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Partiality and Underspecification in Information, Languages, and Knowledge

In recent years, there has been a proliferation of technological developments that incorporate processing of human language. Hardware and software can be specialized for designated subject areas, and computational devices are designed for a widening variety of applications. At the same time, new areas and applications are emerging by demanding intelligent technology enhanced by the processing of human language. These new applications often perform tasks which handle information, and they have a capacity to reason, using both formal and human language. Many sub-areas of Artificial Intelligence demand integration of Natural Language Processing, at least to some degree. Furthermore, technologies require coverage of known as well as unknown agents, and tasks with potential variations. All of this takes place in environments with unknown factors. The book covers theoretical work, advanced applications, approaches, and techniques for computational models of information, reasoning systems, and presentation in language. The book promotes work on intelligent natural language processing and related models of information, thought, reasoning, and other cognitive processes. The topics covered by the chapters prompt further research and developments of advanced systems in the areas of logic, computability, computational linguistics, cognitive science, neuroscience of language, robotics, and artificial intelligence, among others.

Without Saying a Word: Master the Science of Body Language and Maximize Your Success

One wrong move can undercut your message. Believe it or not, our bodies speak louder than our words. Postures, gestures, and expressions convey reams of information—and often not what you’d expect. A smile, for example, is usually considered welcoming. But crook one corner of your mouth higher and you project superiority, subconsciously chasing other people away. Without Saying a Word explains how even the subtlest motions have meaning. Distilling decades of research, the book deciphers these unspoken signals: from facial expressions and fleeting micro expressions to positive and negative body language. Discover which postures and gestures indicate confidence and build rapport—and which reveal disinterest, arrogance, or even aggression. Learn to end off-putting habits, accentuate good ones, and become an authentic and effective communicator. Exhibiting body language that is open, honest, and self-assured increases your social influence and enhances your skill as a negotiator . . . while the ability to read the emotions and intentions of others is equally indispensable. Whether you’re making a presentation, pitching a project, or closing a deal, the right body language can be your best ally.

Languages of Love and Hate: Conflict, Communication, and Identity in the Medieval Mediterranean (INTERNATIONAL MEDIEVAL RESEARCH)

'There is no world of thought that is not a world of language and one sees of the world only what is provided for by language' (Walter Benjamin, 1936). In the medieval Mediterranean, cultural groups were frequently labelled, fixed, and identified by language, and these linguistic groupings were consistently in states of conflict and/or exchange. This collection takes one of the many available approaches to the various types of cultural clash and exchange, and examines some of the ways in which language was used to express difference, to mark out 'our' culture from 'theirs', and to further label those cultures - often as alien and inferior, but occasionally as different and worthy of respect. This theme unites papers coming from a range of perspectives and engaging with a whole series of cultural interchanges and conflicts. It brings together work on a wide range of peoples - Latins, Byzantines, Muslims, and Jews - commenting on and writing about each other, as well as a wide variety of different genres, from theology to farce. This volume seeks to offer a broad and wide-ranging approach to understanding the world at the time of the crusades through the words of participants and observers.

Revitalizing Minority Voices: Language Issues in the New Millennium (The World Council of Comparative Education Societies)

Whose voices are taken into account in language policy and planning and whose have been ignored or more actively silenced? This is the central question addressed in this book. What are the political and social factors that have helped to create these historical exclusions, in terms of endangerment and loss of traditional languages? What are the global influences on the local landscape of languages and linguistic rights? What are the implications for cultural heritage and identity? In analyzing these questions and reporting on research in an array of countries, the chapter authors also suggest ways forward toward designing more inclusive policies and practices in educational contexts, whether in the context of obligatory schooling or in less formal educational contexts. UNESCO estimates that at least 43% of the estimated 6000 languages spoken in the world are endangered. Such statistics remind us that the linguistic diversity that characterizes the human condition is a fragile thing, and that certain languages need to be cultivated if they are to survive into the 21st century and beyond. The chapters in this volume originated as presentations at the XV World Congress of Comparative Education Societies (Buenos Aires, Argentina, 2013). They represent several global regions, namely Africa, Asia, Europe, and North America. They provide analyses of language policy and politics at the local, regional, national and transnational levels, grass-roots linguistic revitalization initiatives, and the attitudes of minority and majority speakers toward minoritized languages and cultures and towards intercultural and multilingual education programs.

Know It All Wine: The 50 Essential Topics, Each Explained in Under a Minute

Surrounded by mystique, the world of wine can be intimidating for the novice. What’s the difference between bouquet and nose? Is Rioja a wine or a region? Are you prepared to answer any of those questions at a dinner party? Know-It-All Wine demystifies the subject, decanting the knowledge you need in palatable sips. Compiled by wine experts, it’s organized in a sequence of well-thought-out chapters, taking you from terroir to the technicalities of winemaking, introducing you to the important grapes and iconic regions, offering an overview of the business of wine and how it works, and concluding with a section on the enjoyment of wine. Every entry has been edited into a neat and effective 300 words and an image, it will leave you plenty of time to put your new-found expertise into practice.

