Book review: From student to master
This book, published end of 2015 is not just another one
added to the big number of martial art volumes. With the original title “Vom
Schueler zum Meister” (which can be translated to “from student to master”) it
is now the 8th edition of this famous work. While previous editions
been released by Grandmaster Horst Weiland (+), the present one was written by
Claude Weiland. He is a fine martial artist too and the son of the originator
of this title.
Back in the 90’s the 5th edition was my number
one when it came to any information required regarding the different martial
art styles I covered. This new available work is just doing the same; the
reader has got a source of all styles and disciplines which are taught within
the “Budo Akademie Europa”, (Budo academy Europe, BAE) a martial arts
organisation which goes back to 1970.
Although I do miss certain features from the previous
editions, I like to approve this new book from Claude Weiland at most. (Of
cause, we oldies’ guys will always miss some of the stuff we brought up with J).
As the official compendium
of the BAE, it contains detailed and complete information about the 14
different styles taught today. The chapters of the main subjects like
Jiu-Jitsu, Judo, ATK-self defence, Ajukate, Karate, Kickboxing, TKD and Kung Fu
not only give the student a great help on the way, but masters themselves will
find it extreme useful in daily teaching and running classes.
The book is written in German, but I am sure it has got a
value to non German readers too, as Tsuki and a Kesa Gatame is the same all
over the world. And when I once borrowed my old edition to a student of mine,
he was pleased with it and said: “That kind of book should be available in
English, it’s ever so good.”
The 8th edition “Vom Schueler zum Meister“ , by
Grandmaster Claude Weiland, paperback, 262 pages, ISBN 978-398117621-0-5, you
can buy it direct via the BAE in Wilhelmshaven/Germany, shop@depice.com or www.depice.com
2 comments:
Unsere Bibel!!!!!!!
Nice Information
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