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| spirit cooking: Subterranean Cities David Lawrence Pike, 2005 New life underground -- Modern necropolis -- Charon's bark -- Urban apocalypse. |
| spirit cooking: The Artists' and Writers' Cookbook Natalie Eve Garrett, 2016-10-11 The Artists' and Writers' Cookbook is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers. Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new, vibrantly illustrated version includes stories and recipes from Anthony Doerr, Leanne Shapton, Joyce Carol Oates, John Currin and Rachel Feinstein, Ed Ruscha, Neil Gaiman, Edwidge Danticat, Aimee Bender, Gregory Crewdson, James Franco, Francesca Lia Block, Swoon, Nelson DeMille, Rick Moody and Laurel Nakadate, Nikki Giovanni, T.C. Boyle, Lev Grossman, Roz Chast, Heidi Julavits, Marina Abramović, Curtis Sittenfeld, Julia Alvarez, and many others. In The Artists' and Writers' Cookbook,Anthony Doerr lures us out into the wild to find huckleberries andhappiness. Neil Gaiman makes a perfectly eerie cheese omelet while Ed Ruschaassociates his cactus omelet with a time of doom. Yiyun Li eats rations inBeijing while Edwidge Danticat prepares a soup to celebrate freedom. NelsonDeMille reminisces about a meal he ate 40 years ago when serving in Vietnam;Kamrooz Aram recalls childhood picnics in his basement in Tehran during airraids. Sanford Biggers updates a soul food classic-something tasty to lessenthe bitter taste of consistent, systematic oppression. Paul Muldoon and AimeeBender conjure food-related apocalyptic visions. Marina Abramović shares adish best consumed on top of a volcano, Elissa Schappell dreams of playing SergeGainsbourg records to snails, and Padgett Powell tastes a dish that reverses timeand space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Blocktells us how to fall in love. The essays are at turns comedic and heart-wrenching, personal and apocalyptic, with recipes that are enchanting to read and recreate. One part cookbook and one part intimate self-portrait, The Artists' and Writers' Cookbook is a portal into the kitchens and personal lives of an unmatched collection of contemporary artists and writers. |
| spirit cooking: Spirit of the Harvest Beverly Cox, 2020-11-16 Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land. |
| spirit cooking: Spirit House Helen Brierty, Annette Fear, 2004 A virtual cooking class in your own kitchen, these recipes demystify Asian ingredients and cooking methods. Helen Brierty, owner of the internationally acclaimed Spirit House restaurant atYandina Queensland, and head chef Annette Fear have brought together their most popular and requested dishes, which have been enjoyed for years by diners at the restaurant and taught to students at its hands-on cooking school. |
| spirit cooking: Sunday Best Adrienne Cheatham, 2022-04-12 JAMES BEARD AWARD NOMINEE • Make everyday meals something to celebrate with more than 100 recipes inspired by the Southern roots and Sunday suppers of Top Chef finalist Adrienne Cheatham’s upbringing. “Adrienne channels so much joy and care into her delicious recipes, you can feel the warmth and knowledge on every page.”—Gail Simmons ONE OF THE BEST COOKBOOKS OF THE YEAR: Epicurious At the core of chef Adrienne Cheatham’s debut book is the deep sense that everyday moments should be appreciated, celebrated, and made special for those you love. In this stunning personal collection, Adrienne showcases her signature style of cooking, sharing more than 100 recipes that combine her family’s Southern roots, her classical training in professional kitchens, and her distinct point of view, full of multicultural influences. Adrienne captures the culinary essence of “Sunday best” with fresh but familiar recipes that include a feast-worthy pork roast crusted with pecans, charred okra roasted with tomatoes and warm spices, skirt steak topped with chimichurri of sharp mustard greens, and Brussels sprouts tossed with a nutty brown butter. She also shares tips and methods for upgrading classic, staple recipes into a dish worth talking about, like a roasted chicken that gets incredibly deep flavor from a marinade made with stout and soy sauce or a split pea salad that suddenly feels special when tossed with a bacon-sherry vinegar glaze. Full of dishes that will soon be part of your own family’s beloved repertoire, Sunday Best will help you celebrate home cooking every day of the week. |
