Ritual Use Of Plants In Lucum Tradition 3rd Edition

The Ritual Use of Plants in Lucumi Tradition is an in depth look at the importance of plants for the Lucumi community. Explains why certain plants have hierarchical position and power for healing and why they are essential for the completion of Lucumi rituals.Includes translations of over thirty patakins, with the English, Spanish, Anago and Latin scientific names and sixteen black and white photos. A CD with color photos of over fifty plants is available at www.oggunbemi.com. The author, Maria Oggunbemi is a student of Lucumi tradition, Osainista and Oba Oriate. She has extensively researched the language and the ethno-botany of the Lucumi religion as it is practiced in Cuba and the diaspora. Her first book, The Anago Language of Cuba focused on the language used in Lucumi rituals for songs, prayers, rituals of consecration, initiation healing and celebration."

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Transcribed from Mayan hieroglyphs, the Popol Vuh relates the mythology and history of the Kiché people of Central America. There is no document of greater importance to the study of pre-Columbian mythology.

This book features the greatest minds of magic assembled in one place! Compiled by two of the leading figures in the magick community, this new hardcover title in Llewellyn's Complete Book series includes more than 650 pages of fascinating insights into the history and contemporary practice of ritual magick. With contributions from dozens of top authors, this book brings the practices, theories, and historical understanding of magick into the 21stcentury, including in-depth chapters on: Foundations of Western Magick • Qabalah • Demonology & Spirit Evocation • Alchemy • Planetary Magick • Enochian Magick & Mysticism • The Magick of Abra-Melin • The Golden Dawn • Thelema & Aleister Crowley • Polytheistic Ceremonial Magic • Magician's Tables • The Future of Ceremonial Magick

The Lynx and the Telescope challenges the traditional interpretation of a programmatic convergence between the visions of Galileo and Cesi’s Academy, while offering a new interpretation of the dynamics that led to the condemnation of Galileo in 1633.

This volume concerns premodern understandings of vegetal nature that encompass multiple semantics and perspectives. Scholars from the disparate fields of art history, literature, and religious studies present tantalizing studies of trees and plants in sacred and secular thought. Some discuss the concept of the Book of Nature and its implications. Others explore narratives of symbiosis between humans and vegetal material, tree-dwelling hermits, spirits metamorphosing into wood, flowers or trees that sprout from bodies or the dissolution of the self into the natural world. Complementary to these approaches are studies that suggest a collapsing of time and space in spiritually charged yet ambiguous natural motifs or topographies where forests or groves are spaces of transformative experience.

This short book or pamphlet goes through the fundamentals of Orisha worship from a Lucumi point of view. It includes chapters on getting started, how to take care of ones first orishas, and a guide to devotional life.

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.