American Wine Economics: An Exploration of the U.S. Wine Industry

The U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. American Wine Economics is intended for students of economics, wine professionals, and general readers who seek to gain a unified and systematic understanding of the economic organization of the wine trade. The wine industry possesses unique characteristics that make it interesting to study from an economic perspective. This volume delivers up-to-date information about complex attributes of wine; grape growing, wine production, and wine distribution activities; wine firms and consumers; grape and wine markets; and wine globalization. Thornton employs economic principles to explain how grape growers, wine producers, distributors, retailers, and consumers interact and influence the wine market. The volume includes a summary of findings and presents insights from the growing body of studies related to wine economics. Economic concepts, supplemented by numerous examples and anecdotes, are used to gain insight into wine firm behavior and the importance of contractual arrangements in the industry. Thornton also provides a detailed analysis of wine consumer behavior and what studies reveal about the factors that dictate wine-buying decisions.

The Best White Wine on Earth: The Riesling Story

In this vibrant, one-of-a-kind guide to one of the most sought-after white wines today, wine authority, author, and Riesling enthusiast Stuart Pigott shares his personal stories of the world of top winemakers, sommeliers, and restaurateurs who are as devoted to Riesling as he is. Pigott travels to the great Riesling-producing areas of the world―from the North American regions of the Finger Lakes, Upper Midwest, Canada, Oregon, and California to Switzerland, Northern Italy, Australia, New Zealand, and South America― and provides wine history and tasting notes. The book also includes a simple and novice-friendly description of how Riesling is made. Illustrated throughout with Pigott’s own photography and featuring an innovative design, Best White Wine on Earth is the must-have guide for the white-wine enthusiast.

Future Makers: Australian Wines For The 21St Century

The Future Makers is a groundbreaking new work by wine writer Max Allen, set to redefine Australia's wine landscape for the new century. Faced with the unprecedented challenges of climate change, oversupply and global financial turmoil, many winemakers are beginning to think long-term, and in doing so are starting to better understand the unique relationship they have with their vine-growing land. The Future Makers takes you around the country and introduces you to the areas and the people shaping Australia's wine future. Regional chapters feature in-depth profiles of top winemakers - those who are upholding valuable traditions, those who are setting the standard for varietal wine quality and those who are at the cutting edge ofinnovation - plus tasting notes for all of their best wines. Also included are detailed explanations of why a region's wines taste the way they do: a portrait of soils, climate, grape varieties and cultural influences that contribute to the singular qualities of Australia's diverse wine styles. Throughout the book you'll find extended discussions of the controversies and debates moulding Australia's new wine tradition, and an exploration of the major issues and challenges facing Australia's grape growers and winemakers. At the heart of The Future Makers is a celebration of the diversity, complexity and unmistakable flavour of Australia's wines.

The Chemistry and Biology of Winemaking: RSC

Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called 'killer yeasts', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those with an interest in the chemical and biological sciences.

The Food and Wine of France: Eating and Drinking from Champagne to Provence

One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

Frommer's Portable Napa & Sonoma

Put the Best of Napa & Sonoma in Your Pocket With insider tips on tasting, buying, and shipping wine. Outspoken opinions on what's worth your time and what's not. Exact prices, so you can plan the perfect trip no matter what your budget. Off-the-beaten-path experiences and undiscovered gems, plus new takes on top attractions. The best hotels, restaurants, and wineries in every price range, with candid reviews. Frommer's. The best trips start here. Experience a place the way the locals do. Enjoy the best it has to offer. And avoid tourist traps. At Frommer's, we use 150 outspoken travel experts around the world to help you make the right choices. Find great deals and book your trip at Frommers.com

Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year

This tantalizing collection of 365 recipes offers a soup for each day of the year. From January to December, you'll find daily inspiration and a seasonal soup that will satisfy any craving or fit any occasion. From refreshing gazpachos in summer to slow-simmered stews in winter, light broths with noodles and greens in spring to warming root vegetable purées come fall, a delicious option awaits. With this book as your guide, find the perfect soup to match each season's ingredients, weather, and sensibility. Endlessly versatile, soup is perfect for any season and every occasion. What better way to capture the essence of spring than by simmering freshly shelled peas and fava beans in a fragrant broth accented by bracing mint and refreshing lemon zest? In summer, a cool gazpacho made by whirling perfectly ripe tomatoes, juicy cucumbers, and vibrant red peppers is fitting for a hot and humid day—no pot necessary! When the air turns brisk, soup nourishes and satisfies like no other dish. In autumn, white beans mingle with sturdy greens in satisfying, peasant-style pots, and starchy squashes and root vegetables blend into silky purées. Winter brings even more soul-warming fare, such as chilis and stews featuring sausages and other hearty meats and thick vegetable soups scented with woodsy herbs. Williams-Sonoma Soup of the Day offers a tantalizing collection of 365 soup recipes: one for each day of the year. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a seasonal soup that will satisfy any craving, and match any meal ranging from a quick weeknight supper to an elegant dinner party. A handful of the recipes are even appropriate for the holiday table, while others are perfect for using up a leftover roast or chicken. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. All of the soups can be dressed up or dressed down; served in rustic earthenware mugs or on heirloom china; garnished with a flourish of fried herbs or dollop of pesto, or stripped down to the bare, tasty essentials—the possibilities are endless, but always delicious. Full-color photographs enhance many of the recipes inside to help guide your cooking. You can start your soup-making journey at any time—just open this book, check the calendar, and you’ll be inspired to create a new soup du jour every day of the year.

The Wine Lover's Apprentice: Words of Wisdom for Would-Be Oenophiles

The definitive book for any wine novice. What’s the best corkscrew to use? Should I decant? How many types of glassware should I buy? Sommelier Kathleen Bershad has the answers. In The Wine Lover's Apprentice, Bershad acknowledges the importance of tossing out the rules about wine and taking a relaxed approach to storing and serving everyday bottles. Readers will learn tricks of the trade and strategies for navigating the shelves of a retail store or ordering wine at a restaurant. The Wine Lover's Apprentice delves into the nitty-gritty details of winemaking and takes a look at the world’s major wine regions. Written in short bites, readers will easily gain a quick understanding of an area’s major grapes, the style or styles of wine, and the appellations that offer the best quality wine (or the best value). Topics include: What You’re Tasting When You Taste Wine Conquering the Restaurant Wine List Navigating the Wine Shop Serving, Sipping, and Storing And More! The Wine Lover's Apprentice unravels the terms you see when reading a wine review, looking at a bottle, or listening to a wine geek talk vino. By the end of this helpful guide, readers will become empowered to know what’s in a bottle, be able to make an educated guess about its flavors, and help change the culture to make drinking wine what it should be―relaxing and fun.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

M.F.K. Fisher: Musings on Wine and Other Libations

For MFK Fisher, one of America's most-read and best-loved food writers, wine was a passion nurtured during her time in France and, later, California. This anthology, edited by acclaimed biographer Anne Zimmerman (An Extravagant Hunger: The Passionate Years of M.F.K. Fisher), is the first ever to gather Fisher's finest writings on wine. In sparkling prose, Fisher reminisces about marvelous meals enjoyed and drinks savored; describes the many memorable restaurants that welcomed and even educated her; discuses rosés, sherry, chilled whites, and cocktails; and escorts readers from Dijon to Sonoma. Open a bottle, open the book, and linger over some of the best wine writing ever done.

Superfoods Smoothies Bible: Over 180 Quick & Easy Gluten Free Low Cholesterol Whole Foods Blender Recipes full of Antioxidants & Phytochemicals (Natural Weight Loss Transformation) (Volume 100)

How Can You Go Wrong With 100% Superfoods Smoothies? Superfoods Smoothies Bible-fourth edition contains over 180 Superfoods Smoothie recipes created with 100% Superfoods ingredients. No soy milk, no cows milk, no artificial flavors, only 100% natural Superfoods that deliver astonishing amounts of antioxidants, essential fatty acids (like omega-3), minerals, vitamins, and more. More than 90% of recipes are Vegan. Superfoods are foods and the medicine and they offer tremendous dietary and healing potential. Superfoods slow aging, boost immunity, energize and detoxify. Would You Like To Know More? Download and start getting healthier today. Scroll to the top of the page and select the buy button.

Fruit and Vegetable Quality: An Integrated View

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines.

California Fruit & Vegetable Gardening: Plant, Grow, and Eat the Best Edibles for California Gardens (Fruit & Vegetable Gardening Guides)

California abounds with edible selections to grow in the diverse conditions of the state. California Fruit & Vegetable Gardening addresses the critical elements of climate, soil, sun, and water that affects growing success. More than sixty fruits, vegetables, herbs, and edible flowers are highlighted, and helpful charts and graphs for planning and planting the garden are included.

The Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall

In the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market’s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan’s Hoisin Glazed Pork Belly, to Sarabeth’s Velvety Cream of Tomato Soup, to Ruthy’s Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen. Praise for The Chelsea Market Cookbook: “Amazing photographs and an eclectic range of recipes make this celebration of the market’s 15th anniversary an eminently readable book with recipes that are straightforward and easy to understand . . . Advice on everything from wine pairing to tablecloths make this cookbook as intriguing as the market itself.” ―Miami Herald

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