| spirit cooking: The Spirit of Tequila , 2017-11-01 Agave dates back to the Aztec civilization as an important crop in Mexico. Since the 1600s, the people of western Mexico have cultivated blue agave from the red volcanic soil that blankets the region, to make what we know as tequila. The Spirit of Tequila celebrates the tradition, culture, and myth of this iconic drink. Joel Salcido traveled across the state of Jalisco capturing images of distilleries and artisanal tequileras, including blue agave fields at sunset, the agave's pineapple-like centers (piñas), elegantly shadowed barrel rooms (añejos), and, of course, the agave farmers themselves. Nearly ninety photographs, taken with a medium format camera—some in full-color, some in duotone—reveal not only the tequila making process but also the region’s traditions of culture and religion. Haunting and beautiful, a church spire is juxtaposed with a firework celebration in honor of the Virgen de Guadalupe. A Mexican charro rides through the streets of Arandas. Near Atotonilco, a horse pulls a traditional plow through the fields to irrigate. Exploring the rooms and techniques hidden in the distilleries of legendary tequilas Herradura, Sauza, Jose Cuervo, Don Julio, and others, The Spirit of Tequila celebrates a craft that is rooted deep in the culture of Mexico. |
| spirit cooking: Spirit of the West Beverly Cox, 2002-03 Looks at the Western cuisine served on American ranches, and shares recipes for soups, stews, salads, meat, poultry, breads, and pies. |
| spirit cooking: Teaching by the Spirit Gene R. Cook, 2000 |
| spirit cooking: The Spirits Richard Godwin, 2015-09-24 'A handbook of classic cocktails essential to every host's repertoire' Vogue Want to master the art of mixology from home? Of all the skills you might acquire in life, learning how to make exquisite cocktails is the least likely to be a waste of your time. In this classic guide to cocktailing, writer, columnist and founder of 'The Spirits' newsletter - a book club but for cocktails - Richard Godwin offers over 200 delicious, inventive and accessible recipes. Beautifully written, laugh-out-loud funny and full of practical good sense as well as fascinating historical snippets, this little book contains everything that an amateur needs to up their cocktailing game - and increase the sum of human happiness. 'Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here.' Felicity Cloake 'I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass.' Marina Hyde 'The best, most elegant and most sparkling' cocktail book' Esquire |
| spirit cooking: Vegan Soul Kitchen Bryant Terry, 2009-03-03 Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen. |
| spirit cooking: Cooking in Shaker Spirit James Haller, Jeffrey Paige, 2006 The book is a celebration of what authors call the oldest New American cooking. |
| spirit cooking: Spirit of the San Juans Kathleen Norris Cook, 1998 SPIRIT OF THE SAN JUANS contains many of the most beautiful and unforgettable photographs that you will ever view. Noted photograher Kathleen Norris Cook spins a photographic tale of the people, the history and the soul of this majestic place. Discover the lure of one of the most spectacular, impressive and awesome mountain ranges in the world. ... book jacket. |
| spirit cooking: Cook This Book Molly Baz, 2021-04-20 NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire. |
| spirit cooking: Spice and Spirit , 1990 Keeping Kosher and celebrating the Jewish holidays are given an added, joyful dimension, with practical guidelines interwoven with spiritual insights into many aspects of Jewish life and observance. Recipes range from traditional favourites such as blintzes and chicken soup to Szechuan chicken, aduki-squash soup and many other international, gourmet and natural specialties. All in a clear, easy-to-use format with helpful symbols and numerous charts and illustrations. |
| spirit cooking: Pasta Missy Robbins, Talia Baiocchi, 2021-10-26 JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine. |
| spirit cooking: VRMMO: The Unrivaled Ⅱ 501-1070 Chapter Ethan Cole, 2025-01-14 Please rate and comment positively! Your encouragement is my motivation! Thank you all! ? Lu Chen used to be a ranker of the most popular VRMMO game, Spirit of Grief. After a car accident turned his dreams into dust, his disability left him incapable of escaping the pit of mediocrity he was thrown into. Helpless and defeated, his story ended. Two years later, the Eternal Moon Corporation launched a new VRMMO called “Heavenblessed”, and Lu Chen stumbled into another terrible accident that left him in a complicated situation far beyond his ability to handle. That won’t stop him from rising to the top, however. Not again. Come witness the rise of the sword-wielding zombie and the relations.h.i.+ps he makes during his journey to the apex! For riches and bi- ahem, for career and love! |
| spirit cooking: The Protestant Ethnic and the Spirit of Capitalism Rey Chow, 2002 A diverse set of texts from Foucault, Weber, Derrida and others are examined in this reconceptualization of the way ethnicity functions in capitalist society. |
| spirit cooking: The Spirit of Christmas Cookbook Leisure Arts, Inc, 1998-10 Features holiday recipes for brunch, traditional family feasts, desserts, cookies, and beverages, as well as homemade gift-giving ideas. |
