Croatia

The Destiny Series by Rosemary (Babich) Gard are award winning books about Croatians. The first book starts with the birth of Katy and her journey to find her real home onto her arrival in America in 1906. Books are based on facts as the author heard family stories.

Destiny's Dowry, Destiny Denied, Destiny's Dance, Destiny Delivered and Destiny's Design,

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Croatia Books

On the Edge of Reason (Revived Modern Classic)

How We Survived Communism and Even Laughed

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Lists

The Unbearable Lightness of Being by Milan Kundera

The Good Life Elsewhere by Vladimir Lorchenkov

Book Guide To Eurovision 2018 (1st Semi Final)

13 books — 4 voters

When Secrets Bloom by Patricia Furstenberg

The Girl With the Dragon Tattoo by Stieg Larsson

Read Around Europe

72 books — 20 voters

Le Petit Prince by Antoine de Saint-Exupéry

The Master and Margarita by Mikhail Bulgakov

Fantasy - Beyond the English Language

403 books — 142 voters

Copa do Mundo Literária 2022 Literary World Cup

32 books — 1 voter

Voices from Chernobyl by Svetlana Alexievich

Drive Your Plow Over the Bones of the Dead by Olga Tokarczuk

The Notebook, The Proof, The Third Lie by Ágota Kristóf

Women Writers from Central & Eastern Europe in English Translation

242 books — 181 voters

Eurovision Book Contest

38 books — 9 voters

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Quotes Tagged “Croatia”

“ Telling my story was supposed to be a good thing but it had just made everything worse. ”
― Sara Nović, Girl at War

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“ The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how The coast of Austria-Hungary yielded what people called cappuzzo, a leafy cabbage. It was a two-thousand-year-old grandparent of modern broccoli and cauliflower, that was neither charismatic nor particularly delicious. But something about it called to Fairchild. The people of Austria-Hungary ate it with enthusiasm, and not because it was good, but because it was there. While the villagers called it cappuzzo, the rest of the world would call it kale. And among its greatest attributes would be how simple it is to grow, sprouting in just its second season of life, and with such dense and bulky leaves that in the biggest challenge of farming it seemed to be how to make it stop growing. "The ease with which it is grown and its apparent favor among the common people this plant is worthy a trial in the Southern States," Fairchild jotted. It was prophetic, perhaps, considering his suggestion became reality. Kale's first stint of popularity came around the turn of the century, thanks to its horticultural hack: it drew salt into its body, preventing the mineralization of soil. Its next break came from its ornamental elegance---bunches of white, purple, or pink leaves that would enliven a drab garden. And then for decades, kale kept a low profile, its biggest consumers restaurants and caterers who used the cheap, bushy leaves to decorate their salad bars. Kale's final stroke of luck came sometime in the 1990s when chemists discovered it had more iron than beef, and more calcium, iron, and vitamin K than almost anything else that sprouts from soil. That was enough for it to enter the big leagues of nutrition, which invited public relations campaigns, celebrity endorsements, and morning-show cooking segments. American chefs experimented with the leaves in stews and soups, and when baked, as a substitute for potato chips. Eventually, medical researchers began to use it to counter words like "obesity," "diabetes," and "cancer." One imagines kale, a lifetime spent unnoticed, waking up one day to find itself captain of the football team. ...more ”
― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats

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