The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients. Like the previous editions, the new and updated Fourth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products.

There is a wealth of information about energy, but it is spread across many books, journals, websites, disciplines, ideologies, and user communities. Information about energy tends to target either a particular form of energy or a specific audience. There is no central repository of information that meets diverse user communities, and no primary machinery of communication among those communities. These characteristics of energy information define the formidable barrier to successful teaching and learning related to energy, a barrier we seek to significantly erode, if not eliminate, with the Dictionary of Energy.

The Oxford Dictionary of Allusions aims to identify and explain many such allusions used in English and to illustrate their use by quotations from a variety of literary works and other texts. In the style of a thesaurus the entries are grouped thematically under such headings as Anger, Change, Dreams, Explorers, and Revenge.

This dictionary provides the user with the main vocabulary currently being used in British and American law. The areas covered include criminal, civil, commercial and international law, as well as interactions with the police and legal advisers, and the procedures of the courts and prisons. Common words used in reading or writing reports, articles or guidelines are also included.

Computers are no longer just for specialists. Today, computing is not just a profession and a hobby; it is also a tool used in virtually all human activities. That’s why we’ve compiled this book of background knowledge. Its purpose is to tell you the things other people think you already know. We design this book to have a convenient size so it can be easily carried around. In compiling a book this size, we have had to be selective. The quickest way to identify a word that you can’t find in a book is probably to do a web search. Also, some terms are almost always abbreviated, and in that case you should look for the abbreviation rather than the full term.

This book is a comprehensive survey of the idioms currently used in American English. An idiom is a set phrase of two or more words that means something different from the literal meaning of the individual words. For instance, the phrase to change one's tune has nothing to do with music but means "to alter one's attitude." Similarly, to hit the nail on the head often has nothing to do with carpentry but means simply "to be absolutely right." Idioms are the idiosyncrasies of a language. Often defying the rules of logic, they pose great difficulties for non-native speakers.

This fifth edition of A Dictionary of Science, like its predecessors, aims to provide school and first-year university students with accurate explanations of any unfamiliar words they might come across in the course of their studies, in their own or adjacent disciplines. For example, students of the physical sciences will find all they are likely to need to know about the life sciences, and vice versa. The dictionary is also designed to provide non-scientists with a useful reference source to explain the scientific terms that they may encounter in their work or in their general reading.

The language of English cuisine is unusual in that it uses many words of foreign origin, often in their original spelling. The purpose of this dictionary is to give short definitions of these words so that both the practising chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning. It is not a recipe book or a repertoire, but it does give the ingredients of classic and well-known dishes, together with a brief summary of the cooking processes. A picture of a chef’s hat indicates dishes that the professional or amateur cook could, after a little experimentation, roughly reproduce.

A basic element in all religions is the awareness, both intellectual and emotional, of man’s dependence on non-human powers: powers which we conceive as personal, and vis-a-vis which we normally stand in a reciprocal relationship. Gods and demons are the forms taken by these powers, their hypostatizations, as it were, in the shape of light and darkness, sun and moon, fire and water, bird and snake. The divine can reveal itself in all the phenomena of nature, just as the demonic can.

Через 500 лет эта женщина вновь покорила весь мир! Популярный сериал "Великолепный век" стал очередной удачей турецких кинематографистов. Еще до окончания первого сезона он был закуплен многими странами. Так мир вновь познакомился с Хюррем, славянской рабыней Роксоланой, ставшей супругой султана Османской империи. Исторические справочники и авторы художественных книг утверждают, что эту девочку некогда звали Александра Лисовская. Однако совсем недавно в тайных архивах Ватикана нашлось подтверждение совсем иной версии происхождения загадочной рыжеволосой красавицы.

Так кто она, знаменитая возлюбленная великого султана Сулеймана - Хюррем? Книга-сенсация С.Бенуа раскроет и эту тайну! А вместе с тем вы узнаете все о полюбившемся сериале "Великолепный век" и актрисе Мерьем Узерли, чей образ навсегда останется в нашей памяти как образ "милой сердцу" Хюррем.