Philosophy has not just excluded women. It has also been shaped by the exclusion of women. As the field grapples with the reality that sexism is a central problem not just for the demographics of the field but also for how philosophy is practiced, many philosophers have begun to rethink the canon. Yet attempts to broaden European and Anglophone philosophy to include more women in the discipline's history or to acknowledge alternative traditions will not suffice as long as exclusionary norms remain in place. In Where Are the Women?, Sarah Tyson makes a powerful case for how redressing women's exclusion can make philosophy better. She argues that engagements with historical thinkers typically afforded little authority can transform the field, outlining strategies based on the work of three influential theorists: Genevieve Lloyd, Luce Irigaray, and Michele Le Doeuff. Following from the possibilities they open up, at once literary, linguistic, psychological, and political, Tyson reclaims two passionate nineteenth-century texts-the Declaration of Sentiments from the 1848 Seneca Falls Convention and Sojourner Truth's speech at the 1851 Akron, Ohio, Women's Convention-showing how the demands for equality, rights, and recognition sought in the early women's movement still pose quandaries for contemporary philosophy, feminism, and politics. Where Are the Women? challenges us to confront the reality that women's exclusion from philosophy has been an ongoing project and to become more critical both of how we see existing injustices and of how we address them.

Direct from the 1904 World 's Fair in St. Louis, Missouri, comes this delightful little book, a collection of recipes for the food served at the Fair 's Eastern Pavilion that also serves as an excellent introduction to the culinary arts... of the past and the present.In addition to instructions on canning, how to glac fruits, how to blanch almonds, and other useful kitchen tips plus suggested menus for meals throughout the year you ll find an array of mouth-watering recipes including: Miss Dodd 's Turkish Soup (and other soups) Lobster Timbale (and other seafood dishes) Shoulder of Mutton with Oysters (and other meat dishes) Chicken Stuffed with Chestnuts (and other fowl) Delmonico Hashed Potatoes (and other vegetable dishes) Compote of Apples (and other stewed fruits) Lemon Custard (and other desserts, pastries, and puddings) Molasses Wedding Cake (and other cakes) Orange Granite (and other frozen puddings and ices) French Breakfast Rolls (and other breads and biscuits) Beauregard Eggs (and other egg concoctions) meat and fish sauces pudding sauces and more.American journalist SARAH TYSON RORER (1849 1937) was a pioneering figure of the culinary arts who served on the staffs of both Ladies Home Journal and Good Housekeeping magazines, and was principal of the Philadelphia School of Domestic Science.