The Glitter in the Green. In Search of Hummingbirds

A writer and anthropologist searches for wild foods-and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued. Two centuries ago, nearly half the North American diet was found in the wild. Today, so-called «wild foods» are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them-including biodiversity, Indigenous knowledge, and an important connection to nature. Along the way, she samples wild foods herself, sipping elusive bird's nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today.

This important book by two leading scholars of Africa examines a series of issues that are central to the question of the postcolonial. The postcolonial paradigm, and the more recent decolonial paradigm, raise the issue of the universal: is the postcolonial the first phase of a new universalism, one which would be truly universal because it would be fully inclusive, or is it on the contrary the denial of all universalism, the triumph of the particular and of fragmentation? 

In addressing this issue Diagne and Amselle also tackle many related themes, such as the concepts of race, culture and identity, the role of languages in philosophy as practised in different cultural areas, the various conceptions of Islam, especially in West Africa, and the outlines of an Africa which can be thought of at the same time as singular and as plural. Each thinker looks back at his writings on these themes, comparing and contrasting them with those of his interlocutor. While Amselle seeks to expose the essentialist and culturalist logics that might underlie postcolonial and decolonial thought, Diagne consistently refuses to adopt the trappings of the Afrocentrist and particularist thinker. He argues instead for a total decentring of all thought, one that rejects all ‘centrisms’ and highlights instead branchings and connections, transfers, analogies and reciprocal influences between cultural places and intellectual fields that may be distant but are not distinct in space and time.

This volume is a timely contribution to current debates on the postcolonial question and its new decolonial form. It will be of great interest to students and scholars in a variety of fields, from African studies and Black studies to philosophy, anthropology, sociology and cultural studies, as well as to anyone interested in the debates around postcolonial studies and decolonial thought

The Power In/Of Language features a collection of essays that analyse the ways in which language is utilized in contemporary education revealing its deeply entrenched power relationships. Features essays grounded in theoretical rigor that offer critical insights into contemporary educational practice Provides educators with fresh new perspectives on language in education Based on the latest research data

A look at the amazing, groovy world of microbes With more than 1,000 posts and 2 million views, the esteemed blog Small Things Considered has been sparking the imagination of microbiologists for an entire decade. Throughout the years, Elio Schaechter and his team of dedicated bloggers have shared exciting, unexpected, and unusual stories from the microbial world. In the Company of Microbes is a carefully selected treasure chest of wise, amusing, and even profound statements about the ubiquity and relevance of the microbial world. Schaechter, past ASM Presidents, and distinguished microbiologists from around the globe reflect on personal, sometimes historic interactions with microbes and unexpected discoveries, each essay conveying the excitement and sense of surprise that microbiology holds for them. This is the reason that Small Things Considered is a scientific and social media phenomenon that has impacted scientists at every stage of their careers and shared the magical of microbes with world. Join Schaechter in discovering a never-ending pageant of astounding variations on the theme of microbial life. Enjoy!

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination; it seems to have a life of its own. Whether you're a home brewer, a professional brewer, or just someone who enjoys a beer, The Chemistry of Beer will take you on a fascinating journey, explaining the underlying science and chemistry at every stage of the beer making process. All the science is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink. The Chemistry of Beer begins with an introduction to the history of beer and beer making. Author Roger Barth, an accomplished home brewer and chemistry professor, then discusses beer ingredients and the brewing process. Next, he explores some core concepts underlying beer making. You'll learn chemistry basics such as atoms, chemical bonding, and chemical reactions. Then you'll explore organic chemistry as well as the chemistry of water and carbohydrates. Armed with a background in chemistry principles, you'll learn about the chemistry of brewing, flavor, and individual beer styles. The book offers several features to help you grasp all the key concepts, including: Hundreds of original photographs and line drawings Chemical structures of key beer compounds Glossary with nearly 1,000 entries Reference tables Questions at the end of each chapter The final chapter discusses brewing at home, including safety issues and some basic recipes you can use to brew your own beer. There's more to The Chemistry of Beer than beer. It's also a fun way to learn about the science behind our technology and environment. This book brings life to chemistry and chemistry to life.