper and cardamom) originated in the same forest. This volume contains sixteen chapters, fourteen on cardamom and one each on large cardamom and false cardamoms. All aspects of the cardamom crop have been covered in this volume, and each chapter is written by experts in their respective fields. This volume is visualized as both a textbook and reference work for scientists and students of horticulture, plantation crops, botany and related fields, and will go on to serve as the main reference volume on cardamom for many years to come.