DOCSLIB.ORG

Chinese Li Terature

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Chinese Li Terature CHINESE LI TERATURE . :ie #. 4 ,;-_. & f^'Eir\lJ 11 1963 T CO NTENTS STORIES Barley Kernel Grucl Li Chm 1 - t) The Sfild Aster - Li Cbi In the Same Boat-Kao Ying z6 Remembering Datk Africa - Ilan Pci'ping ,9 WRITINGS OF THE LAST GENERATION Two Stories - Lu Hsun 49 FOLK TALES 64 The Frog Moves House (Mongolian) - The Tiger and the Squirtel (Mongolian) - The Fox and the Turtle (Tibdtan) - The Drunken Sparrow (Tibetan) - The Crow's Promise (Tibetan) - The Cock King (Tartar) NOTES ON LITERATURE AND ART On Lu Hsun's Two Stories Tao 7' ' -Tang A Myriad Hills Tinged with Red - Fang Cbi 78 The Artist and His Audience - Vang Chao-aen 89 INTERVIE\( The Playwtight Tsao Yu -Yang Yu 91 NEW PUBLICATIONS Violin Fountain ro4 The Distant Gobi ro7 CHRONICLE III PLATES The Day Begios - Wu Chun-la 18'19 Fishing Boats in the Willows - Li Ko-ian 48-49 A Myriad Hills Tinged with Red - Li Ko-ian 8o-8r Yu-kuang Ftont Cover: SquitreL (Chinese painting) by Chang No. 1!., 1963 :Hry \r \, , \,, \r $t LI CHUN Barley Kernel Gruel . All w:rs cluict at noonday in the sultry fields. Not rr blc:rth oI wind stirred the drooping leaves by the roadside. Clotrcls lilic fish-scrrlcs drifted lazily through the sky. The early :\ Junc strrr, bcrrtirrg tlown likc fire on to thc wheat, made the tips glow thc r:uclcly golcl ol:ripc apricots. Thc barley had been reaped, leaving nothing but silvcr stubblc along the ridges. ,? Li Chun, born in r;27, is rI lto\ clist irll(l scl ipt-writcr, vcry popular with \ Chinese readers. Cltinetc I'iltrdtrrt lt:ts ertrrietl scvcrirl of his storics in prcvious issues, includine Not Tltat Rotul., V/hrtt tht Strt,rt M(.lls,'['l)c Storl of Li Sbuang- slsuang and Soz'ting tbe Cloutls. IIc lirt's rlrtl()rlg thc Pcllsrrnts in his nativc flonan, and all his writings clcrl with thc rtrrrrl Iifc. I\ quite cantcer and Lei, observ- Because of the heat and the fact that it was noon, there was But therc was a crowd round thc We'Il not a soul on the land. Trees and crops drowsed sleepily. But ing this, answcrcd airily, "Come on! It's only eighteen li. eat whcn Lu." from the ears of wheat in the terraced fields there wafted pefletrat- wc find Old poles. To start ing gusts of kagrance. So thc two o[ them set off with thc telegraph This was hilly country and a dirt track wound like a brown with, they exchanged light-hearted comments on the probable belt over the undulating landscape. Along this steep road two yield of the wheat on both sides of the road, and the strength and stamina donkeys, while young Lei enlivened their progress by men were pushing a caft loaded with fout telegraph poles of stout, of strai.ght red pine. The wheels of the cart were creaking. his imitations of bird calls. The younger of the two men, Lei Wan-sheng, was a sturdy fel- Tlrey covered a dozet /l without stopping to rest. After cross- hills, they sud- lo,w irr his early twenties. Sweat had gathered on the bushy ing several ridges and climbing not a few steep passer-by informed thcm eyebrows above his large black eyes, and he was panting for denly found the road before them cut. A breath, his full red lips parted. Ho Sui-lin, his mate and senior that the commune was building a highway to N(hite Goose Ridge farm- by several years, looked the younger of the two. Short and light and they would havc to go round by Walnut Gully. When on his feet, he had small, rather boyish features, giving him the ers give directions, instead of confining themselves to a simple they launch into detailed appearance of an overgrown child" "Turn left" or "Turn right" like city folk, holding forth to his class. It was clear that they had come unprepared for this heat, for instructions like a mathcmatics tcacher the basis of what thcy wcrc told Ho made a tapid mental cal- both were wearing long pants and thick shirts' Lei was sweating On culation and realizccl that this dctour would lct thcm in for another so much that the characters "Chengchow Electric Machine Works" eighteen thing reassured thcm, however, and that was the printed in red on his shirt were sticking to his chest. li. One news that after reachiug Pcrsimmon Valley in the east they could They wete delivering these telegraph poles from Chengchow to follow the telegraph poles to White Goose Ridge. \White Goose Ridge Production Brigade. A month previously As they trundled the cart back the v/ay they had