A Sense of the World: How a Blind Man Became History’s - download pdf or read online

By Jason Roberts

ISBN-10: 0061979945

ISBN-13: 9780061979941

He used to be recognized easily because the Blind traveller -- a solitary, sightless adventurer who, astonishingly, fought the slave alternate in Africa, survived a frozen captivity in Siberia, hunted rogue elephants in Ceylon, and helped chart the Australian outback. James Holman (1786-1857) grew to become "one of the best wonders of the area he so sagaciously explored," prevailing not just over blindness yet crippling discomfort, poverty, and the interference of well-meaning gurus (his maximum feat, a circumnavigation of the globe, needed to be introduced in secret). as soon as a star, a bestselling writer, and an suggestion to Charles Darwin and Sir Richard Francis Burton, the charismatic, witty Holman outlived his popularity, demise in an obscurity that has persevered -- till now.

A feel of the World is a spellbinding and relocating rediscovery of 1 of history's so much epic lives. Drawing on meticulous study, Jason Roberts ushers us into the Blind Traveler's uniquely shiny sensory realm, then sweeps us away on a rare trip around the identified international in the course of the Age of Exploration. wealthy with suspense, humor, overseas intrigue, and unforgettable characters, it is a tale to evoke our personal senses of awe and sweetness.

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Additional resources for A Sense of the World: How a Blind Man Became History’s Greatest Traveler

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Still wiggling” or “just off the hook” are the ultimate terms for freshness in Hawaii. The fish can then be grilled over kiawe (mesquite) or prepared in innumerable other ways. Although most menus include the Western description for the fresh fish used, most often the local nomenclature is listed, turning dinner for the uninitiated into a confusing, quasi-foreign experience. To help familiarize you with the menu language of Hawaii, here’s a basic glossary of island fish: ahi yellowfin or bigeye tuna, important for its use in sashimi and poke at sushi bars and in Hawaii Regional Cuisine aku skipjack tuna, heavily used by local families in home cooking and poke ehu red snapper, delicate and sumptuous, yet lesser known than opakapaka hapuupuu grouper, a sea bass whose use is expanding from ethnic to nonethnic restaurants hebi spearfish, mildly flavored, and frequently featured as the “catch of the day” in upscale restaurants kajiki Pacific blue marlin, also called au, with a firm flesh and high fat content that make it a plausible substitute for tuna in some raw-fish dishes and as a grilled item on menus kumu goatfish, a luxury item on Chinese and upscale menus, served en papillote or steamed whole, Oriental-style, with sesame oil, scallions, ginger, and garlic mahimahi dolphin fish (the game fish, not the mammal) or dorado, a classic sweet, white-fleshed fish requiring vigilance among purists, because it’s often disguised as fresh when it’s actually “fresh-frozen”—a big difference monchong bigscale or sickle pomfret, an exotic, tasty fish, scarce but gaining a higher profile on Hawaiian Island menus 38 nairagi striped marlin, good as sashimi and in poke, and often substituted for ahi in raw-fish products onaga ruby snapper, a luxury fish, versatile, moist, and flaky ono wahoo, firmer and drier than the snappers, often served grilled and in sandwiches opah moonfish, rich and fatty, and versatile—cooked, raw, smoked, and broiled 2 opakapaka pink snapper, light, flaky, and luxurious, suited for sashimi, poach- shutome broadbill swordfish, of beeflike texture and rich flavor tombo albacore tuna, with a high fat content, suitable for grilling and sautéing uhu parrotfish, most often encountered steamed, Chinese-style uku gray snapper of clear, pale-pink flesh, delicately flavored and moist KAUAI IN DEPTH ing, sautéing, and baking; the best-known upscale fish papio jack trevally, light, firm, and flavorful, and favored in island cookery ulua large jack trevally, firm-fleshed and versatile.

The daintier Chinese delicacy dim sum is made of translucent wrappers filled with fresh seafood, pork hash, and vegetables, served for breakfast and lunch in Chinatown restaurants. The Hong Kong–style dumplings are ordered fresh and hot from bamboo steamers from invariably brusque servers who move their carts from table to table. Much like hailing a taxi in Manhattan, you have to be quick and loud for dim sum. For dessert or a snack, particularly on Oahu’s north shore, the prevailing choice is shave ice, the island version of a snow cone.

W Raiders of the Lost Ark: Filmed on Kauai, Steven Spielberg’s 1981 film follows archaeologist Indiana Jones on a search for the ark of the covenant, which is also sought by the Nazis under orders from Hitler. W Six Days Seven Nights: Ivan Reitman’s 1998 adventure-comedy is about a New York magazine editor and a gruff pilot who are forced to put aside their dislike for each other in order to survive after crash-landing on a deserted South Seas island (filmed on Kauai). It stars Harrison Ford and Anne Heche.

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A Sense of the World: How a Blind Man Became History’s Greatest Traveler by Jason Roberts


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