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Digest
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Chef Daniel Bruce Simply New England
Ever since the Pilgrims sat down with the Indians on the first Thanksgiving, the foods of New England have been part of our national identity. In this beautiful cookbook, acclaimed chef Daniel Bruce of the Boston Harbor Hotel invites you into his home to enjoy contemporary New England cuisine. This is the new New England, as interpreted by a man who grew up eating off the land, then cooked professionally in Italy and France, worked alongside the legendary Alain Sailhac at Le Cirque, and was Executive Chef at the 21 Club--all by the age of 27. It’s food that’s respectful of tradition yet thoroughly modern, fiercely seasonal, and showcases local products. And it’s food that tastes hotel-dining-room luxurious but is shockingly simple to prepare. Because when Daniel is at home cooking for his wife and college-age kids, there’s not a lot of extra time to get dinner on the table. All 125 delectable recipes are easy enough and tasty enough to become part of everyone's permanent culinary repertoire.
Air Force Register
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Identity and Myth in Sports Documentaries
Nonfiction films about sports have been around for decades, yet few scholarly articles have been published on these works. In Identity and Myth in Sports Documentaries, editors Zachary Ingle and David M. Sutera have assembled a collection of essays that show how myth and identity--national, religious, ethnic, and racial--are constructed, perpetuated, or questioned in documentaries produced in the United States, France, Australia, Germany, and Japan. This collection is divided into three sections. "American Identity and Myth" contains essays on consumerism, religion in sports, and post-9/11 America. "Race and Ethnicity" examines the ways in which African American, Mexican American, and Jewish...
