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This book is a facsimile reprint and may contain imperfections such as marks, notations, marginalia and flawed pages.

As in the first volume, published by Green Integer in 1999, this second volume contains dialogic discussions of literary figures, performed over German radio from 1953 to 1971 by the great German novelist. Here Schmidt discusses, again, his beloved James Joyce, as well as the English writer Bulwer-Lytton, and the German language authors Schnabel, Herder, Stifter, Frenssen and others.
One of the most noted of German writers of the 20th century Arno Schmidt died in 1971. He was author of "The Egghead Republic, Nobadaddy's Children, Zettle's Traum" (forthcoming from Green Integer) and "The School for Atheists."

Cultural Writing. Literary Criticism. Translated and introduced by John E. Woods, these radio dialogs represent some of the conversations of Arno Schmidt, a major German modernist writer, performed on radio from 1955 to 1971. Included are dialogs on German authors Barthold Heinrich Brockes, Christoph Martin Wieland, Ludwig Tieck, and Karl May; the British Brontes; and the Irish master James Joyce. A second volume of these dialogs is forthcoming in early 2000 from Green Integer.

Food is central to daily religious practice and holiday celebrations the world over. For instance, Orthodox Jews keep kosher, Muslims feast after fasting during the holy month of Ramadan, and Hindus leave food offerings in the temple for the dieties. For many, food is seen as nourishment for the body and soul. This cookbook illuminates the food practices of followers of the world's major religions: Judaism, Christianity, Islam, Hinduism, Sikhism, Buddhism, and Shintoism. The narrative and nearly 300 recipes give a flavor of what is often eaten for sacred occasions and why. This volume will be useful for a range of cooks and purposes. It is targeted to middle school age to adults. Those looking for more and different recipes for religion class assignments and International Week Food Festival or even for browsing will be richly rewarded with a one-stop resource. Each chapter covers a religion or two with similar food practices. A brief overview of the religion is followed by a discussion of any dietary restrictions. Then the recipes are organized by holiday or special occasion, featuring from appetizers to desserts. Recipes are culled from a variety of countries and cultures where the religion is practiced. The recipes are contextualized and have clear instructions for the novice cook. A final section in some chapters allows readers to recreate what the religion's founder or major figures might have eaten during their lifetime. A glossary defines what might be unfamiliar cooking terms and food and kitchen items. An introduction, list of recipes, conversion measurements, bibliography, index, and illustrations round out the cookbook.