come, young their foreman, Old Lu, had a work teirm sent to help the ioincd Lei's comments on the wheat and donkeys dried up. So did his had assigncd to this production brigade to in- villages and becn bird calls. He plodded glumly along, too disgustcd to take out station. Thc brigade had stall an electrically operatcd Pump his handkcrchief, using his sleeves to mop his sweating face. prepared all the necessary wire, machinery and other equipment, Ho knew iust how he felt, and in an attempt to keep his spirits but proved to be short of four telegraph poles, and these were not up hummccl snatchcs o[ I{onan opcra - slightly off-key. Young procurable on the spot, as the region produced nothing hut de- Lci coulcl sing Shaohsilllj opcra but he kcpt silcnt, cxccpt for thc ciduous trees. The local cadres brought along carrying poles used rumbling oI his cmpty stomach. for sedan-chairs and old cross-beams, but none of these was the Aftcr: toiling pirst a fcw n.torc riclgcs ancl vallcys, FIo lapsed into specified height or thickness. In the end, Old Lu wrote to his silcncc too. Ry now all tlrc pcirsants had left thc ficlds and the management asking thern to help by sending some of the works' sull was bczrting down nrotc ficrccly than ever. The swish of the own stock of poles. Lci and Ho had been chosen to make the cart whecls thtough thc clust, punctuatcd by laboured breathing, delivery. was the only sound on thc highway. This county lay not far from Chengchow, only two stops a'tuay In the distance two largc, lcafy walnut trecs came into sight, by train. When they alighted at the station and learned that and iust beyond thcm tall tclcgrzrph polcs stretchcd into the dis- White Goose Ridge was iust eighteen li away, Lei rolled up his tance. That put ncw life into both men and v'ith ioyful shouts sleeves and sLarted off with the cart. Lei shoved the cart up the slope, beads of swcat pouring off him "Let's have a snack first," said Ho. "It's after eight." like rain dripping into his cycs. But great was their disappoint- 4 rnent at the tclp! For there was nothing here but walnut trees, posure to the sun, and beads of perspiration had gathered at the the bridge not a single village or wayside stall in that empty, tolling country' tips of her finely archcd eyebrows. The freckles oa was such a swelter- They could see \fhite Goose Ridge, true enough, but one look at of her nose secmcd vermiiion in the sun' lt the line of telegraph poles made it cleat that it was at least ten ing day that hcr liquid eyes seemed to be brimming over. In her pitchet covered with a pea- li away and very difficult going into the bargain. left hand shc carried a blue porcelain the Lei let go of the cart and squattcd in the shade of the trees. He green bowl, in her right hand a bamboo basket. Beneath pile of onion cakes. refused to move. white towel on the basket was a big trees, on "What's up?" asked Ho. "That's Whitc Goose Ridge ahead." The heat drove this girl, too, into the shade of the back to them, "I can't make it," Lei declared. "I've corlc over dizzy." the other side from the men. Sitting down with her artless eyes fixed Secretly amused, Ho joined him in the shade. she fanned hersel{ $,-ith her straw hat, her bright, "Confo,;nd thesc blistering hills!" sworc Lei. "Not a snacl< on the golden wheat. food bar or village to be seen, not even a river!" The breeze she set up by her fanning wafted the smell of "rff/e ought to have bought a few buns at the station"' said FIo. still more tantalizingly into the men's faces. They identified the Lei ignored this remark and, his eyes on the walnut tree, asked, spicy savour of onion cakes and lettuce with green pepper and "\7hen do walnuts ripen?" gelatin. In addition thcre was the aroma of some sort of gruel "Not ti1l autumn," Ho informed him. "It's no use looking unlike anything that yo*ng Lci had experienced before, reminiscent heightened by so hopeful - there's nothing but leaves." of the scent of young whcat in thc ficlds, its flavour Still Lei stared up at the trees. "I wish they were loquats!" he cooking. than sighed. "Where I come from this is iust the time for loquats'" These appetizing odours madc the men more conscious \i(ith "Sup- They rested a while in a dispirited silence, thcit eyes fixed on ever of their hunger. a g,lance at Lei, Ho suggested, there to be tor- the cottages on the distant hill beyond which lay White Goose pose we move on?" He saw no point in staying Ridge.
