Author: John Brooks (town missionary.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 28

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Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1082

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 498

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Report and speeches at the [third] annual meeting of the Church Pastoral-aid Society, May 8, 1838.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 994

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Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1444

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Author: George Gissing
Publisher:
ISBN:
Category : Authors
Languages : en
Pages : 356

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Author: Stanley Cohen
Publisher: Taylor & Francis US
ISBN: 9780415610162
Category : Social Science
Languages : en
Pages : 282

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Book Description
'Richly documented and convincingly presented' -- New Society Mods and Rockers, skinheads, video nasties, designer drugs, bogus asylum seeks and hoodies. Every era has its own moral panics. It was Stanley Cohen's classic account, first published in the early 1970s and regularly revised, that brought the term 'moral panic' into widespread discussion. It is an outstanding investigation of the way in which the media and often those in a position of political power define a condition, or group, as a threat to societal values and interests. Fanned by screaming media headlines, Cohen brilliantly demonstrates how this leads to such groups being marginalised and vilified in the popular imagination, inhibiting rational debate about solutions to the social problems such groups represent. Furthermore, he argues that moral panics go even further by identifying the very fault lines of power in society. Full of sharp insight and analysis, Folk Devils and Moral Panics is essential reading for anyone wanting to understand this powerful and enduring phenomenon. Professor Stanley Cohen is Emeritus Professor of Sociology at the London School of Economics. He received the Sellin-Glueck Award of the American Society of Criminology (1985) and is on the Board of the International Council on Human Rights. He is a member of the British Academy.

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 1416556370
Category : Cooking
Languages : en
Pages : 898

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Book Description
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Author: Herbert Spencer
Publisher:
ISBN:
Category : Philosophers
Languages : en
Pages : 602

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Author: Fergus Hume
Publisher:
ISBN:
Category : Artists
Languages : en
Pages : 404

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