The concept of territorial stigma, as developed in large part by the urban sociologist Loic Wacquant, contends that certain groups of people are devalued, discredited and tainted by the reputation of the place where they reside. This book argues that this theory is more relevant and comprehensive than others that have been used to frame and understand ostracised neighbourhoods and their populations (for example segregation and the racialisation of place) and allows for an inclusive interpretation of the many spatial facets of marginalisation processes. Advancing conceptual understanding of how territorial stigmatisation and its components unfold materially as well as symbolically, this book presents a wide range of case studies from the Global South and Global North, including an examination of recent policy measures that have been applied to deal with the consequences of territorial stigmatisation. It introduces readers to territorial stigmatisation's strategic deployment but also illustrates, in a number of regional contexts, the attachments that residents at times develop for the stigmatised places in which they live and the potential counter-forces that are developed against territorial stigmatisation by a variety of different groups.

The concept of territorial stigma, as developed in large part by the urban sociologist Loic Wacquant, contends that certain groups of people are devalued, discredited and tainted by the reputation of the place where they reside. This book argues that this theory is more relevant and comprehensive than others that have been used to frame and understand ostracised neighbourhoods and their populations (for example segregation and the racialisation of place) and allows for an inclusive interpretation of the many spatial facets of marginalisation processes. Advancing conceptual understanding of how territorial stigmatisation and its components unfold materially as well as symbolically, this book presents a wide range of case studies from the Global South and Global North, including an examination of recent policy measures that have been applied to deal with the consequences of territorial stigmatisation. It introduces readers to territorial stigmatisation's strategic deployment but also illustrates, in a number of regional contexts, the attachments that residents at times develop for the stigmatised places in which they live and the potential counter-forces that are developed against territorial stigmatisation by a variety of different groups.

The glassware made by Bryce, Higbee & Company of Pittsburgh is known for its beauty and quality, yet is misunderstood by even the most knowledgeable collectors. Using original sources, this definitive resource shatters many myths and corrects misconceptions that have persisted for over half a century. The history of the company and the marketing of glassware in the late nineteenth and early twentieth centuries is discussed as well as the difference between the products of Bryce, Higbee & Company and J.B. Higbee Glass Company. Also featured is information on the intended use of the multitude of items made during the Early American Pattern Glass (EAPG) era and lists of items in tableware patterns and novelties made by Bryce, Higbee & Company. Liberally illustrated with more than 500 original catalog images and photos of glassware, this is sure to be a valuable resource for all lovers of glass.

It's easy for any backyard chef to serve up tantalizing food from the grill! Cook your way to barbecue glory right in your own backyard with a mentor, master teacher, and true practitioner of the art, Baron of Barbecue Paul Kirk! Recipes include: Terrific T-Bone Steak with Redeye Marinade The Baron's Famous Barbecued Brisket Ancho- and Chiptole-Rubbed Pork Loin Smokehouse Spareribs Garlicky Barbecued Leg of Lamb Spicy Green Onion Sausage Barbecued Polynesian Chicken Black Pepper Shrimp Smoky Hickory and Brown Sugar Cured Salmon Grilled Potato Salad Toasted Sesame Oriental Cabbage Slaw Barbecued Beer Beans for a Big Crowd.

This is a paperback version of the 2008 edition of The Dictionary of the Fungi, 10th Edition This 10th edition, of the acclaimed reference work, has more than 21,000 entries, and provides the most complete listing available of generic names of fungi, their families and orders, their attributes and descriptive terms. For each genus, the authority, the date of publication, status, systematic position, number of accepted species, distribution, and key references are given. Diagnoses of families and details of orders and higher categories are included for all groups of fungi. In addition, there are biographic notes, information on well-known metabolites and mycotoxins, and concise accounts of almost all pure and applied aspects of the subject (including citations of important literature). To buy this book in Australia or New Zealand, please contact CSIRO press

Biodiversity has been identified as a key issue in the general debate about the sustainable use of the world's natural resources. Major international efforts are now underway to assess and maintain biodiversity. However, there is an urgent need to collect, manage and disseminate information related to biodiversity in an efficient and effective way. The purpose of this book is to review the needs and opportunities for information and efficient information flows in support of world priorities in biodiversity. It is based on papers presented at a workshop held in London in July 1996, organized by CAB International with the support of the International Union of Biological Sciences (IUBS), International Union of Forestry Research Organizations (IUFRO), IUCN - The World Conservation Union and the United Nations Environment Programme (UNEP). Contributors include leading players from organizations concerned with conserving and managing biodiversity, based in Europe and the USA as well as developing countries.

Fungal Families of the World portrays the immense diversity of the Kingdom Fungi. As well as basic information on all currently recognised families, detailed entries are provided on over 250 key families, describing their morphology, ecology, phylogeny, distribution and economic significance. Key Features:" 536 fungal families included, some published in 2007" New A4 format" Nearly 900 full colour illustrations" Carefully selected references to aid further reading

This 10th edition, of the acclaimed reference work, has more than 21,000 entries, and provides the most complete listing available of generic names of fungi, their families and orders, their attributes and descriptive terms. For each genus, the authority, the date of publication, status, systematic position, number of accepted species, distribution, and key references are given. Diagnoses of families and details of orders and higher categories are included for all groups of fungi. In addition, there are biographic notes, information on well-known metabolites and mycotoxins, and concise accounts of almost all pure and applied aspects of the subject (including citations of important literature). Co-published by: Commonwealth Scientific and Industrial Research Organisation (CSIRO)

Ever wonder what professional cooks make in their own kitchens and backyards? Find out in "America's Best BBQ--Homestyle," with more than 100 recipes for the no-holds-barred breakfasts, amazing appetizers, sensational salads and sides, pull-off-the-bone poultry and meat, succulent seafood, and delicious desserts.
Take your backyard cookouts to a whole new level.
It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry?A With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belta "including seven world championshipsa "were just the guys to ask it.
"Americaa (TM)s Best BBQa "Homestyle" collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout.
Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. So pull up a lawn chair, grab a plate, and get ready to sample some out-of-this-world outdoor cooking.