When Spanish photographer Cristina Garcia Rodero went to study art in Italy, in 1973, she fully understood the importance of home. Yet her time abroad formented a deeper interest in was happening in her own country and, as a result, at the age of 23, Garcia Rodero returned to Spain and started a project that she hoped would capture the essence of the myriad Spanish traditions, religious practices and rites that were already fading away. What started as a five-year project ended up lasting 15 years and came to be the book España Oculta(Hidden Spain) published in 1989. At 39 years old, Garcia Rodero had managed to compile a kind of anthropological encyclopedia of her country. The work also captured a key moment in Spain’s history – with Spanish dictator Franco dying in 1975, and the country commencing a period of transition – something that would come to have a huge effect on the way the nation’s cultural traditions and rites were experienced and performed from then on.

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An account of the fierce repression and economic misery in wartime Spain 1936-45.

When the wizard's homely assistant Chancery asks a magic book to make him handsome, causing its powers go haywire, he discovers that the only way to remedy the situation is to try to attain his wish without magic assistance.

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.