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...
Chefs, Restaurants, and Culinary Sustainability
The centrality of food to the human experience always places it at the crux of global crises, whether catastrophic climate change, the collapse of biodiversity in our shared ecosystem, the threat of pandemics, or the poverty and suffering associated with resource scarcity. The continual reality of these challenges has prompted professionals throughout the food industry to seek innovative solutions, as chefs and restaurateurs adjust to customer demands and political imperatives for socially responsible civic action. Chefs, Restaurants, and Culinary Sustainability explores how chefs around the world approach culinary sustainability in highly unstable times while working in myriad professional domains. Building on empirical data collected from a wide range of cultural, historical, political, and economic settings, the contributors to this collection provide a sophisticated and engaging examination of how chefs in diverse culinary contexts tackle the increasingly urgent societal and environmental need for a more secure food future.
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The Art of Movement: Rudolf Laban’s Unpublished Writings offers new perspectives on the thinking and practice of Rudolf Laban – one of the pioneers of modern European dance and movement analysis.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 30-Second Commute
Exploring the downfalls of being a freelance writer, this cautionary tale explains what happens when one becomes self-employed, celebrating cubicle-free living through a brilliant comic narrative on the real-life ups and downs of a full-time writer. For more than a decade Stephanie Dickison had been successfully publishing features and articles while working a full-time job. But in December 2005 she left the secure world of?9 to 5,? opting to write freelance in order to pay the bills and hoping to finish a manuscript that was close to five years old. With valuable insights about time management, networking with magazines and newspapers, as well as conducting celebrity interviews and writing feature articles, this valuable resource will inspire many industrious dreamers to take that long-delayed leap and become their own boss.
A History of Philadelphia Sandwiches
Take a Bite of Philadelphia's Storied Sandwich History Philadelphia boasts some of the most delicious original sandwiches and passionate sandwich aficionados. From the classic cheesesteak to the delectable roast pork, the city's cultural and ethnic diversity has resulted in many of America's most established meals between bread. Join author and bona fide sandwich obsessive Mike Madaio as he journeys through the history and eateries behind Philadelphia's most iconic sandwiches and discovers some unsung heroes along the way.
Men's Health
Men's Health magazine contains daily tips and articles on fitness, nutrition, relationships, sex, career and lifestyle.
Lost Restaurants of Philadelphia
Culinary Memories from Philidelphia'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.
Cultural Moves
Herman Gray takes a sweeping look at black popular culture over the past decade to explore culture's role in the push for black political power and social recognition. In a series of linked essays, he finds that black artists, scholars, musicians, and others have been instrumental in reconfiguring social and cultural life in the United States and he provocatively asks how black culture can now move beyond a preoccupation with inclusion and representation. Gray considers how Wynton Marsalis and his creation of a jazz canon at Lincoln Center acted to establish cultural visibility and legitimacy for jazz. Other essays address such topics as the work of the controversial artist Kara Walker; the relentless struggles for representation on network television when those networks are no longer the primary site of black or any other identity; and how black musicians such as Steve Coleman and George Lewis are using new technology to shape and extend black musical traditions and cultural identities.
Encyclopédie noire
If you peer closely into the bookstores, salons, and diplomatic circles of the eighteenth-century Atlantic world, Médéric Louis Élie Moreau de Saint-Méry is bound to appear. As a lawyer, philosophe, and Enlightenment polymath, Moreau created and compiled an immense archive that remains a vital window into the social, political, and intellectual fault lines of the Age of Revolutions. But the gilded spines and elegant designs that decorate his archive obscure the truth: Moreau’s achievements were predicated upon the work of enslaved people and free people of color. Their labor afforded him the leisure to research, think, and write. Their rich intellectual and linguistic cultures filled t...
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 ...
