Durante 1888, en Turín, Nietzsche escribió tres de sus obras más importantes "Ecce homo", "El crepúsculo de los ídolos" y "El anticristo". Chamberlain examnia con profundidad la mente de un genio en su cumbre creativa. En su relato, Nietzsche se nos muestra como un hombre amable y torturado, dominado por la rigurosidad de su pensamiento y su amor por la música, y absorbido por el encanto de la ciudad de Turín asombrosamente extramundana
A fresh, invigorating interpretation of Rilke, one of the most enduringly popular poets of all time.
Over 185 recipes offer a cook's tour of a region that stretches from the Baltic Sea in the north to the Black Sea in the south, with a culinary history, guide to ingredients and over 750 inspiring photographs.
With resonance for today, this book explores a significant crisis of German philosophy and national identity in the decades around World War II. German philosophy, famed for its high-minded Idealism, was plunged into crisis when Germany became an urban and industrial society in the late nineteenth century. The key figure of this shift was Immanuel seen for a century as the philosophical father of the nation, Kant seemed to lack crucial answers for violent and impersonal modern times. This book shows that the social and intellectual crisis that overturned Germany’s traditions—a sense of profound spiritual confusion over where modern society was headed—was the same crisis that allowed Hitler to come to power. It also describes how German philosophers actively struggled to create a new kind of philosophy in an effort to understand social incoherence and technology’s diminishing of the individual.
Russia, Poland and Ukraine are countries famous for their inventive use of simple, fresh ingredients. This concise book is a fascinating collection of recipes that have been gathered from this region, which stretches form the Baltic Sea in the north to the Black Sea in the south. Many of the dishes have remained unchanged for centuries and are rooted in country traditions, mixing the tartness of pickles, sauerkraut and sourdough rye bread with wild mushrooms, onion, sausage and herring. From Liver and Bacon Varenyky and Pea and Barley Soup to Carp with Green Horseradish Sauce and Plum and Almond Tart there is something for everyone to try.
Set against the backdrop of Lenin's 1922 deportation of "undesirable" intellectuals, this book explores the lives of philosophers, academics, and journalists forced into exile. Through personal accounts, letters, and memoirs, the author paints a vivid picture of their experiences as they navigate their new lives in cities like Berlin, Prague, and Paris. The narrative delves into the cultural impact of their work and the emotional toll of leaving their homeland, highlighting the resilience and creativity of these thinkers in the face of oppression.
An inspiring culinary journey into the heart of Europe, from the delicate Eggs with Caviare to hearty main meals such as Chicken Kiev, Hungarian Goulash and Romanian Kebabs.
Exploring the mind of Freud, this biography blends literary criticism and personal insight to illuminate his profound impact on understanding the subconscious. Chamberlain argues that Freud's exploration of the subconscious was not only groundbreaking in psychology but also a significant artistic endeavor. By examining Freud's writings on art and incorporating perspectives from thinkers like Nietzsche and Trilling, she reveals how Freud's ideas transformed our perceptions of both mental health and artistic expression, ultimately enhancing individual creativity.
Tempting recipes explore the best of Eastern European cooking from Pork Schintzel and Veal Escalopes to Torte Varadzan, all clearly explained in step-by-step pictures.
Explore a culinary journey through Eastern Europe with a collection of classic recipes, featuring beloved dishes like borshch and blinis. Each recipe is accompanied by stunning photographs, making it easy to visualize and recreate these traditional meals. Perfect for both seasoned cooks and beginners, this book celebrates the rich flavors and cultural heritage of Eastern European cuisine.