An updated and revised edition of the much-requested global cookbook designed to introduce students to worldwide foodways. When it was first published, The Multicultural Cookbook for Students was widely acclaimed for its unique way of introducing students both to world cultures and to the kitchen. Now, that landmark volume returns in a thoroughly revised and expanded new edition, offering an even richer culinary tour of the planet with more delectable stops along the way. The Multicultural Cookbook for Students: Updated and Revised offers hundreds of recipes from over 150 countries—including 140 new recipes to this edition. Recipes are arranged geographically by region, then country of origin. For each country, the book offers one to three recipes as well as a brief introduction to that location's geography, history, and culinary traditions. Students will not only enjoy deliciously diverse eating, they will understand why these dishes are representative of the countries they originate from. They will also get expert training in the ways of the kitchen, with easy-to-follow recipe instructions, and advice on safety, cooking equipment, and appropriate substitutions for more exotic ingredients.

This volume pictorially documents many of the outstanding textiles used in homes from the 1930s to the 1950s. Barkcloth, a type of dense, textured cotton weave, was often used in draperies or slipcovers of the era. In recent years, barkcloth has enjoyed a renaissance, now seen covering photo albums, hat boxes, vintage luggage, lampshades, purses, and pillows. More and more modern designers are using vintage barkcloth as inspiration for today's textiles. With over 200 color photographs, this book showcases the beautiful array of patterns, colors, and motifs used on authentic, old barkcloth. It is a valuable resource for designers and all who enjoy these wonderful fabrics.

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.

This best-selling resource on wood finishing has long been admired by wood technology professors, magazine editors, professional cabinetmakers, and other industry leaders since its original publication. Nicknamed the “Bible� of wood finishing for its comprehensive and accurate information on the subject, Understanding Wood Finishing offers the latest technical updates on materials and techniques, detailed instructions and explanations, and over 40 reference tables and troubleshooting guides. Readers will learn everything they need to know, from preparing and staining wood to different types of wood finishes, coloring techniques, filling pores, removing finishes, and more.

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.

This is a simple and systematic guide to growing a selection of the tastiest fruit and vegetables. The aim of this book is to start you off with some easy-to-grow produce such as carrots, onions, radishes, tomatoes and strawberries. Once you have the confidence of the first growing season behind you, you can then progress to crops requiring slightly more labour, such as peas, beans and raspberries. When you grow your own produce, you can be absolutely sure that everything has been organically cared for and you can grow just the variety you like. You can pick the fruit and vegetables at their freshest without a tiresome journey to the supermarket. It's satisfying, it's economical and it's delicious.

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.

My Vegetarian Braai is not about trying to convert carnivores but rather to broaden the horizons of every braaier, the ones who enjoy preparing meals for their families and friends and as well as those who will look at the photographs and say ‘I can make that’. With the growing trend of eating plant-based foods, the chances are that at some stage you will need to cater for a vegetarian or vegan.

This book will give you new ideas and delicious recipes to satisfy the taste buds of every guest that sits at your table. Even meat-eaters will be seduced by these tasty vegetarian and vegan recipes, which make brilliant side dishes to accompany any meal.