Load more

Recommended publications
  • Preparation of Porridge from Germinated Multigrain and Its Nutritional Evaluation
    PREPARATION OF PORRIDGE FROM GERMINATED MULTIGRAIN AND ITS NUTRITIONAL EVALUATION by Aakansha Dhital Department of Nutrition and Dietetics Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2021 Preparation of Porridge from Germinated Multigrain and its Nutritional Evaluation A dissertation submitted to the Nutrition and Dietetics department in Tribhuvan University in the partial fulfillment of the requirements for the Bachelor degree in Nutrition & Dietetics by Aakansha Dhital Department of Nutrition and Dietetics Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal March, 2021 ii Tribhuvan University Institute of Science and Technology Department of Nutrition and Dietetics Central Campus of Technology, Dharan Approval Letter This dissertation entitled Preparation of Porridge from Germinated Multigrain and Its Nutritional Evaluation presented by Aakansha Dhital has been accepted as the partial fulfillment of the requirement for the degree of B.Sc. Nutrition and Dietetics. Dissertation Committee 1. Head of the Department (Asst. Prof. Dambar Bahadur Khadka) 2. External Examiner (Asst. Prof. Birendra Kumar Yadav) 3. Supervisor (Prof. Pashupati Mishra) 4. Internal Examiner (Asst. Prof. Arjun Ghimire) March 9, 2021 iii Acknowledgement First and foremost, I offer sincere gratitude to my supervisor, Prof. Pashupati Mishra, who has supervised me throughout my dissertation with his patience and knowledge. Also, I would like to thank Asst. Prof. Dambar Bahadur Khadka, Department Head of Nutrition and Dietetics, Central Campus of Technology for his sincere and valuable suggestion and for providing me with all the necessary facilities and guidance throughout the work. Furthermore, I am very much indebted to thank Assoc. Prof. Dr. Dil Kumar Limbu, Campus Chief, Central Campus of Technology, for enormous technical and administrative support in my academic and research work.
    [Show full text]
  • The Oil and the Wine (Revelation 6:6)
    The Oil and the Wine (Revelation 6:6) Apostle Leroy A. Smith 6And I heard a voice in the midst of the four beasts say, A measure of wheat for a penny, and three measures of barley for a penny; and see thou hurt not the oil and the wine. Rev.6:6 15And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth man's heart. Psalms 104:15 5Thou preparest a table (of bread) before me in the presence of mine enemies: thou anointest my head with oil; my (wine)cup runneth over. Barley crop Barley facts: 1/3 price of wheat The Hebrew Bible records barley as one of the most abundant and important crops of ancient Israel. It is one of the seven species of plants with which the Promised Land is blessed (Deuteronomy 8:8).9 In fact, it was so common that its price was approximately half that of wheat (2 Kings 7:1, 16, 18; cf. Revelation 6:6). Ancient Israel, like its neighbors, planted, harvested and consumed mass quantities of barley. Barley is one of the more popular grains for making beer in the ancient world, was (and is) the main ingredient. Durum Wheat most commonly grown in Israel Grains and bread facts: Grain products comprised the majority of the food consumed by the ancient Israelites. The staple food was bread, and it was such a vital part of each meal that the Hebrew word for bread, lehem, also referred to food in general.
    [Show full text]
  • Comparative Study on the Physico-Chemical, Textural and Thermal Properties of Instant Porridges Based on Spelt and Oats Introduc
    DOI: 10.5937/FFR1801027S UDK 641.56:633.11+633.13]:66.022.392 Original research paper COMPARATIVE STUDY ON THE PHYSICO-CHEMICAL, TEXTURAL AND THERMAL PROPERTIES OF INSTANT PORRIDGES BASED ON SPELT AND OATS Olivera D. Šimurina*, Bojana V. Filipčev, Boško D. Marić, Biljana R. Cvetković, Marija I. Bodroža Solarov University of Novi Sad, Institute of Food Technology, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia *Corresponding author: Phone: +381 21 485 3778 E-mail address: [email protected] ABSTRACT: Changing of food habits and increased preference for healthy meals, along with the growth of breakfast industry has increased the size of “ready-made“ and instant porridge market in Serbia. Porridges dominantly marketed are those based on oats. However, there is a growing interest of local producers to use other cereals for porridge production. Therefore, this work was aimed to estimate the porridge-making ability of spelt wheat (Triticum aestivum spp. spelta) in comparison to that of oats. The studied porridges are instant products, based on extruded spelt or oat flour. The proximate composition, hydration properties (water absorption index-WAI and water solubility index- WSI), consistency and thermal properties were determined with the aim to compare the characteristics of the porridges. In general, the spelt-based porridge had more total and insoluble fibреs, proteins, minerals and less available carbohydrates in comparison to the oat porridge. The spelt porridge may be eligible to bear the nutritional claim „high-fibre“ which is advantageous for the market viability of the product. Both porridges had >20% of damaged starch due to high initial content in the flours and extrusion processing of flours, though spelt-based extrudate and porridge were significantly higher in this parameter.
