By William F. Buckley
In 1951, a twenty-five-year outdated Yale graduate released his first booklet, which uncovered the terribly irresponsible academic perspective that prevailed at his alma mater. This booklet rocked the educational global and catapulted its younger writer, William F. Buckley Jr., into the general public highlight.
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Additional resources for God and Man at Yale: The Superstitions of 'Academic Freedom'
Close friends and family sit around a round table having hotpot, and order a few plates of raw fresh lamb and veal slices. On top of that, add some seasonal greens and boil it all in a bubbling hotpot. When the meat is cooked, bring it out and enjoy with a variety of sauces including sesame oil dip, tofu with paste, flowers of Chinese chive, or hot pepper oil, and sprinkle with some minced scallion and Chinese parsley powder. When you have had enough meats, cook some super thin rice noodles. The rice noodles, after absorbing the broth from the pot, have excellent taste and texture.
Beef and mutton are the principal foods of western Chinese minority nationalities. Most common are barbecue beef or lamb. But in most Han Chinese homes, aside from quick-fried, stewed in soy sauce, or simmered, the most popular way of preparing beef and lamb is none other than “rinsing” in a boiling hotpot. All regions have dried or pickled vegetables, beans, eggs or meats. These foods intended for prolonged storage, are becoming less of a real course during meals as living conditions improve, but more of a tasty appetizing treat.
In areas where pasta and pastry are the principal food components, homemakers can usually use wheat flour, corn flour, sorghum flour, soy flour, buckwheat flour or naked oatmeal flour to make a wide variety delicious treats. According to different taste preferences, pasta dishes can be stir-fried, fried, stewed, steamed, braised, simmered and so on. When having a bowl of pasta, jiaotou, or pasta sauce, is a top priority, and usually comes in the form of fried bean sauce (usu. with minced meat), soy gravy, dipping, soup stock and so on.
God and Man at Yale: The Superstitions of 'Academic Freedom' by William F. Buckley