The first of its kind, this book focuses on the value of inclusivity in the tap dance studio, instructing on how to bring the rhythmic world of tap dance into the lives of individuals living with disabilities or mobility issues. No longer should those with mobility challenges be denied the opportunity to enjoy the unique delight, challenge and excitement of tap dancing. Based on the author's inclusive program called Tap for All, this book is part inspirational memoir and part instructional manual, detailing how tap dance's enormous cognitive benefits can benefit those living with Alzheimer's, dementia, cerebral palsy, arthritis, traumatic brain injuries and more. The author outlines her experience opening the hearts and minds of other dance instructors and studio owners, showing that shifting their perspective about dance is beneficial to both client and studio. Chapters also instruct on the physiological effects of music and dance, guide the development of dance routines, and outline the author's tap programs for various student skill levels and experiences. Practicing ability inclusion can ensure that everyone, not just those fortunate enough to have a fully functioning physique, can learn and enjoy tap dance.

WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2018 'Smart, fun, useful - highly recommended' Hugh Johnson, co-author of The World Atlas of Wine 'With apologies to Jamie and Nigella - The Wine Dine Dictionary is going to be my new kitchen bible. It should probably be yours, too' Metro Want to pick the perfect wine for dinner? Wondering what to eat with a special bottle? Let The Wine Dine Dictionary be your guide. Arranged A-Z by food at one end and A-Z by wine at the other, this unique handbook will help you make more informed, more creative, and more delicious choices about what to eat and drink. As one of the country's most popular and influential wine journalists, as well as an expert in the psychology of smell and taste, Victoria Moore doesn't just explain what goes with what, but why and how the combination works, too. Written with her trademark authority, warmth and wit, this is a book to consult and to savour.

THE PERFECT CHRISTMAS PRESENT FOR THE WINE LOVER IN YOUR LIFE - DAILY EXPRESS --- The ultimate go-to guide for which wine to drink with dinner, lunch, or just because. From sofa suppers and comfort food to celebration meals and festive feasts, Victoria Moore helps you choose the wine that will taste most delicious with whatever you're eating. Based on the bestselling The Wine Dine Dictionary, this new guide also includes Moore's favourite at-home recipes, portraits of the top twelve best-loved grapes, plus quick-look lists for perfect pairings.

In the past few decades many of us have become foodies, but our new focus on flavour has been dominated by what we eat. In How to Drink Victoria Moore aims to redress the balance, by explaining how to drink well at all times of day, on all occasions, and across every season. Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter and for year-round showstoppers, including the world's best G&T. How to Drink is unique among drinks books - neither a garish cocktail guide, nor an intimidating wine book. It's a hugely readable and beautiful handbook, that aims to inform, entertain and, crucially, ensure you are never without the perfect drink for every occasion.

Which champagne should you pour at your Christmas party? How do you make a Sidecar or a Clementine Campari? Which will warm you up best after a frosty walk: spiced apple juice, spiced coffee, or hot buttered rum? Which wines work best with Christmas dinner? The author of the delightful and hugely successful How to Drink here tells you how to drink in the season of dark and chill (Swedish glogg), parties (sloe gin fizz, anyone?) and runny noses (an invigorating rosemary infusion or hot honey and lemon). Celebratory and warming, How to Drink at Christmas is a must for the festive season.

"Hands down the wine book of the year." -David McIntyre, Washington Post "...paints a glorious picture of Bordeaux as seen through the skittish and mischievously observant eyes of Somerville and Ross - cousins and writing partners." -Victoria Moore, The Telegraph Journeying through the Medoc in the autumn of 1891, Anglo-Irish cousins and travelling companions, Edith Somerville and Martin Ross (aka Violet Florence Martin) bring their distinctive melange of wry wit, acute observation and unabashed horror at the barefoot treading of Cabernet Sauvignon to this delightful account of vendangeurs lofty and low-born as they bring in the harvest in time-honoured fashion. Illustrated using Somerville's equally delightful sketches, this is a story of two feisty ladies for whom anything remotely pretentious is fair game. Better known for their tales of an Irish R. M. (resident magistrate), Somerville and Ross outraged their respective families - who referred to them 'the Shockers' - by combining travel writing with the fight for Women's Suffrage. The contrast between the emancipated pair and the largely unreconstructed characters they encounter on their travels only serves to heighten the charm of an already indelibly charming book. The Classic Editions breathe new life into some of the finest wine-related titles written in the English language over the last 150 years. Although these books are very much products of their time - a time when the world of fine wine was confined mostly to the frontiers of France and the Iberian Peninsula and a First Growth Bordeaux or Grand Cru Burgundy wouldn't be beyond the average purse - together they recapture a world of convivial, enthusiastic amateurs and larger-than-life characters whose love of fine vintages mirrored that of life itself.

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of detecting and preventing food fraud and food crime. Approaches targeting DNA markers have assumed a pre-eminence. This book is the most comprehensive and timely collection of material from those working at the forefront of DNA techniques applied to food authenticity. Addressing the new field of analytical molecular biology as it combines the quality assurance rigour of analytical chemistry with DNA techniques, it introduces the science behind DNA as a target analyte, its extraction, amplification, detection and quantitation as applied to the detection of food fraud and food crime. Making the link with traditional forensic DNA profiling and describing emerging and cutting-edge techniques such as next generation sequencing, this book presents real-world case studies from a wide perspective including from analytical service providers, industry, enforcement agencies and academics. It will appeal to food testing laboratories worldwide, who are just starting to use these techniques and students of molecular biology, food science and food integrity. Food policy professionals and regulatory organisations who will be using these techniques to back up legislation and regulation will find the text invaluable. Those in the food industry in regulatory and technical roles will want to have this book on their desks.