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• Sales Rank: #4325872 in Books
• Published on: 2006
• Format: Import
• Original language: English
• Number of items: 1
• Dimensions: 8.31" h x .94" w x 8.39" l,
• Binding: Paperback
• 161 pages

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Download PDF Muslim Societies in the Age of Mass ConsumptionBy Johanna Pink

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In the course of the 20th century, hardly a region in the world has escaped the triumph of global consumerism. Muslim societies are no exception. Globalized brands are pervasive, and the landscapes of consumption are changing at a breathtaking pace. Yet Muslim consumers are not passive victims of the homogenizing forces of globalization. They actively appropriate and adapt the new commodities and spaces of consumption to their own needs and integrate them into their culture. Simultaneously, this culture is reshaped and reinvented to comply with the mechanisms of conspicuous consumption. It is these processes that this volume seeks to address from an interdisciplinary perspective. The papers in this anthology present innovative approaches to a wide range of issues that have, so far, barely received scholarly attention. The topics range from the changing spaces of consumption to Islamic branding, from the marketing of religious music to the consumption patterns of Muslim minority groups. This anthology uses consumption as a prism through which to view, and better understand, the enormous transformations that Muslim societies - Middle Eastern, South-East Asian, as well as diasporic ones - have undergone in the past few decades.

• Sales Rank: #4835914 in Books
• Published on: 2009-12-01
• Format: Unabridged
• Original language: English
• Number of items: 1
• Dimensions: 8.10" h x 1.00" w x 5.90" l, 1.25 pounds
• Binding: Hardcover
• 348 pages

About the Author
Johanna Pink is a lecturer in Islamic Studies at the Free University of Berlin. Her research focuses on contemporary forms of religious debate and expression in Muslim societies. New media and popular culture are among her chief research interests.

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• Sales Rank: #2620150 in Books
• Published on: 2010-06-07
• Binding: Paperback
• 352 pages

About the Author
Associate Professor of Science Education, University of South Florida Dr. Malcolm Butler's teaching and research addresses multicultural issues in the classroom. He has worked to support typically underserved student populations and has interest in the areas of writing to learn in science, science content for elementary teachers, and coastal and environmental education professional development for teachers. He has written and contributed to many academic journal articles including "The Invisible Science Educator," presented at the 2007 National Science Foundation conference.

Director of Teacher Education, Illinois Institute of Technology Dr. Judith Lederman has taught science in classrooms ranging from pre-K science to graduate level education courses and post-graduate professional development workshops. Dr. Lederman is known nationally and internationally for her work in the teaching and learning of Scientific Inquiry in both formal and informal settings. In 2008, she was awarded a Fulbright Fellowship to work with a South African university, museum educators, and K-12 science teachers in the area of Scientific Inquiry and Nature of Science. Judith served on the Board of Directors of the National Science Teachers Association (NSTA) and as President of the Council for Elementary Science International (CESI).

Associate Professor of Science Education, Ohio State University Dr. Kathy Trundle currently teaches master's and doctoral level courses in science education. She studies children's and adult's understandings of Earth and space science concepts, and she has been very active in the development of sciencce teacher education programs. Dr. Trundle was the recipient of the 2008 Outstanding Science Teacher Educator of the Year presented by the Association for Science Teacher Education, an international organization.

Professor of Teacher Education and Educational Psychology, Michigan State University Dr. Nell Duke's research and teaching focuses primarily on young children--pre-kindergarten through grade two. She is particularly interested in how young children learn to comprehend informational text and what teachers can do to facilitate that process. Dr. Duke has received awards for her research from the International Reading Association, the National Council of Teachers of English, the National Reading Conference, and the American Educational Research Association. She is author and co-author of numerous journal articles, book chapters, and books, including Reading and Writing Informational Text in the Primary Grades: Research-Based Practices and Literacy and the Youngest Learner: Best Practices for Educators of Children from Birth to Five.

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"I want to make every recipe in this book. . . . And you should, too!"--David Lebovitz, author of My Paris Kitchen and Ready for DessertComforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle EastThere's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan. This is the magic of Middle Eastern soul food. This is Golden.Previously published in the United Kingdom as Honey and Co: The Baking Book

• Amazon Sales Rank: #46948 in Books
• Brand: Little Brown and Company
• Published on: 2016-11-01
• Released on: 2016-11-01
• Original language: English
• Number of items: 1
• Dimensions: 10.25" h x 1.00" w x 7.75" l, .0 pounds
• Binding: Hardcover
• 304 pages

Features

• Little Brown and Company

Review One of the Best Cookbooks of 2016 - The New York Times, NPR's Here and Now"Itamar Srulovich and Sarit Packer offer modern recipes that reflect the perfumed and spiced flavors of their Israeli heritage, mixed with favorites form British teatime and French patisseries. You'll find excellent apricot and elderflower jam, chickpea flour shortbread and yeasted morning buns filled with strawberry, pistachio paste and a rose-water syrup."―Melissa Clark, The New York Times"A thoroughly appealing collection of recipes focused on Middle Eastern flavors. I was tempted by nearly everything... I am charmed by some of the recipe language... and [my cakes] came out just right."―Kathy Gunst, NPR's Here and Now"Excellent... [Golden has] something I deeply value in a cookbook: a sense of place... There are plenty of lovely, glowy shots... [and] Srulovich and Packer's voices...are friendly and playful in a way that is frankly hard to pull off in a cookbook.... I was charmed by the writing and the recipes."―Dan Saltzstein, Food52"I love Itamar and Sarit's beautiful baked goods as much as I crave their fresh Middle Eastern fare. In Golden, the flavors of their native region enliven everything from a sesame-swirled babka to the darkest chocolate-pistachio cookies imaginable. I want to make every recipe in this book. In fact . . . I've already started. And you should, too!"―David Lebovitz, author of My Paris Kitchen and Ready for Dessert"Sarit and Itamar at Honey & Co. are the best restaurant friends we've never actually met. You can get to know them the way we did: through Golden, their inspired baking book. These flavors are exotic, sensuous, and clever-and you'll be marking the pages of every recipe you can't wait to try, starting with the chocolate, hazelnut & cinnamon krantz loaf."―Dede Lahman and Chef Neil Kleinberg, authors of Clinton St. Baking Company Cookbook"This very soulful and inventive book shows why Londoners have fallen in love with Honey & Co. Sarit and Itamar's recipes, thoughts, and bold flavors are opening new doors in my own baking."―Zachary Golper, award-winning baker and author of Bien Cuit: The Art of Bread"The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure."―Guardian (UK), best cookbooks 2015"Buns for breakfast, pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants."―Observer Food Monthly

About the Author Itamar Srulovich was born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restaurateur Yotam Ottolenghi before opening Honey & Co. He is very happily married. Sarit Packer has been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.

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