Podcasts about spary

So, due to a technical error, the first few minutes of this month's Please Hold For Dave Sim were accidentally erased. (My phone restarted, and the file is unsavable. NORMALLY there's the back-up, but I forgot to push the button... "Mistakes were made.") This month Dave Sim and Manly Matt Dow discuss I dunno, the audio was lost Matt remembers Jeff Seiler: Parrothead Dave mentions some things Matt doesn't know, and didn't take notes on... Dave talks about Hot Wacks, again (previously discussed in January 2019.) Dodger asks about changing art styles The Origins of Spore Batvark and how Zipper fits in to it. Whatever happened to Harry Kremer's comic and art collection? Dave's favorite independent character, story and creator The numbers on AMOC and Matt's disinterest in them Michael R. of Easton PA, and the terrible vengeance that will be visited upon him Steve Peters and his Kickstarter for Tails of Spary #4 that will feature new original Dave Sim art that Matt's gonna pay for... Steve Peters' song mungu mkono inspired by Dave Sim and Cerebus Taylor Swift? I remember her coming up a couple of times. Good Times! Good Times! Well worth the two and a half hours of your ever dwindling life you'll never be able to get back... --- Support this podcast: https://podcasters.spotify.com/pod/show/matt-dow/support

Raptor spary truck bed liner Installation today --- Support this podcast: https://anchor.fm/FreeYourMind/support

Today on Sparky's Midday Madness presented by The Milwaukee Admirals, Tobi Altizer is in for Spary again. He talks with Bally Sports Wisconsin's Vinny Rotino on the current state of baseball, and he & AR break down White Sox manager Tony La Russa's puzzling decision to intentionally walk a batter on a 1-2 count.

Need help with the theory test? Sign up to the 5 Minute Theory training course here: https://tcdrive-learning.teachable.com/ (https://tcdrive-learning.teachable.com/) where you'll get access to over 40 training videos to help you learn, understand and pass your theory test! In this first episode of Driving Instructor Tips, Lee Spary share some wise words around the the theory and driving test. You can find more about Lee or contact him here: Website - https://leespary.com/ Twitter - https://twitter.com/LeeSpary Facebook - https://www.facebook.com/leesparycoaching If you'd like to get in touch, or want to follow the show, you can catch me on: Website - http://www.tcdrive.co.uk/ Facebook: https://www.facebook.com/TCDrivingSchool Instagram: https://www.instagram.com/tcdriving_school/ Twitter: https://twitter.com/TCDrive1

Many exotic plant materials would become household words for the well-to-do during the decades around 1700. A language of curiosity, innovation and invention surrounded attempts to understand, trade in and profit from them. This talk considers some of the ways in which lay consumers, merchants and medical experts appropriated and ‘domesticated’ exotic foods and drugs within the French metropolitan world. The aim is to show how consumption, innovation, trade, knowledge and colonialism intersected in medical advertising, and how the city facilitated the emergence of new practices and commodities out of plants that had grown thousands of miles away. Speaker: Dr Emma Spary (University of Cambridge)

Many exotic plant materials would become household words for the well-to-do during the decades around 1700. A language of curiosity, innovation and invention surrounded attempts to understand, trade in and profit from them. This talk considers some of the ways in which lay consumers, merchants and medical experts appropriated and ‘domesticated' exotic foods and drugs within the French metropolitan world. The aim is to show how consumption, innovation, trade, knowledge and colonialism intersected in medical advertising, and how the city facilitated the emergence of new practices and commodities out of plants that had grown thousands of miles away. Speaker: Dr Emma Spary (University of Cambridge)

Ep.30 - Emma Spary - Knowing and Selling Exotic Drugs in Paris c.1700

Retail Evolution Across The Middle East (Pre-COVID-19) In this episode we have the honor of having a globally acclaimed and highly regarded expert in the retail and real estate industry, Anthony Spary, Director & Head of Retail at CBRE Dubai. We talk about relaxed licensing laws, direct corporate entry, APAC retailers in the Middle East and new franchise opportunities. As a listener and a retail stakeholder, ask yourself, how do you think the retail landscape will be in the next 5 years?

Political institutions, be the elected assemblies or political parties have not had the presence of women in their ranks, and not in senior levels. Is that too sweeping a statement? How does one parse presence, representation and voice for women in an electoral democracy? To discuss this, we are joined by Dr Carole Spary, co-author (with Dr. Shirin Rai) of Performing Representation (2018), which is a commentary on women in Indian politics, to talk about how to think about women in electoral politics, and whether, some parties are better able to incorporate women into their fold. You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.

Kevin Parker breaks down the Michigan State defensive linemen heading into the season.

Discussion of collecting of spices as curiosities, with only a gradual move to commodities and competition.

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary's work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary's work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary's work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary's work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

By focusing on food and eating from the dinner table to the laboratory, E. C. Spary‘s new book shows how an increasingly public culture of knowledge shaped the daily lives of literate Parisians in the late seventeenth and eighteenth centuries. Spary’s work is at the same time a rich and embodied history of food, diet, and digestion in French Enlightenment science, and an account of how social and epistemological authority were produced amid the emergence of new Enlightenment publics. In Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760 (University of Chicago Press, 2012), controversies over digestion provided a space for the working out of power struggles between political, religious, medical, and culinary thinkers. Faced with a cuisine bursting with new materials and flavors, French society debated various ways of negotiating the opposing poles of indulgence and sobriety, luxury and reform. This is illustrated in several detailed case studies that include coffee and its implication in networks of expertise; cafes as social leveling-grounds, performance spaces, and chemical laboratories; and the production of new liqueurs. Spary’s work urges us to reconsider the way we write commodity histories, and is well worth reading. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices