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For those wishing Harry's version, but not caring to wade through the poem and some of its language.
Very good for young students.
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This short work would make a indispensable textbook for any course on the origins of the American Revolution, the Constitution, and the Declaration of Independence.
Included are Paine's still relevant thoughts that, "Government is a necessary evil." And the early ridiculing of the thought that one family was more capable of ruling than another.
But the most important revelation in this work is the idea that the colonists thoughts were not first and foremost on independence, but rather on dependance on the crown. Liell states that what the Continental Congress was proposing as late as 1775 was a declaration of dependance - self reliance far from the minds of the delegates. Jefferson's version of the declaration did not spring spontaneously from a blank page.
The author also presents an interesting, non-intrusive format for endnotes, one I am not sure is enduring or helpful for in-depth researchers, but makes this volume more readable to the mass market.
On the whole, if you think you know the history of the origins of American Independence, this book will open some interesting vistas.
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In the olden days, Zen Monks ate rice with some wheat, pickles and miso soup. Now, in American "Zen", they drink trendy chai, and eat things whose names have the words "rasam", "feta" and "braised" in them. I imagine the cooks from this monestary going on to start a very trendy and successful restaurant in LA or New York based on this cooking, like Greens restaurant in San Francisco.
This book encourages a kind of cooking that plays to luxurious tastes. Attachment to this sort of food, like attachment to anything else, will not help anyone become enlightened.
There is also an excellent section on the well stocked Zen kitchen as well as methods and ingredients explanations for those who are unfamiliar with certain terms. The book is alas non meat which is fine, and I personally love finding new fruits, vegetables and grain ideas to add to my constantly evolving kitchen tastes.
There is also a wonderful history of sorts about Zen and food. The illustrations and photographs are crisp and clean, and the text is easy to read and the directions easy to follow.
If you are a serious cook who loves ethnic variety I seriously recommend this book for your collection and use.