Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

‘Surpassing all other kings, heroic in stature,
brave scion of Uruk, wild bull on the rampage!
… Gilgamesh the tall, magnificent and terrible’

Miraculously preserved on clay tablets dating back as much as four thousand years, the poem of Gilgamesh, king of Uruk, is the world’s oldest epic, predating Homer by many centuries. The story tells of Gilgamesh’s adventures with the wild man Enkidu, and of his arduous journey to the ends of the earth in quest of the Babylonian Noah and the secret of immortality. Alongside its themes of family, friendship and the duties of kings, the Epic of Gilgamesh is, above all, about mankind’s eternal struggle with the fear of death.

The Babylonian version has been known for over a century, but linguists are still deciphering new fragments in Akkadian and Sumerian. Andrew George’s gripping translation brilliantly combines these into a fluent narrative and will long rank as the definitive English Gilgamesh.

Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In "A Feast for All Seasons," written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives.

The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear.

This unique cookbook pays homage to an enduring food culture--grounded in tradition and the power of nature--that transcends the test of time.

Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtiere.

Full of healthy, delicious, and thoroughly North American fare, "Modern Native Feasts" is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.

Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, "A Feast for All Seasons," was published in 2010.

This volume is the first in a planned edition of the complete corpus of ancient Mesopotamian god lists. It contains the lists "An = Anum" (including its forerunners) and "An = Anu ša amēli" along with several similar, more-or-less fragmentary lists. The god list An = Anum was, with its ca. 2000 entries, the most comprehensive list of its kind. It is systematically organized and contains explanations both of individual deities and of certain groups of deities. The textual witnesses also provide, to a varying degree, pronunciation and translation glosses. In this edition each list is presented as a composite reconstructed text with translation, critical apparatus, and synoptic table of the textual witnesses, followed in each case by a philological commentary. In addition, the textual witnesses are transliterated individually. Names, words, and glosses are made accessible through detailed indexes. Hand copies and photographs of previously unpublished sources conclude the volume.

Those familiar with the work of Thich Nhat Hanh appreciate how living in the present moment can allow the amazing potential of the human mind to unfold. Inside your mind is a storehouse of absolute clarity, stillness and peace. It has always been there, and always will be. It is with you, now - waiting for you to discover it. Freedom from stress and anxiety. The source of true happiness and fulfilment. Most of us have congested minds and freeing up mental space allows our thinking processes to be clearer and increasingly creative. Much more than that, we can discover a "supercharged state of consciousness" - the start of realising our full potential as human beings. Applying the universal law of cause and effect, it is possible to change our lives and embark on the most important journey we will ever make - self-discovery. Simple mental techniques can increase our energy and mental clarity. And by gaining a much greater understanding of ourselves, and everything and everyone around us, life's experience is deepened and enriched. Self-esteem improves. Discover secrets of successful meditation, a valuable aid in finding inner serenity, and how to avoid the pitfalls that can beset both beginners and even the more experienced in meditation. Being busy is part of our modern world but it so easily leads to imbalance, which can impact on our health and well-being. Avoiding activity is not the answer. Mere relaxation by itself is not enough. The Art of Not Doing provides the means to balance both inner and outer life.This is not a temporary fix but an answer to achieving a clear mind and increasing fulfilment - for good.

This Is A New Release Of The Original 1917 Edition.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.