Traductor Nathan Dole
Editorial: Good Press
'Yasnaya Polyana School' is a publication written by Leo Tolstoy about the school for peasant children that he opened at his home. He delineates the curriculum, the schedule, and the number of classes held, while also including anecdotes such as a fight between two of the pupils and a thieving student.
A guide to starting and sustaining creativity-based businesses—from culinary to crafting to film to fashion and beyond. Many “creative types” don’t think they’re cut out for business—but Doug Richard, founder of School for Creative Startups, believes entrepreneurs are made, not born. In this user-friendly guide he shows how artists, chefs, designers, musicians, and others can turn their hobbies and passions into sustainable lifestyle businesses. Based on a unique ten-question formula, the book provides comprehensive start-up business advice in jargon-free style, brought to life with real-life case studies from a range of creative start-ups—and online resources that help you to develop your own business goals and plans. “This book helps debunk the myth that creative people and business don’t mix.” —James Boardwell, cofounder, FolksyVer libro
A late bloomer’s coming-of-age memoir asks how does one accept and free themselves from visible and invisible disabilities and still retain their sense of connection and humor? Nothing Special is a disarmingly candid tale of two sisters growing up in the 1970s in rural Connecticut. Older sister Chris, who has Down syndrome, is an extrovert, while the author, her younger, typically developing sister shoulders the burdens and grief of her parents. In Nothing Special Bilyak offers vignettes that range from heartrending to laugh-out-loud funny as well as a real-world picture of fighting for her own life, finding a place in her family, and strengthening the relationship with her sister. "Bilyak's Nothing Special is, despite its witty title, something special. [S]he takes us on a wild ride with her charismatic sister, the unflappable, self-avowed and completely uncowed Dr. Irma King, who just happens to have Down syndrome." —Dorion Sagan"With charming specificity and hilarity, Bilyak writes frankly about her own identity, and that of her sister's. Through honest self-reflection and observation, Bilyak hits home something that we so badly need to hear right now: that people with disabilities are not a monolith, and that there is no perfect way to love or be loved by them." ―Bekah Brunstetter"Dianne Bilyak's Nothing Special is wonderfully fulfilling and accessible―you feel like you're reading this incredibly honest diary about the complexities of family that's so relatable!" ―Brian Donovan“Nothing Special is a revaluation of cultural perceptions of Down syndrome and a realistic portrayal of gritty humor in the face of adversity. Bilyak’s honesty is breathtaking, with anecdotes ranging from poignant to laugh-out-loud funny." ―Richard BlancoVer libro
An updated travel guide, written by locals, thought out to be an important tool to plan a trip to Patagonia. Includes different ideas, combinations and itineraries according to the traveler's available time and budget as well as thorough useful information in addition to more than 90 inspiring photos and more than 40 incredible 360 pictures that take you to each place before actually going there. A "must" to start an unforgettable trip with an unforgettable planning experience.Ver libro
A world-renowned chocolate maker takes you on a grand tour of chocolate—from its processing, history, and trade to how it's made, bean to bar. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it. For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers thecultural history of chocolate, as well as the birth of the chocolate bar. The cofounder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. A leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy. The Art and Craft of Chocolate "invites readers to take a deeper and more ‚Äòcuisine-focused' look at a ubiquitous product in the hopes they fall in love with it, too" (Edible Brooklyn).Ver libro
A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences. During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America. “Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio “An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and SocietyVer libro
This entertaining compendium of bite-sized articles reveals the stranger-than-sci-fi world of strange science. From the oddest theories to the most astounding discoveries to the biggest blunders, Strange Science has all the facts your professors didn't teach you in science class. It's packed with earth-shattering eurekas, outlandish inventions, silly “scientific” studies, and the stories behind the weirdos who made it all happen. Put on your lab coat and get ready to discover . . . One dentist's quest to clone John LennonHow to hypnotize a chickenReal-life time travelers (or so they claim)The seven-year-long study that found earthquakes are not caused by catfish waving their tails . . . and other breakthrough findings Plus you’ll discover unbelievable inventions; the freakiest franken-foods scientists have created; some of Hollywood’s worst on-screen science blunders; and more! This amazing volume from the Bathroom Readers’ Institute contains the strangest short science articles from dozens of Bathroom Readers, along with fifty all-new pages.</Ver libro
