In the centuries since sandhill cranes and other large wading birds have been present on this earth, someone has finally compiled a book about the folklore of these birds. Legends of the Crane by author Pamela J. Jensen is a delightful, extensively researched, hardcover book with over 120 poems and stories about cranes, herons, egrets, and storks, and includes 47 original color pieces of artwork. The original cover artwork was especially painted for this book from noted Washington State artist Doug Miller.Cranes are worldwide globally, existing on five of the seven continents, and Legends of the Crane reflects this by including poems and stories from North America, Asia, Africa and Australia. Readers can ponder on poetry from early century China and Japan, a classical story about whooping cranes from Marjorie Kinnan Rawlings' The Yearling, fables from Hans Christian Andersen, or features from modern day poets and writers. Each poem and story not only uniquely describes the birds' flight, dance, or cry but also their habitat.Like the poems and stories that have remained timeless over the centuries and retold in Legends of the Crane, this book will also be read and re-read, and thoroughly enjoyed many times over.
Essential Facts of Everyday Interest in Nature, Geography, History, Travel, Government, Science, Invention, Education, Language, Literature, Fine Arts, Philosophy, Religion, Industry, Biography, Human Culture, and Universal Progress. Easy to Read; Easy to Understand; Easy to Retain
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.