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Psychoanalytic Diagnosis, Second EditionMcWilliams PhD, Nancy

• Published on: 2011
• Binding: Hardcover

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EXPLORING MARKETING RESEARCH, 11E, provides a thorough guide to the design, execution, analysis, and reporting of marketing research to support effective business decisions. The text prepares students to approach marketing research from a management perspective rather than as hands-on practitioners, providing valuable business context while introducing both traditional research methods, such as designing questionnaires, and the latest technological advances, including current data collection devices, data analysis tools, practical approaches to data analytics, and the impact of social media and artifactual online data. In addition to updates based on recent trends and technology, the new 11th Edition features an increased emphasis on ethical and international issues, reflecting their growing importance in modern marketing research.

• Sales Rank: #2317584 in Books
• Published on: 2016
• Binding: Hardcover
• 736 pages

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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

• Amazon Sales Rank: #83029 in Books
• Published on: 2011-06-07
• Released on: 2011-06-07
• Original language: English
• Number of items: 1
• Dimensions: 10.25" h x 2.12" w x 8.25" l, 4.75 pounds
• Binding: Hardcover
• 624 pages

Review “After a series of fascinating essays on the historical forces that led to the creation of various Spanish cuisines (among others: Celts and Jews, Frenchmen, monks, peasants and royals), Roden slips into the kitchen to deliver the goods.” (Sam Sifton, New York Times Book Review)

From the Back Cover

In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain.

New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.

Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.

Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

About the Author

Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She now lives in London. Roden writes about food with a special interest in the social and historical back-ground of cooking. Her books include The Book of Jewish Food, which won eight international awards, as well as The New Book of Middle Eastern Food, Arabesque, Coffee: A Connoisseur's Companion, The Food of Italy: Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In 1989 she won Italy's two most prestigious food prizes, the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma. She has also won six Glenfiddich awards.

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• Sales Rank: #3747115 in Books
• Published on: 1994
• Binding: Paperback

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Much of the magic surrounding his legendary name had vanished by the time F. Scott Fitzgerald—forty-one years old, deeply in debt, full of re­morse that “I had been only a mediocre caretaker of most things left in my hands, even of my talent”—mounted a third assault on the money of Hol­lywood and, by writing this adaptation of Remarque’s Three Comrades, proved that the writer, if not the man, had sur­vived the famed “crack-up.”

The screenplay for Three Comrades, starring Robert Young, Margaret Sulla­van, Franchot Tone, and Robert Taylor, ultimately was the result of the collaboration of E. E. Paramore and producer Joseph Mankiewicz, though Fitzgerald fought to salvage as much of his original script as possible. By his own reckoning, only about a third of the final script was his, and “all shad­ows and rhythm removed.”

The script published here is the one Fitzgerald tried desperately to save. Neither Mankiewicz nor Paramore has written a line. This script is, of course, valuable to those who would know the complete Fitzgerald. It also proves fas­cinating as a study of adaptation, show­ing which scenes Fitzgerald chose to dramatize to catch the essence of the Remarque story as well as showing how he made visual what the novelist could place in the heads of his readers.

Series editor Matthew J. Bruccoli provides the background in an il­luminating Afterword and in an appen­dix containing eight scenes that re­sulted from the collaboration of Man­kiewicz, Paramore, and Fitzgerald.

• Sales Rank: #3740675 in Books
• Brand: Brand: Southern Illinois University Press
• Published on: 1978-06-01
• Original language: English
• Number of items: 1
• Dimensions: 8.38" h x 1.00" w x 5.50" l,
• Binding: Hardcover
• 304 pages

• Used Book in Good Condition

About the Author

Matthew J. Bruccoli, Jefferies Profes­sor of English at the University of South Carolina, is the leading authority on F. Scott Fitzgerald. Among his recent books is “The Last of the Novelists”: F. Scott Fitzgerald and “The Last Tycoon.”

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• Published on: 2004-01-01
• Binding: Unknown Binding

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• Sales Rank: #94521 in Books
• Published on: 2012-12-10
• Original language: English
• Number of items: 1
• Dimensions: 11.30" h x 1.30" w x 8.90" l, 3.98 pounds
• Binding: Hardcover
• 464 pages

Review
“[V]ery beautifully designed, elegant . . . . [G]ives the reader an awesome, broad, creative, delightful and welcoming view of the global hospitality business. . . . Just looking at these images is a learning experience in itself and can give builders, developers, hotel owners and managers, and students a lot of ideas on conceiving and developing new hotels.” (Bizindia)

About the Author
Richard Penner, professor at the Hotel School at Cornell University since 1970, teaches hotel planning, development, and interior design. Experienced in both architecture and hotel management, he spent year-long sabbaticals with international designer Hirsch Bedner Associates (Santa Monica, CA) and the architecture group of Starwood Hotels and Resorts (White Plains, NY). A graduate of Cornell University, with bachelor’s and master’s degrees in architecture, he is the author of four books―two coauthored with the late Walter Rutes, who was the lead author on the first edition of Hotel Design, Development, and Planning. In 1992 Hospitality Design magazine honored Penner with its Platinum Circle Award for contributions to hospitality design as an author and teacher. He has presented seminars on development, hotel planning, and interior design throughout the world. He has served a three-year term as Director of Graduate Studies at the Hotel School, has been conference coordinator for design seminars at the European Meeting on Hotel Interior Design in Rimini, Italy, and has chaired five Hospitality Design Roundtables sponsored by the Center for Hospitality Research at Cornell.

Lawrence Adams, AIA, Vice President of ForrestPerkins, has managed and directed the design of large-scale development projects at major architectural and planning firms over the last thirty-five years. A global authority on hotel and resort design, Mr. Adams served as adjunct faculty at New York University for nine years teaching graduate courses on Hotel Design and Development. He also co-authored Hotel Design, Planning and Development (2001) with Walter Rutes and Richard Penner. Among his most significant projects are the New York Four Seasons Hotel, the RIGHA Royal Hotel, Chambers Hotel, The Westin Beach Resort & Spa, Fort Lauderdale, and the National Headquarters of the Marine Corps Reserve.

Stephani K. A. Robson joined the faculty at the Cornell University School of Hotel Administration in 1993. A specialist in hospitality design psychology, she has contributed numerous research articles to academic journals including the Journal of Environmental Psychology and the Cornell Hospitality Quarterly and frequently writes for trade journals on topics related to hospitality design and development.

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