More than 1500 concise and colourful entries that give details on festivals, rites of passage, plant and herblore and theories about folklore are included in this comprehensive dictionary.

Contains over 3,000 biographical profiles documenting women's contributions to literature, politics, science, the arts, education, religion, social reform, business, and other fields of endeavor, with a chronological survey outlining women's most important achievements over the course of thirty centuries.

7,500 entries of 50 to 400 words each arranged alphabetically. Current through 1992.

Idenifies key individuals, events, places, organizations, movements, political parties, and battles

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.

"A comprehensive outline of spiritual concepts from prehistory to the present"--Cover.