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The Traveler's Web
Presents a vast range of online travel sites as well as savvy search tips and techniques that are designed to help readers improve the travel-planning process. Readers will learn how to make the most of the Web for leisure and business travel, from planning and reservations to countless ways the Internet can enhance the experience of destinations and cultures around the world.--From publisher description.
Brazil Through French Eyes
In this book historian Ana Lucia Araujo examines Biard's Brazil with special attention to what she calls his "tropical romanticism": a vision of the country with an emphasis on the exotic.
CUISINE
This book covers basic information about the Indian cuisine, ingredients, dishes from different regions of India. Information about different dishes and there origin, how and from where they evolved.
Disruptive Acts
In fin-de-siècle France, politics were in an uproar, and gender roles blurred as never before. Into this maelstrom stepped the "new women," a group of primarily urban, middle-class French women who became the objects of intense public scrutiny. Some remained single, some entered nontraditional marriages, and some took up the professions of medicine and law, journalism and teaching. All of them challenged traditional notions of womanhood by living unconventional lives and doing supposedly "masculine" work outside the home. Mary Louise Roberts examines a constellation of famous new women active in journalism and the theater, including Marguerite Durand, founder of the women's newspaper La Fro...
Forbes
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Operation Freak
A groundbreaking analysis of the operations to bodies and narratives that inform - and form - Francophone literature.
Culinary Lesson: The Space of Food
CULINARY LESSONS - The Space of Food is based on a series of events, Culinary Lessons, which were hosted by the Städelschule Architecture Class and which engaged with the relation between food, art and architecture. The series addressed the enormous so- cial, economic and cultural spaces that accompany the production and consumption of food, and attempted to unravel some of these spaces' structure and dynamics. The central ambition was to learn from culinary history and, not the least, the recent vanguard of culinary practice. No human activity is so encompassing and engenders such ef- fects on our societies and lives as the culinary. Culinary practices lay out aesthetic as much as ethical ...
The New Bonapartist Generals in the Crimean War
This book is based on published correspondence. Thus it stands in debt to the scores of persons who have edited and selected the material referred to in the notes as well as to the authors of the letters themselves. Literal translation from the French has been this writer's responsibility. The research was done in library collections at the University of Wisconsin, Yale University, and Harvard University. Personal thanks are due to Professor Emeritus Chester Penn Higby at Wisconsin who encouraged my early interest in the Crimean War and to Professor Chester V. Easum, also of Wisconsin, for under standing and assistance at a time when both were sorely needed. The typing of various stages of the manuscript was done by the secretarial staff of the Humanities Department at the Massa chusetts Institute of Technology, and also by my wife, Dorothy, whose patient efforts in this project have been considerable. While this book has something to say to the professional historian, I hope that the general reader may also find interest in these ambitious officers and their emperor.
Friendship and Politics in Post-Revolutionary France
In Friendship and Politics in Post-Revolutionary France, Sarah Horowitz brings together the political and cultural history of post-revolutionary France to illuminate how French society responded to and recovered from the upheaval of the French Revolution. The Revolution led to a heightened sense of distrust and divided the nation along ideological lines. In the wake of the Terror, many began to express concerns about the atomization of French society. Friendship, though, was regarded as one bond that could restore trust and cohesion. Friends relied on each other to serve as confidants; men and women described friendship as a site of both pleasure and connection. Because trust and cohesion we...
The Jemima Code
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence...