| spirit cooking: Sababa Adeena Sussman, 2019-09-03 We should all be cooking like Adeena Sussman. --The Wall Street Journal Sababa is a breath of fresh, sunny air. --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means everything is awesome, and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen. |
| spirit cooking: The Kitchen Front Jennifer Ryan, 2022-02-22 From the bestselling author of The Chilbury Ladies’ Choir comes an unforgettable novel of a BBC-sponsored wartime cooking competition and the four women who enter for a chance to better their lives. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY GOOD HOUSEKEEPING • “This story had me so hooked, I literally couldn’t put it down.”—NPR Two years into World War II, Britain is feeling her losses: The Nazis have won battles, the Blitz has destroyed cities, and U-boats have cut off the supply of food. In an effort to help housewives with food rationing, a BBC radio program called The Kitchen Front is holding a cooking contest—and the grand prize is a job as the program’s first-ever female co-host. For four very different women, winning the competition would present a crucial chance to change their lives. For a young widow, it’s a chance to pay off her husband’s debts and keep a roof over her children’s heads. For a kitchen maid, it’s a chance to leave servitude and find freedom. For a lady of the manor, it’s a chance to escape her wealthy husband’s increasingly hostile behavior. And for a trained chef, it’s a chance to challenge the men at the top of her profession. These four women are giving the competition their all—even if that sometimes means bending the rules. But with so much at stake, will the contest that aims to bring the community together only serve to break it apart? |
| spirit cooking: The Art of Cooking with Cannabis Tracey Medeiros, 2021-05-25 **2021 Readable Feast Awards, Honorable Mention** 125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book’s contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as: Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan Wagman Avocado Mash with Nori and Cucumber from Chef Michael Magliano CBD-Infused Vegan Gluten-Free Miso Broth from Jessica Catalano THC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin Grossi Sh’mac and Cheese from Carly Fisher Vegan No-Bake Cashew Cheese Cake from Chef Maria Hines Simple and beautifully presented spirit-free and spirit cocktails such as “The 700 Club” and “Rebellious” are also featured in the cookbook from contributors including Entente Chicago and Prank Bar. Recipes are divided into three categories—CBD, Hemp, and THC—each adapted to meet the reader’s cooking and tolerance levels. Insightful sidebars offer informative tips and “how-to” guidance, helping the cook to use cannabis with ease and confidence. |
| spirit cooking: Cooking with Fire Paula Marcoux, 2014-05-16 Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast. |
| spirit cooking: You Are Here Whitney Phillips, Ryan M. Milner, 2021-03-02 How to understand a media environment in crisis, and how to make things better by approaching information ecologically. Our media environment is in crisis. Polarization is rampant. Polluted information floods social media. Even our best efforts to help clean up can backfire, sending toxins roaring across the landscape. In You Are Here, Whitney Phillips and Ryan Milner offer strategies for navigating increasingly treacherous information flows. Using ecological metaphors, they emphasize how our individual me is entwined within a much larger we, and how everyone fits within an ever-shifting network map. Phillips and Milner describe how our poisoned media landscape came into being, beginning with the Satanic Panics of the 1980s and 1990s—which, they say, exemplify “network climate change”—and proceeding through the emergence of trolling culture and the rise of the reactionary far right (as well as its amplification by journalists) during and after the 2016 election. They explore the history of conspiracy theories in the United States, focusing on those concerning the Deep State; explain why old media literacy solutions fail to solve new media literacy problems; and suggest how we can navigate the network crisis more thoughtfully, effectively, and ethically. We need a network ethics that looks beyond the messages and the messengers to investigate toxic information's downstream effects. |
