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Welcome to the world of traditional Chinese medicine—for cats and dogs! For the growing number of animal lovers seeking an alternative to Western medicine, this thoughtful and comprehensive approach to home animal care is a virtual godsend. FOUR PAWS, FIVE DIRECTIONS includes descriptions of acupuncture and Chinese herbal medicine treatments, with special emphasis placed on clear, uncomplicated approaches to acupressure and diet that you can do at home. And just wait till you see the photographs! These vivid color portraits accurately chart the meridians and acupressure points of thirty-two gorgeous, furry models. Pet owners and students of veterinary medicine alike will appreciate this unique and upbeat guide to interacting more holistically with our beloved feline and canine friends.

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The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.