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An Introduction to English Country Dancing
This book was created to offer Readers a deeper appreciation of English Country Dancing. Topics covered in the book include: history of this form of dance, style notes, sheet music, and instructions for several 17th and 18th century dances. Tips are given for hosting Period Dance events, how to ""call"" the dances, and information for Musicians. Several dances are included for family and younger audiences. Fully illustrated with many period images.
Dark Enough to See the Stars in a Jamestown Sky
Few women and children sailed to Jamestown in 1609. But to Joan, prosperous Virginia sounded promising. Even when she was forced to leave a daughter behind. Even that Joan could bear. But the hurricane, the Starving Time, the Indian Wars- Jamestown was nothing as she imagined ...
No Partiality
Douglas Sharp explores the theoretical constructions of race, including its psychological, sociopolitical and socioeconomic dimensions. Finally Sharp carefully weaves a theological model of racial reconciliation for a new humanity.
Congressional Record
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The Opera Lover's Cookbook
"Each chapter of Opera Lover's Cookbook presents a culinary performance--an elegant five-course dinner, a brunch, a dessert party--scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain--Carmen, Il Barbiere di Siviglia, Don Giovanni--are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boh?me, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper"--Publisher website (November 2006).
Shakespeare's Kitchen
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.” —from the Foreword by Patrick O’Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums w...
