Download or read book Sarn t Jamey Doan written by Jim Brannon and published by Xlibris Corporation. This book was released on 2007-02-22 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Follow Jamey Doan an Iowa farm boy, skilled with the rifle his gunsmith father made for him. He is thrown into the maelstrom of the Civil War in the west along the Mississippi River. His enemy at times is his family, a Mississippi cousin and uncle fighting for the Confederacy. His first battle is the little known northern most battle of the Civil War Athens Missouri. He battles his way down river to Vicksburg, fighting as a sniper and skirmisher in the Western Rifles. Jamey grasps the meaning of war and fights ferociously. He becomes a man of war but is still a boy when he finds love and the mysteries of women. This author leaves his readers anxiously awaiting the sequel which will follow, starting at Vicksburg, where this volume stops, as the Union Army moves south.

Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by Harvard University Press. This book was released on 2020-01-14 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times

Download or read book Buying the Wind written by Richard M. Dorson and published by University of Chicago Press. This book was released on 1964 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Selection of tales, songs, riddles, proverbs and other items of folklore from seven regional cultures of the U.S.A.

Download or read book Robicheaux s Roots written by Patricia M. Gaitely and published by LSU Press. This book was released on 2016-08-22 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Lee Burke developed the character of Cajun detective Dave Robicheaux through twenty mystery novels published over three decades. Despite readers’ increasing interest in Detective Robicheaux, his habits and preferences originate from a culture still unfamiliar to many of the books’ fans. In Robicheaux’s Roots, Patricia M. Gaitely explores the music, food, language, and folklore of southwest Louisiana and illuminates the cultural sources that Burke incorporated into this gripping series. Part of Robicheaux’s appeal, Gaitely shows, rests in his connection to his hometown of New Iberia, with its faults, charm, and reliance on the old ways. Multiple cultural strands coexist in this region, including Creole and Cajun French dialect; African American folk sayings; swamp pop, zydeco, and blues music; and voodoo, Catholicism, evangelicalism, and faith healing. These aspects of Cajun life weave throughout Robicheaux’s world. The commingling of so many traditions provides multiple meanings for even the most common encounters—water can be both natural element and medium between living and dead; and gumbo, jambalaya, and crawfish may represent more than simply regional foods. Additionally, Gaitely demonstrates that beneath the pleasant veneer of southern hospitality, a persistent legacy of violence and vengeance leaves a lasting mark on the lives of Robicheaux and the other characters. Robicheaux’s Roots reveals how elements of south Louisiana’s culture signal a sense of belonging but also recall the area’s history of isolation. As a result, readers gain a deeper understanding of Robicheaux himself and an enhanced appreciation for Burke’s acclaimed series.

Download or read book Cajun Country written by Barry Jean Ancelet and published by Univ. Press of Mississippi. This book was released on 2014-05-27 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This insightful book is by far the broadest examination of traditional Cajun culture ever assembled. It goes beyond the stereotypes and surface treatment given to Cajuns by the popular media and examines the great variety of cultural elements alive in Cajun culture today--cooking, music, storytelling, architecture, arts and crafts, and festivals, as well as traditional occupations such as fishing, hunting, and trapping. It not only gives fascinating descriptions of elements in Cajun life that have been woven into the fabric of American history and folklore; it also explains how they came to be. Cajun Country reveals the historical background of the Cajun people, who migrated to Louisiana as exiles from their Canadian homeland, and it shows their folklife as a living and ongoing legacy that enriches America.

Download or read book Pastry written by Richard Bertinet and published by Chronicle Books. This book was released on 2013-08-20 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly”—from the James Beard Award–winner (Fork). Whether attempting the elusive perfect tart crust or the ever-vexing handmade puff pastry, making from-scratch pastry is the baker’s pinnacle of achievement—and arguably the most challenging of all skills. In Pastry, renowned British baker Richard Bertinet demystifies the art of handmade pastry for aspiring bakers of all abilities. Using crystal-clear instructions, step-by-step photography, and fail-proof weight measurements for ingredients, Bertinet teaches readers how to make the four different types of pastry—savory, sweet, puff, and choux—and shares 50 rustic, mouthwatering recipes. “A no-nonsense collection of pastry recipes from a career baker, enhanced by terrific step-by-step photography. Bertinet has an amazing ability to get complex ideas across, clearly and simply.” —Financial Times “It’s the kind of introduction to pastry that I wish someone had given me long ago, so I might have avoided all the tart- and pie-crust disasters that have plagued my kitchen over the years.” —Saveur “Richard’s cookery school in Bath is one of the places to learn baking, but if you can’t get there, this book is the next best thing to sharpen up your pastry skills.” —BBC Good Food “Delicious . . . Proving that everyone can cook pastry.” —Homes & Gardens “Since the text runs the gamut from simple how-tos to complex recipes, novice bakers and veterans who know the way around a tart pan will both find a treasure trove of flaky, scrumptious possibilities from a master chef and wise teacher.” —Shelf Awareness for Readers

