Kirjahaku

In an addictive cocktail of anecdote and lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores.

The only text that accessibly examines the social determinants of health from a Canadian, contemporary, and comparative perspective Featuring thought-provoking Canadian and international examples throughout, this text takes a macro-level look at the many ways in which social factors - such as income, education, employment, gender, and support systems - interact to determine health across the lifespan.

The ever-evolving nature of electronic commerce and social media continues to challenge the capacity of the courts to respond to privacy and security violations in 'cyberlaw'. Social Media and Electronic Commerce Law is designed to provide students and legal practitioners with a thorough and engaging exploration of the laws, regulations and grey areas of commerce via online platforms. This new edition has been thoroughly revised to address changes in legislation and recent court judgments, and to reflect the dynamic sphere of social media. New chapters focus on internet and e-commerce law regarding social media, P2P file sharing, Cloud computing and workplace issues, with an emphasis on data security made particularly relevant by the proliferation of hacking incidents. Written in an accessible style, Social Media and Electronic Commerce Law investigates the challenges facing legal practitioners and commercial parties in this dynamic field, as well as the underlying legal theory that governs it.

An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.

This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index and bibliography. The writing is matchless: exact, yet humorous; learned, yet light. It is one of the most inspirational cookery books to have been written in the last fifty years.