This volume presents a multidisciplinary approach to narrative engagement within the paradigms of cognitive linguistics, cognitive narratology, and social-psychology. In their basic form, storyworld possible selves, or SPSs, are blends resulting from the conceptual integration of an intra- and an extra-diegetic perspectivizer. In written narratives, SPS blends function as hybrid referents for a variety of inclusive and ambiguous linguistic expressions, which are here explored from the standpoint of interactional cognitive linguistics, as instances of SPS objectification and subjectification. The model also draws on character construction and on the social-psychology notions of self-schemas and possible selves. This allows an exploration of emotional responses to narratives not just in terms of empathy or sympathy towards fictional entities, but also in terms of narrative ethics and of culturally determined and simultaneously idiosyncratic feelings of personal relevance and self-transformation.

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.