This book is a first step toward a serious reassessment of the mostly unspoken theoretical and aesthetic premises underlying auteur theory.
"In view of the challenges—many of which are political—that different European countries are currently facing, scholars who work on the eighteenth century have compiled this anthology which includes earlier recognitions of common values and past considerations of questions which often remain pertinent nowadays. During the Enlightenment, many men and women of letters envisaged the continentâ…
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variet…