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.
On the Make
It's nighttime in the city and everybody's working a hustle. Winking bartenders and smiling waitresses flirt their way to bigger tips. Hostesses and bouncers hit up the crowd of would-be customers for bribes. And on the other side of the velvet rope, single men and women are on a perpetual hunt to score - or at least pick up a phone number. Ever...
The Art of Movement
The Art of Movement: Rudolf Laban’s Unpublished Writings offers new perspectives on the thinking and practice of Rudolf Laban – one of the pioneers of modern European dance and movement analysis. A wealth of Laban’s previously untranslated writings broadens our understanding of his work through new perspectives on his thinking and practice. Alongside these key primary sources, interviews with Laban’s family and colleagues and editorial commentaries shed new light on the significance of his life and career. Laban’s own texts also offer further elaboration of the key themes of his work – eukinetics, choreutics, lay dance, pedagogy and dance notation. This essential companion to The Laban Sourcebook is an ideal resource for any students or scholars of modern dance, dance studies, dance history and movement analysis looking for a deeper understanding of this seminal figure in their field.
The Philadelphia Chef's Table
The second edition of The Philadelphia Chef's Table captures what is a vibrant moment in Philadelphia’s dining scene through recipes from and conversations with more than fifty of the city’s most influential and well-known chefs. Philadelphia is a thriving foodie town and Philly food devotees are always hungry for more wonderful choices. With this book you can recreate your favorite dishes at home! Come celebrate the tastes of new tastes of Philadelphia.
Lost Restaurants of Philadelphia
Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like "America's best restaurant," culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn & Hardart's, consistently delivered near-perfect comfort food classics via vending machine. Amy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.
The Public Relations Practitioner's Playbook
"The Public Relations Practitioner's Playbook" is how-to and hands-on. Theory is woven into thousands of proven techniques, tips, tactics, tools and strategies spread over nearly 600 pages. Explanations, examples and anecdotes are in a language that should appeal to experienced practitioners, college students and organization volunteers who assist with public relations and publicity. "The PR Practitioner's Playbook" - an anatomy of the public relations profession - relies on my experience as a reporter, editor, public relations counselor, and strategic advisor and evaluator. It demonstrates that successful writers practice their craft with poise and eloquence. It is an extension of the autho...
The Everything Guide to Writing Nonfiction
Everyone wants to be a published writer. But only a few manage to break into print. In this guide, Richard D. Bank provides expert advice to help you reach your goals of writing and selling articles, essays, and books. Featuring step-by-step instructions covering all aspects of writing, including how to: Master the elements of creative nonfiction Conduct interviews and take accurate notes Find your unique voice Develop good research and editing skills Write with authority and confidence Sell writing to periodicals and publishers Whether you want to write an intimate memoir, a magazine story, or a scholarly article, you’ll find all you need to see your bylines in print.
Experiencing Archaeology
This unique workbook provides the opportunity for students to complete a variety of labs using items found on hand. It is perfectly suited for teaching beyond the traditional classroom, in remote learning environments and with large class sizes. From creating complex stratigraphy with piles of clothes, to illustrating optimal forging theory with nothing more than a handful of coins, as well as activities based on writing, drawing, and provided cutout sheets, there are many ways to use this book for online 'at home' lab classes. Today, many general-education archaeology courses are large, lecture-style class formats that present a challenge to providing students, particularly non-majors, with...
Frankenstein Was a Vegetarian
In Frankenstein Was a Vegetarian: Essays on Food Choice, Identity, and Symbolism, Michael Owen Jones tackles topics often overlooked in foodways. At the outset he notes it was Victor Frankenstein’s “daemon” in Mary Shelley’s novel that advocated vegetarianism, not the scientist whose name has long been attributed to his creature. Jones explains how we communicate through what we eat, the connection between food choice and who we are or want to appear to be, the ways that many of us self-medicate moods with foods, and the nature of disgust. He presents fascinating case studies of religious bigotry and political machinations triggered by rumored bans on pork, the last meal requests of ...
An Archive of Taste
A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive. Lauren F. Klein considers eating and early American aesth...