| spirit cooking: Dogwhistles and Figleaves Jennifer Mather Saul, 2024-01-09 Pinpoints how dogwhistles and figleaves, two kinds of linguistic trick, distort political discourse and normalize racism It is widely accepted that political discourse in recent years has become more openly racist and more accepting of wildly implausible conspiracy theories. Dogwhistles and Figleaves explores ways in which such changes--both of which defied previously settled norms of political speech--have been brought about. Jennifer Saul shows that two linguistic devices, dogwhistles and figleaves, have played a crucial role. Some dogwhistles (such as 88, used by Nazis online to mean Heil Hitler) serve to disguise messages that would otherwise be rejected as unacceptable, allowing them to be transmitted surreptitiously. Other dogwhistles (like the 1988 Willie Horton ad) work by influencing people in ways that they are not aware of, and which they would likely reject were they aware. Figleaves (such as just asking questions) take messages that could easily be recognized as unacceptable, and provide just enough cover that people become more willing to accept them. Saul argues that these devices are important for the spread of racist discourse. She also shows how they contribute to the transmission of norm-violating discourse more generally, focusing on the case of wildly implausible conspiracist speech. Together, these devices have both exploited and widened existing divisions in society, and normalized racist and conspiracist speech. This book is the first full-length exploration of dogwhistles and figleaves. It offers an illuminating and disturbing view of the workings of contemporary political discourse. |
| spirit cooking: Cooking with Spirits Ruth Vendley Neumann, 1961 |
| spirit cooking: The Lost Kitchen Erin French, 2017-05-09 From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live. |
| spirit cooking: A Change of Affection Becket Cook, 2019-07-30 The powerful, dramatic story of how a successful Hollywood set designer whose identity was deeply rooted in his homosexuality came to be suddenly and utterly transformed by the power of the gospel. When Becket Cook moved from Dallas to Los Angeles after college, he discovered a socially progressive, liberal town that embraced not only his creative side but also his homosexuality. He devoted his time to growing his career as a successful set designer and to finding the one man who would fill his heart. As a gay man in the entertainment industry, Cook centered his life around celebrity-filled Hollywood parties and traveled to society hot-spots around the world--until a chance encounter with a pastor at an LA coffee shop one morning changed everything. In A Change of Affection, Becket Cook shares his testimony as someone who was transformed by the power of the gospel. Cook's dramatic conversion to Christianity and subsequent seminary training inform his views on homosexuality--personally, biblically, theologically, and culturally--and in his new book he educates Christians on how to better understand this complex and controversial issue while revealing how to lovingly engage with those who disagree. A Change of Affection is a timely and indispensable resource for anyone who desires to understand more fully one of the most common and difficult stumbling blocks to faithfully following Christ today. |
| spirit cooking: QAnon & the #Pizzagates of Hell Michael J. Cat, 2022-07-01 Most of the rational world is currently asking, “What is wrong with these Qanon people?” My book, #Pizzagates of Hell: Unreal Stories of Occult Child Abuse by the CIA, asks, “What is right with them?”Sure, Qanon is an unhinged, mostly right-wing group of individuals that believe the world is run by a left-wing cabal of satanic pedophiles. But, by the time of the 2020 U.S. presidential election, their numbers were growing. And not just in the United States. There have been contingents in the U.K., Germany and Australia. 89 Qanon supporters in the U.S. ran for Congress, suggesting that Qanon has come to represent a minor political constituency. My book doesn't ask what sort of deranged media and cultural environment gave rise to Qanon. Instead, it asks what it is about their ideology that has caught fire. More specifically, it asks: is there something in the supposedly delusional ravings of this new political movement that might actually be accurate? •Pedo cabal? Check. Notorious pedophile and spook Jeffrey Epstein had ties to two U.S. presidents, the king of Saudi Arabia, two Israeli prime ministers, and the British Royal Family. •Occultism? Check. British intelligence relied on Aleister Crowley, the disputed grandfather of satanism, as a spy from World War One and beyond. U.S. intelligence agent Lt. Col. Michael Aquino was an open satanist accused of ritual sexual abuse of children at multiple daycare centers across the U.S. and possibly abroad. •The Illuminati? Check. The Illuminati may not exist, per se, but numerous secret societies do exert undue influence on global affairs, from the Freemasons and Skull and Bones to Bilderberg and Le Cercle. It's hard not to argue that we are ruled by a secret elite. •Turning Us All into Sex Slaves? Question mark. Though the long-rumored Monarch Program is feasible when one examines the history of the CIA's MK ULTRA, there is, so far, no proof of its existence.Once we've asked what Qanon has gotten right, |