Download or read book The European Magazine and London Review by the Philological Society of London written by and published by . This book was released on 1806 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Disenchantment written by Celia Bell and published by Random House. This book was released on 2024-07-23 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: This radiant and thrilling debut follows a passionate love affair between two noblewomen who wish to free themselves from their repressive society, whatever the cost. In 17th century Paris, everyone has something to hide. The noblemen and women and writers consort with fortune tellers in the confines of their homes, servants practice witchcraft and black magic, and the titled poison family members to obtain inheritance. But for the Baroness Marie Catherine, the only thing she wishes to hide is how unhappy she is in her marriage, and the pleasures she seeks outside of it. When her husband is present, the Baroness spends her days tending to her children and telling them elaborate fairy tales, but when he’s gone, Marie Catherine indulges in a more liberated existence, one of forward-thinking discussions with female scholars in the salons of grand houses, and at the center of her freedom: Victoire Rose de Bourbon, Mademoiselle de Conti, the androgynous, self-assured countess who steals Marie Catherine’s heart and becomes her lover. Victoire possesses everything Marie Catherine does not—confidence in her love, and a brazen fearlessness in all that she’s willing to do for it. But when a shocking and unexpected murder occurs, Marie Catherine must escape. And what she discovers is the dark underbelly of a city full of people who have secrets they would kill to keep. The Disenchantment is a stunning debut that conjures an unexpected world of passion, crime, intrigue, and black magic.

Download or read book The Science of Gems Jewels Coins and Medals Ancient and Modern written by Archibald Billing and published by London : [s.n.]. This book was released on 1875 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A sentimental journey through France and Italy by mr Yorick Followed by Yorick s Sentimental journey continued by Eugenius written by Laurence Sterne and published by . This book was released on 1790 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Two thousand five hundred practical Recipes in Family Cookery With an introduction on the duties of cooks and other servants instructions for marketing and carving written by James JENNINGS (of Huntspill.) and published by . This book was released on 1837 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book YORICK s SENTIMENTAL JOURNEY THROUGH FRANCE AND ITALY written by John Hall-Stevenson and published by . This book was released on 1795 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Healing Spell written by Kimberley Griffiths Little and published by Scholastic Inc.. This book was released on 2012-02-01 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Set in the lush bayou of Louisiana, critically acclaimed Kimberley Griffiths Little's lyrical and heartfelt story, THE HEALING SPELL, is now in paperback!Twelve-year-old Livie is living with a secret and it's crushing her. She knows she is responsible for her mother's coma, but she can't tell anyone. It's up to her to find a way to wake her mamma up. Stuck in the middle of three sisters, hiding a forbidden pet alligator, and afraid to disappoint her daddy, whom she loves more than anyone else, Livie struggles to find her place within her own family as she learns about the powers of faith and redemption. Livie's powerful, emotional, and sometimes humorous story will stay with readers long after the last line is read.

Download or read book Bentley s Miscellany written by and published by . This book was released on 1838 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Renunciation written by Sarah Harriet Burney and published by . This book was released on 1840 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Working the Field written by Jacques Henry and published by Univ. Press of Mississippi. This book was released on 2009 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Working the Field: Accounts from French Louisiana records reflections on the fieldwork conducted in French Louisiana by a group of anthropologists and folklorists from Louisiana, the United States, Canada, and France between the 1970s and 2000. Contributors cast a critical look at the core anthropological concepts of field informants, and knowledge. Reassessing, they propose that the field, identities, and knowledge acquired are not set entities but rather are a matter of construction. Personal profiles of the researchers (native or outsider, activist or academic, man or woman, black or white) contribute to frame the investigations. Essays also illustrate the shifting of these identities during and after the research in response to personal, relational, and political circumstances. This volume is a vital addition to the body of work on French Louisiana and Cajun and Creole Culture, and it provides an understanding of the true nature of anthropological fieldwork that is of great value to anyone attemmpting to research in a modern setting.

Download or read book Haute Cuisine written by Amy B. Trubek and published by University of Pennsylvania Press. This book was released on 2000-12-04 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!