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Why is religion still important? Can we be fully modern and fully religious? In this new edition, Davie follows up her discussion of the meaning of religion in modern society and considers how best to research and understand this relationship. Exploring the rapid movements within the sociology of religion today, this revised and updated book: * Describes the origins of the sociology of religion * Demystifies secularization as a process and a theory * Relates religion to modern social theory * Unpacks the meaning of religion in relation to modernity and globalization * Grasps the methodological challenges in the field * Provides a comparative perspective for religions in the west * Introduces questions of minorities and margins * Sets out a critical agenda for debate and research The Sociology of Religion has already proved itself as one of the most important titles within the field; this edition will ensure that it remains an indispensable resource for students and researchers alike.

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. The Sociology of Religion: A Critical Agenda free epub As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Author: Prof. Grace Davie
Number of Pages: 328 pages
Published Date: 06 Feb 2013
Publisher: Sage Publications Ltd
Publication Country: London, United Kingdom
Language: English
ISBN: 9781849205870
Download Link: Click Here
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