| spirit cooking: Spirited Adrienne Stillman, 2020 Spirited is a global celebration of cocktails: iconic classics, cutting-edge concoctions, and lesser-known regional favorites. It spotlights recipes for drinks from 60 countries over 500 years, each with details of the era, locale, bar, or person who inspired or created it. With its contemporary design, photographs, infographics, and essays about cocktail culture, this is the most important book of cocktails researched and collected for the home drink maker. From flips and sours to tiki drinks and punches, Spirited is authoritative and accessible, and perfectly distills the cocktail's distinctive essence. |
| spirit cooking: Walk Through Walls Marina Abramovic, 2016-10-25 “I had experienced absolute freedom—I had felt that my body was without boundaries, limitless; that pain didn’t matter, that nothing mattered at all—and it intoxicated me.” In 2010, more than 750,000 people stood in line at Marina Abramović’s MoMA retrospective for the chance to sit across from her and communicate with her nonverbally in an unprecedented durational performance that lasted more than 700 hours. This celebration of nearly fifty years of groundbreaking performance art demonstrated once again that Marina Abramović is truly a force of nature. The child of Communist war-hero parents under Tito’s regime in postwar Yugoslavia, she was raised with a relentless work ethic. Even as she was beginning to build an international artistic career, Marina lived at home under her mother’s abusive control, strictly obeying a 10 p.m. curfew. But nothing could quell her insatiable curiosity, her desire to connect with people, or her distinctly Balkan sense of humor—all of which informs her art and her life. The beating heart of Walk Through Walls is an operatic love story—a twelve-year collaboration with fellow performance artist Ulay, much of which was spent penniless in a van traveling across Europe—a relationship that began to unravel and came to a dramatic end atop the Great Wall of China. Marina’s story, by turns moving, epic, and dryly funny, informs an incomparable artistic career that involves pushing her body past the limits of fear, pain, exhaustion, and danger in an uncompromising quest for emotional and spiritual transformation. A remarkable work of performance in its own right, Walk Through Walls is a vivid and powerful rendering of the unparalleled life of an extraordinary artist. |
| spirit cooking: The Big Book of Amaro Matteo Zed, 2021-08-24 A beautifully illustrated and comprehensive celebration of the classic Italian bitter liqueur details everything you need to know about buying, tasting, and enjoying amaro. Amaro, translated literally as “bitter,” is an herbal liqueur traditionally enjoyed as a digestif. Delightfully complex and bittersweet, it’s also used as an element in many modern cocktails and kitchen recipes. Cocktail designer, spirits writer, and amaro expert Matteo Zed explores amaro’s fascinating history (from its origins in medieval alchemy to today’s popular renaissance), botanical profiles, and remarkable natural properties. Zed showcases how best to use amaro behind the bar and in the kitchen, with recipes such as the Golden Mai Tai and Bitter Goat Cheese Risotto. Readers can browse the thorough buying guide with descriptions of bottles from Italy, Europe, and beyond. A lovingly crafted tribute to an iconic Italian creation, The Big Book of Amaro is an essential experience for all of us with a passion for amaro, mixology, food culture, or all things Italian. |
| spirit cooking: Whole Food Cooking Every Day Amy Chaplin, 2019-09-17 Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home. |
| spirit cooking: Network Propaganda Yochai Benkler, Robert Faris, Hal Roberts, 2018-09-17 This is an open access title available under the terms of a CC BY-NC-ND 4.0 International licence. It is free to read at Oxford Scholarship Online and offered as a free PDF download from OUP and selected open access locations. Is social media destroying democracy? Are Russian propaganda or Fake news entrepreneurs on Facebook undermining our sense of a shared reality? A conventional wisdom has emerged since the election of Donald Trump in 2016 that new technologies and their manipulation by foreign actors played a decisive role in his victory and are responsible for the sense of a post-truth moment in which disinformation and propaganda thrives. Network Propaganda challenges that received wisdom through the most comprehensive study yet published on media coverage of American presidential politics from the start of the election cycle in April 2015 to the one year anniversary of the Trump presidency. Analysing millions of news stories together with Twitter and Facebook shares, broadcast television and YouTube, the book provides a comprehensive overview of the architecture of contemporary American political communications. Through data analysis and detailed qualitative case studies of coverage of immigration, Clinton scandals, and the Trump Russia investigation, the book finds that the right-wing media ecosystem operates fundamentally differently than the rest of the media environment. The authors argue that longstanding institutional, political, and cultural patterns in American politics interacted with technological change since the 1970s to create a propaganda feedback loop in American conservative media. This dynamic has marginalized centre-right media and politicians, radicalized the right wing ecosystem, and rendered it susceptible to propaganda efforts, foreign and domestic. For readers outside the United States, the book offers a new perspective and methods for diagnosing the sources of, and potential solutions for, the perceived global crisis of democratic politics. |
