Artists in Ohio, 1787-1900

Artists in Ohio, 1787-1900

Author: Mary Sayre Haverstock

Publisher: Kent State University Press

Published: 2000

Total Pages: 1096

ISBN-13: 9780873386166

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A three-volume guide to the early art and artists of Ohio. It includes coverage of fine art, photography, ornamental penmanship, tombstone carving, china painting, illustrating, cartooning and the execution of panoramas and theatrical scenery.


Lynching Beyond Dixie

Lynching Beyond Dixie

Author: Michael J. Pfeifer

Publisher: University of Illinois Press

Published: 2013-02-27

Total Pages: 339

ISBN-13: 0252037464

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In recent decades, scholars have explored much of the history of mob violence in the American South, especially in the years after Reconstruction. However, the lynching violence that occurred in American regions outside the South, where hundreds of persons, including Hispanics, whites, African Americans, Native Americans, and Asian Americans died at the hands of lynch mobs, has received less attention. This collection of essays by prominent and rising scholars fills this gap by illuminating the factors that distinguished lynching in the West, the Midwest, and the Mid-Atlantic. The volume adds to a more comprehensive history of American lynching and will be of interest to all readers interested in the history of violence across the varied regions of the United States. Contributors are Jack S. Blocker Jr., Brent M. S. Campney, William D. Carrigan, Sundiata Keita Cha-Jua, Dennis B. Downey, Larry R. Gerlach, Kimberley Mangun, Helen McLure, Michael J. Pfeifer, Christopher Waldrep, Clive Webb, and Dena Lynn Winslow.


Abraham Lincoln in the Kitchen

Abraham Lincoln in the Kitchen

Author: Rae Katherine Eighmey

Publisher: Smithsonian Institution

Published: 2014-02-04

Total Pages: 349

ISBN-13: 1588344606

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Abraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.