《食物革命》作者是全球素食先驱。继畅销书《新世纪饮食》后作者又推出畅销全球的巅峰之作！本书提倡的饮食之道能够拯救我们和我们的地球！他倡导的素食理念被誉为本世纪人类最重要的成就之一。作者出身豪门，是全球最大的冰淇淋公司“美国三一”冰淇淋创办人的独子，却毅然放弃继承家族的庞大财富和殊荣，成为一名素食生活倡导者。

《食物革命》作者是全球素食先驱。继畅销书《新世纪饮食》后作者又推出畅销全球的巅峰之作！本书提倡的饮食之道能够拯救我们和我们的地球！他倡导的素食理念被誉为本世纪人类最重要的成就之一。作者出身豪门，是全球最大的冰淇淋公司“美国三一”冰淇淋创办人的独子，却毅然放弃继承家族的庞大财富和殊荣，成为一名素食生活倡导者。

扶霞·邓洛普 英国人，中文名叫邓扶霞。 成长在英国牛津，曾在剑桥大学学习英国文学，后再伦敦亚非学院中国研究专业取得硕士学位。1994年获得英国文化教育协会奖学金，在四川大学交流学习一年。之后在四川烹饪高等专科学校学习专业厨艺，成为该校第一位外国学生。 扶霞研究中国烹饪及中国饮食文化20余年，曾四次获得美食界“奥斯卡”詹姆斯·比尔德烹饪写作大奖。 她把自己对中国美食的热爱写成了书，著有《川菜》《鱼米之乡》《鱼翅与花椒》等。

An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire an...(展开全部)

An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs. Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 70 new recipes to the original repertoire an...(展开全部)

Over the past two years, food prices have soared -- and plummeted. As crops are increasingly shifted to biofuel production, will food prices soar again? Will people starve as a result? What are the hidden relationships between the food on your plate and the gas in your car? Will economic recovery lead directly to massive price inflation in both food and energy? In this book, on...(展开全部)

Over the past two years, food prices have soared -- and plummeted. As crops are increasingly shifted to biofuel production, will food prices soar again? Will people starve as a result? What are the hidden relationships between the food on your plate and the gas in your car? Will economic recovery lead directly to massive price inflation in both food and energy? In this book, on...(展开全部)

扶霞·邓洛普 英国人，中文名叫邓扶霞。 成长在英国牛津，曾在剑桥大学学习英国文学，后再伦敦亚非学院中国研究专业取得硕士学位。1994年获得英国文化教育协会奖学金，在四川大学交流学习一年。之后在四川烹饪高等专科学校学习专业厨艺，成为该校第一位外国学生。 扶霞研究中国烹饪及中国饮食文化20余年，曾四次获得美食界“奥斯卡”詹姆斯·比尔德烹饪写作大奖。 她把自己对中国美食的热爱写成了书，著有《川菜》《鱼米之乡》《鱼翅与花椒》等。

The Roman Revolution is a profound and unconventional treatment of a great theme - the fall of the Republic and the decline of freedom in Rome between 60 BC and AD 14, and the rise to power of the greatest of the Roman Emperors, Augustus. The transformation of state and society, the violent transference of power and property, and the establishment of Augustus' rule are presente...(展开全部)

This work contains Steven Shapin's historical exploration into the origins of the modern scientific worldview. What historians have traditionally called the Scientific Revolution was, in Shapin's view, a diversity of practices and ideas that developed over the course of nearly two centuries. Rejecting the idea that there is anything like an "essence" of early modern science, th...(展开全部)