Read and Download eBook Full
Author: Director and Assoc Professor Cirge Assoc Dean Graduate School Maresi Nerad
Publisher: SUNY Press
Published: 1999-01-01
Total Pages: 220
ISBN-13: 9780791439692
DOWNLOAD EBOOKPresents a social history of gender stratification at the University of California at Berkeley through a combination of organizational theory and biography.
Author: Maresi Nerad
Publisher: State University of New York Press
Published: 1999-01-07
Total Pages: 220
ISBN-13: 1438414447
DOWNLOAD EBOOKThe Academic Kitchen tells the story of the evolution of an all-women's department, the Department of Home Economics, at the University of California, Berkeley from 1905 to 1954. The book's unique focus on the connection between gender and departmental status challenges organizational theorists and higher education specialists to reconsider their traditional analysis of academic departments. By incorporating gender in the analysis, Nerad reveals the process by which departments traditionally dominated by women, including education, library science, nursing, social welfare, and home economics, begin as separate (and unequal) programs and are subsequently eliminated (or sustained without economic rewards, prestige, and power) when administrators no longer regard them as useful.
Author: John B. Thompson
Publisher: Polity
Published: 2005-03-25
Total Pages: 481
ISBN-13: 0745634788
DOWNLOAD EBOOKThe book publishing industry is going through a period of profound and turbulent change brought about in part by the digital revolution. What is the role of the book in an age preoccupied with computers and the internet? How has the book publishing industry been transformed by the economic and technological upheavals of recent years, and how is it likely to change in the future? This is the first major study of the book publishing industry in Britain and the United States for more than two decades. Thompson focuses on academic and higher education publishing and analyses the evolution of these sectors from 1980 to the present. He shows that each sector is characterized by its own distinctive ‘logic’ or dynamic of change, and that by reconstructing this logic we can understand the problems, challenges and opportunities faced by publishing firms today. He also shows that the digital revolution has had, and continues to have, a profound impact on the book publishing business, although the real impact of this revolution has little to do with the ebook scenarios imagined by many commentators. Books in the Digital Age will become a standard work on the publishing industry at the beginning of the 21st century. It will be of great interest to students taking courses in the sociology of culture, media and cultural studies, and publishing. It will also be of great value to professionals in the publishing industry, educators and policy makers, and to anyone interested in books and their future.
Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
Published: 2013-09-10
Total Pages: 175
ISBN-13: 0813143039
DOWNLOAD EBOOKOver 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including John Sherman Cooper’s preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge’s “excellent” fried oysters. The recipes are flavored with humorous details such as “[for] those who thought they could not eat parsnips” and “Granny used to beat ’em [biscuits] with a musket.” Accented with historic photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.
Author: Elizabeth Pérez
Publisher: NYU Press
Published: 2016-02-16
Total Pages: 320
ISBN-13: 1479839558
DOWNLOAD EBOOKHonorable Mention, 2019 Barbara T. Christian Literary Award, given by the Caribbean Studies Association Winner, 2017 Clifford Geertz Prize in the Anthropology of Religion, presented by the Society for the Anthropology of Religion section of the American Anthropological Association Finalist, 2017 Albert J. Raboteau Prize for the Best Book in Africana Religions presented by the Journal of Africana Religions An examination of the religious importance of food among Caribbean and Latin American communities Before honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents’ identities; to learn to fix the gods’ favorite dishes is to be “seasoned” into their service. In this innovative work, Elizabeth Pérez reveals how seemingly trivial "micropractices" such as the preparation of sacred foods, are complex rituals in their own right. Drawing on years of ethnographic research in Chicago among practitioners of Lucumí, the transnational tradition popularly known as Santería, Pérez focuses on the behind-the-scenes work of the primarily women and gay men responsible for feeding the gods. She reveals how cooking and talking around the kitchen table have played vital socializing roles in Black Atlantic religions. Entering the world of divine desires and the varied flavors that speak to them, this volume takes a fresh approach to the anthropology of religion. Its richly textured portrait of a predominantly African-American Lucumí community reconceptualizes race, gender, sexuality, and affect in the formation of religious identity, proposing that every religion coalesces and sustains itself through its own secret recipe of micropractices.
Author: Sara Pennell
Publisher: Bloomsbury Publishing
Published: 2016-06-30
Total Pages: 273
ISBN-13: 1441191860
DOWNLOAD EBOOKTracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.
Author: Rebecca Sharpless
Publisher: Univ of North Carolina Press
Published: 2010-10-11
Total Pages: 304
ISBN-13: 0807899496
DOWNLOAD EBOOKAs African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.
Author: Samin Nosrat
Publisher: Simon and Schuster
Published: 2017-04-25
Total Pages: 480
ISBN-13: 1476753830
DOWNLOAD EBOOKNow a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Lore Segal
Publisher: The New Press
Published: 2008-04-29
Total Pages: 241
ISBN-13: 1595585834
DOWNLOAD EBOOKThe thirteen interrelated stories of Shakespeare's Kitchen concern the universal longing for friendship, how we achieve new intimacies for ourselves, and how slowly, inexplicably, we lose them. Featuring six never-before-published pieces, Lore Segal's stunning new book evolved from seven short stories that originally appeared in the New Yorker (including the O. Henry Prize–;winning “The Reverse Bug”). Ilka Weisz has accepted a teaching position at the Concordance Institute, a think tank in Connecticut, reluctantly leaving her New York circle of friends. After the comedy of her struggle to meet new people, Ilka comes to embrace, and be embraced by, a new set of acquaintances, including the institute's director, Leslie Shakespeare, and his wife, Eliza. Through a series of memorable dinner parties, picnics, and Sunday brunches, Segal evokes the subtle drama and humor of the outsider's loneliness, the comfort and charm of familiar companionship, the bliss of being in love, and the strangeness of our behavior in the face of other people's deaths. A magnificent and deeply moving work, Shakespeare's Kitchen marks the long-awaited return of a writer at the height of her powers.
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
Published: 2015
Total Pages: 451
ISBN-13: 0544301986
DOWNLOAD EBOOKIn the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.
