Children's short stories.

This book showcases cutting-edge research papers from the 8th International Conference on Research into Design (ICoRD 2021) written by eminent researchers from across the world on design processes, technologies, methods and tools, and their impact on innovation, for supporting design for a connected world. The theme of ICoRD‘21 has been “Design for Tomorrow”. The world as we know it in our times is increasingly becoming connected. In this interconnected world, design has to address new challenges of merging the cyber and the physical, the smart and the mundane, the technology and the human. As a result, there is an increasing need for strategizing and thinking about design for a better tomorrow. The theme for ICoRD’21 serves as a provocation for the design community to think about rapid changes in the near future to usher in a better tomorrow. The papers in this book explore these themes, and their key focus is design for tomorrow: how are products and their development be addressed for the immediate pressing needs within a connected world? The book will be of interest to researchers, professionals and entrepreneurs working in the areas on industrial design, manufacturing, consumer goods, and industrial management who are interested in the new and emerging methods and tools for design of new products, systems and services.

Tales of the strange, unnerving and downright bizarre from one of the weirdest places on Earth Fish falling out of the sky, joggers relieving themselves on your doorstep, mysterious monsters constantly springing from the shadows, spooky lights and ill-conceived toast spreads: these are just some of the things you can expect on any given day in our surreal southern land. In 100 Weirdest Tales from Across Australia, comedy writer and accredited weirdness expert Ben Pobjie delves deep into Australia's past and present to serve up the weirdest stories of all, which will leave you smacking your gob with one hand while scratching your head with the other.

Biju and his family are weavers in rural Orissa. They create beautiful fabrics to sell in the cities of India and abroad. This is the tale of Biju's adventures when he accompanies his father to Delhi to sell the saris, and in the process impresses a city boy with his skill. Jaya Jaitly's fun-filled story is illustrated by Bhramara Nayak in the patachitra style. Each book in this series of four, created by the Dastkari Haat Samiti, looks at the life of a child in a rural artisan family from different parts of India. Local forms of painting and craftwork have been used to illustrate the stories so that children can enjoy and appreciate varied cultural expressions.

The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking. Watch a Video