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1000 tulosta hakusanalla Paul Freeman

Ten Restaurants That Changed America

Ten Restaurants That Changed America

Paul Freedman

Liveright Publishing Corporation
2016
sidottu
Far more than simply a discussion of food, chefs and recipes, in Ten Restaurants That Changed America Paul Freedman creates a social history, examining how restaurants came to reflect class, gender, assimilation, mass consumption and culture in America. Ranging from the 1830s and the New York Steak House Delmonico’s—which Freedman identifies as the first real American restaurant—to the current flowering of avant-garde cuisine, each chapter looks at fashions for different types of food from turtle soup to Caesar Salad. Ten Restaurants That Changed America is a must read for serious foodies.
The Splendor and Opulence of the Past

The Splendor and Opulence of the Past

Paul Freedman

CORNELL UNIVERSITY PRESS
2023
sidottu
The Splendor and Opulence of the Past traces the career of Jaume Caresmar (1717–1791), a church historian and a key figure of the Catalan Enlightenment who transcribed tens of thousands of parchments to preserve and glorify Catalonia's medieval past in the face of its diminishing autonomy. As Paul Freedman shows, Caresmar's books, essays, and transcriptions—some only recently discovered—provide fresh insights into the Middle Ages as remembered in modern Catalonia and illustrate how a nation's past glories and humiliations can inform contemporary politics and culture. From the ninth to the sixteenth centuries, Catalonia was a thriving, independent set of principalities within what would become modern Spain. In the wake of the dismantling of its autonomy by the eighteenth-century Spanish state, Catalan scholars looked to the region's medieval independence and wealth as a means of maintaining a distinct Catalan identity and resisting Castilian hegemony. Through their writings and archival investigations, Caresmar and the canons at Santa Maria de Bellpuig de les Avellanes, where Caresmar was abbot, laid the foundations for not only the scholarly exploration of the Middle Ages but also the development of Catalan national sentiment. Although the eighteenth century is often regarded as a low point for the Catalan language and culture, The Splendor and Opulence of the Past emphasizes the importance of this period's antiquarians to Catalan projects of modernization and economic progress and links their historiography of the Middle Ages to struggles over Catalonia's relationship to the Spanish state over two centuries.
American Cuisine

American Cuisine

Paul Freedman

Liveright Publishing Corporation
2019
sidottu
For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation’s palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women’s food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.
Ten Restaurants That Changed America

Ten Restaurants That Changed America

Paul Freedman

Liveright Publishing Corporation
2018
nidottu
Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).
American Cuisine

American Cuisine

Paul Freedman

Liveright Publishing Corporation
2020
nidottu
Hailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.
Acadian Parish, Louisiana

Acadian Parish, Louisiana

Mary Alice Fontenot; Paul Freeland

Claitor's Pub Division
2021
sidottu
Mary Alice Fontenot has done an excellent job of researching and documenting many events and personalities in Acadia Parish, and appears to have thoroughly documented her resources. Reading through this set of books has sparked my interest in learning more about Acadia Parish, as I believe was Ms. Fontenot's intent. Her closing remark in the foreword of Volume II states, "It is hoped that these topics will be more fully developed within the near future, and that one of Acadia's most valuable historical resources -- the recollection of its senior citizens -- will be more widely recognized and utilized." I sincerely hope Ms. Fontenot has continued to research Acadia Parish history and will publish additional volumes to this set in the near future.
Jews, Food, and Spain

Jews, Food, and Spain

Helene Jawhara Pier; Paul Freedman

Academic Studies Press
2022
sidottu
2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa.In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.
Bite by Bite: American History Through Feasts, Foods, and Side Dishes

Bite by Bite: American History Through Feasts, Foods, and Side Dishes

Marc Aronson; Paul Freedman; Frederick Douglass Opie

Atheneum Books for Young Readers
2024
sidottu
Explore the fascinating history of America as told through the lens of food in this illustrated nonfiction middle grade book "sure to please history buffs and foodies alike" (BCCB, starred review) that lays out the diverse cultures that have combined to create the rich and delicious tapestry of the American country and cuisine. As American as apple pie. It's a familiar saying, yet gumbo and chop suey are also American What we eat tells us who we are: where we're from, how we move from place to place, and how we express our cultures and living traditions. In twelve dishes that take readers from thousands of years ago through today, this book explores the diverse peoples and foodways that make up the United States. From First Salmon Feasts of the Umatilla and Cayuse tribes in the Pacific Northwest to fish fries celebrated by formerly enslaved African Americans, from "red sauce" Italian restaurants popular with young bohemians in the East to Cantonese restaurants enjoyed by rebellious young eaters in the West, this is the true story of the many Americas--laid out bite by bite.
Bite by Bite

Bite by Bite

Marc Aronson; Paul Freedman; Frederick Douglass Opie; Amanda Palacios; Tatum Willis; David Zheng

SIMON SCHUSTER
2025
pokkari
Explore the fascinating history of America as told through the lens of food in this illustrated nonfiction middle grade book “sure to please history buffs and foodies alike” (BCCB, starred review) that lays out the diverse cultures that have combined to create the rich and delicious tapestry of the American country and cuisine.As American as apple pie. It’s a familiar saying, yet gumbo and chop suey are also American! What we eat tells us who we are: where we’re from, how we move from place to place, and how we express our cultures and living traditions. In twelve dishes that take readers from thousands of years ago through today, this book explores the diverse peoples and foodways that make up the United States. From First Salmon Feasts of the Umatilla and Cayuse tribes in the Pacific Northwest to fish fries celebrated by formerly enslaved African Americans, from “red sauce” Italian restaurants popular with young bohemians in the East to Cantonese restaurants enjoyed by rebellious young eaters in the West, this is the true story of the many Americas—laid out bite by bite.
Freehand Sketching

Freehand Sketching

Paul Laseau

WW Norton Co
2004
nidottu
From basic skills to sketch construction using grids, frames, and shapes to the creation of tone, texture, color, and detail, and experimentation with digital rendering, Freehand Sketching helps you build your drawing skill and confidence through mastery of fundamentals. Carefully designed exercises guide you step by step in effective sketching in the studio and in the field. Also covered are helpful topics such as useful equipment, observation skills, framing and editing sketches, rendering people, and keeping a journal. An array of the author’s lively sketches as well as examples from other architectural professionals fill the pages of Freehand Sketching, making this an ideal handbook for architecture and design students and all who wish to be more effective at visual communication.
Freemasonry and the Press in the Twentieth Century

Freemasonry and the Press in the Twentieth Century

Paul Calderwood

Ashgate Publishing Limited
2013
sidottu
By the end of the twentieth century, Freemasonry had acquired an unsavoury reputation as a secretive network of wealthy men looking out for each others’ interests. The popular view is of an organisation that, if not actually corrupt, is certainly viewed with deep mistrust by the press and wider society. Yet, as this book makes clear, this view contrasts sharply with the situation at the beginning of the century when the public’s perception of Freemasonry in Britain was much more benevolent, with numerous establishment figures (including monarchs, government ministers, archbishops and civic worthies) enthusiastically recommending Freemasonry as the key to model citizenship. Focusing particularly on the role of the press, this book investigates the transformation of the image of Freemasonry in Britain from respectability to suspicion. It describes how the media projected a positive message of the organisation for almost forty years, based on a mass of news emanating from the organisation itself, before a change in public regard occurred during the later twentieth-century. This change in the public mood, the book argues, was due primarily to Masonic withdrawal from the public sphere and a disengagement with the press. Through an examination of the subject of Freemasonry and the British press, a number of related social trends are addressed, including the decline of deference, the erosion of privacy, greater competition in the media, the emergence of more aggressive and investigative journalism, the consequences of media isolation and the rise of professional Public Relations. The book also illuminates the organisation’s collisions with nationalism, communism, and state welfare provision. As such, the study is illuminating not only for students of Freemasonry, but those with an interest in the wider social history of modern Britain.
The Secret History of Freemasonry

The Secret History of Freemasonry

Paul Naudon

INNER TRADITIONS BEAR AND COMPANY
2005
pokkari
Historians often make a sharp distinction between the operative Masonry of the Middle Ages and the speculative Masonry of modern times, emphasizing that there is no direct bridge connecting the two. Modern historians also have scoffed at Masonic claims concerning the close relationship between the Lodge and the Temple. Using medieval archives housed throughout Europe, historian Paul Naudon reveals that there was in fact a very intimate connection between the Masons and the Knights Templar. Church records of medieval Paris show that most, if not all, the Masons of that time were residents of the Templar censive, which allowed them to enjoy great exemptions and liberties from both church and state as a result of the protection afforded them by this powerful order. Naudon shows that the origins of Freemasonry can be traced back to the collegia of ancient Rome. He traces the evolution of organizations such as the Comacine Masters, the Arab turuqs,and the brotherhoods of builders created under the aegis of the Benedictines and the Knights Templar, all of which provide the vehicle for the transmission of a sacred tradition from pre-Christian times to the modern era. This tradition is the source of Masonic ritual and symbolism, and it provides the missing link in the transformation of the operative Masonry of the medieval cathedral builders to the spiritual principles of modern speculative Masonry.
How to Be a Freelance Solicitor

How to Be a Freelance Solicitor

Paul Bennett

Law Brief Publishing Ltd
2019
pokkari
Freedom Freelance Solicitors are those truly practicing on their own, without a law firm. Solicitors have significant new freedoms under Solicitors Regulation Authority rules from November 2019 about how they may practice.What are these opportunities? Is it the right model for you and your clients? What is the difference to being a sole practitioner? How this is radically different to the consultant model which some firms already use the term freelance to describe? In this practical guide these questions will be addressed to enable you to assess the impact of the new regime and assess the freedoms on offer. This book will help both potential freelance solicitors and law firms looking to understand the freelance solicitor model.ABOUT THE AUTHORPaul Bennett is a Solicitor and Partner at Bennett Briegal LLP a law firm which serves the needs of law firms, solicitors and other professionals. Paul is a specialist in legal regulation and his clients include Judges, leading law firms and individual solicitors. Paul has been involved in a number of the leading cases involving solicitors disciplinary matters and regularly writes and speaks on all things regulation and management.www.bennettbriegal.co.uk
So You're Going Contracting - 2nd Edition: Freelance YOUR way to Freedom
So You're Going Contracting - 2nd Edition - Updated for 2021 This book tells you everything you need to know to make it as a successful consultant / contractor in a succinct and easy to digest package. Contracting is not as complicated as many make out, as you will discover from reading this book. The author has been a successful consultant for over fifteen years, and demystifies the process with real world advice and recommendations that have served him well. From establishing whether you have the skills to go contracting (spoiler alert - you do ), this book guides the reader through finding and securing a contract as well as offering tips to maximise rates and income. This book will guide you through the set up of a limited company as well as giving an overview of the other options for payment vehicle such as an umbrella company. Once the company is set up, this book remains a valuable resource with a comprehensive guide on running a company as well as samples and templates of all the major documents a successful company director will need. A full explanation of all taxes and liabilities is provided, as well as real world examples of how contractors popularly structure their affairs to maximise efficiencies.In short, 'So You're Going Contracting' gives you the tools to set out as a self-employed consultant or contractor in a time efficient package, freeing the reader to pursue that dream. Maximise your income and free yourself from the shackles of an employee - you can do it Freelancer YOUR way to Freedom