    [Show full text]
  • Flavor Pairing in Medieval European Cuisine: a Study in Cooking with Dirty Data Kush R
    Flavor Pairing in Medieval European Cuisine: A Study in Cooking with Dirty Data Kush R. Varshney,1 Lav R. Varshney,1 Jun Wang,1 and Daniel Myers2 1IBM Thomas J. Watson Research Center 1101 Kitchawan Road, Yorktown Heights, NY, USA fkrvarshn,lrvarshn,[email protected] 2Medieval Cookery [email protected] Abstract are usually, but not exclusively, applied in domains histor- ically associated with creative people, such as mathematics An important part of cooking with computers is us- and science, poetry and story telling, musical composition ing statistical methods to create new, flavorful in- and performance, video game, architectural, industrial and gredient combinations. The flavor pairing hypoth- graphic design, the visual, and even the culinary, arts” [Colton esis states that culinary ingredients with common and Wiggins, 2012]. chemical flavor components combine well to pro- duce pleasant dishes. It has been recently shown 1 Introduction that this design principle is a basis for modern Western cuisine and is reversed for Asian cuisine. The cooking of food and human evolution are intertwined. One could go so far as to argue that it is cooking that makes us Such data-driven analysis compares the chemistry human. We are naturally drawn to foods high in fat and sugar of ingredients to ingredient sets found in recipes. because of the nourishment we received from such foods dur- However, analytics-based generation of novel fla- ing our evolution in resource-poor environments. However, vor profiles can only be as good as the underlying we are also drawn to foods with complex layers of balanced chemical and recipe data.
    [Show full text]
  • Gruel) Produced from Different Cereal Blends Eke- Ejiofor J* Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo
    www.symbiosisonline.org Symbiosis www.symbiosisonlinepublishing.com ISSN Online: 2372-0980 Research article Journal of Nutritional Health & Food Science Open Access Evaluation of the Nutrient Content and Sensory Properties of Spiced Ogi (Gruel) Produced From Different Cereal Blends Eke- Ejiofor J* Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo. P.M.B.5080, Port Harcourt. Received: October 16, 2018; Accepted: November 27, 2018; Published: December 5, 2018 *Corresponding author: Eke-Ejiofor J, Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo. P.M.B. 5080, Port Harcourt. Nigeria; Email: [email protected] the aim of improving nutritional value of the product as well as Abstract product taste. The nutrient composition and sensory properties of spiced ogi produced form blends of maize (yellow), millets and guinea corn were Ogi is one of the common family breakfast gruel and most investigated. Functional properties of the samples showed that water absorption capacity ranged between 3.25 - 3.66%, solubility 3.15- solid and the most popular weaning food used by African mothers 6.54%, swelling power between 70.50% - 74.50%, relative bulk density inoften general used andas weaning Nigerians food in particular,in West Africa, for feeding as it is ofthe infants, first semi- due 0.2g/ml - 0.41g/ml and the least gelation concentration between to its availability and affordability. The method of processing functional properties. The Chemical composition of ogi blends showed ogi locally is a contributory factor to its loss in nutrients. The that2.00-6.00%. moisture There content were ranged significant 7.45%-10.15%, differences ash (P between ≤ 0.05) 0.22-0.3%, in all the use of multiple cereals and spices may enhance the nutrients of the composite Ogi, as well as diversify the use of other cereals all the samples which ranged from 5.73%-7.43% while carbohydrate and local spices.
