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This new South End Press edition makes available the full text of this out-of-print classic--along with a new foreword by Manning Marable, interviews with participants in DRUM, and reflections on political developments over the past threee decades by Georgakas and Surkin.
Professor Petro is one of the giants of the Austrian tradition, and he applied his talents to a particular area of specialization: labor policy. This 1957 book covers three main areas: US labor law and experience, the Austrian theory of labor/capital relations, and the true principle of free association at the heart of the free society. So as Petro sees it, labor economics isn't so much a unique branch of economics but rather the application of the general principles of economics to a specific area. This book then emerged as the definitive Austrian treatment of the topic, and remains so today. It is back in print after being unavailable for many decades. Published as part of the Mises Institute Student Series.
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographic index. 189 photographs and illustrations, many in color. Free of charge in digital PDF format on Google Books.
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.