NEW YORK TIMES BESTSELLER • REESE’S BOOK CLUB PICK • “Delightful . . . [a] captivating and slyly subversive fictional paean to the real women whose work on the Oxford English Dictionary went largely unheralded.”—The New York Times Book Review “A marvelous fiction about the power of language to elevate or repress.”—Geraldine Brooks, New York Times bestselling author of People of the Book Esme is born into a world of words. Motherless and irrepressibly curious, she spends her childhood in the Scriptorium, an Oxford garden shed in which her father and a team of dedicated lexicographers are collecting words for the very first Oxford English Dictionary. Young Esme’s place is beneath the sorting table, unseen and unheard. One day a slip of paper containing the word bondmaid flutters beneath the table. She rescues the slip and, learning that the word means “slave girl,” begins to collect other words that have been discarded or neglected by the dictionary men. As she grows up, Esme realizes that words and meanings relating to women’s and common folks’ experiences often go unrecorded. And so she begins in earnest to search out words for her own dictionary: the Dictionary of Lost Words. To do so she must leave the sheltered world of the university and venture out to meet the people whose words will fill those pages. Set during the height of the women’s suffrage movement and with the Great War looming, The Dictionary of Lost Words reveals a lost narrative, hidden between the lines of a history written by men. Inspired by actual events, author Pip Williams has delved into the archives of the Oxford English Dictionary to tell this highly original story. The Dictionary of Lost Words is a delightful, lyrical, and deeply thought-provoking celebration of words and the power of language to shape the world. WINNER OF THE AUSTRALIAN BOOK INDUSTRY AWARD
Providing the means for basic communication, the two-way dictionary and phrase-book contains over 4,000 total entries, covering important topics such as greetings, transportation, shopping, business terms, and more. Special sections include an introduction to the German language, a pronunciation guide, basic grammar and a list of the 100 most used German words.
This new eighth edition has been fully revised and updated to reflect recent progress in the fields of biology, biophysics, and biochemistry, with particular expansion to the areas of research design and plant and animal development. Over 120 new entries include "de-extinction," "ecological footprint," "rewilding," and "Zika virus," now totalling over 5,600 authoritative and up-to-date entries. Numerous appendices include classifications of the animal and plant kingdoms, SI units, Nobel prizewinners, and a new appendix on anatomical terms. With new diagrams and updated web links, this remains the market-leading dictionary for students of biology, both at high school and college level.
This edition adds more than 100 new entries and many new illustrations; corrects and brings up to date the entries of the work of others; and brings the vocabulary and theory of bookselling and collecting into the modern commercial and academic world, which has been forced to adjust to a new reality thanks to worldwide medical and economic concerns
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.
