Browsing Untitled By Tag : chemicals in food

Browsing By Tag "chemicals in food"

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We must always be on a quest for the new, for the potentialities that ripen with the development of the world and the new visions that unfold with them. An outlook that ceases to look for what is new and potential in the name of “realism” has already lost contact with the present, for the present is always conditioned by the future. True development is cumulative, not sequential; it is growth, not succession. The new always embodies the present and past, but it does so in new ways and more adequately as the parts of a greater whole. Murray Bookchin, “On Spontaneity and Organization,” 1971 Acknowledgments The idea for this reader initially came from David Goodway, who, one sunny afternoon in May 1992, sat down with Bookchin, Gideon Kossoff, and myself in an attic in Keighley, West Yorkshire, to draft a table of contents. Although the present book bears only the faintest resemblance to th...

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