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Challenges to EU Values in Hungary
"The national-conservative government of Hungary has been heavily criticised for the violation of EU values, primarily, the rule of law in recent years. This book looks to the bigger picture in examining the rule-of-law debate between Hungary and the EU. It explores how certain elements of various Hungarian constitutional reforms are interrelated and how the EU has failed to address the situation properly. It is argued here that the reason the EU has been unable to enforce its values effectively in Hungary stems from the misunderstanding that Hungary kept the institutional design of liberal democracy but made it dysfunctional. The debate with the EU is characterized as a dialogue of the deaf as the EU insists on advancing the rule of law agenda, while the Hungarian government defends itself by alluding to its democratic legitimacy. The author contents that the Hungarian government is in fact playing a charade, while the actions of the EU maintain this drama. The book will be of interest to students, academics and policy-makers working in the areas of Constitutional Law and Politics, EU Law, and Populism"--
The World as Will and Representation: Part I
This is Part 1 of a new translation with Introduction of Arthur Schopenhauer's massive work, "Die Welt als Wille und Vorstellung" or The World as Will and Representation. This work is sometimes translated as "The World as Will and Idea". This edition contains a new Afterword by the Translator. The first part was published in 1819, with a second version containing additional materials published in 1844. This is Volume II in the Complete Works of Arthur Schopenhauer by LP Schopenhauer enjoys little fame in modern Philosophic studies but was critically influential on some of the biggest names in history- Kafka, Freud, and Nietzsche among them. Like Kant, he is responding English Empiricism, bor...
African Names for Girls
This book is organized to facilitate your exploration of names based on various themes, origins, and styles. The chapters are designed to provide insights into the cultural and historical context of names, guiding you on a journey that transcends mere alphabetical arrangements. From exploring the roots of names from different regions to uncovering the magic behind literary and mythological names, each section is a gateway to a world of possibilities. In addition to traditional and popular names, we've included sections on unique and unconventional names for those seeking something a little different. This book is a celebration of diversity, ensuring that there's a name for every family, every story, and every little personality waiting to make their mark on the world.
Rick Steves Best of Europe
Hit Europe's can't-miss art, sights, and bites with Rick Steves Best of Europe! Expert advice from Rick Steves on what's worth your time and money Itineraries for one to four days in the top destinations in England, France, Germany, Italy, the Netherlands, Spain, and Switzerland Rick's tips for beating the crowds, skipping lines, and avoiding tourist traps The best of local culture, flavors, and haunts, including walks through the most interesting neighborhoods and museums Trip planning strategies like how to link destinations and design your itinerary, what to pack, where to stay, and how to get around Over 100 full-color maps and vibrant photos Coverage of London, Paris, Provence, the French Riviera, Barcelona, Madrid, Rome, Venice, Florence, Cinque Terre, the Swiss Alps/Berner Oberland, Munich, Rothenberg and the Romantic Road, the Rhine Valley, Berlin, and Amsterdam Experience the best of Europe with Rick Steves!
Modern Technologies and Their Influence in Fermentation Quality
During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
