William Black Poradie kníh (chronologicky)

Eine Dokumentation der reformierten Bekenntnisbildung des 19. Jahrhunderts Das 19. Jahrhundert markiert innerhalb der reformierten Kirchenfamilie einen inhaltlichen Neuansatz. Kam im 17. Jahrhundert die Bekenntnisbildung mit ihrer Lehrverfestigung im Rahmen der reformierten Orthodoxie vorläufig zu einem Stillstand, blühte diese zu Beginn des 19. Jahrhunderts unter veränderten theologischen wie kirchenpolitischen Vorzeichen erneut auf. Neben verfassten reformierten Territorialkirchen bemühten sich auch staatsunabhängige reformierte Kirchen darum, ihren Glauben in ihrer je eigenen Lebenssituation aufs Neue zu bezeugen. Der Band 4/1 dokumentiert diese reformierte Bekenntnisbildung des 19. Jahrhunderts; der geographische Rahmen weitet sich in diesen Jahrzehnten über Europa hinaus bis nach Asien und Nordamerika. Die einzelnen Bekenntnistexte wurden eingeleitet und bearbeitet von William Black, Eberhard Busch, Emidio Campi, Rieke Eulenstein, Philip H. Eveson, Matthias Freudenberg, Pierre-Yves Kirschleger, David Komline, Andreas Mühling, Peter Opitz, Georg Plasger und Yoshiki Terazono.

Celebrated for his vivid and atmospheric descriptions, William Black's literary work is deeply influenced by his background in landscape painting. After moving to London at twenty-three, he contributed to prominent newspapers and served as a war correspondent during the Austro-Prussian War. His first novel, James Merle, was published in 1864 but did not achieve much success. Black's notable works include White Wings: A Yachting Romance, showcasing his talent for capturing the beauty of nature in his narratives.

There is more than a slight malaise in the air these days about French food and cooking. While the rest of the world delights in the intricacies of molecular gastronomy and even Britain is revelling in a culinary renaissance, in France the years of worship at the temple of the great god Michelin seem to have blinded them to change and evolution. Why is this? What is it about the French that causes them to be so blinkered about their food? Plats du Jour is an attempt to answer that question, as William Black explores the highways and byways of French cooking. Taking as his starting point the great tradition of French food, William tackles years of received wisdom and parochial food snobbery head on, though with his mind (and his mouth) firmly open... He eats tête de veau and fried cow's udder with his French wife's family near Orléans. He samples the dubious (and illegal) delights of ortolan in the south west and has the most painfully disappointing gastronomic experience of his life. He combs the beaches of Brittany for seafood and is chased away from a festival by an enraged Basque villager. His dedication to the culinary cause knows few bounds. Plats du Jour is a book which the French aren't going to like very much. That said, it's a highly entertaining and irreverent look at the world's greatest culinary tradition which will be required reading for anyone with an interest in food and cooking...

Obsáhlý historický román skotského spisovatele Williama Blacka. Román je pojmenován podle hlavní hrdinky, Sheily Mackenzie, hebridské princezny. Odehrává se na záhadném ostrově Thule, severně od Skotska, popsaný původně řeckým cestovatelem Pýtheem z Massilie ve 4. století př. n. l. a později opředený řadou dohadů a pověstí.