Chinese Shaolin kung fu = [Zhongguo Shaolin kung fu by Lu, Hongjun

Outside the paint when basketball ruled at the Chinese playground / by Yep, Kathleen S.

NetLibrary

The modern spirit of Asia the spiritual and the secular in China and India by Veer, Peter van der

Table of Contents: “…Preface -- Introduction -- Spirituality in modern society-- The making of oriental religion -- Conversion to Indian and Chinese modernities -- Secularism's magic -- "Smash temples, build schools" : comparing secularism in India and China -- The spiritual body -- Muslims in India and China -- Conclusion -- Notes -- Bibliography -- Index…”

Buddhist and Islamic orders in southern Asia comparative perspectives

Table of Contents: “…Michael Feener -- A Hadrami Sufi tradition in the Indonesian Archipelago / Ismail Fajrie Alatas -- The itineraries of "Sīhaḷa Monk" Saralanka : Buddhist interactions in eighteenth-century southern Asia / Alexey Kirichenko -- Challenging orders: Ṭarīqas and Muslim society in southeastern India and Lanka, ca. 1400-1950 / Torsten Tschacher -- Whose orders? : Chinese popular god temple networks and the rise of Chinese Mahāyāna Buddhist monasteries in Southeast Asia / Kenneth Dean -- Sufi "orders" in Southeast Asia : from private devotions to social network and corporate action / Martin van Bruinessen -- Shattariyya Sufi scents : the literary world of the Surakarta Palace in nineteenth-century Java / Nancy K. …”

Handbook of indigenous fermented foods

Table of Contents: “…Introduction to indigenous fermented foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes; indigenous fermented foods involving an acid fermentation - preserving and enhancing organoleptic and nutritional qualities of fresh foods; indigenous fermented foods involving an alkaline fermentation; indigenous fermented foods in which ethanol is a major product - type and nutritional significance of primitive wines and beers and related alcoholic foods; indigenus amino acid/peptide sauces and pastes with meat-like flavours - Chinese soy sauce, Japanese shoyu, Japanese miso; Southeast Asian fish sauces and pastes, and related fermented foods; mushrooms - providing single cell (microbial) protein on lignocellulosic or other food and agricultural wastes…”