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New York Breweries
Revised and updated, this second edition features information for visitors to 89 breweries and brewpubs across the Empire State. • Each profile includes the brewery's story, styles of beer brewed, tours, food served, and special features • Author's "Pick" on the best beer to try at each site • Features on the brewing process, craft brewing, ales vs. lagers, local ingredients, and more
Anne Burrell
Anne Burrell is one of the Food Network's most recognizable faces. Through full-color photographs, exciting text, and fascinating direct quotations, upper-level readers will dive into her background and discover just what inspired Anne to study food and help some of the worst cooks in America improve their culinary prowess. Also included are recipes students can try to practice their skills in the kitchen.
Spirits & Cocktails of Upstate New York: A History
From the Hudson Valley to the Niagara River, Upstate New York has a long and grand history of spirits and cocktails. Early colonists distilled rum, and pioneering settlers made whiskey. In the 1800s, a fanciful story of a tavern keeper and a "cock's tail" took root along the Niagara River, and the earliest definition of the "cocktail" appeared in a Hudson Valley paper. The area is home to its share of spirited times and liquid legends, and the recent surge in modern distilleries and cocktail bars only bolsters that tradition. Author Don Cazentre serves up these tales of Upstate New York along with more than fifty historic and modern cocktail recipes.
A Taste of Upstate New York
Upstate New York is the birthplace of many of America’s favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway. In this book, D’Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill’s Candy Cane King, and to "Charlie the Butcher," purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.
No Higher Honor
Like its World War II namesake of Leyte Gulf fame, USS Samuel B. Roberts (FFG 58) was a small combatant built for escort duty. But its skipper imbued his brand-new crew with a fighting spirit to match their forebears, and in 1988 when the guided missile frigate was thrust into the Persian Gulf at the height of the Iran-Iraq War, there was no better ship for the job. Forbidden to fire unless fired upon, Captain Paul Rinn and his crew sailed amid the chaos in the Gulf for two months, relying on wit and nerve to face down fighter jets and warships bent on the destruction of civilian vessels. Their sternest test came when an Iranian mine ripped open the ship's engine room, ignited fires on four ...
America at the Mall
Since the construction of the first fully enclosed shopping center in 1952, the shopping mall has evolved into the heart of many suburban areas across the United States. More than simply a place to purchase goods, this veritable "temple of consumerism" has become a primary place for community and social interaction and an essential element in many citizens' day-to-day lives. This study explores the spiritual, emotional and physical effects of the enclosed shopping mall on the public, chronicling the growth of the mall, its role in shaping urban and suburban life, its positive and negative impacts on society and the environment, and its future viability. As this work shows, the mall remains rich in symbolic influence, and in many ways mirrors the American condition.
A Plague on Both Their Houses
Christopher Craig Brittain offers a wide-ranging examination of specific events within The Episcopal Church (TEC) by drawing upon an analysis of theological debates within the church, field interviews in church congregations, and sociological literature on church conflict. The discussion demonstrates that interpretations describing the situation in TEC as a Culture War between Liberals and Conservatives are deeply flawed. Moreover, the book shows that the splits that are occurring within the national church are not so much schisms in the technical sociological sense, but are more accurately described as a familial divorce, with all the ongoing messy entwinement that this term evokes. The interpretation of the dispute offered by the book also counters prominent accounts offered by leaders within The Episcopal Church. The Presiding Bishop, Katharine Jefferts-Schori, has portrayed some opponents of her theological positions and her approach to ethical issues as being 'fundamentalist', while other 'Progressives' liken their opponents to the Tea Party movement.
Histories of Anthropology Annual
Annual series exploring perspectives on the history of anthropology.
The Sociology of Sports
This third edition takes a fresh approach to the study of sport, presenting key concepts such as socialization, race, ethnicity, gender, economics, religion, politics, deviance, violence, school sports and sportsmanship. While providing a critical examination of athletics, this text also highlights many of sports' positive features. This new edition includes significantly updated statistics, data and information along with updated popular culture references and real-world examples. Newly explored is the impact of several major world events that have left lasting effects on the sports realm, including a global pandemic (SARS-CoV-2, or Covid-19) and social movements like Black Lives Matter and Me Too. Another new topic is the "pay for play" movement, wherein college athletes demanded greater compensation and, at the very least, the right to profit from their own names, images and likenesses.
Spirits and Cocktails of Upstate New York
From the Hudson Valley to the Niagara River, Upstate New York has a long and grand history of spirits and cocktails. Early colonists distilled rum, and pioneering settlers made whiskey. In the 1800s, a fanciful story of a tavern keeper and a "cock's tail" took root along the Niagara River, and the earliest definition of the "cocktail" appeared in a Hudson Valley paper. The area is home to its share of spirited times and liquid legends, and the recent surge in modern distilleries and cocktail bars only bolsters that tradition. Author Don Cazentre serves up these tales of Upstate New York along with more than fifty historic and modern cocktail recipes.
