Can the origins of morality be explained entirely in evolutionary terms? If so, what are the implications for Christian moral theology and ethics? Is the latter redundant, as socio-biologists often assert? Stephen Pope argues that theologians need to engage with evolutionary theory rather than ignoring it. He shows that our growing knowledge of human evolution is compatible with Christian faith and morality, provided that the former is not interpreted reductionistically and the latter is not understood in fundamentalist ways. Christian ethics ought to incorporate evolutionary approaches to human nature to the extent that they provide helpful knowledge of the conditions of human flourishing, both collective and individual. From this perspective, a strong affirmation of human dignity and appreciation for the theological virtues of faith, hope and charity is consistent with a revised account of natural law and the cardinal virtues.
Black Pudding & Foie Gras is Michelin Star chef Andrew Pern’s multi award-winning culinary autobiography. It strikes the perfect balance between showcasing many of his mouth-watering dishes and the heart-warming account of Andrew’s fascinating life around food at The Star Inn in North Yorkshire. Its much more than a cookery book, it tells Andrew’s story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution. By the time you’ve finished the book, its very clear that these are the thoughts of someone who views food and cooking as a way of life, and not just a job. The recipes come divided into sections that reflect the menu as opposed to the ingredients and give you all the knowledge to recreate some of his best loved dishes. Starters include beer-battered Scarborough Woof - a much loved fish from the North Sea coast; butter-roast Sand Hutton Asparagus and pressed Terrine of Yorkshire Gammon. Main courses feature traditionally garnished North Yorkshire Moors Grouse complete with Streaky Bacon, Bread Sauce and homemade Redcurrant Jelly; Charles Ashbridge’s Gloucester Old Spot Suckling Pig with Black Pudding and Cider and Hartlepool-landed Halibut with steamed marsh Samphire. Also on offer are comfort foods such as steamed Steak and Kidney Pudding with Oysters and braised neck of heather-fed Moorland Mutton with Pearl Barley. Puddings again reflect local produce and combine the more modern with the old traditions - think fresh Lemon Tart, Pimms No1 Jelly and rich dark Chocolate and Orange Tart before moving on to Ampleforth Abbey Apple Tarte Tatin, baked Ginger Parkin and steamed Ale Cake. Andrew reflects that puddings were never a strong point, the household much preferring cheese and the section entitled 'Cheese Counter’ gives such delights as grilled Wensleydale Buck Rarebit with Ox Tongue and Lincolnshire Poacher with 'Felixkirk’ Fennel. Cheese is followed by an enticing chapter entitled 'Drinks Cabinet’ featuring recipes for home-made liqueurs such as Rhubarb Schnapps, Damson Vodka and spiced Cider, before you open up the 'Chef\’s Pantry’ and discover the essential stocks and accompaniments needed to complete the recipes. The book’s luxurious, tactile suede cover with embossed title gives way to 400 beautifully designed pages containing stunning photography, both in black and white and colour, by award winning photographers Antonio Olmos and Sam Bailey. There is nothing glossy about this book, it is just a rich reflection on the life and food of one of Britain’s brightest young chefs.
Read This Clean Historical Western Romance For FREE With Kindle Unlimited Bonus! Includes A Collection Of Over 20 Sweet Mail Order Bride Novelettes From Bestselling Authors Charity Phillips and Faith-Ann Smith Wallace, Kansas - 1890 Beverly Nelson is young and smart, with a vision for how things should be at Stewart House, the Western eatery where she works as a waiter-girl. Her sister Carrie is sweet and obedient, but Beverly speaks her mind, which seems to be a bit of a threat for their supervisor, Rita. When she is told to stop meddling in the boss’ business, Beverly can’t help but spend time with the butcher next door. She has an idea for how things should run and lets the butcher, Mr. Wilfred Maddox, know what she’s thinking. Instead of being angry with her, he is captivated and thrilled by her ideas. Can Beverly successfully help change things for the better at Stewart House, or will she end up losing her job? All she knows is that a friend like Wilfred Maddox is a valuable thing for her to have… But perhaps Wilfred will see her as something more. **This is the second story of the Stewart House Brides series.
Each installment is a standalone 20,000 word clean historical Western romance and may be read in any order. Book 1: Mail Order Bride Carrie Book 2: Beverly: The Butcher’s Bride Book 3: Coming February 2018 Book 4: Coming March 2018