Knives 2011

A Stunning Showcase Of Custom Knives The craft of knifemaking is alive and well, as evidenced by the stunning edged masterpieces revealed between the covers of the best book on blades ever published—Knives 2011. The art of fashioning knives includes carving, engraving, sculpting, scrimshaw, jewel inlaying, damascus-making and more. Never have so many embellishments been revealed in one medium, then captured in a full-color, glossy, photo-driven book such as this must-have volume that's ready for the coffee table or special place on the bookshelf. Treat yourself to feature stories covering one of the best wedges in the business, friction forging, “Swordplay Renaissance-Style,” the latest in cleaver offerings, “Scrimshaw That Drives Men Crazy” and villagers' blade art. Learn how one knife collector—Paul Lansingh—is giving back to the world of knives. Find out the answer to the question, “Why Do We Love Knives?” Follow author James Ayres and his wife, Mary Lou, on their quest to find carbon steel along the cobblestone streets of Europe. In the Factory Trends section, take a look at the newest in “Blue Collar Blades.” In between, enjoy the latest Trends and State Of The Art in knives. It's a trip worth taking. The pages are palpable, the text worth reading and the pictures worth a thousand words and more. Each bladed creation is a work of art in its own right, and a credit to its maker.

Alive and kicking - the artistry of knives! In its 33rd edition, the Knives annual book is more relevant than ever. Like the custom knives it showcases, the book ahs taken on a life of its own, becoming a must-have reference for knifemakers, enthusiasts, collectors, daily users and purveyors. The world’s finest knives - whether everyday carry pieces, hunters’, bushcraft and camp blades, or highly embellished works of art - find a home in Knives 2013. And each is complemented by well-researched information and specifications of every model. Add in a comprehensive Custom Knifemaker Directory, including email addresses, websites, phone numbers, specialties and technical information, and it becomes apparent why those in the industry own every volume of this coveted book.

This book explores themes in the rhetoric of vegetarian discourse. A vegan practice may help mitigate crises such as climate change, global health challenges, and sharpening socioeconomic disparities, by ensuring both fairness in the treatment of animals and food justice for marginalized populations. How the message is spread is crucial for these aims. Vegan practices thus uncover tensions between individual dietary choices and social justice activism, between ego and eco, between human and animal, between capitalism and environmentalism, and within the larger universe of theoretical and practical ethics. The chapters apply rhetorical methodologies to understand vegan/vegetarian discourse, emphasizing, for example, vegan/vegetarian rhetoric through the lens of polyphony, the role of intersectional rhetoric in becoming vegan, as well as ecofeminist, semiotic, and discourse theory approaches to veganism. The book aims to show that a rhetorical understanding of vegetarian and vegan discourse is crucial for the goals of movements promoting veganism. The book is intended for a wide interdisciplinary audience of scholars, researchers, and individuals interested in veganism, food and media studies, rhetorical studies, human-animal studies, cultural studies and related disciplines. It urges readers to examine vegan discourses seriously, not just as a matter of personal choice or taste but as one vital for intersectional justice and our planetary survival.

'I have no name for the thing which is in my head. It is not envy. It is more than envy. It does not scare me. I must look close enough to look at what it is.' A ploughman and his wife live a simple existence in a pre-industrial time until they, along with the hated local miller, are drawn into a struggle of knowledge, power and attraction. David Harrower's haunting play established him as one of the UK's leading contemporary playwrights. This new edition is published to coincide with the new production of this tense modern classic at the Donmar Warehouse in August 2017, directed by Yaël Farber.

For more than a century flint daggers have been among the most closely studied and most heavily published later prehistoric lithic tools. It is well established that they are found across Europe and beyond, and that many were widely circulated over many generations. Yet, few researchers have attempted to discuss the entirety of the flint dagger phenomenon. The present volume brings together papers that address questions of the regional variability and socio-technical complexity of flint daggers and their production. It focuses on the typology, chronology, technology, functionality and meaning of flint and other lithic daggers produced primarily in Europe, but also in the Eastern Mediterranean and East Asia, in prehistory. The 14 papers by leading researchers provide a comprehensive overview of the state of knowledge concerning various flint dagger corpora as well as potential avenues for the development of a research agenda across national, regional and disciplinary boundaries. The volume originates from a session held at the 2011 meeting of the European Association of Archaeology but includes additional commissioned contributions.

This book addresses the persistence of meat consumption and the use of animals as food in spite of significant challenges to their environmental and ethical legitimacy. Drawing on Foucault’s regime of power/knowledge/pleasure, and theorizations of the gaze, it identifies what contributes to the persistent edibility of ‘food’ animals even, and particularly, as this edibility is increasingly critiqued. Beginning with the question of how animals, and their bodies, are variously mapped by humans according to their use value, it gradually unpacks the roots of our domination of ‘food’ animals – a domination distinguished by the literal embodiment of the ‘other’. The logics of this embodied domination are approached in three inter-related parts that explore, respectively, how knowledge, sensory and emotional associations, and visibility work together to render animal’s bodies as edible flesh. The book concludes by exploring how to more effectively challenge the ‘entitled gaze’ that maintains ‘food’ animals as persistently edible.

Volume is indexed by Thomson Reuters CPCI-S (WoS). The objective of ICMST 2011 was to provide a platform where researchers, engineers, academics and industrial professionals from all over the world could present their research results and discuss developments in Manufacturing Science and Technology. This conference provided opportunities for delegates to exchange new ideas and applications face-to-face, to establish business or research contacts and to find global partners for future collaboration.

The groundbreaking New York Times bestseller that will transform your health—with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine—and the Forks Over Knives way is your solution. Forks Over Knives—the book, the film, and the movement—is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you’re one of them, or you’d like to be, you need this cookbook. Forks Over Knives—The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes—classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year: Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant “Steaks” Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls The Amazing Bean: White Beans and Escarole with Parsnips Great Grains: Polenta Pizza with Tomatoes and Basil Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! Simple, affordable, and delicious, the recipes in Forks Over Knives—The Cookbook put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way today—it could save your life!