"Reflective Practice in ESL Teacher Development Groups" discusses the concept of reflective practice in ESL teachers using data from a 3-year collaborative partnership in which three ESL teachers in Canada explored their professional development through reflective practice. The process involved regular group discussions, teacher journal writing, classroom observations and pre and post-interviews of each teacher. This fresh bottom-up approach to professional development will enhance knowledge on what counts for professional development of ESL teachers and can promote ESL teacher-initiated professional development that is more focused towards classroom realities, based on knowledge that is co-constructed through engagement with experience, and systematic reflections, and is grounded in real teaching situations.

The chapters in this volume outline and discuss examples of teacher educators in diverse global contexts who have provided successful self-initiated innovations for their teacher learners. The collection suggests that a way forward for second language teacher preparation programs is through 'reflective practice as innovation'.

Reflective Practice in ESL Teacher Development Groups discusses the concept of reflective practice in ESL teachers using data from a 3-year collaborative partnership in which three ESL teachers in Canada explored their professional development through reflective practice.

Spices, Condiments, and Seasonings has been written for use as a text in food technology and as a general reference book for anyone associated with the food industry who has a desire to know more about these fabled, fragrant, pungent plant substances and how they are utilized in the formulation of condiments and seasonings. Dietitians concerned with low sodium diets will find the spice substitute information and the nutritional data on spices useful. Section I introduces the reader to the significance of spices through out history in a concise, chronological sequence of events. Section II defines spice and describes 58 of the more prominent spices and five popular spice blends. The description of each spice includes the following: common name, botanical name, family, histor icaVlegendary backgrounds, indigenous and cultivated sources of sup ply, physical and sensory characteristics, extractives obtained therefrom with their chemical and sensory attributes, specifications, proximate composition and nutritional data, and household and commercial uses. Photographs of each spice and sketches of each spice plant are included. Recipes for home cooking with spices and herbs have been omitted purposely as there are many good spice cookbooks available. Suggested spice substitutes for salt in sodium-restricted diets are listed together with the natural antioxidant activity of each spice. The microbiological aspects of spices are covered and the means for sterilizing them de scribed. The American Spice Trade Association's Standards for Spice Cleanliness are provided."

A moving and thoughtful tribute, this book, originally published in 1979, offers fourteen essays dedicated to the memory of J. R. R. Tolkien (1892 1973). The contributors, a distinguished group of his friends, colleagues, and former students, address a wide and diverse range of subjects.

The first part of the book contains material on Tolkien the man and the scholar. It includes his obituary notices from The Times of London and his valedictory address at Oxford in which he points out, eloquently and purposefully, the artificiality of the split between language and literary study. The second part consists of critical essays representing Tolkien's major scholarly interests Old Norse, Old English, and Middle English literatures. The last part includes three pieces on Tolkien's popular writings, particularly The Lord of the Rings, and a bibliography of his published writings.

Contributors: J. A. W. Bennett, A. J. Bliss, Derek S. Brewer, Humphrey Carpenter, S. T. R. O. d'Ardenne, William Dowie, Ursula Dronke, Robert T. Farrell, P. J. Frankis, Douglas Gray, Fred C. Robinson, Geoffrey T. Shepherd, T. A. Shippey, E. G. Stanley, J. R. R. Tolkien, Rosemary Woolf"

In American classic in the vein of John Steinbeck's The Grapes of Wrath, this first book of James T. Farrell's powerful Studs Lonigan trilogy covers five months of the young hero's life in 1916, when he is sixteen years old. In this relentlessly naturalistic yet richly complex portrait, Studs is carried along by his swaggering and shortsighted companions, his narrow family, and his educational and religious background toward a fate that he resists yet cannot escape.

The fourth novel in James T. Farrell's pentalogy chronicles Danny O'Neill's coming of age. Recording his reactions to initiation into college life at the University of Chicago and the imminent death of his grandmother, one of his primary caretakers, Danny realizes the value of time and gains confidence in his writing abilities. As he works on his first novel, he prepares to leave his family, his Catholicism, and his neighborhood in Chicago behind for a new life as a writer in New York.

A Prairie State BookThese stories, chosen from ten separately published collections of James T. Farrell's short fiction, offer remarkable insights into the lives of Irish Americans and other Chicagoans from 1910 to 1940. They are gems of the short fiction genre, unique, pioneering, and accomplished. Farrell's stories offer a wonderful diversity of characters and experiences, from self-deluded, impoverished victims to portraits of the artist as a young Irish-American living on Chicago's South Side. Charles Fanning's introduction presents Farrell as one of the best Illinois writers of the first half of the century and his stories as among the best in realistic short fiction anywhere.