Mark Doty's prose has been hailed as "tempered and tough, sorrowing and serene" (The New York Times Book Review) and "achingly beautiful" (The Boston Globe). In Still Life with Oysters and Lemon he offers a stunning exploration of our attachment to ordinary things-how we invest objects with human store, and why.
In 1915, Jukichi and Ken Harada purchased a house on Lemon Street in Riverside, California. Close to their restaurant, church, and children’s school, the house should have been a safe and healthy family home. Before the purchase, white neighbors objected because of the Haradas’ Japanese ancestry, and the California Alien Land Law denied them real-estate ownership because they were not citizens. To bypass the law Mr. Harada bought the house in the names of his three youngest children, who were American-born citizens. Neighbors protested again, and the first Japanese American court test of the California Alien Land Law of 1913—The People of the State of California v. Jukichi Harada—was the result. Bringing this little-known story to light, The House on Lemon Street details the Haradas’ decision to fight for the American dream. Chronicling their experiences from their immigration to the United States through their legal battle over their home, their incarceration during World War II, and their lives after the war, this book tells the story of the family’s participation in the struggle for human and civil rights, social justice, property and legal rights, and fair treatment of immigrants in the United States. The Harada family’s quest for acceptance illuminates the deep underpinnings of anti-Asian animus, which set the stage for Executive Order 9066, and recognizes fundamental elements of our nation’s anti-immigrant history that continue to shape the American story. It will be worthwhile for anyone interested in the Japanese American experience in the twentieth century, immigration history, public history, and law.
On paper, things looked good for Mark Rice-Oxley: wife, children, fulfilling job. But then, at his 40th birthday party, his whole world crumbled as he succumbed to depression... How many men do you know who have been through periods when their lives haven't seemed right? How badly askew were things for them? Many men suffer from depression yet it is still a subject that is taboo. Men often don't visit the doctor, or they don't want to face up to feelings of weakness and vulnerability. By telling his story, Mark Rice-Oxley hopes it will enable others to tell theirs. In this intensely moving memoir he retraces the months of his utmost despair, revisiting a landscape from which at times he felt he would never escape. Written with lyricism and poignancy, Mark captures the visceral nature of this most debilitating of illnesses with a frightening clarity, while at the same time offering a sympathetic and dispassionate view of what is happening, and perhaps why. This is not a self-help book but a memoir that is brimful of experience, understanding and hope for all those who read it. It is above all honest, touching and surprisingly optimistic.
Produced by co-founder Nader and director Ditlow for the non-profit Center for Auto Safety, this is a consumer's guide to the purchase, maintenance, and repair of new or used cars, and to the laws that protect purchasers. Distributed by Rizzoli. Annotation copyrighted by Book News, Inc., Portland, OR
SUNDAY TIMES FOOD BOOK OF THE YEAR 2019 DAILY MAIL FOOD BOOK OF THE YEAR 2019 A THE TIMES FOOD BOOK OF THE YEAR 2019 A FINANCIAL TIMES FOOD BOOK OF THE YEAR 2019 A GUARDIAN FOOD BOOK OF THE YEAR 2019 A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2019 From cheese to vinegar, throughout the centuries we have deliberately let – and even encouraged – food to go sour to enhance its flavour. Now, sour foods have never been more fashionable, with the spotlight falling on foodstuffs as disparate as Belgian sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience? And what are the best ways to harness sour flavours in your own kitchen? Sour offers a series of invitations to the modern cook, to learn the life-enhancing skills behind the everyday transformations that hold the key to this most enduring taste. Award-winning food writer Mark Diacono sets out to demystify the sour world, and explore why everyone's extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, kefir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste. From sumac-roasted duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, it is time to let a little (or a lot) of sour into your life.