hard time thinking about something, we should start writing about it. As we write, we can encounter our most deep and hidden thoughts about the topic. We can realize things we never thought out brains held. —Idan Bitton, student writer ...
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Language: en
Pages: 648
Pages: 648
A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging
Language: en
Pages: 295
Pages: 295
The eleven contributions to this volume, written by expert corpus linguists, tackle corpora from a wide range of perspectives and aim to shed light on the numerous linguistic and pedagogical uses to which corpora can be put. They present cutting-edge research in the authors’ respective domain of expertise and suggest
Language: en
Pages: 391
Pages: 391
Ambassador George Kennan once called Astolphe de Custine's Russia in 1839 'The Best guide to Russia ever written.' It was essential, in his view, to understanding Stalin and the Soviet Union. Its author was a cosmopolitain son of the French Revolution, whose father and granfather had been guillotined and whose
Language: en
Pages: 181
Pages: 181
“This is a book about the American Dream as it has become embodied in the university in general and in the English department in particular,” writes James Ray Watkins at the start of A Taste for Language: Literacy, Class, and English Studies. In it, Watkins argues that contemporary economic and
Language: en
Pages: 272
Pages: 272
Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the