Beginning with the birth of science fiction in Mary Shelley's Frankenstein, Jane Donawerth takes a broad look at science fiction and utopian literature written by women. In a creative close reading of Frankenstein, Donawerth pinpoints the gender problems that reside in the male-oriented science fiction genre and shows how Shelley and other women science fiction authors have typically responded to such problems.
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
Commemorating the 100th anniversary of the founding of the Daughters of California Pioneers, Daughters of History is the unsung history of California's earliest settlers and their families. This book offers a glimpse into the exciting first chapters of California history. Beginning with the period of Mexican rule in the early 1800s, continuing through the migration from the East Coast in the early 1840s, and forging on into the gold rush days, it contains perspectives rarely encountered in conventional historical accounts. The narratives are drawn from oral histories and family and local history books.
Niagara County (N.Y.) by Ruth Clara Binkley Arthurs
Discusses traditional jobs that use skills often passed down from generation to generation, but in recent years have seen a decline in practice, including lox making, bialy making, and water tower building.
"The New Yorker's Calvin Trillin loves food while despising the tres haut Francophile gourmet -- the kind who can produce a dissertation on the proper consistency of sauce Bearnaise. Trillin knows that the search for good food requires constant vigilance particularly when outside the Big Apple. Not that Cincinnati and Houston and Kansas City (his hometown) lack magnificent places to eat -- if one can resist the importunities of those well meaning ignoramuses who insist on hauling you off to La Maison de la Casa House, the pride of local epicures too dumb to realize that the noblest culinary creations of the American heartland are barbecued ribs, fried chicken, hash browns and hamburgers. Trillin is ready to do battle for K.C.'s Winstead's as the home of the greatest burger in the USA. Generally, he advises, you will do fine if you avoid "any restaurant the executive secretary of the chamber of commerce is particularly proud of." Also, any restaurant with (ply)wood paneling and "atmosphere," where the food is likely to taste "something like a medium-rare sponge." This then is not a celebration of multi-star "restaurants" but of diners, roadhouses, eateries -- the kind that serve food on wax paper or plastic plates and to hell with Craig Claiborne. With tongue in stuffed cheek Trillin gives the finger to the food snobs, confessing his secret vices with fiendish glee and high good humor"--Kirkusreviews.com.
Mattias Hatfield probably immigrated in 1657 to New Haven, Connecticut, probably from Danzig, Germany (later Poland). He married Maria (Mary) Melyn, and moved to Elizabeth Town, New Jersey in 1665. He died in 1687. Includes Clark, Miller and related families.
A collection of period photographs, personal reminiscences, and interviews with such New York personalities as Herman Badillo, Jimmy Breslin, Elaine Kaufman, and Bill Gallo capture the cultural diversity and social history of Manhattan in the years from the end of World War II to the mid-1970s. Reprint.