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Putting Down Roots
Culture and history can be passed from one generation to the next through the food we eat, the vegetables and fruits we plant and harvest, and the fragrant flowers and herbs that enliven our gardens. The plants our ancestors grew tell stories about their way of life. Wisconsin’s nineteenth-century settlers arrived in the New World in search of new opportunities and the chance to create a new life. These European immigrants and Yankee settlers brought their traditional foodways with them—their family recipes and the seeds, roots, and slips of cherished plants—to serve as comfort food, in the truest sense. This part of our collective history comes alive at Old World Wisconsin’s re-crea...
A Grain of Truth
A Grain of Truth debunks the myth that growing public distrust of genetically modified organisms can be attributed to scientific illiteracy or sensationalistic news stories. Media coverage of these issues has been dominated by the spokespersons of industry_yet evidence of consumer uncertainty has been available all along. The roots of the controversy are visible in press coverage and public opinion polls over the past decade, covering everything from the manufacture of growth hormones used in dairy cows through the cloning of Dolly the sheep to the appearance of the so-called 'terminator gene.' Arguing neither for nor against genetic engineering and other forms of biotechnology, this book charges both media and industry with ignoring the concerns of the general public and encourages greater public debate over biotech and other such complex issues.
Perspectives on Radio and Television
This textbook describes the field of radio and television in the United States, presents the material in a manner the reader can grasp and enjoy, and makes the book useful for the classroom teacher. Written for adaptation to individual teaching situations, the book is divided by subject matter into logical chapter divisions that can be assigned in the order appropriate for specific course students. Each chapter stands by itself, but the book is also an integrated whole. It is easy to understand at first reading, by beginning radio-television majors or nonmajor elective students alike. To give readers a complete picture of the field, subjects such as ethics, careers, and rivals to U.S. commercial radio and television are included.
University Bulletin
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The Imperial African Cookery Book
After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.
The Working Press of the Nation
V.1 Newspaper directory.--v.2 Magazine directory.--v.3 TV and radio directory.--v.4 Feature writer and photographer directory.--v.5 Internal publications directory.
Dead Men’s Propaganda
In Dead Men’s Propaganda: Ideology and Utopia in Comparative Communications Studies, Terhi Rantanen investigates the shaping of early comparative communications research between the 1920s and 1950s, notably the work of academics and men of practice in the United States. Often neglected, this intellectual thread is highly relevant to understanding the 21st-century’s challenges of war and rival streams of propaganda. Borrowing her conceptual lenses from Karl Mannheim and Robert Merton, Rantanen draws on detailed archival research and case studies to analyse the extent and importance of work outside and inside the academy, illuminating the work of pioneers in the field. Some of these were w...
Foods of South Africa
Author Barbara Sheen examines South Africa's culinary tradition. Favorite ingredients, such as corn, water blommetjie, pickled fruits and vegetables, fish, and wild game, are described. The author explains favorite dishes like umphokoqo, bobotie, bredies, bunny chow, and potjies. Popular snacks such as koeksisters, rooibos tea, melk terts, and konfyt are also described. Sidebars feature engaging country information as well as a number of recipes with easy-to-follow directions.
The Flavor of Wisconsin
The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
