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I'm Glad It Was Me
Elizabeth M. Williams
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R747
R640
Discovery Miles 6 400
Save R107 (14%)
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Ships in 10 - 15 working days
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The Sazerac, the Hurricane, and the absinthe glass of Herbsaint are
among the many well-known creations native to New Orleans's
longstanding drinking culture. But more than vehicles for alcohol,
the cocktails and spirits that complement the city's culinary
prowess are each a token of its history. In every bar-side toast or
street-corner daiquiri you can find evidence of the people,
politics, and convergence of ethnicities that drive the story of
the Crescent City. In Lift Your Spirits: A Celebratory History of
Cocktail Culture in New Orleans, Elizabeth M. Williams, founder and
director of the Southern Food and Beverage Institute, and
world-renowned bartender Chris McMillian illuminate the city's open
embrace of alcohol, both in religious and secular life, while
delving into the myths, traditions, and personalities that have
made New Orleans a destination for imbibing tourists and a mecca
for mixologists. With over 40 cocktail recipes interspersed among
nearly three hundred years of history, a sampling of premier
cocktail bars in New Orleans, and a glossary of terms to aid drink
making and mixing, Lift Your Spirits honors the art of a good drink
in the city of good times.
Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans'
celebrated status derives in large measure from its incredibly rich
food culture, based mainly on Creole and Cajun traditions. At last,
this world-class destination has its own food biography. Elizabeth
M. Williams, a New Orleans native and founder of the Southern Food
and Beverage Museum there, takes readers through the history of the
city, showing how the natural environment and people have shaped
the cooking we all love. The narrative starts with the indigenous
population, resources and environment, then reveals the
contributions of the immigrant populations, major industries,
marketing networks, and retail and major food industries and
finally discusses famous restaurants and signature dishes. This
must-have book will inform and delight food aficionados and fans of
the Big Easy itself.
Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans'
celebrated status derives in large measure from its incredibly rich
food culture, based mainly on Creole and Cajun traditions. At last,
this world-class destination has its own food biography. Elizabeth
M. Williams, a New Orleans native and founder of the Southern Food
and Beverage Museum there, takes readers through the history of the
city, showing how the natural environment and people have shaped
the cooking we all love. The narrative starts by describing the
indigenous population and material resources, then reveals the
contributions of the immigrant populations, delves into markets and
local food companies, and finally discusses famous restaurants,
drinking culture, cooking at home and cookbooks, and signature
foods dishes. This must-have book will inform and delight food
aficionados and fans of the Big Easy itself.
John C. Campbell (1867--1919) is widely considered to be a pioneer
in the objective study of the complex world of Appalachian
mountaineers. Thanks to a grant from the Russell Sage Foundation,
Campbell traveled throughout the region with his wife -- noted
social reformer and "songcatcher" Olive Dame Campbell --
interviewing and profiling its people. His landmark work, The
Southern Highlander and His Homeland, is cited by nearly every
scholar writing about the region, yet little has been published
about the Campbells and their role in the sociological,
educational, and cultural history of Appalachia. Elizabeth
McCutchen Williams has prepared the first critical edition of Olive
Dame Campbell's comprehensive overview of her husband's life and
work -- a project left unfinished at the time of Olive's death.
Never before published, this unique volume draws extensively on
diary entries and personal letters to illuminate the significance
and lasting impact of John C. Campbell's contributions. The result
is a dynamic blend of biography and collected correspondence that
presents an insightful portrait of the influential educator and
reformer.
From meatball po'boys to Creole red gravy, the influence of
Sicilian foodways permeates New Orleans, one of America's greatest
food cities. Nana's Creole Italian Table tells the story of those
immigrants and their communities through the lens of food,
exploring the ways traditional Sicilian dishes such as pasta and
olive salad became a part of-and were in turn changed by-the
existing food culture in New Orleans. Sicilian immigrants-Elizabeth
M. Williams's family among them-came to New Orleans in droves in
the late nineteenth and early twentieth centuries, fleeing the
instability of their own country and hoping to make a new home in
America. This cookbook shares Williams's traditional family
recipes, with variations that reveal the evolution and blending of
Sicilian and Creole cuisines. Baked into every recipe is the
history of Sicilian American culture as it has changed over the
centuries, allowing each new generation to incorporate its own
foodways and ever-evolving tastes.
In 1908 and 1909, noted social reformer and "songcatcher" Olive
Dame Campbell traveled with her husband, John C. Campbell, through
the Southern Highlands region of Appalachia to survey the social
and economic conditions in mountain communities. Throughout the
journey, Olive kept a detailed diary offering a vivid,
entertaining, and personal account of the places the couple
visited, the people they met, and the mountain cultures they
encountered. Although John C. Campbell's book, The Southern
Highlander and His Homeland, is cited by nearly every scholar
writing about the region, little has been published about the
Campbells themselves and their role in the sociological,
educational, and cultural history of Appalachia. In this critical
edition, Elizabeth McCutchen Williams makes Olive's diary widely
accessible to scholars and students for the first time. Appalachian
Travels only offers an invaluable account of mountain society at
the turn of the twentieth century.
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