
-9%
A History of Yoga
First published in 1982, A History of Yoga traces yogas evolution from pre-Vedic origins to modern Hatha yoga, summarizing key texts and figures. Clear and accessible, its essential for understanding yogas historical significance....
fra 1 249,-
Tilgjengelig i 2 butikker
Kjøp på nett
Frakt og levering
Forhåndsbestill
Frakt og levering
Produktinformasjon
First published in 1982, A History of Yoga offers a comprehensive exploration of yoga’s evolution, from its origins before the Vedic age through its development in Hinduism, Buddhism, Tantrism, Zen, Tibetan traditions, and modern Hatha yoga. The book provides concise summaries of yoga’s major classics and profiles its most influential figures. Written for the general reader, it balances clarity and factual depth, making it an essential resource for understanding yoga’s historical and cultural significance.
Topplisten: Other Brand Bøker

-29%
Kjære leder
149,-
209,-
3

Det umistelige
389,-
3

-20%
Skikkelig gode kaker
239,-
299,-
3

Ammeboka
399,-
3

Between Two Kingdoms
249,-
2

American Flygirl
229,-
2

Good Girls
189,-
1
Spesifikasjon
Produkt
| Produktnavn | A History of Yoga |
| Merke | Other Brand |
| book typ | boker, fagboker, religion historie og filosofi, historie |
Populære produkter
Pris og prishistorikk
Akkurat nå er 1 249,- den billigste prisen for A History of Yoga blant 2 butikker hos Prisradar. Sjekk også vår topp 5-rangering av beste bøker for å være sikker på at du gjør det beste kjøpet.
Laws of Love and LogicSite of MemoryMerciful is the DarkIs It Wrong To Pick Up Girls In A Dungeon? Sesong 4 Bluray
Mabel''s MitzvahGolden Age Christmas MysteriesLexingtonClass Aircraft Carriers 1927–46 The US Navy's first fleet carriersInto the Storm Extraordinary true stories of survival at sea
Get Into Costume Design, Make and Manage for the Stage and ScreenCupid the CapybaraThe Buddha at Bedtime Treasury Stories of Wisdom, Compassion and Mindfulness to Read with Your ChildEssential Food Preserving The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs














