Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Life at Sea
In Life at Sea, anthropologist Monique Layton draws on her experiences on modern cruise ships to examine the evolution of sailing from the Age of Exploration to the Age of Tourism. Using historical records and the reports of people who once went to sea through necessity, curiosity, or adventure, she shows the common events that have shaped their voyages and the ingenuity, courage, and determination that characterize mankind's connection with the all-surrounding sea. The book's topics range from the dependence on the wind and manpower through the invention of devices to determine location at sea to modern maritime technology, from the devastation of scurvy and starvation on early ships of exp...
Sailor Talk
This book investigates the highly engaging topic of the literary and cultural significance of ‘sailor talk.’ The central argument is that sailor talk offers a way of rethinking the figure of the nineteenth-century sailor and sailor-writer, whose language articulated the rich, layered, and complex culture of sailors in port and at sea. From this argument many other compelling threads emerge, including questions relating to the seafarer’s multifaceted identity, maritime labor, questions of performativity, the ship as ‘theater,’ the varied and multiple registers of ‘sailor talk,’ and the foundational role of maritime language in the lives and works of Herman Melville, Joseph Conra...
Encyclopedia of the British Novel
Praise for the print edition:" ... comprehensive ... Recommended."
The Oxford Encyclopedia of Food and Drink in America
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Talking about Naval History
NOTE: NO FURTHER DISCOUNT ON THIS PRINT PRODUCT-- OVERSTOCK SALE -- Significantly reduced list price Twenty essays selected from the writings of John B. Hattendorf, Ernest J. King Professor of Maritime History at the U.S. Naval War College, between 2001 and 2009. They represent a wide historical perspective that ranges across nearly four centuries of maritime history. A number of these pieces have been published previously but have appeared in other languages and in other countries, where they may not have come to the attention of an American naval reading audience. This collection is divided into parts that deal with four major themes: the broad field of maritime history; general naval hist...
Power at Sea
"[Volume 1] Traces the social issues, technological advances, and combative encounters of the international naval race from 1890 through WWI, as the largest industrial nations (U.S, Great Britain, Japan, and Germany) scrambled to secure global markets and empire, using their battleship navies as pawns of power politics"--Provided by publisher.
Picnics and Porcupines
Journey to the edges of the Great Lakes in this engaging history of picnicking, wilderness, and foodways. This stunning venture into the American picnic explores how innovation, exploitation, and the changing wilderness of Michigan's Upper Peninsula have shaped the experience of eating outdoors. From a photo of her grandmother picnicking in 1911, to the outdoor lunches of miners and loggers, to the picnics of vacationing celebrities like Henry Ford and Ernest Hemingway, author Candice Goucher opens an aperture into historic memories of picnics past to consider what the picnic sparks in our senses and to bring the borderlands of humans and nature into view. Through pictures, postcards, painti...
Feeding Nelson's Navy
The author of How to Cook from A-Z disproves the myth of British navy culinary misconduct in “a work of serious history that is a delight to read” (British Food in America). This celebration of the Georgian sailor’s diet reveals how the navy’s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits, their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, peas, butter, cheese, hard biscuit, and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dat...
The Illustrated Companion to Nelson's Navy
The fictional exploits of sailors in the Royal Navy have thrilled readers around the world. This title covers various aspects of the Royal Navy including the workings of the admiralty, the designs and building of ships, life on board, food and drink, discipline, seamanship, merchant fleets, and opposing navies.
The Reader's Companion to The Death of Shakespeare
The historical record for William Shakespeare being bare, The Death of Shakespeare imagines how the 17th Earl of Oxford wrote the plays, with occasional help from Shakespeare. The Reader's Companion to The Death of Shakespeare contains notes made while writing the novel that was distilled into The Reader’s Companion to help separate fact from fiction.
