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Author: Jacqueline Loss
Publisher: Springer
ISBN: 1137031344
Category : Art
Languages : en
Pages : 280
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Book Description
No country in Latin America has escaped the symbolic influence of the United States to the extent that Revolutionary Cuba has. This resistance meant that for approximately three decades the Soviet Union had an invitation to intervene in practically all Cuban spheres. With sixteen essays by renowned writers and artists, Caviar with Rum: Cuba-USSR and the Post-Soviet Experience is the first book of its kind to bring to life how and why the Soviet period is revisited these days and what this means for creative production and the future of geopolitics.
Author: Jacqueline Loss
Publisher: Springer
ISBN: 1137031344
Category : Art
Languages : en
Pages : 280
Get Book Here
Book Description
No country in Latin America has escaped the symbolic influence of the United States to the extent that Revolutionary Cuba has. This resistance meant that for approximately three decades the Soviet Union had an invitation to intervene in practically all Cuban spheres. With sixteen essays by renowned writers and artists, Caviar with Rum: Cuba-USSR and the Post-Soviet Experience is the first book of its kind to bring to life how and why the Soviet period is revisited these days and what this means for creative production and the future of geopolitics.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Book Description
LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Book Description
LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use.
Author: Wayne Curtis
Publisher: Crown
ISBN: 0525575022
Category : History
Languages : en
Pages : 322
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Book Description
Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
Author: The Alchemist
Publisher: Random House
ISBN: 1473583500
Category : Cooking
Languages : en
Pages : 192
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Book Description
100 spell-binding, crowd-pleasing cocktails. Work some magic at home with these original cocktail recipes from everyone's favourite experimental bar, The Alchemist. Elevate your mixology skills and bring some creativity to your bar cart with unique and show-stopping tipple time recipes, from their iconic Caramelised Rum Punch and Smokey Old Fashioned, to new takes on the cocktail classics. With chapters from Chemistry & Theatre, Twisted Classics and New Wave to Classics and Low & No Alcohol, The Alchemist Cocktail Book truly has something for everyone, from mixing novices to experienced bartenders. Bring some dramatic flair to your cocktail hour, with recipes including: Lavender Daiquiri Paloma Rhubarb and Custard Sour Bananagroni Maple Manhattan Cola Bottle Libre Grapefruit and Apricot Martini
Author: Nicholas Balaisis
Publisher: Springer
ISBN: 1137584319
Category : Performing Arts
Languages : en
Pages : 211
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Book Description
This book maps the aesthetic experience of late socialism through Cuban film and media practice. It shows how economic and material scarcity as well as political uncertainty is expressed aesthetically in films from the period following the collapse of the Soviet Union, a characteristic described as imperfect aesthetics. The films examined in the book draw attention to the unique temporal experience of late socialism, a period marked both by rapid change and frustrating stasis, nostalgia for Cuba’s past and anxiousness about its future. Aesthetic modes such as melodrama and irony, and stylistic elements such as direct address and the long take, communicate the temporal experience of late socialism in Cuba, where new global traffic and a globalizing economy co-exist with iconic socialist features of the Cuban revolution. Film aesthetics constitute an important public dimension within this context, serving as a site of political and cultural critique amidst political uncertainty. In examining large-scale international co-productions as well as regional film collectives and amateur media making, the book traces the aesthetic continuities between contemporary film practices and those of the immediate post-revolutionary period, showing how the Cuban revolution continues to be an important touchstone for contemporary Cuban filmmakers in the face of new and imminent change.
Author: Gerard Whateley
Publisher:
ISBN: 9780733334573
Category : Black Caviar (Race horse)
Languages : en
Pages : 452
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Book Description
Featuring a new epilogue and updated tables, this is the updated and bestselling biography of Black Caviar, the racehorse who transcended the track to become an Australian icon. Written by acclaimed journalist and broadcaster Gerard Whateley, with a foreword by Peter Moody, Black Caviar begins with the entrancing story of champion trainer Peter Moody, a self-made man bred in the remote outback of Queensland, who came to select and guide the fastest horse the world had ever seen. Under Moody's patient and masterful guidance, the hulking injury-prone filly matured into a champion, idolized by a devoted following more akin to a rock band than a racehorse. Her gift is to defy the very nature of sport, making victory look both certain and effortless. With her invincible run and marauding dominance, Black Caviar has returned racing to the glory days of more than half a century past and secured a reputation that will echo for as long as horses are sent out to race.
Author: Jaclyn Stuart
Publisher: Penguin
ISBN: 110119796X
Category : Cooking
Languages : en
Pages : 263
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Book Description
A delectable guide that's in good taste The Complete Idiot's Guide® to Wine & Food Pairing will help readers find the perfect pairings beyond the truism of red going with red and white going with white, noting the similarities and differences in intensity, acidity, and sweetness of the wines in relation to the tastes of the cuisine. • Includes a glossary, a master pairings list for more than 100 foods and wines, wine menus for special dinners, and wine and food resources • Breaks down white, red, sparkling, and dessert wines into flavor profiles for pairing • Matches wines with international cuisine
Author: Ted Heller
Publisher: Simon and Schuster
ISBN: 074324236X
Category : Fiction
Languages : en
Pages : 417
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Book Description
SIGMUND "ZIGGY" BLISSMAN isn't the best-looking, sanest boy in the world. Far, far from it. But this misfit child of a failed husband-and-wife vaudeville team has one (and only one) thing going for him: He can crack people up merely by batting his eyelashes. And Vittorio "Vic" Fontana, the son of a fisherman, is a fraud. Barely able to carry a tune or even stay awake while attempting to, the indolent baritone (if that's what he is) has one thing going for him: Women love to look at him. On their own, they're failures. But on one summer night in the Catskills, they step onstage and together become the funniest men -- and the hottest act -- in America. Funnymen is the wildly inventive story of Fountain and Bliss, the comedy duo that delighted America in the 1940s and '50s. Conceived as a fictional oral biography and filled with more than seventy memorable characters, Funnymen details the extraordinary careers of two men whose professional success is never matched in their personal lives. The two men fight constantly with their managers, their wives, their children, their mistresses, and those responsible for their success: each other. The stories recounted about Vic and Ziggy -- and the truths Heller reveals about human ambition, egotism, and friendship -- make Funnymen a wild ride of a novel that is also a rare and imaginative masterpiece of storytelling.
Author: Michael Zeece
Publisher: Academic Press
ISBN: 0128117265
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein
