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Anna is reluctant to plant the kernels of corn her grandpa has left her upon his death, until she realizes that the act will help her remember the times they listened to the music of the corn together.
A lawsuit over rights to a suddenly popular 1960s ditty fuels a lively rock and roll nostalgia trip in Dunn's latest "musical novel." Songwriter Dink Stephenson, his partner, Princess Diamond, and producer, Punky Solomon, engineered the mid-'60s success of New York "bad girl" trio the Annas, fronted by the mega-sexy, beehived and heavily mascara'd Anna Dubower. The Annas score two #1 hits, but their time at the top is cut short by the British Invasion.
A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food. As a child of Italian immigrants, Anna Francese Gass grew up eating her mother’s Calabrian cooking. But when this professional cook realized she had no clue how to make her family’s beloved meatballs—a recipe that existed only in her mother’s memory—Anna embarked on a project to record and preserve her mother’s recipes for generations to come. In addition to her recipes, Anna’s mother shared stories from her time in Italy that her daughter had never heard before, intriguing tales that whetted Anna’s appetite to learn more. Reaching out to her friends whose mothers were also immigrants, Anna began cooking with dozens of women who were eager to share their unique memories and the foods of their homelands. In Heirloom Kitchen, Anna brings together the stories and dishes of forty-five strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include: Magda’s Pork Adobo from the Phillippines Shari’s Fersenjoon, a walnut and pomegranate stew, from Iran Tina’s dumplings from Northern China Anna’s mother’s Calabrian Meatballs from Southern Italy In addition to the dishes, these women share their recollections of coming to America, stories of hardship and happiness that illuminate the power of food—how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities. Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooks’ first years in America—such as Soon Sun’s recipe book pristinely handwritten in Korean or Bea’s cherished silver pitcher, a final gift from her own mother before leaving Serbia—Heirloom Kitchen is a testament to empowerment and strength, perseverance and inclusivity, and a warm and inspiring reminder that the story of immigrant food is, at its core, a story of American food.
One of the most durable figures in modern history, the peasant has long been a site of intense intellectual and political debate. Yet underlying much of this literature is the assumption that peasants simply existed everywhere, a general if not generic group, traced backward from modernity to antiquity. Focused on the transformation of Panjab during the nineteenth and early twentieth centuries, this book accounts for the colonial origins of global capitalism through a radical history of the concept of "the peasant," demonstrating how seemingly fixed hierarchies were in fact produced, legitimized, and challenged within the preeminent agricultural region of South Asia. Navyug Gill uncovers how and why British officials and ascendant Panjabis disrupted existing forms of identity and occupation to generate a new agrarian order in the countryside. The notion of the hereditary caste peasant engaged in timeless cultivation thus emerged, paradoxically, as a result of a dramatic series of conceptual, juridical, and monetary divisions. Far from archaic relics, this book ultimately reveals both the landowning peasant and landless laborer to be novel political subjects forged through the encounter between colonialism and struggles over culture and capital within Panjabi society. Questions of progress, exploitation and knowledge come to animate the vernacular operations of power. With this history, Gill brings difference and contingency to understandings of the global past in order to re-think the itinerary of comparative political economy as well as alternative possibilities for emancipatory futures.
A beautifully photographed and modern vegetarian cookbook packed with more than 200 quick, healthy, and fresh recipes that explore the full breadth of vegetarian ingredients--grains, nuts, seeds, and seasonal vegetables--from Jamie Oliver's London-based food stylist and writer Anna Jones. How we want to eat is changing. More and more people cook without meat several nights a week and are constantly seeking to push the boundaries of their own vegetarian repertoire. At the same time, people want food that is a little lighter, healthier, and easier on our wallets, and that relies less on dairy and gluten. Based on how Anna likes to eat day to day--from a blueberry and amaranth porridge, to a quick autumn root panzanella, to a pistachio and squash galette--A Modern Way to Eat is a cookbook for how we want to eat now.
Handmade Style is a thoughtful collection of a variety of sewing projects to stretch your skills and keep you enjoying the process of creating throughout the year. Each project builds upon the other and is designed to help any sewist create a complete cohesive handmade simple and sophisticated look.