Read "Red Sorghum A Novel of China" by Mo Yan available from Rakuten Kobo. Sign up today and get $5 off your first download. The acclaimed novel of love. Read "Red Sorghum" by Mo Yan available from Rakuten Kobo. Spanning three generations, this novel of family and myth is told through a series of flashbacks. Spanning three generations, this novel of family and myth is told through a series of flashbacks that depict events of staggering horror set against a landscape of.

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Red Sorghum by Mo Yan. Read an Excerpt. download. Read an Excerpt. download. Red Sorghum. A Novel of China. A Novel of download the Ebook: Kobo · Barnes & Noble . Red sorghum: a novel of China. [Yan Mo; Howard Goldblatt] -- A novel of family, myth, and memory set during the fratricidal barbarity of s China follows the. Editorial Reviews. From Library Journal. Though this is the first of Mo Yan's novels to be site Store · site eBooks · Literature & Fiction.

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Red Sorghum

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Red sorghum: Yan Mo ; Howard Goldblatt Publisher: New York: Penguin Books, English View all editions and formats Summary: A novel of family, myth, and memory set during the fratricidal barbarity of s China follows the Chinese as they battle the Japanese and each other.

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Find a copy in the library Finding libraries that hold this item Print version: Mo, Yan, Red sorghum. Document, Fiction, Internet resource Document Type: Yan Mo ; Howard Goldblatt Find more information about: Yan Mo Howard Goldblatt. A group of villagers, led by Commander Yu, the narrator's grandfather, prepare to attack the advancing Japanese. Yu sends his year-old son back home to get food for his men; but as Yu's wife returns through the sorghum fields with the food, the Japanese start firing and she is killed.

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Primary Entity http: However, results demonstrated that the application of sorghum biocolorant on wagashi had no inhibitory effect on the growth of fungi Penicillium chrysogenum, Cladosporium macrocarpum and Escherichia coli OH7. Furthermore, sorghum biocolorant in broth had no effect on growth of Listeria monocytogenes and Escherichia coli OH7.

Consequently, the commonly used extracts for colouring soft West-African cheese did not show a preservative effect.

In addition, dyeing did not affect the physico-chemical properties of wagashi. Still, the red colour hampered visual detection of microbial growth, thus clarifying the preservative effect reported by users. Introduction Nowadays consumers prefer natural food colorants because of potential adverse effects of artificial colorants, like hyperactivity in children [ 1 — 3 ].

However, the use of natural colorants is more challenging since they are usually less stable and more sensitive to processing conditions such as low pH, high temperature and the characteristics of the food matrix in which they are applied [ 4 ].

This is especially an issue for industrial applications because of the requirement to have a guaranteed shelf life during which the colour does not change in intensity or shade [ 5 ]. Dye sorghum is a variety of sorghum Sorghum bicolor with characteristic dark red leaf sheaths, which is usually grown on the borders of crop fields in West Africa.

These leaf sheaths are highly appreciated to extract a colouring agent as its application confers a stable bright red colour to foods [ 6 , 7 ]. Extracts from dye sorghum leaf sheaths contain significant amounts of 3-deoxyanthocyanidins, namely apigeninidin and luteolinidin, as well as phenolic acids, i. Apigeninidin is a phenolic phytoalexin that plays a role in the defence mechanism of plants against pathogens and reportedly has preventive and antiproliferative properties against cancer [ 9 — 11 ].

Phenolic acids like 4-hydroxybenzoic acid and p-coumaric acid are common weak acids used as preservative in the food industry [ 12 , 13 ].


Thus, the natural extract from dye sorghum leaf sheaths holds promise for wider food and pharmaceutical applications [ 11 , 14 — 16 ]. Traditionally, dye sorghum extract has various applications in the West African region [ 8 ].

It is used to colour soft cheese, locally known as wagashi, and porridges, which are a major staple food for its consumers. Basically, the preparation of wagashi involves separation of the curd from the whey by the proteolytic activity of a watery extract of cysteine peptidases i. The curd of the cheese contains all the fat, and three quarters of the protein from the whole milk [ 23 ]. Wagashi has a short shelf-life of about three days in the Sudanian and Sudano-Guinean climatic zones, where it is mostly produced in Benin [ 24 , 25 ].

Fungi e.

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

Penicillium and Cladosporium genera and pathogens e. Escherichia coli O contribute to spoilage and give rise to safety issues related to wagashi consumption [ 26 ]. Soaking in whey or dyeing with sorghum colorant are some endogenous practices used, presumably also to increase shelf life [ 21 , 23 ].Jhumpa Lahiri.

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If the land could speak it would spin tales of worship and treachery; if it could cry it would wail for the corpses cuddled in its core and one day, the red sorghum would desists from transforming into a fiery liquid, shying away, fearing the stark resemblance of the scarlet wine to the gory mayhem on its very land.

The Three-Body Problem. How to write a great review Do Say what you liked best and least Describe the author's style Explain the rating you gave Don't Use rude and profane language Include any personal information Mention spoilers or the book's price Recap the plot. Then a few huts appeared and it became a haven for escaped murderers, drunks, gamblers, who built home, cultivated the land and turned it into a paradise for humans driving away the foxes and wild rabbits, who set howls of protest on the eve of their departure.

Mo Yan, Howard Goldblatt, Mo Cometh the Hour. George Saunders.

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