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Nobody believes them. For Edward and Elizabeth, a summer on Bligh Island with their cousin Henrietta (it's Henri!) is like being sentenced to die of boredom. But adventure awaits! The island harbours family history and the hideout of a band of 18th century smugglers. It's all great fun . . . until modern-day smugglers show up! The kids take the case to the police, but the local officer won't believe them. They're on their own, and their lives are in danger. How can they stop the smugglers?
Sofia Torres is the only witness when her employer and his entire household are massacred by a rival druglord. The Spanish police are relieved to have a witness, but they soon discover that keeping her alive to testify won't be an easy job, especially when the man responsible for the massacre is prepared to kill as many people as it takes to keep her quiet. Even with the help of Interpol, keeping Sofia Torres safe is difficult and costly, and with the eyes of the world on Barcelona as it becomes like Chicago in the 1920s they must rely on help from an unexpected source.
"Steer clear of that ship," warns the mysterious gentleman who shares a coach with John and his father. "Death she'll bring you," says the man. "It's the way of a ship that was christened with blood." This is an ominous introduction to the schooner John is about to be entrusted with for a voyage to London. But he's too charmed by the pretty Dragon to heed the advice. The ship looks clever and quick, and John can hardly wait to sail her. She was a smugglers' vessel once, but now she's his Dragon, and she'll proudly carry wool for honest trade. But soon John will be forced to consider the gentleman's warning. And to wonder what he really knows about his bonny crew.
Living on a poor island in 1932, a young boy determines, despite his family's bitter opposition, to identify and somehow bring to justice the liquor smugglers who have been terrorizing the island.
The British country house has long been regarded as the jewel in the nation's heritage crown. But the country house is also an expression of wealth and power, and as scholars reconsider the nation's colonial past, new questions are being posed about these great houses and their links to Atlantic slavery.This book, authored by a range of academics and heritage professionals, grew out of a 2009 conference on 'Slavery and the British Country house: mapping the current research' organised by English Heritage in partnership with the University of the West of England, the National Trust and the Economic History Society. It asks what links might be established between the wealth derived from slavery and the British country house and what implications such links should have for the way such properties are represented to the public today.Lavishly illustrated and based on the latest scholarship, this wide-ranging and innovative volume provides in-depth examinations of individual houses, regional studies and critical reconsiderations of existing heritage sites, including two studies specially commissioned by English Heritage and one sponsored by the National Trust.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
The Wyeth edition of the three tales of the Bounty.
The ideal book for people who want to increase their word power. Thorough coverage of 1,200 words and 240 roots while introducing 2,300 words. The Vocabulary Builder is organized by Greek and Latin roots for effective study with nearly 250 new words and roots. Includes quizzes after each root discussion to test progress. A great study aid for students preparing to take standardized tests.