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Author: Wieslaw Mysliwski
Publisher: Archipelago
ISBN: 0914671022
Category : Fiction
Languages : en
Pages : 545
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Book Description
Winner of the PEN Translation Prize A “sweeping . . . irreverent” masterpiece of postwar Polish literature that “chronicles the modernization of Poland and celebrates the persistence of desire” (The New Yorker) Hailed as one of the best ever books in translation, Stone Upon Stone is Wieslaw Mysliwski’s grand epic in the rural tradition—a profound and irreverent stream of memory cutting through the rich and varied terrain of one man’s connection to the land, to his family and community, to women, to tradition, to God, to death, and to what it means to be alive. Wise and impetuous, plainspoken and compassionate, Szymek recalls his youth in their village, his time as a guerrilla soldier, as a wedding official, barber, policeman, lover, drinker, and caretaker for his invalid brother. Filled with interwoven stories and voices, by turns hilarious and moving, Szymek’s narrative exudes the profound wisdom of one who has suffered, yet who loves life to the very core.
Author: Wieslaw Mysliwski
Publisher: Archipelago
ISBN: 0914671022
Category : Fiction
Languages : en
Pages : 545
Get Book Here
Book Description
Winner of the PEN Translation Prize A “sweeping . . . irreverent” masterpiece of postwar Polish literature that “chronicles the modernization of Poland and celebrates the persistence of desire” (The New Yorker) Hailed as one of the best ever books in translation, Stone Upon Stone is Wieslaw Mysliwski’s grand epic in the rural tradition—a profound and irreverent stream of memory cutting through the rich and varied terrain of one man’s connection to the land, to his family and community, to women, to tradition, to God, to death, and to what it means to be alive. Wise and impetuous, plainspoken and compassionate, Szymek recalls his youth in their village, his time as a guerrilla soldier, as a wedding official, barber, policeman, lover, drinker, and caretaker for his invalid brother. Filled with interwoven stories and voices, by turns hilarious and moving, Szymek’s narrative exudes the profound wisdom of one who has suffered, yet who loves life to the very core.
Author: Ann Vileisis
Publisher: Island Press
ISBN: 1597263737
Category : Cooking
Languages : en
Pages : 449
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Book Description
Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.
Author: Tom Robbins
Publisher: Bantam
ISBN: 0553897934
Category : Fiction
Languages : en
Pages : 434
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Book Description
An Arab and a Jew open a restaurant together across the street from the United Nations.... It sounds like the beginning of an ethnic joke, but it's the axis around which spins this gutsy, fun-loving, and alarmingly provocative novel, in which a bean can philosophizes, a dessert spoon mystifies, a young waitress takes on the New York art world, and a rowdy redneck welder discovers the lost god of Palestine--while the illusions that obscure humanity's view of the true universe fall away, one by one, like Salome's veils. Skinny Legs and All deals with today's most sensitive issues: race, politics, marriage, art, religion, money, and lust. It weaves lyrically through what some call the "end days" of our planet. Refusing to avert its gaze from the horrors of the apocalypse, it also refuses to let the alleged end of the world spoil its mood. And its mood is defiantly upbeat. In the gloriously inventive Tom Robbins style, here are characters, phrases, stories, and ideas that dance together on the page, wild and sexy, like Salome herself. Or was it Jezebel?
Author: Charles Fort
Publisher: Library of Alexandria
ISBN: 1613106424
Category : Fiction
Languages : en
Pages : 442
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Book Description
"Time travel, UFOs, mysterious planets, stigmata, rock-throwing poltergeists, huge footprints, bizarre rains of fish and frogs-nearly a century after Charles Fort's Book of the Damned was originally published, the strange phenomenon presented in this book remains largely unexplained by modern science. Through painstaking research and a witty, sarcastic style, Fort captures the imagination while exposing the flaws of popular scientific explanations. Virtually all of his material was compiled and documented from reports published in reputable journals, newspapers and periodicals because he was an avid collector. Charles Fort was somewhat of a recluse who spent most of his spare time researching these strange events and collected these reports from publications sent to him from around the globe. This was the first of a series of books he created on unusual and unexplained events and to this day it remains the most popular. If you agree that truth is often stranger than fiction, then this book is for you"--Taken from Good Reads website.
Author: Mark Kurlansky
Publisher: Random House
ISBN: 1588365913
Category : History
Languages : en
Pages : 338
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Book Description
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
Author: Lewis Spence
Publisher: New York : AMS Press
ISBN:
Category : Social Science
Languages : en
Pages : 80
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Book Description
Author: Larry Schweikart
Publisher: Penguin
ISBN: 1101217782
Category : History
Languages : en
Pages : 1373
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Book Description
For the past three decades, many history professors have allowed their biases to distort the way America’s past is taught. These intellectuals have searched for instances of racism, sexism, and bigotry in our history while downplaying the greatness of America’s patriots and the achievements of “dead white men.” As a result, more emphasis is placed on Harriet Tubman than on George Washington; more about the internment of Japanese Americans during World War II than about D-Day or Iwo Jima; more on the dangers we faced from Joseph McCarthy than those we faced from Josef Stalin. A Patriot’s History of the United States corrects those doctrinaire biases. In this groundbreaking book, America’s discovery, founding, and development are reexamined with an appreciation for the elements of public virtue, personal liberty, and private property that make this nation uniquely successful. This book offers a long-overdue acknowledgment of America’s true and proud history.
Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73
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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Wieslaw Mysliwski
Publisher: Archipelago
ISBN: 0914671014
Category : Fiction
Languages : en
Pages : 472
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Book Description
Our hero and narrator is the aging caretaker of cottages at a summer resort. A mysterious visitor inspires him to share the story of his long life: we witness a happy childhood cut short by the war, his hiding from the Nazis buried in a heap of potatoes, his plodding attempts to play the saxophone, the brutal murder of his family, loves lost but remembered, and footloose travels abroad. Told in the manner of friends and neighbors swapping stories over the mundane task of shelling beans—in the grand oral tradition of Myśliwski’s celebrated Stone Upon Stone—each anecdote, lived experience, and memory accrues cross-stitched layers of meaning. By turns hilarious and poignant, A Treatise on Shelling Beans is an epic recounting of a life that, while universal, is anything but ordinary.
