Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

All 36 episodes from all six season of the BBC crime drama following the lives of a gangland family living in Birmingham in the early 1920s.

Named after their practise of sewing razor blades into the peaks of their caps, the notorious 'Peaky Blinders' gang is one of the city's most feared, with interests in illegal betting, protection and the black market.

Thomas Shelby heads up one of Birmingham's biggest criminal organisations. But when he sees an opportunity to move up in the world, it becomes clear that his ambition knows no bounds.

The final season of Steven Knight’s beloved BAFTA award-winning drama based in Birmingham and set between the two world wars.

It's 1933, and the Shelby family react to the death of Polly, who was killed during the failed assassination of Oswald Mosley. Plus the end of Prohibition in America and the rise of Nazism in Germany bring new opportunities and challenges.

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways?
Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day.
The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Thomas Shelby heads up one of Birmingham's most feared criminal organisations. But when he sees an opportunity to move up in the world, it becomes clear that his ambition knows no bounds.

With a spectacular cast, creator Steven Knight's phenomenal vision of a family’s odyssey through British society is intense, deeply moving and wildly entertaining.

In 2002, Judy Cook discovered a packet of letters written by her great-great-grandparents, Gilbert and Esther Claflin, during the American Civil War. An unexpected bounty, these letters from 1862-63 offer visceral witness to the war, recounting the trials of a family separated. Gilbert, an articulate and cheerful forty-year-old farmer, was drafted into the Union Army and served in the Thirty-Fourth Wisconsin Infantry garrisoned in western Kentucky along the Mississippi. Esther had married Gilbert when she was fifteen; now a woman with two teenage sons, she ran the family farm near Oconomowoc, Wisconsin, in Gilbert's absence. In his letters, Gilbert writes about food, hygiene, rampant desertions by drafted men, rebel guerrilla raids, and pastimes in the daily life of a soldier. His comments on interactions with Confederate prisoners and ex-slaves before and after the Emancipation Proclamation reveal his personal views on monumental events. Esther shares in her letters the challenges and joys of maintaining the farm, accounts of their boys Elton and Price, concerns about finances and health, and news of their local community and extended family. Esther's experiences provide insight into family, farm, and village life in the wartime North, an often overlooked aspect of Civil War history. Judy Cook has made the letters accessible to a wider audience by providing historical context with notes and appendixes. The volume includes a foreword by Civil War historian Keith S. Bohannon.

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Another Maynard Moose Tale from the award-winning author, Willy Claflin. If you love Maynard Moose tales from the Northern Piney Woods, then be forewarned, this book might just be the funniest yet. The fourth installment in the Maynard Moose series, provides the back story for the Maynard Moose tales. In this whimsical telling of how Little Moose struggled with going to sleep each night, you'll meet Little Moose (Maynard's youngest cousin and his favorite kin), her parents Mr. and Mrs. Moose, the sheep, and most importantly, you'll learn the legend of Mother Moose and her kitchen. You'll also visit Moose Academy where young moose go to learn proper posture, Woodland Skills and counting to three over and over again. Follow Little Moose as she flies through this story. Young readers will relate to her struggle to fall asleep. Little Moose resorts to the tried and true trick of counting sheep, but one those sheep lands right in her room, and off they go!This whimsically illustrated story also includes a CD along with a Moose to English dictionary. This whimsical addition to the Maynard Moose chronicles will teach readers the importance of caring, respect and responsibility.

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragouts of Louis XIV's court to elegant eighteenth-century chilled desserts, "The Cookbook Library" draws from renowned cookbook author Anne Willan's and her husband Mark Cherniavsky's antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, "The Cookbook Library" traces the history of the recipe and includes some of their favorites.