| spirit cooking: Washoku Elizabeth Andoh, 2005-10-01 In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel |
| spirit cooking: Maangchi's Big Book Of Korean Cooking Maangchi, Martha Rose Shulman, 2019-10-29 The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit's Fall Cookbooks We've Been Waiting All Summer For Amazon's Pick for Best Fall Cookbooks 2019 Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by “YouTube's Korean Julia Child”* and the author of Maangchi’s Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs • Side plates that support and complement every Korean meal • Soups, hotpots, and stews, from bone broth to tofu stews • An array of different kimchis • A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish. |
| spirit cooking: Fraudulent Gods Diamante R. Lara, 2017-03-20 elebrities... Fraudulent gods. Should they be worshipped like idols? Are we suppose to be influenced and manipulated by them? Should spoiled privileged leftist celebs illiterate in politics, tell us who to vote, what path to take, what decisions to make and be our guide to life? The people presented in this book are authoritarians dictating your moral and logical judgements to advance their leftist agenda. This is a trend that has been in existence for a long time and its not only celebs but other famous influential people. The reason many of us tolerate these leftist lunatics' engagement in politics is because we know that behind their public images celebrities are real people, perhaps most importantly in this conversation, taxpaying American citizens. This gives them a right - and the freedom - to be in on this conversation. But what they are doing now is extreme and unnecessary. Uninformed hypocritical celebrities need to stay out of politics. They're unqualified to speak about the complexities of policies. Whereas, they are not politicians but ordinary or unordinary humans with the ‘Celebrity Status’. They know nothing about politics, most of them are liars and frauds! The following individuals below are mentioned. Barack Obama, Hillary Clinton, Pope Francis, Queen Elizabeth, Oprah Winfrey, Eminem, Miley Cyrus, Beyoncé, Katy Perry, Emma Watson, Johnny Depp, Leonardo DiCaprio, Jimmy Kimmel, Madonna, Robert De Niro, Colin Kaepernick, Jennifer Lopez, Demi Lovato, Kendall Jenner, Ariana Grande, Jimmy Fallon, Taylor Swift, Lady Gaga, LeBron James, Marshall Lynch, Ellen DeGeneres, Jennifer Lawrence, and Kim Kardashian. |
| spirit cooking: Cyberwar Kathleen Hall Jamieson, 2020-05-20 The question of how Donald Trump won the 2016 election looms over his presidency. In particular, were the 78,000 voters who gave him an Electoral College victory affected by the Russian trolls and hackers? Trump has denied it. So has Vladimir Putin. Others cast the answer as unknowable. In Cyberwar, Kathleen Hall Jamieson marshals the troll posts, unique polling data, analyses of how the press used hacked content, and a synthesis of half a century of media effects literature to argue that, although not certain, it is probable that the Russians helped elect the 45th president of the United States. In the process, she asks: How extensive was the troll messaging? What characteristics of social media did the Russians exploit? Why did the mainstream press rush the hacked content into the citizenry's newsfeeds? Was Clinton telling the truth when she alleged that the debate moderators distorted what she said in the leaked speeches? Did the Russian influence extend beyond social media and news to alter the behavior of FBI director James Comey? After detailing the ways in which Russian efforts were abetted by the press, social media, candidates, party leaders, and a polarized public, Cyberwar closes with a warning: the country is ill-prepared to prevent a sequel. In this updated paperback edition, Jamieson covers the many new developments that have come to light since the original publication. |
