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The World in Brooklyn: Gentrification, Immigration, and Ethnic
Politics in a Global City, is a collection of scholarly papers
which analyze demographic, social, political, and economic trends
that are occurring in Brooklyn. Brooklyn, as the context, reflects
global forces while also contributing to them. The idea for this
volume developed as the editors discovered a group of scholars from
different disciplines and various universities studying Brooklyn.
Brooklyn has always been legendary and has more recently regained
its stature as a much sought after place to live, work and have
fun. Popular folklore has it that most U.S. residents trace their
family origins to Brooklyn. It is presently referred to as one of
the "hippest" places in New York. Thus, this book is a collection
of demographic, ethnographic, and comparative studies which focus
on urban dynamics in Brooklyn. The chapters investigate issues of
social class, urban development, immigration, race, ethnicity and
politics within the context of Brooklyn. As a whole, this book
considers both theoretical and practical urban issues. In most
cases the scholarly perspective is on everyday life. With this in
mind there are also social justice concerns. Issues of social
segregation and attendant homogenization are brought to light.
Moreover, social class and race advantages or disadvantages, as
part of urban processes, are underscored through critiques of local
policy decisions throughout the chapters. A common thread is the
assertion by contributors that planning the future of Brooklyn
needs to include multi-ethnic, racial, and economic groups, those
very residents who make-up Brooklyn.
The World in Brooklyn: Gentrification, Immigration, and Ethnic
Politics in a Global City, is a collection of scholarly papers
which analyze demographic, social, political, and economic trends
that are occurring in Brooklyn. Brooklyn, as the context, reflects
global forces while also contributing to them. The idea for this
volume developed as the editors discovered a group of scholars from
different disciplines and various universities studying Brooklyn.
Brooklyn has always been legendary and has more recently regained
its stature as a much sought after place to live, work and have
fun. Popular folklore has it that most U.S. residents trace their
family origins to Brooklyn. It is presently referred to as one of
the "hippest" places in New York. Thus, this book is a collection
of demographic, ethnographic, and comparative studies which focus
on urban dynamics in Brooklyn. The chapters investigate issues of
social class, urban development, immigration, race, ethnicity and
politics within the context of Brooklyn. As a whole, this book
considers both theoretical and practical urban issues. In most
cases the scholarly perspective is on everyday life. With this in
mind there are also social justice concerns. Issues of social
segregation and attendant homogenization are brought to light.
Moreover, social class and race advantages or disadvantages, as
part of urban processes, are underscored through critiques of local
policy decisions throughout the chapters. A common thread is the
assertion by contributors that planning the future of Brooklyn
needs to include multi-ethnic, racial, and economic groups, those
very residents who make-up Brooklyn.
Shanna Farrell loves a good drink. As a bartender, she not only
poured spirits, but learned their stories—who made them and how.
Living in San Francisco, surrounded by farm-to-table restaurants
and high-end bars, she wondered why the eco-consciousness devoted
to food didn’t extend to drinks. The short answer is that we
don’t think of spirits as food. But whether it's rum, brandy,
whiskey, or tequila, drinks are distilled from the same crops that
end up on our tables. Most are grown with chemicals that cause
pesticide resistance and pollute waterways, and distilling itself
requires huge volumes of water. Even bars are notorious for
generating mountains of trash. The good news is that while the good
drink movement is far behind the good food movement, it is
emerging. In A Good Drink, Farrell goes in search of the bars,
distillers, and farmers who are driving a transformation to
sustainable spirits. She meets mezcaleros in Guadalajara who are
working to preserve traditional ways of producing mezcal, for the
health of the local land, the wallets of the local farmers, and the
culture of the community. She visits distillers in South Carolina
who are bringing a rare variety of corn back from near extinction
to make one of the most sought-after bourbons in the world. She
meets a London bar owner who has eliminated individual bottles and
ice, acculturating drinkers to a new definition of luxury. These
individuals are part of a growing trend to recognize spirits for
what they are—part of our food system. For readers who have ever
wondered who grew the pears that went into their brandy or why
their cocktail is an unnatural shade of red, A Good Drink will be
an eye-opening tour of the spirits industry. For anyone who cares
about the future of the planet, it offers a hopeful vision of
change, one pour at a time.
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