The relationship between the practice of dance and the technologies of representation have excited artists since the advent of film. Dancers, choreographers, and directors are increasingly drawn to screendance, the practice of capturing dance as a moving image mediated by a camera. While the interest in screendance has grown in importance and influence amongst artists, it has until now flown under the academic radar. Emmy-nominated director and auteur Douglas Rosenberg's groundbreaking book considers screendance as both a visual art form as well as an extension of modern and post-modern dance without drawing artificial boundaries between the two. Both a history and a critical framework, Screendance: Inscribing the Ephemeral Image is a new and important look at the subject. As he reconstructs the history and influences of screendance, Rosenberg presents a theoretical guide to navigating the boundaries of an inherently collaborative art form. Drawing on psycho-analytic, literary, materialist, queer, and feminist modes of analysis, Rosenberg explores the relationships between camera and subject, director and dancer, and the ephemeral nature of dance and the fixed nature of film. This interdisciplinary approach allows for a broader discussion of issues of hybridity and mediatized representation as they apply to dance on film. Rosenberg also discusses the audiences and venues of screendance and the tensions between commercial and fine-art cultures that the form has confronted in recent years. The surge of screendance festivals and courses at universities around the world has exposed the friction that exists between art, which is generally curated, and dance, which is generally programmed. Rosenberg explores the cultural implications of both methods of reaching audiences, and ultimately calls for a radical new way of thinking of both dance and film that engages with critical issues rather than simple advocacy.

Explore the haunted history of Salem, Massachusetts.

Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed. New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.

Cape May began as Cape May Island, where families journeyed to enjoy wide white beaches and gentle surf during the early nineteenth century. With the advent of steamships and railroads, the quiet village soon became America's first seaside resort town. Despite its charm and elegance, visitors slowed in the 1880s, as a series of mysterious fires claimed some of its most beloved structures. As the twentieth century dawned, Cape May's failure to modernize ultimately became its salvation. By the 1960s, visitors were once again flocking to this seaside destination to enjoy its quaint Victorian charm. Experience the elegant Chalfonte Hotel, stately Congress Hall and the classic Cape May Boardwalk with local historian Emil Salvini.