    [Show full text]
  • Good Food for Infants Under One Year
    ENGELSKA Bra mat för spädbarn under ett år Good food for infants under one year The Swedish National Food Agency’s advice on food for children up to one year is based on collected research and is intended to be support for parents. It is written to suit most families. Not all the advice will work for everyone, but it can be adapted to your family’s situation. The first six months The first months of a child’s life is a special time – radically new and fantastic. In retrospect, this period usually feels quite short, but in the middle of all the fantastic it can be exhausting. Many parents are unprepared for how they will be governed by their child’s needs and how it feels to be woken in the middle of the night when he or she is hungry or needs closeness. To get a daily routine that works, it’s a good idea to gradually find a rhythm that provides your child with security and the parents with some structure to their lives. Since life, at its beginning, deals mostly with eating and sleeping, routines are often built around mealtimes. For the first six months, breast milk or infant formula is the best food for your child. But the food isn’t just about nutrition; it also provides time for closeness that is important to your child. Breast milk Breast milk contains all the nutrition a child needs to grow and develop during the first six months. The only exception is vitamin D, which your child needs to get through vitamin D drops.
    [Show full text]
  • Food and Foodways in the Medieval Islamic World
    American Journal of Humanities and Social Science (AJHSS) Volume 5, 2020 Food and Foodways in the Medieval Islamic World Véronique PITCHON ArcHiMedE (Archéologie et Histoire de la Méditerranée – Europe) - UMR 7044 du CNRS, Université de Strasbourg, 5 av. du Gl Rouvillois - 67083 Strasbourg - France Introduction What did people eat in the medieval Arab world? A priori a simple question for connoisseurs of the history of food, yet an enquiry into this topic reveals a complex story of everyday life concerning the most basic and necessary act for survival: eating. The subject of food in the medieval Arab world has not escaped scholastic interest as witnessed by the growing number of works by historians in recent years. These oeuvres depended largely upon a legacy of excellent sources far more extensive than the traces bequeathed to the historian in the West. Of astonishing diversity they have permitted the drawing of a clear picture of the power structure and its‟ operation at various times during the era of the Arab-Muslim empire and it is therefore appropriate that from these sources that we propose to examine the foodways created to serve this extensive, eastern culture. The Arab empire was geographically vast; consequently, the terrains of the various regions and their inherent climates supported a diversity of natural produce, animal and vegetable which under local cultural influences led to the creation of very different cuisine in large urban centers. To the East, for example, cooking accommodated both Persian and Indian influences, enjoying plentiful native spices, while in the West these condiments being rarer, appeared less frequently.
    [Show full text]
  • Tolerance Testing for Cooked Porridge Made from a Sorghum Based Fortified Blended Food
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange TOLERANCE TESTING FOR COOKED PORRIDGE MADE FROM A SORGHUM BASED FORTIFIED BLENDED FOOD by SIRICHAT CHANADANG B.S., Chiang Mai University, 2009 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Human Nutrition College of Human Ecology KANSAS STATE UNIVERSITY Manhattan, Kansas 2015 Approved by: Major Professor Dr. Kadri Koppel Abstract Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures.
    [Show full text]
  • Cage Macrobiotic Recipes
    John Cage Macrobiotic Cooking THE MACROBIOTIC DIET has a great deal to do with yin and yang and finding a balance between them. I have not studied this carefully. All I do is try to observe whether something suits me or not. Michio Kushi told me I should eat more root vegetables and less leafy ones, though he recommended watercress and parsley. The basis of the diet is the combination of brown rice and beans. This makes a protein and the rice very balanced. I’ve become very fond of it. Nuts and seeds are good, and vegetables may be eaten. They are good when their sugars are slightly caramelized (slightly burned); this is a matter of taste rather than diet. Some vegetables should be avoided: potatoes, tomatoes, eggplant and peppers particularly for those who have arthritis. Turnips, carrots, celeriac, the large white Japanese radishes (daikon); all these are good. Winter squashes are excellent. When possible eat not only the root but the leaves too of vegetables (including the carrot leaves). In this direction (away from beans or rice towards the right or sugar) avoid sugar. Eat as little fruit as you fail to resist. Or become very choosy; insist on the best wild strawberries, raspberries and melons. Honey is sugar; don’t use it. Alcohol also is sugar. Liquids should be reduced during a day (including water, tea, etc.) to two quarts. Recently in Germany I met a doctor, Renata Kelleter who recommended more water, bananas, and apricots. I follow her advice. In the other direction towards meat, you can eat a little chicken or fish, avoid shellfish, and eat eggs not often, though they are permitted.
    [Show full text]
  • Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past
    Rediscovering a Cuisine of the Past Maria Dembin'ska Translated by Magdalena Thomas Revised and Adapted by William Woys Weaver UNIVERSITY OF PENNSYLVANIA PRESS PHILADELPHIA In Memory of Henryk Dembinski (1911-1987) ix Editori Preface Three Latln words scribbled in the margin of the parchment WILLIAM WOYS WEAVER ledger book of Polish royal treasurer Henryk of Rog6w -ad regakm xxi List oflflu~tration~ scutellum, for the royal pot-not only extended a proprietary reach over the markets and gardens of medieval Poland; they also conjured 1 Chapter 1. Toward a Definition of Polish National Cookey up a court cuisine unique to Central Europe. Strangely Oriental, yet 25 Chapter 2. Poland in the Middle Ages peasantlike in its robust simplicity, it was a cookery that captured 47 Chapter 3. The Dramatis Personae ofthe Oid Polish Table all the complexities of Poland in that far-off age, a nation of great power slowly twisting toward upheaval, of farmlands and towns 7 1 Chapter 4. Food and Drink in Medzeval Poland thronging with emigrants from cultures unable to meld with the Pol- 137 Medieval Recipes rn the Polish Style ish countryside around them. And yet for a time, it was also a rare W~LLLAMWOYS W EAVER period of peace. Maria Demblnska went back to the royal account 201 Notes books - indeed, to all the medieval records she could find- in order 209 Bibliography to reconstruct this chapter of Poland's history. Her work is now a scholarly classic. 2 19 Acknowledgments Maria Dembinska's research was originally prepared in 1963 223 Inifex as a doctoral dissertation at Warsaw University and the Institute of Material Culture of the Polish Academy of Science.
    [Show full text]
  • The Representation of the Workhouse in Nineteenth-Century Culture
    The Representation of the Workhouse in Nineteenth-Century Culture Laura Foster Submitted in partial fulfilment for the degree of Doctor of Philosophy Cardiff University 2014 1 Acknowledgements I am grateful to the AHRC for providing the financial support that made this project possible. My supervisor, Julia Thomas, has been an endless source of advice and enthusiasm. I am deeply grateful for the unfailing interest she has taken in my research and for her support and encouragement at every stage. Heather Worthington has been on hand throughout the project, offering ideas, reading conference papers, and dealing with crises of confidence. I have her to thank for suggesting the idea of postgraduate study to me in the first place. Thanks are also due to Alison Harvey in SCOLAR, who unlocked the glass cabinet for me to browse at will, and who sent on fascinating primary material that I otherwise would not have found. David Skilton, too, has directed me to useful sources and shared with me his wisdom on nineteenth-century culture. Dean and Nathan have also provided valuable assistance with the practicalities of completing a thesis, taking care of numerous time-consuming IT issues for me. My friends in the department have been incredibly important. They have offered valuable feedback on ideas, emotional support, and lots of tea and cake. The PhD experience would not have been half so enjoyable without them. In particular, I am indebted to Helen Mckenzie, Rhys Tranter and Maura Dunst for their insightful comments. There are some friends outside of university who deserve mention: Amanda Milburn, Katie Fazal and Nicola Lewis have listened to me talking about workhouses for the past few years and, from time to time, managed to distract me from them.
    [Show full text]
  • The TASSAJARA BREAD BOOK
    The TASSAJARA BREAD BOOK Edward Espe Brown SHAMBHALA Boston & London 2011 SHAMBHALA PUBLICATIONS, INC. Horticultural Hall 300 Massachusetts Avenue Boston, Massachusetts 02115 www.shambhala.com © 1970 by the Chief Priest, Zen Center, San Francisco Cover design by Jim Zaccaria Cover art by Kent Rush Revisions © 1986, 1995, 2009 by Edward Espe Brown Illustrations © 2009 by John David Simpkins All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. The Library of Congress catalogues the hardcover edition of this book as follows: Brown, Edward Espe. The Tassajara bread book / Edward Espe Brown. p. cm. Includes index. eISBN 978-0-8348-2301-3 ISBN 978-1-59030-704-5 ISBN 978-1-59030-836-3 (pbk.: alk. paper) 1. Bread. I. Title. TX769.B83 2009 641.8′15—dc22 2008044901 Dedicated with respect and appreciation to all my teachers past, present, and future: gods, men, and demons; beings, animate and inanimate, living and dead, alive and dying. Rock and water wind and tree bread dough rising Vastly all are patient with me. Bread makes itself, by your kindness, with your help, with imagination streaming through you, with dough under hand, you are breadmaking itself, which is why breadmaking is so fulfilling and rewarding. Recipes do not belong to anyone—given to me, I give them to you. Recipes are only a guide, a skeleton framework, to be fleshed out according to your nature and desire.
    [Show full text]