| spirit cooking: At Home in the Whole Food Kitchen Amy Chaplin, 2014-10-21 Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars, all shapes and sizes, containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and it is this book that will make it your kitchen too. With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well at every meal, every day, year round. Part One lays the foundation for stocking the pantry. This is not just a list of ingredients and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout the book is information on living a whole-food lifestyle: planning weekly menus, why organic is important, composting, plastics versus glass, filtered water, drinking tea, doing a whole-food cleanse, and much more. Part Two is a collection of recipes (most of which are gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone. |
| spirit cooking: Life, One Big Existential Crisis Kerry Louise Stalker, 2021-01-25 Life, One Big Existential Crisis takes the reader on an epic journey. It starts by asking 'What's the point?' then ventures down the psychological, philosophical, spiritual, cosmological, and conspiratorial rabbit hole to answer this great ontological question. In short, the spirit world is real. A spiritual battle is taking place and our souls are the prize for either the kingdom of darkness or kingdom of light. There is a dastardly cabal orchestrating our reality, using the Bible as it's playbook. We're living in the last pages of the Bible, and this great book will close with a bang. The Beast 'one world' system is on our doorstep. This book is for those who want to know the Truth and break free from the matrix. The focus is on authenticity and choosing your choice. |
| spirit cooking: The Dark Side of Speech Carlo Penco, 2024-10-08 What is disinformation, and why does it matter? How can we understand and detect different kinds of disinformation? With an analysis of relevant events of the period 2012-2022, the book attempts to answer these questions. The book is organized into four parts. (1) The first part presents the notions of post-truth and fake news using some of the most recent critical studies, analyzing some typical examples and the environment in which some of them originated. (2) The second part introduces the notion of conspiracy theory and describes the emergence of the idea of white supremacy and its ramifications, together with the narratives developed during the COVID restrictions. (3) The third part describes the emergence of the algorithms behind social networks and their role in propaganda, making examples of US and European elections and the Brexit referendum. An analysis of 'Cambridge Analytica' shows the tip of an iceberg of disinformation that is spreading around the world. Some remarks by comedians and philosophers help to give a new view on the concept of freedom of speech, with particular attention to the more and more difficult freedom of the press. (4) The fourth part gives some “emergency tools” for detecting disinformation at an individual level, understanding the most hidden mechanisms of disinformation, and the biases that almost unavoidably enter our minds. These tools come from the results both of traditional theories and the most recent social philosophy of language, not despising references to statistics. This is a fundamental book for having a general survey of this period of political turmoil, consulting a wide list of references and official documents, and having a grasp of the means of intellectual self-defense. This book is non-standard: it relies on the most sophisticated theories of language and yet it gives everything in simple and colloquial language. Differently from sophisticated analyses of linguistic phenomena, it gives the feeling of participating in a tour around what happened in the last decade, with a disenchanted eye that uses some results of the critical literature, without compelling one to become a theoretician in the field of philosophy or critical analysis. The hidden focus of the book is freedom of speech and freedom of thought, and what they mean today in an era of more sophisticated and widespread disinformation permitted by the algorithms governing social networks... |
Spirit Cooking Wiki - Everipedia
Spirit Cooking is an event and central ritual started by Marina Abramović, who is an artist known for her gory performances and occultist rituals. The ritual itself has deep influences from old …
What is "Spirit Cooking"? : r/OutOfTheLoop - Reddit
"Spirit Cooking" is one of her art projects/rituals. It came to political prominence when the Wikileaks emails revealed that John Podesta was invited to a private dinner/ritual. It involves blood, sperm, …
Spirit Cooking Explained: Satanic Ritual or Fun Dinner?
Nov 4, 2016 · In fact, “Spirit Cooking” is the name of a series of etchings Abramovic debuted in the mid-’90s, which included absurdist recipes featuring such ingredients as “fingertips of the …
Marina Abramović - Wikipedia
Abramović also published a Spirit Cooking cookbook, containing comico-mystical, self-help instructions that are meant to be poetry. Spirit Cooking later evolved into a form of dinner party …
MARINA ABRAMOVIC SPIRIT COOKING - YouTube
Zerynthia - Association for Contemporary Artin collaboration with Studio Stefania MiscettiPresents: Marina Abramović "Spirit Cooking" (1997)Performance in th...
What is spirit cooking, and why are everyone talking about it?
Nov 4, 2016 · What is spirit cooking, and why are everyone talking about it? A new WikiLeaks release of stolen emails belonging to Hillary Clinton’s campaign chairman John Podesta reveal an …
灵魂烹饪与活人献祭 - 知乎 - 知乎专栏
美韩政坛最近纷纷传出了政界人物和邪教有染的事件，一些重量级的照片也出现在大家眼前，比如这张LADY GAGA参与的艺术活动现场照片。 这张照片中的另一主要人物是 玛丽娜.阿布拉莫维奇 …
Marina Abramovic’s Spirit Cooking - MIT Press
Jun 28, 2017 · Abramovic also published a Spirit Cooking cookbook, containing comico-mystical, self-helpy instructions like: “spit inside your naval / until the lake is filled / lie motionless / listen …
Marina Abramović. Spirit Cooking. 1996 - MoMA
Spirit Cooking was the first project Jacob Samuel produced with his portable aquatint box, working with Abramović—a performance artist with little printmaking experience—in her Amsterdam …
关于Spirit Cooking，是不是有可能存在这样一种可能性？ - 知乎
Nov 5, 2016 · 关于Spirit Cooking，是不是有可能存在这样一种可能性？ 几个非同寻常的事件都在今年魔幻式爆出。 1、疑似FBI内部人士匿名发布的一堆材料里面，被问及是否存在外星人时，其回答是“ …
Spirit Cooking Wiki - Everipedia
Spirit Cooking is an event and central ritual started by Marina Abramović, who is an artist known for her gory performances and occultist rituals. The ritual itself has deep influences from old …
What is "Spirit Cooking"? : r/OutOfTheLoop - Reddit
"Spirit Cooking" is one of her art projects/rituals. It came to political prominence when the Wikileaks emails revealed that John Podesta was invited to a private dinner/ritual. It involves …
Spirit Cooking Explained: Satanic Ritual or Fun Dinner?
Nov 4, 2016 · In fact, “Spirit Cooking” is the name of a series of etchings Abramovic debuted in the mid-’90s, which included absurdist recipes featuring such ingredients as “fingertips of the …
Marina Abramović - Wikipedia
Abramović also published a Spirit Cooking cookbook, containing comico-mystical, self-help instructions that are meant to be poetry. Spirit Cooking later evolved into a form of dinner party …
MARINA ABRAMOVIC SPIRIT COOKING - YouTube
Zerynthia - Association for Contemporary Artin collaboration with Studio Stefania MiscettiPresents: Marina Abramović "Spirit Cooking" (1997)Performance in th...
What is spirit cooking, and why are everyone talking about it?
Nov 4, 2016 · What is spirit cooking, and why are everyone talking about it? A new WikiLeaks release of stolen emails belonging to Hillary Clinton’s campaign chairman John Podesta reveal …
灵魂烹饪与活人献祭 - 知乎 - 知乎专栏
美韩政坛最近纷纷传出了政界人物和邪教有染的事件，一些重量级的照片也出现在大家眼前，比如这张LADY GAGA参与的艺术活动现场照片。 这张照片中的另一主要人物是 玛丽娜.阿布拉莫 …
Marina Abramovic’s Spirit Cooking - MIT Press
Jun 28, 2017 · Abramovic also published a Spirit Cooking cookbook, containing comico-mystical, self-helpy instructions like: “spit inside your naval / until the lake is filled / lie motionless / listen …
Marina Abramović. Spirit Cooking. 1996 - MoMA
Spirit Cooking was the first project Jacob Samuel produced with his portable aquatint box, working with Abramović—a performance artist with little printmaking experience—in her Amsterdam …
关于Spirit Cooking，是不是有可能存在这样一种可能性？ - 知乎
Nov 5, 2016 · 关于Spirit Cooking，是不是有可能存在这样一种可能性？ 几个非同寻常的事件都在今年魔幻式爆出。 1、疑似FBI内部人士匿名发布的一堆材料里面，被问及是否存在外星人 …
