This book is about savoring life—the capacity to attend to the joys, pleasures, and other positive feelings that we experience in our lives. The authors enhance our understanding of what savoring is and the conditions under which it occurs. Savoring provides a new theoretical model for conceptualizing and understanding the psychology of enjoyment and the processes through which people manage positive emotions. The authors review their quantitative research on savoring, as well as the research of others, and provide measurement instruments with scoring instructions for assessing and studying savoring. Authors Bryant and Veroff outline the necessary preconditions that must exist for savoring to occur and distinguish savoring from related concepts such as coping, pleasure, positive affect, emotional intelligence, flow, and meditation. The book’s lifespan perspective includes a conceptual analysis of the role of time in savoring. Savoring is also considered in relation to human concerns, such as love, friendship, physical and mental health, creativity, and spirituality. Strategies and hands-on exercises that people can use to enhance savoring in their lives are provided, along with a review of factors that enhance savoring. Savoring is intended for researchers, students, and practitioners interested in positive psychology from the fields of social, clinical, health, and personality psychology and related disciplines. The book may serve as a supplemental text in courses on positive psychology, emotion and motivation, and other related topics. The chapters on enhancing savoring will be especially attractive to clinicians and counselors interested in intervention strategies for positive psychological adjustment.

Savoring God is a comparative study that examines the creative interaction of poetry and theology in two mystical poems central to the Christian and the Hindu traditions, the sixteenth-century Spanish Cántico espiritual (Spiritual Canticle), by Saint John of the Cross, and the Sanskrit R=asa L=il=a (Dance of Love), which originated in the oral tradition. Alongside the poems, Gloria Maité Hernández examines theological commentaries on the texts: the Comentarios, written by Saint John of the Cross on his own poem, and the foundational commentary on the R=asa L=il=a by 'Sr=idhara Sv=ami as well as commentaries by the sixteenth-century theologian J=iva Gosv=ami, from the Gau.d=iya Vai.s.nava school, and other Gau.d=iya theologians. The phrase "savoring God" conveys the Spanish gustar a Dios (to savor God) and the Sanskrit madhura bhakti rasa (the sweet savor of divine love). In the Christian and Hindu commentaries these two concepts describe a way of approaching the poems that is simultaneously vulnerable to the emotions evoked by the poetical imagery and responsive to its theological demands. While "savoring" does not mean the precisely the same thing to the Christian and the Hindu theologians, Hernández demonstrates that both traditions interpret the term to suggest poetry's power in mediating an encounter with the divine.

Gathers regional recipes for meat, fish, poultry, soup, rolls, sauces, cheese, eggs, rice, vegetables, salads, and desserts.

...This book is more than a mere collection of recipes. Sattered throughout its pages are thirty boxed features on local phenomena: festivals such as Diwali and Pongal; specialty ingredients like cashew-fruit liquor, tamarind, and saffron; customs such as serpent worship and the giving of food to the gods; and Indian cooking utensils, including the karhai, tandoor, and stone spice-grinder...reveals how geography, history, religion, and culture have combined to influence the food of India. --cover.

"In Savoring Spices and Herbs, Julie Sahni's extraordinary culinary wisdom and good company make cooking come alive. Not only will the education in taste she gives you transform your cooking but it will enhance your understanding of every other cookbook on your shelf. With nearly two hundred surprisingly simple, yet extraordinary delicious recipes, Sahni explores the flavor secrets of herbs and spices in combination with other foods." "Here you'll come to understand how celery seed rounds out flavor, how paprika makes sauces silky and smooth, how cardamom and nutmeg lure the natural sweetness from food, how oregano and rosemary make surprisingly light a soup of pasta and beans, why tuna stands up so well to mustard, how bay leaves impart a spicy lemony aroma to salmon, and how fresh figs can thicken a sauce. Many spices and herbs do more than add flavor. Sahni explains how to use them to brighten color, develop texture, preserve, and tenderize." "Sahni works her culinary alchemy into exhilarating, inspired recipes for appetizers, soups, fish and shellfish, poultry and meat, special salads and vegetarian meals, pastas and pilafs, vegetables and fruits, sauces, salsas, and spicy condiments, and breads, desserts, cookies, and beverages."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved