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During his correspondence with erotic folklore collector Gershon Legman, famed chantey singer and collector Stan Hugill (1906–1992) shared unexpurgated versions of the songs in his repertoire. These bawdy songs were meant to be a part of Legman’s larger project concerning erotic folksong. Upon Legman’s death in 1999, the unfinished and unpublished manuscript sank into obscurity and was believed by many to be permanently lost. Thankfully this “holy grail” of chantey texts had been safe in the private collection of Legman’s widow, Judith Legman, all along. Cabin Boys, Milkmaids, and Rough Seas: Identity in the Unexpurgated Repertoire of Stan Hugill is the first critical investigation of this repository, reproduced here for the first time. Training an interdisciplinary lens on twenty-four unexpurgated texts, author Jessica M. Floyd interrogates the articulation of gender, sexuality, and identity as it is expressed in these cultural artifacts of the sea. Opening with both a critical explication of the chantey genre, as well as situating Hugill’s repertoire in the canon of folksong, the book introduces readers to the critical realities that attend this rich cultural tradition. Analytical chapters demonstrate the kaleidoscopic representation of gender and sexuality in this finite repertoire. Each inquiry is connected and overlapping, demonstrating an ebb and flow not unlike the waters on which the songs were sung. Words of warning, heteronormative economies, and queer undercurrents each collide to present an image of sailing life that is nuanced and complicated, provocative and evocative, transgressive and sometimes radical. The volume allows scholars to place a finger on the pulse of maritime life, feeling and experiencing one voice among the din of working-class song traditions.
The first analysis of a long-missing collection of ribald songs of the sea
CHAPTER I. It was half-past four o’clock (by the testimony of the land-surveyor, my authority for the particulars of this story, a gentleman with the faintest curve of humour on his lips); it was half-past four o’clock on a May morning in the eighteen forties. A dense white fog hung over the Valley of the Exe, ending against the hills on either side. But though nothing in the vale could be seen from higher ground, notes of differing kinds gave pretty clear indications that bustling life was going on there. This audible presence and visual absence of an active scene had a peculiar effect above the fog level. Nature had laid a white hand over the creatures ensconced within the vale, as a hand might be laid over a nest of chirping birds. The noises that ascended through the pallid coverlid were perturbed lowings, mingled with human voices in sharps and flats, and the bark of a dog. These, followed by the slamming of a gate, explained as well as eyesight could have done, to any inhabitant of the district, that Dairyman Tucker’s under-milker was driving the cows from the meads into the stalls. When a rougher accent joined in the vociferations of man and beast, it would have been realized that the dairy-farmer himself had come out to meet the cows, pail in hand, and white pinafore on; and when, moreover, some women’s voices joined in the chorus, that the cows were stalled and proceedings about to commence.
In The Real North Korea, Lankov substitutes cold, clear analysis for the overheated rhetoric surrounding this opaque police state. Based on vast expertise, this book reveals how average North Koreans live, how their leaders rule, and how both survive
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
In one of the most well-known and well-loved fantasy epics of the 20th century, Elric is the brooding, albino emperor of the dying Kingdom of Melnibone. After defeating his nefarious cousin and gaining control over the epic sword, Stormbringer, Elric, prince of ruins, must decide what he’s willing to sacrifice in a fight against Armageddon.
Alexander and Janet Schaw, Scottish siblings, began a journey in 1774 that would take them from Edinburgh to the Caribbean Islands and then to America. Part of the early wave of Scottish colonization, the pair visited family and friends who had already established themselves in the colonies. ""Journal of a Lady of Quality"" is Janet Schaw's account of this voyage through letters to a friend in Scotland. The letters describe the sights, scenery, and social life she encountered, but they also reveal the political atmosphere of an America on the verge of revolution. Stephen Carl Arch provides a new introduction for this Bison Books edition.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.