Selling 'em by the Sack PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Selling 'em by the Sack PDF full book. Access full book title Selling 'em by the Sack by David G. Hogan. Download full books in PDF and EPUB format.
Author: David G. Hogan
Publisher: NYU Press
ISBN: 0814735673
Category : Biography & Autobiography
Languages : en
Pages : 235
Get Book Here
Book Description
This history of the White Castle chain tells a "truly American success story (of) luck and hard work working behind one man to create an industry so pervasive that today it's an integral part of American pop culture" ("Publishers Weekly"). 23 illustrations.
Author: David G. Hogan
Publisher: NYU Press
ISBN: 0814735673
Category : Biography & Autobiography
Languages : en
Pages : 235
Get Book Here
Book Description
This history of the White Castle chain tells a "truly American success story (of) luck and hard work working behind one man to create an industry so pervasive that today it's an integral part of American pop culture" ("Publishers Weekly"). 23 illustrations.
Author: Mark McWilliams
Publisher: Bloomsbury Publishing USA
ISBN: 0313385106
Category : Social Science
Languages : en
Pages : 272
Get Book Here
Book Description
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
Author: Josh Ozersky
Publisher: Yale University Press
ISBN: 030015125X
Category : Cooking
Languages : en
Pages : 159
Get Book Here
Book Description
Originally published in hardcover in 2008.
Author: David A. Nibert
Publisher: Columbia University Press
ISBN: 0231525516
Category : Nature
Languages : en
Pages : 349
Get Book Here
Book Description
Jared Diamond and other leading scholars have argued that the domestication of animals for food, labor, and tools of war has advanced the development of human society. But by comparing practices of animal exploitation for food and resources in different societies over time, David A. Nibert reaches a strikingly different conclusion. He finds in the domestication of animals, which he renames "domesecration," a perversion of human ethics, the development of large-scale acts of violence, disastrous patterns of destruction, and growth-curbing epidemics of infectious disease. Nibert centers his study on nomadic pastoralism and the development of commercial ranching, a practice that has been largely controlled by elite groups and expanded with the rise of capitalism. Beginning with the pastoral societies of the Eurasian steppe and continuing through to the exportation of Western, meat-centered eating habits throughout today's world, Nibert connects the domesecration of animals to violence, invasion, extermination, displacement, enslavement, repression, pandemic chronic disease, and hunger. In his view, conquest and subjugation were the results of the need to appropriate land and water to maintain large groups of animals, and the gross amassing of military power has its roots in the economic benefits of the exploitation, exchange, and sale of animals. Deadly zoonotic diseases, Nibert shows, have accompanied violent developments throughout history, laying waste to whole cities, societies, and civilizations. His most powerful insight situates the domesecration of animals as a precondition for the oppression of human populations, particularly indigenous peoples, an injustice impossible to rectify while the material interests of the elite are inextricably linked to the exploitation of animals. Nibert links domesecration to some of the most critical issues facing the world today, including the depletion of fresh water, topsoil, and oil reserves; global warming; and world hunger, and he reviews the U.S. government's military response to the inevitable crises of an overheated, hungry, resource-depleted world. Most animal-advocacy campaigns reinforce current oppressive practices, Nibert argues. Instead, he suggests reforms that challenge the legitimacy of both domesecration and capitalism.
Author:
Publisher:
ISBN:
Category : Credit
Languages : en
Pages : 1126
Get Book Here
Book Description
Author: John A. Jakle
Publisher: JHU Press
ISBN: 9780801869204
Category : Architecture
Languages : en
Pages : 1676
Get Book Here
Book Description
The authors contemplate the origins, architecture and commercial growth of wayside eateries in the US over the past 100 years. Fast Food examines the impact of the automobile on the restaurant business and offers an account of roadside dining.
Author: Elizabeth Abel
Publisher: Univ of California Press
ISBN: 0520261836
Category : Art
Languages : en
Pages : 414
Get Book Here
Book Description
"The George Gund Foundation imprint in African American studies."--Page [i] of preliminary pages.
Author: Jane Farrell-Beck
Publisher: University of Pennsylvania Press
ISBN: 9780812218350
Category : Business & Economics
Languages : en
Pages : 268
Get Book Here
Book Description
Viewing fashion as a means to entertainment, self-creation, and everyday art, the authors illuminate the effect the brassiere has had on women's lives - their style, health, and economic opportunity."--BOOK JACKET.
Author: Naa Oyo A. Kwate
Publisher: U of Minnesota Press
ISBN: 1452968772
Category : Social Science
Languages : en
Pages : 554
Get Book Here
Book Description
The long and pernicious relationship between fast food restaurants and the African American community Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities. Fast food has historically been tied to the country’s self-image as the land of opportunity and is marketed as one of life’s simple pleasures, but a more insidious history lies at the industry’s core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food’s racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald’s, and more. Deeply researched, grippingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in the closest thing Americans have to a national meal.
Author: كريستوف ربات
Publisher: دائرة الثقافة والسياحة – أبوظبي، مركز أبوظبي للغة العربية، مشروع كلمة للترجمة
ISBN: 9948330129
Category : Literary Collections
Languages : en
Pages : 289
Get Book Here
Book Description
«تبدأ حكاية المطعم الأوروبي في أن الناس لا يشعرون بالجوع، أو أنهم يتظاهرون كما لو كانوا لا يشعرون به. فحال باريس بجياعها لا يُناظر الوضع نحو عام 1760». هكذا يبدأ مؤلف هذا الكتاب، كريستوف رِبات، حديثه عن المطعم الأوروبي، مركزاً على كون كلمة مطعم في الأصل لا تعني أكثر «من أطباق الخزف الصيني الصغيرة المزخرفة يتصاعد منها بخار أحساء يساعد في إعادة الوعي أو الصحة». أما عادة تناول الطعام في المطاعم، كبديل عن الحانة أو الخان، فقد انتشرت بعد الثورة الفرنسية، حين أتى أعضاء الجمعية الوطنية من جميع المقاطعات إلى باريس ومعاً ذهبوا إلى المطاعم لتناول الطعام هناك، و«أهل باريس، لم يسعهم، سوى تقليدهم». يعقد الكاتب مقارنة بين المطعم والمقهى، منطلقاً من أن المطعم لا يزوره المرء «من أجل خوض جدل مع آخرين، وليس من أجل قراءة جريدة. بل يأتي إليه من أجل الاسترخاء أو من أجل استعراض رقة شعوره». كما ينوه إلى «تمتع المطعم بِأركان فيها قد ينزوي المرء مجرياً أحاديث سرية أو لأغراض رومانسية. رجال ونساء يظهرون معاً هنا، تصور غير مألوفٍ أبداً «على الأقل لغير الفرنسيين في نحو 1800، يتحدثون عن ذلك وقد تملكهم العجب».
