We cannot blame Charles Dickens for not meeting our national Arts treasure Philip P. Pirip, but: go blame yr rottern Fate; whos flushs beat yr faces straights It could be said, though, Dickens did lend his major characters to Philip P. Pirip, although ‘lend’ might not be the best word; rather freedom opened the door to its wide-open spaces to allow them to escape and give vent to their grievances with their famous author, seeing as to how he never once mentioned the fabulous Surnevv diamonds that they once had their hands on and now wanted back at whatever cost to literature. Fabulous royalties might have been Charles Dickens’s lot but the diamonds were the only avenue for riches beyond creative writing for Miss Haversham, Estella, Mister Jaggers, Compeyson, Orlick, Biddy and a whole cast of actors and naked ‘actrusses’ who now demanded their jewel dues and were willing to kill for them. That escape fell to them after ‘Great Expectations’ found its way onto one of the heaps in the rubbish tip that was beloved of Pirip and in fact the location of his Tiphome, a dump in itself. From that fact, it was only a short fictional distance for the Dickens’s characters to land on Pirip’s lap with a vengeance. They came to lap but I stukk out tongue, ‘take thapt’! How our hero struggles with them might not be in any universal history books but, in artistic circles, it set the standard for the license to cull.

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

The incredible bestselling first novel from Pulitzer Prize- winning author, Jhumpa Lahiri. 'The kind of writer who makes you want to grab the next person and say "Read this!"' Amy Tan 'When her grandmother learned of Ashima's pregnancy, she was particularly thrilled at the prospect of naming the family's first sahib. And so Ashima and Ashoke have agreed to put off the decision of what to name the baby until a letter comes...' For now, the label on his hospital cot reads simply BABY BOY GANGULI. But as time passes and still no letter arrives from India, American bureaucracy takes over and demands that 'baby boy Ganguli' be given a name. In a panic, his father decides to nickname him 'Gogol' - after his favourite writer. Brought up as an Indian in suburban America, Gogol Ganguli soon finds himself itching to cast off his awkward name, just as he longs to leave behind the inherited values of his Bengali parents. And so he sets off on his own path through life, a path strewn with conflicting loyalties, love and loss... Spanning three decades and crossing continents, Jhumpa Lahiri's debut novel is a triumph of humane story-telling. Elegant, subtle and moving, The Namesake is for everyone who loved the clarity, sympathy and grace of Lahiri's Pulitzer Prize-winning debut story collection, Interpreter of Maladies.

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

The Languages of Japan and Korea provides detailed descriptions of the major varieties of languages in the region, both modern and pre-modern, within a common format, producing a long-needed introductory reference source. Korean, Japanese, Ainu, and representative members of the main groupings of the Ryukyuan chain are discussed for the first time in great detail in a single work. The volume is divided into language sketches, the majority of which are broken down into sections on phonology, orthography, morphology, syntax and lexicon. Specific emphasis is placed on aspects of syntactic interest, including speech levels, honorifics and classifiers. Each language variety is represented in Roman-based transcription, although its own script (where there is such orthography) and IPA transcriptions are used sparingly where appropriate. The dialects of both the modern and oldest forms of the languages are given extensive treatment, with a primary focus on the differences from the standard language. These synchronic snapshots are complemented by a discussion of both the genetic and areal relationships between languages in the region. With contributions from a variety of scholars of the highest reputation, The Language of Japan and Korea is a much needed and highly useful tool for professionals and students in linguistics, as well as area studies specialists.

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

Writers, game designers, teachers, and students ~this is the book youve been waiting for! Written by storytellers for storytellers, this volume offers an entirely new approach to word finding. Browse the pages within to see what makes this book different:

While Dickens used to be seen as a writer of shallow and sentimental children's literature, as the prolific caterer to the new market of mass literature, this collection of essays shows that Dickens was not only a reader of high-brow literature, but also expected his readers to understand them in the context of contemporary scientific and economic debates. Covering a wide range of writers - from Sidney, Shakespeare, Cervantes to Swift, Smollett and Bulwer-Lytton - Dickens's novels reveal a multi-layered cosmos and supply their readers with richly woven nets of intertextuality.