Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called Callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of "making do"--using whatever is on hand or can be found--the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island foodculture is an essential component in understanding the Caribbean past and present.

Looks can be deceiving, and in a society where one's status and access to opportunity are largely attendant on physical appearance, the issue of how difference is constructed and interpreted, embraced or effaced, is of tremendous import.

Lisa Walker examines this issue with a focus on the questions of what it means to look like a lesbian, and what it means to be a lesbian but not to look like one. She analyzes the historical production of the lesbian body as marked, and studies how lesbians have used the frequent analogy between racial difference and sexual orientation to craft, emphasize, or deny physical difference. In particular, she explores the implications of a predominantly visible model of sexual identity for the feminine lesbian, who is both marked and unmarked, desired and disavowed.

Walker's textual analysis cuts across a variety of genres, including modernist fiction such as "The Well of Loneliness "and "Wide Sargasso Sea, "pulp fiction of the Harlem Renaissance, the 1950s and the 1960s, post-modern literature as Michelle Cliff's "Abeng, "and queer theory.

In the book's final chapter, "How to Recognize a Lesbian," Walker argues that strategies of visibility are at times deconstructed, at times reinscribed within contemporary lesbian-feminist theory.

"Amy's beautiful recipes are an ode to the pleasures of cooking with honey and the importance of it in our lives." – Thomasina Miers "Something truly magical happens when beekeeping, gardening and cooking meet, and in that intersection stands Amy with this wonderful book." – Itamar Srulovich, Honey & Co. "A beautiful, thoughtful exploration of keeping bees and cooking with honey – with such enticing recipes." – Mark Diacono A sticky celebration of honey from bloom to plate, with 80 inspiring recipes straight from a beekeeper’s kitchen. Amy Newsome is a cook, gardener and beekeeper – and this is her homage to honey and its deliciously distinct varietals from around the globe. Marvel at the floral intricacies of honey’s terroir and all its wonderful flavours, before getting stuck in with 80 sweet and savoury recipes that celebrate the magic of cooking with honey; from honey ferments, fancy fritto misto and Honeyed Chipotle Lamb Tacos, to Saffron & Apricot Honey Buns, Eucalyptus Honey Granita and a Bergamot Bee's Knees to wash everything down. Covering the beekeeper’s year and how honey is made, you will journey through the changing seasons, take a peak inside the hive and discover just how to create the perfect bee-friendly garden. This cookbook is an incredibly thoughtful collection of recipes and stories that offers an inspiring glimpse into the craft of beekeeping and the remarkable world of the honeybee, confirming why and how we should be treating honey with the respect it deserves.

The first published reference source to bring together biographical information on American antiquarian bookdealers, this book provides librarians, dealers, and collectors with useful information on those dealers who were prominent in securing and distributing used and rare books, manuscripts, maps, autographs, documents, and ephemera. The book covers 205 notable dealers who died before August 1, 1997. Prominent dealers are identified as those who carried quality stock, issued carefully documented sales catalogs, participated in professional organizations, and helped develop important private and institutional collections.

The book considers such well-known figures as Abraham Simon Wolf Rosenbach, Charles Sessler, and Hans Peter Kraus. Each profile describes the dealer's subject specialities, the style of catalogs and sales lists issued, the dealer's impact on private and institutional collecting, professional activity, and, when relevant, the final disposition of the dealer's stock. Entries conclude with a selected bibliography of sources. The information, drawn from both primary and secondary sources, will be useful to library reference workers, bookdealers, collectors, and anyone interested in the history of the American antiquarian book trade.

One of the greatest writers of all time, Jane Austen drew upon her domestic culture to color her works. Food is central to her novels, just as it was to everyday life in Austen's England. And just as her fiction continues to captivate modern audiences, her world of breakfasts and banquets captures the imagination of contemporary readers. Many of her fans will enjoy recreating the meals she describes in her novels, while high school students will similarly gain greater appreciation for her works by learning about her food culture. Through more than 200 recipes, this book transports readers to Jane Austen's England and brings her world to contemporary kitchens. The book begins with some introductory chapters on cooking and eating in Austen's world. It then presents chapters on broad categories of food, such as beef and veal, seafood, pastries and sweets, and beverages. Each chapter includes extracts from Austen's works and from cookbooks of her period, accompanied by easy-to-follow modernized recipes. Some of these are for relatively common dishes, such as: Roast Beef Roast Pork Loin Roast Chicken Apple Pie And more. Others are for more exotic meals, such as: Fricasseed Tripe Neat's Tongue Fried Cowheel and Onion Mutton Hash Liver and Crow Mushroom Ketchup And others. The volume closes with some sample menus; glossaries of ingredients, sources, and special tools; and a bibliography of period cookbooks and modern studies.

The story behind one of the most influential restaurants in the world, situated in the picturesque Aubrac region of France With this long-awaited book, Sébastien Bras, son of legendary French chef Michel Bras, invites us through the doors of Le Suquet, his two Michelin star restaurant with dramatic views over the breath-taking countryside. Through never-before-published recipes and specially commissioned photography, Bras tells the story of his family, where cooking is not only passed from generation to generation but is constantly reinvented and imagined. Grounded and shaped by the terroir of his home in Aubrac, Bras' cuisine is internationally recognized as one of the most influential in the world, particularly for having raised vegetables and herbs to an art form. Featuring 40 iconic recipes, including Gargouillou of Young Herbs and Vegetables; Curry Cream Coulant; Onion Squash Aligot; and Potato Waffle filled with Beurre-noisette Cream; along with sumptuous and evocative images of the restaurant and surrounding landscape, Bras: The Tastes of Aubrac opens the Bras family album, showcasing the amazing story of a culinary tradition passing through generations of world-class chefs.

From biscotti to limoncello, the world's love affair with Italian delis goes back many years.

The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens.

Theo Randall's Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces.

With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall.

With Natural Kitchen Dyes you can explore the magical world of natural dyes, without the need of a garden full of dye plants. Our kitchens are a great source of natural dye colours, from vegetable peels that create blush pinks and peaches, fruit skins that make lemon yellows, a green dye sourced from carrot tops, dried spices and used tea bags to create vibrant yellows, rich terracottas and deep browns. Natural Kitchen Dyes takes you through the exciting process of creating these wonderful natural colours, dyeing fabric with the dyes and suggests ingenious ways to get your hands on some natural dye sources. Accompanying the natural dye recipes in the book are ten environmentally conscious projects, which have been created not only to show off the natural dyes beautifully, but to help eliminate waste. Several of the projects actually utilise waste that would otherwise be composted or recycled such as old clothes turned into bags and patchwork floor cushions, to dried pulses past their expiration date used to make a beaded necklace.

Enter the world of the reclusive yet mischievous Impkins! I’m sure you have seen them out of the corner of your eye from time to time, racing from hiding place to nook or cranny—odd little creatures of stitch and stuffing, of endless variety in form and manner. In these pages, you will not find a taxonomy of their features or a list of the names by which you might call them, you will find guidance on something far more important—the techniques and methods by which you might craft one of these little stitchlings of your very own. It is a wonderful thing, I assure you, to bring an Impkin to life with hook and yarn, and herein you will find the detailed instructions necessary to craft one, with an endless array of options for ears, antennae, hats, wings, tails, scales, horns, hairstyles, clothing, and accessories. Each Impkin is unique, and only you can listen to find out what yours longs to be. Stitch by stitch, you’ll cast a spell, until at last you have made a brand-new creature. Don’t be surprised if it asks for a snazzy vest or a satchel to hold its treasures! Though hard to spot at first, when you see one Impkin you can be sure there are more around. Impkins are social little creatures; once you make one, it is sure to clamor for a multitude of friends from your hook!

'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI ‘Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER _______________ The hugely anticipated follow-up to Niki Segnit’s landmark global bestseller The Flavour Thesaurus In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. Together with Niki Segnit’s first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource. _______________ 'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS 'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN