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The first two-thirds of the book were indeed fun (hence the extra ratings star). Any attempt to experiment and play with words is great; and trying to bolster women's courage and laughingly shove them into redefining themselves on their own terms--all the better!
But why trash men? Daly's definition of heterosexual relationships as being instigated only by men towards women is not only incorrect but insulting. One could almost accuse Daly of being heterophobic, and isn't bigotry supposed to be wrong? I guess all those loving, ethical, funny, and caring fathers/sons/brothers/friends are just figments of a sadly benighted race of "fembots" and "totalled women".
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This is an elegantly bound book, with spectacular photos of the 18th century crib created by the leading artists of the then Kingdom of Naples. This small book will make an excellent stocking stuffer. The Photographer, Elliot Erwitt, has done a wonderful job of catching all the miniature details of the multitude of figurines used in the crib (or crèche, as the book calls it).
Although you are told that the figures are "...no more than twenty inches high", it is not until you reach the last photo of the book, displaying the crèche on a table top, that you fully realize how small the entire scene is. Then, you begin to get an inkling of the amount of work the photographer has done to capture the exquisite beauty of each tiny piece.
For me, the overall book is marred by the choice of Gospel texts from the King James Version. For members of the largest Christian church in the United States, the King James Version is not acceptable. Further, the King James Version has blatant errors, such as (see page 19 in this tiny book), Luke 2.13,14, which reads, "Glory to God in the highest, and on earth peace, good will toward men". Various Protestant bible societies have come around to, ".. peace on earth to those on whom his favor rests" This is close enough to the Douay-Rheims, "...peace on earth to men of good will". So, five stars for the excellent photography, one star for the choice of bible version, yields an average of three stars.
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There are just a few things I noticed and wondered about:
The general consensus among scientists is that Capsicum (peppers) are native to America and were spread throughout the world in the early years of the age of European exploration. This book states that chile peppers first appeared in North Africa, but were spread to the rest of the continent by Europeans, but there is no further explanation. Perhaps there is some confusion of the Capsicum with the Aframomum melegueta (or grains of paradise, a pepper-like spice that is native to Africa) or other spices native to Africa.
Poulet (chicken) Gnemboue (or Nyembwe) is a chicken stew made with palm nuts, the fruit of the African oil palm. It is a dish made in equatorial West Africa, especially Gabon. People outside of Gabon sometimes substitute hazelnuts, pine nuts, almonds, or peanuts. In this book, this recipe (with almonds) is called a "North African tajine".
There are a few mistakes in Swahili: (and I am no expert there, but) I noticed that "Curried Chicken and Banana Soup" is parenthetically titled "Supa Ya N Dizi" which should be "Supa Ya Ndizi", meaning "Soup of Plantains".
Oftentimes the authors enthusiasm for chile peppers goes a bit too far, leading them to abandon the use of the African names for recipes. For example, a sort of black-eyed pea fritter popular in West Africa and known as "Akara" (along with other African names) is called "Blistering Bean Balls" in this book, with no mention the dish's African names. Also, "Poulet Yassa" (made by grilling chicken that has been marinated in an onion-lemon mixture) is sometimes made with hot peppers, but is just as likely to be flavored mostly by the onions and lemon with little or no hot pepper. Not all African cuisine is spicy-hot after all.
Finally, the "Zanzibar Duck" recipe seems to have been copied almost word for word from Laurens van der Post's "Recipes: African Cooking (Foods of the World)" (New York: Time-Life Books; 1970), but with no acknowledgement.
Overall, a good book for adventurous cook who likes it hot.
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